by
Paul
Benhaimuncovered in refrigerator and consume within one week. Use
remaining juice in a cold drink or as soup stock.
Dressing
oils
Flavour your hemp (or other) oil to suit the style of your meal.
Thyme, rosemary and bay leaves lend a Mediterranean flavour.
Basil, oregano, marjoram give foods that Italian feel. Chilli and
cumin go well with Indian and Mexican meals. Chinese favourites
include black pepper and ginger. For English dishes, tarragon,
sage and parsley make great additions to most oils.
If you do not have these herbs in your garden then see
resource list for seed suppliers. Dried herbs don't have as much
flavour, but will do.
Store in a warm place (just above room temperature, a top
shelf in the kitchen will do) for three days. Strain out herbs and re-
store oil in its proper place, the refrigerator.
If using fresh herbs, use within a month.
Most salad dressings work well with a sprinkle of blue-
green algae for the life and hidden extra micronutrients it provides
(by the way, try 2 tbsp blue-green algae with some lavender oil for
a therapeutic bath!)
Vinegar
It is important to source a quality vinegar (Aspalls in the UK
produce excellent organic vinegar). Add required herbs and store