Baby spinach, brocco-slaw, chopped mixed veggies from Trader Joe's, hearts of palm and chickpeas with walnut dressing

On the first night of Jonny's plant-strong challenge, waaaay back on August 1, our now dear friend Char Nolan came over to help us get started.  It was an exciting evening, as we also got to Skype with the man himself, Rip Esselstyn.  I was optimistic and nervous.  I didn't know how Jonny would react to this radically different way of eating but he loved the first thing Char made, which was this walnut dressing.  Char brought a whole wheat baguette from Whole Foods and we dipped chunks of it into the dressing, laid a few baby spinach leaves on top and gobbled it down while she cooked up a storm.  We ADORE this dressing!  In addition to salad, we enjoy it as a dip for steamed artichokes and I'm sure it would make an excellent "gravy."  In the olden days, I would melt a small amount of butter in lemon juice for our artichokes and Jonny would always ask for extra butter in his ramekin (are you surprised?)  The flavor of this dressing is so rich and creamy, he likes it even better.  My sister, Stephanie, is a holistic health coach in NY and she said it is so good, she could drink it.  Give it a try, I'm sure it will become a favorite for you too.

Walnut Dressing 
(from Casa de Luz restaurant in Austin, TX)

1/2 cup walnuts
1 clove garlic
1-2 tsp low-sodium tamari or braggs (I use braggs)
1/2 cup of water
put it all in the Vitamix or high-speed blender and you are good to go!

Note to readers: we have been having some problems with the website the past few days.  One of the issues is that links are not working right now due to a bug with the provider... will correct asap!