Multiple Sclerosis Friendly Recipes

Balsamic Salad Dressing

6/18/2024

Quick and Easy Balsamic Salad Dressing Recipe
plant-based, vegan, gluten-free, refined sugar-free

Ingredients:

6 Tbsp Flax oil (can substitute with extra virgin olive oil)
3 Tbsp Balsamic Vinegar
1 clove Garlic, minced
1 Tbsp Mustard
1/2 tsp Salt
pinch Pepper
1 tsp Pure maple syrup or raw honey

Instructions:

Add all ingredients in a mason jar, or container with a tight fitting lid, and shake vigorously until well combine. Optionally, use an immersion blender to emulsify the ingredients together.
Store in the refrigerator.

Lemon Loaf

6/18/2024

Healthy Lemon Loaf Recipe
plant-based, vegan, refined sugar-free

Loaf Ingredients:

2 Tbsp Lemon zest (from 2 large lemons)
2 Tbsp Lemon juice (from about 1 lemon)
1/2 cup Plant-based milk
1/2 tsp Pure vanilla extract
1/2 cup Pure maple syrup or raw honey
1/4 cup Extra virgin olive oil (evoo)
1/3 cup Unsweetened apple sauce (equates to about 113g or a 4 oz. individual cup)
1 3/4 cups Whole wheat flour
2 tsp Baking powder
1/4 tsp Baking soda
1/4 tsp Salt

Lemon Glaze Ingredients:

1 cup Raw cashews (option to pre-grind in a food processor to ensure a smoother texture)
2 Tbsp Lemon juice (from about 1 lemon)
1/4 cup Pure maple syrup or raw honey
1 tsp Pure vanilla extract
1/8 tsp Salt
1 Tbsp-1/4 cup Water

Loaf Instructions:

Preheat oven to 350°F and line a bread pan with parchment paper.
Add the lemon juice to the milk and let sit for at least 5 minutes.
Whisk together the lemon zest, vanilla, maple syrup or honey, evoo, and apple sauce.
Add the rest of the ingredients along with the lemon and milk mixture and mix until combined.
Pour batter into the parchment paper lined bread pan.
Bake in the oven for 35-40 minutes, or until a toothpick poked in the center comes out clean.
Let cool.

Lemon Glaze Instructions:

Add all ingredients to a blender and blend until smooth, adjusting the amount of water if necessary to achieve a smooth texture.
Once the cake is cooled, top with glaze.