Recipes

Bear Valley Organics Herb Salad Dressing

3/4 cup Extra Virgin Olive Oil (We find it more flavorful than others!)
1/4 cup or more Vinegar (We love Raw Apple Cider Vinegar for it’s health benefits and taste!)
1 tbsp Mustard (Dijon is more flavorful!)
2 cloves Garlic
1 1/2 tsp Honey
2 tbsp Tahini
1/2 Juice of Lemon
Salt & Pepper to taste
Dried and/or Fresh Herbs to taste (I have yet to find an herb that doesn’t add lots of goodness to this dressing!)

Mix all ingredients well and enjoy!

*Note that measurements can be adjusted to your taste and texture preferences.

A Guide to Smoothies

Check out our “Smoothie Guide” blog post outlining some of our favorite smoothie ingredients and to learn the benefits. And check out one of our go-to smoothies below:

Frozen Banana
Spinach
Almond Butter
Cacao

Mix all ingredients in a blender and enjoy!

A Guide to Pickled Veggies

Chop up hearty vegetables you love, we use beets, carrots, radishes and cucumbers. You can pickle anything, but we love the crunchy ones.

2 Mason Jars – 1 quart with lid
Variety of Hearty Vegetables (chopped in chunks small enough to fit in 1 quart jar)
Variety of Spices (such as fresh dill, fennel, bay leaves, peppercorns, oregano, etc.)
2 Tbsp. Pink Himalayan Salt
Chunk of Cabbage Leaves
About 1 Quart Filtered Water

Using 1 Mason Jar Mix the filtered water and 2 table spoons salt, stir until salt is dissolved. This mixture becomes your brine needed for lacto-fermentation.
Combine the hearty vegetables with the spices into the 1 qt Mason Jar. Add the brine to your hearty vegetable and spices mixture. Add cabbage leaves to keep the vegetables from touching the metal on the top of the jar and your veggies submerged and protected from harmful bacteria. Seal your mason jar firmly.

Leave concoction out on counter and “burp” the jar, simply open the jar over the sink and allow air to escape. Enjoy pickled flavors in 4 days- For a more fermented flavor and increased probiotics, let it sit for up to 10 days.

San Diego Summer Green Juice

1 Cucumber
5 Celery stalks
Handful of Kale/Spinach/Romaine
1 large Lemon
Thumb size piece of Ginger
Dash of Cayenne Pepper
¼ cup Apple Cider Vinegar

I loveee my green juice ever since I learned of the health benefits of juicing, and a friend gifted me my first juicer, I have been a huge advocate for juicing your produce. As my taste buds evolved I have learned to decrease the amount of fruit and pack a juice full of the green goods. This recipe was loved by many farmers, and dubbed a healthy tonic as it gives instant energy and one can almost feel the cells buzzing upon first sip!

I call it San Diego Summer Green Juice because the climate here is very drying and can take a toll on those with a Vata constitution, like myself. A Vata person, according to Ayurveda, is more prone to constipation, dry hands/feet, and have an air quality that is affected by dry climates, therefore it is important to stay ultra- hydrated especially here in SD.