Roasted Red Pepper Dressing

Sally Errey, RNCP, and Christel Gursche

Updated Apr 28, 2015

Roasted Red Pepper Dressing The fantastic flavour of this dressing comes from the fresh herbs. Use any combination of parsley, basil, oregano, chives, and tarragon. The herbs add powerful immune support and vitamin C along with the red peppers. Nutritional yeast is an excellent source of minerals as well as the B vitamins.

1/2 cup (125 ml) flax seed oil
1/4 cup (60 ml) fresh herbs, chopped
1/4 cup (60 ml) roasted red peppers in oil, finely chopped
1 tbsp (15 ml) nutritional yeast (optional)
1/2 tsp (2 ml) sea salt

Combine all ingredients in a jar and shake well. Refrigerate and use within two days. To bake potatoes, scrub well and pierce skins with a fork. Place in a 400 F oven (200 C) for 45 - 60 minutes. Allow to cool five minutes before slicing open. Fluff inside the potato with a fork before adding dressing.

source: "Brain Food", alive #252, October 2003