We love BALSAMIC GLAZE, the thick, syrupy reduction resulting from cooking down balsamic vinegar. Sometimes we make our own, so quick and easy, but it’s readily available in grocery stores and online. Balsamic Glaze is good on anything from salads to dessert, from pizza to roasted vegetables. We use it daily as our salad dressing of choice—no oil, no dairy.
To make your own Balsamic Glaze, simmer several cups balsamic vinegar over medium heat until thickened and halved in volume. This will take at least one hour. The addition of sugar is optional, but only one ingredient is needed for an absolutely golden elixir!
-
Dorothy Greet invites you on a journey to amazing good health and vitality through Plant-Based Eating.
A heart attack turned her life upside down at age 70.
Now, with a Cornell Certificate in Plant-Based Nutrition, this retired clergywoman teaches free classes to community groups upon request.
To contact Ms. Greet, email dgreet@aya.yale.edu.
For more information on plant-based eating go to greetplantbased.blogspot.com.
