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| Ingredients |
| 1/2 C |
VEGETABLE STOCK |
| 1/2 C |
APPLE CIDER VINEGAR |
| 1 t |
DIJON MUSTARD |
| 1 T |
CHOPPED FRESH HERBS (BASIL, OREGANO ETC) |
| To taste |
AGAVE NECTAR |
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Yield: 2 servings
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| Directions |
- Combine 2 teaspoons arrowroot with approximately 1 teaspoon cold water.
- Bring vegetable stock to a boil and thicken with approximately 1 tablespoon arrowroot slurry- stock should be thick enough to coat the back of a spoon. Allow to cool.
- Combine all ingredients in a blender.
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| Recipe Nutrient Analysis, Single Serving: |
| Calories: 11 |
Net Carbs: 2g |
Protein: trace |
| Fat: trace |
Saturated Fat: trace |
Cholesterol: 0 |
| Sodium: 8mg |
Fiber: trace |
NC-P-F Ratio:
64-7-29 |
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