Green Tara Delicious
Using our own homegrown garlic and herbs, I’ve been making this insanely delicious, pure, and healthy salad dressing, which I have decided to call Green Tara, after the venerable Khadiravani, the female Bodhisattva, the feminine ideal, the Mother of all Buddhas, whose mantra (om tare tuttare ture soha) I recite every day.
I’ve given jars to co-workers, neighbors, my mom, my husband’s mom, and myself. It really helps use up all those herbs growing like bushes now. And it is absolutely fresh and delicious.
I don’t measure anything; I just rely on common sense combinations. If you like a lot of garlic, add more garlic. If you want it super creamy, add extra veganaise. And so on.
In a blender at high speed for 60 seconds, blend:
Great-quality extra-virgin olive oil
Rice (or plum) vinegar
Pink Himalayan salt
Dab of veganaise (or mayonnaise)
Handsfull of fresh garden basil, parsley, spearmint, arugula, and dandelion greens
Minced, fresh garden garlic
Fresh lemon juice
Pack in sterile half-pint jars, and refrigerate for up to 2 weeks. But I doubt it will last that long.
I’ve been using California Olive Branch extra-virgin olive oil exclusively for more than a year now. I decided to go with COR olive oil after reading the book Extra Virginity: The Sublime and Scandalous World of Olive Oil. Yesterday, I picked up a small bottle of a common supermarket brand just for cooking. I decided to sample it, and what a shock. I can’t believe I ever consumed that tasteless stuff! I mean absolutely tasteless.
When it comes to olive oil for anything but cooking, buy the best you can afford, but do your homework first. Or, take advantage of the homework I’ve already done, and opt for COR. It’s now available at Whole Foods and most supermarkets. It is American-made, pure olive oil (not blended with soy or other oils like so many others), fresh as olive oil can get, and it TASTES LIKE DELICIOUS OLIVES. A large jar costs about $16. A very good price, considering that a large bottle of the nasty, blended, stale olive oils from Italy, Greece, or Turkey costs between $8 and $10.
COR has recently started producing a ‘Rich and Robust’ variety of their olive oil, and I love it. Perfect for salads, veggies, bruschetta, or just dipping. They have also started producing a “Mild and Buttery’ version, which I favor less (give me BIG flavor, please). In between the two is their classic extra-virgin.
Today is July 10. We are deep into the heart of summer. This is the very best time of year.
Om Tare Tuttare Ture Soha
Peace and Love