Dairy-Free, Nut-Free, Egg-Free, Low oxalate, Paleo, SCD/GAPS
- ½ cup raw pumpkin seeds
- ½ cup + 2 Tablespoons of water
- ¼ cup sunflower seed butter
- 4-5 cloves of garlic
- 1 teaspoon of salt
- ½ cup of lemon juice, sauerkraut juice, or apple cider vinegar (one lemon is about 3 T)
- ½ cup olive oil (or other oil such as MCT oil)
Ideally, soak pumpkin seeds in water the day before. If you have not done so, use the pumpkin seeds dry (however, the oxalate value is lower if they are soaked).
Place pumpkin seeds and water in blender and blend until smooth. Add sunflower seed butter, garlic and salt and blend well. Next add lemon juice (or sauerkraut/vinegar) and blend. Finally, slowly drizzle oil into the blender, emulsifying it to a creamy dressing.
Makes 1 pint, or 16 oz of dressing
If you only want one cup, you can half the recipe – however, I find a certain volume is necessary in the blender to get it to spin properly.
16 servings, 2.35 mg oxalate per one ounce serving
Drizzle this over a low oxalate salad. Here’s the recipe for the Low Oxalate Kale Salad recipe pictured above.
Recipe by Julie Matthews, ©Cooking to Heal