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Danielle Minnebo

Nutritionist & Food Photographer

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Dairy Free, Gluten Free, Lunch, Most Loved, Salads, Vegan, Whole30 Friendly  /  November 27, 2021

Thyme, Mustard & Apple Cider Dressing

by Danielle Minnebo
Thyme, Mustard & Apple Cider Dressing

This Thyme, Mustard and Apple Cider Dressing is one of my favourite salad dressings, it’s so delicious! What’s best about this recipe is that all of the ingredients go into the blender and are blended up for a minute. It makes it a very quick recipe, the most time consuming part is getting the ingredients together. I will often make this most weeks and keep it in a jar in the fridge. I can then pull together a tasty salad very quickly, even if it’s just some simple ingredients like cos lettuce, avocado and toasted walnuts. Drizzle with this dressing and you have a delicious salad. This dressing would also be perfect on my Beetroot, Apple and Feta Salad. Leave out the olive oil and white wine vinegar and replace with a few tablespoons of this dressing instead.

Make sure you use olive oil for this recipe, don’t use sunflower oil or rapeseed oil, these are very refined oils and not good for you at all. You can read more about this here.

Thyme, Mustard & Apple Cider Dressing

This is a very simple recipe, all you need are the ingredients below and a good blender, I use my NutriBullet. Make sure you use medjool dates, these are fresh dates and they are much softer than the dried dates. Once you’ve soaked them in hot water they will blend up completely in this dressing and add a lovely sweet flavour. This won’t work with hard dried dates. You can purchase medjool dates in the fruit and veg section of your supermarket, they are usually stored in the fridge.
By: Danielle Minnebo
  • November 27, 2021
  • 1 Jar
  • 5 min
  • Print this
Ingredients
  • 3 medjool dates (pitted) approx. 50g
  • ¼ cup hot water
  • 1 tsp dried thyme
  • 1 tbs baby capers
  • 1 clove garlic, crushed
  • ½ tsp sea salt
  • 2 tsp djion mustard
  • ¼ cup apple cider vinegar
  • ½ cup extra virgin olive oil
Directions
Step 1
Add the pitted medjool dates to small bowl and top with the boiling hot water, set aside to soften up.
Step 2
While the dates are softening add all of the other ingredients to your blender, this includes the dried thyme, baby capers, garlic, sea salt, djion mustard, apple cider vinegar and olive oil.
Step 3
Add the softened dates and water to the blender. Blend for 1 minute until smooth, thick and creamy.
Step 4
Pour into a clean jar and store in the fridge for up to 2 weeks, although trust me it won’t last that long!

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About Me

Welcome to my blog. I am a passionate foodie who loves sharing my creations with you and your family. I love nothing more than creating delicious and nourishing recipes using whole food ingredients. You'll find most of my recipes are gluten free and easy to put together.

I am a university qualified Nutritionist, co-founder of Food to Nourish and a self taught food photographer. I hope you enjoy cooking my recipes as much as I have enjoyed creating them for you.

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  • An oldie but a goodie! I’ve just updated this recipe to make it even better. Perfect time for Christmas as well, the raspberries make it extra festive. This is a gluten free recipe but still uses the non-negotiable ingredients when making brownies which are butter and good quality dark chocolate 🍫 😊 recipe in my profile link.
  • Today's lunch for little man, mashed potato rolled into balls, so it's easy for him to grab, zucchini and mushroom cooked in butter with a lamb cutlet. 

Swipe across for the aftermath! All of it was definitely not eaten, in fact a lot ended up with the dog, in his hair and on the floor! But it's important to continue to expose them to vegetables and the foods you don't think they'll like or eat. Even if some meals it doesn't seem like they've eaten very much. This repeated exposure helps them become familiar with the food and eventually enjoy it.
  • This post has been brewing in my mind for a while now. Who do you follow on instagram for nutrition advice and inspiration? Are you aware of the influence they can have on you? How you feel about your body and the food choices you make?

As someone who has come from a background of disordered eating, I see so many red flags when I'm on social media now. I can identify them as red flags because of the work that I have done on myself and also from my nutrition education. I worry that the average user isn't able to identify these red flags. 

As you scroll through your social media feed keep an eye out for these. Then stop and ask yourself why you're following this person and how are they making you feel about yourself.
  • First recipe back for a little while and of course it’s baby/toddler friendly 😀 It’s a really simple Zucchini & Pumpkin Slice, perfect to cut into soldiers so little hands can grab them. I can confirm that they were a hit for lunch today. Recipe link in bio 🌱 😊
  • We’re having a SPRING SALE 🌺🌷🌻 over at @foodtonourish 20% OFF until midnight Sunday, head over to our Insta page to get the coupon code 😃
  • Hi 👋 it’s been a long while between posts! I’m feeling inspired to jump back on here and share more of my cooking creations and nutrition tips. A few things have turned our life around for the better in the last year, one of them being this little bundle of joy, Jakob Leo Hewitt 🥰 wow, what an insane ride motherhood is! He’s almost 11 months and it’s only now that I feel a bit more like myself again, although forever changed that’s for sure. 

Really looking forward to sharing more of my recipes again, lots of tips around feeding little ones now that I have one of my own. And also sharing more about my journey to motherhood as it wasn’t an easy one. I learned so much in the process and have a lot to share on how you can also empower your journey to motherhood, what is in your control and what you have to surrender too. But more on that later!

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