My husband is not really a dessert hype person.

But one year we were watching Great British Baking Show, and they make millionaire bars (shortbread crust, caramel middle and choc top) and he turned to me with a little kid sparkle in his eyes and said:

Can you make us a healthier version of THAT!?

And its quite possible my favourite recipe I’ve ever made.

Notes

Psst…👀

One year ago, I was afraid. I was broken. I was fighting for my life in a way most people will never have to imagine.

I had been paralyzed for 90 days.

I had been in a coma for 21 days, in the ICU for 60, in hospital for 125.

I was swollen with 60pounds of fluid and had lost almost every muscle in my body. I couldn’t sit, stand, walk, move, or hold my newborn son.

I had been on IV liquids for four months — no real food, nothing to taste or savour or cook or share.

I am one of 3 people to survive what I got.

WTF?

LETS REWIND

This page found its way into your hands at an interesting moment. Maybe you’ve been here a while and already know the broad strokes of my story – the sport, the setbacks, the year that changed everything. Or maybe this is the first time we’re meeting, and you’re reading these pages wondering who wrote the recipes, the posts and why any of it matters. So, before we get to the food I want to tell you about the parts you might have missed.

THE UNDERDOG OLYMPIC ERA

Just over a decade ago, I was training at the highest level of my sport for Team Canada. For those who aren’t familiar, my sport, Luge, is essentially Olympic high-speed tobogganing – which means I was training and competing by sliding down an ice track at around 140km/h, lying on a tiny sled with nothing between me and the cold, icy wall (save a very optimistic spandex suit). Every day.

I’ll be honest with you, I was not eating well during my athletic career. I fuelled myself on whatever was convenient, and somehow survived on sheer determination and a complete lack of nutritional awareness.

The journey was far from easy. I was told early on by coaches and leadership in the sport that I didn’t have what it takes. I was ‘too small’; I had the ‘wrong build’. I was told I would never make it onto the World Cup circuit, let alone the Winter Olympic Games.

I decided early on that it was not their call to make. It was my own. I trained relentlessly.

In 2014, I stood at the start line of the Sochi Olympic Games, the Team Canada maple leaf proudly stitched across my chest. What I carried out of that decade-long chapter wasn’t just a result, it was a mindset. The deep, unshakeable knowledge that you can be told ‘no’ by every single person in the room and still find a way through

THE BREAKING POINT, THE COMEBACK AND THE MYSTERY CHRONIC ILLNESS

Then, in 2015, one full season after my Olympic debut and a month after I won my first World Cup medal, I broke my back.

The sport identity I had built my whole life around was suddenly stripped back to simply relearning how to move my body without pain, so that I could maybe dream of returning to competition.

In that forced stillness, in the humbling work of rebuilding, I found solace in nutrition.

I learned to stop seeing food as calories, but rather as something the body understands at a cellular level, as potential medicine, as the very architecture of how we feel, function and heal.

I cut out refined sugar, I upped nutrient-dense foods, I researched and shifted my habits. What happened next was genuinely gamechanging.

The fog lifted, the inflammation that I had accepted as the price of ambition began to quiet. I got stronger, leaner, faster and clearer with less effort. Thanks to the knowledge I had gained around nutrition, the new mindset and the power of intentional daily rituals, I managed to recover from that injury in less time than anyone thought possible.

The following season, I won my first World Cup gold medal.

Eating with intention for the first time gave me back a sense of agency in my body when nothing else could. It taught me that nourishment is one of the most powerful levers available to us.

Just when I had finally summited one mountain, there was another one waiting for me over the horizon. Not long after my spinal injury, I got sick in a way that took four years and a great deal of self-advocating to finally diagnose – Chronic Lyme Disease.

A whole chapter of my life was spent in uncertainty; my mystery symptoms were dismissed more often than I was ever believed. But here is what I came to understand during those years: the nutrition, the food and the wellness foundation I had rebuilt during my injury recovery was what allowed my body to keep healing when we didn’t have concrete solutions. A solid foundation for health is what holds you up when everything else is shaking

THE EDUCATION

Nutrition had already changed my life twice over, so I decided that I wanted to understand it at its roots. I went back to school to become Certified in Holistic Nutrition (C.H.N), which gave me the science and the know-how I had been reaching for. It felt good to have the education to back up my passion, but now I wanted my hands quite literally in it.

I got an opportunity to train at the National Gourmet Institute in New York City, a culinary school built entirely around wholefood cooking. This is where I learned to translate everything I knew into gorgeous food that was genuinely, memorably delicious.

Nutrition school gave me the why, and culinary school gave me the how.

I then went on to intern at Saveur magazine, where I discovered something that quietly changed everything: I could make my own type of career in food. I could develop recipes, write about food, photograph it, share it in a voice that felt entirely like mine. I left knowing this was not just a side interest. This was it.

Thanks for reading.This post is public so feel free to share it with your healthy bestie.

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COMING HOME

When I came home from my career-inspiring adventure in New York City, I went to my doctor to check on that old injury. I was told I needed spinal fusion surgery. And that recovery took the better part of a year – yet again slow, humbling, the kind that asks you to practise every single thing you preach, and more.

During the latter half of my recovery, I decided to get back to work. I took everything I had learned from school and folded it into my work with intention. I co-founded Send Bars, a superfood protein bar that proved to me, and everyone who tried one, that functional and delicious are not a compromise.

I also started sharing my life online.

Through social media, I started posting the recipes, the rituals and the honest and unglamorous reality of healing, with the intention of reaching a few people who might want to hear it. The community that found me there became one of the great privileges of my life. I was strong. I was building something real.

During all of this, I married the love of my life – someone who had walked through every single one of these chapters with me. We got pregnant and were overjoyed. For the first time in a long time, everything felt like it was finally, fully thriving.

THE FIGHT FOR MY LIFE

I had my baby. But, a few days later, I was in a coma fighting for my life.

In January 2025, four days after giving birth to my son, River, I was admitted to intensive care with what they eventually diagnosed as one of the rarest infections ever recorded in medical literature. What followed is almost impossible to put into words: a 21-day coma, septic shock, over a dozen risky surgeries in a very short period of time and complete paralysis when I woke up. I woke up without the ability to move or speak.

I had to slowly relearn everything. How to breathe on my own. How to swallow. How to use my voice. How to move a finger, a toe. How to hold something in my hands. How to stand. How to take a single step. I was in a coma for 21 days. I was in the ICU for 60 days. I was in the hospital for 125 days. I learned to walk on my own again at day 111.

The kitchen I had built my life around felt, for a long time, like it belonged to someone else – a version of me I had to fight my way back to.

Only three people have survived this infection in documented history. I am one of them.

If you made it this far — you’re my people. Join the list and keep reading ☀️

TODAY

Everything stopped for an entire year, while I survived. I eventually found my way back to my kitchen – tentative at first, then with growing certainty. It was these recipes & rituals that brought me back home to myself. Here I am today. Still healing. Still fighting. Still choosing, every single day, to show up for a body that has asked more of me than I ever imagined needing to give.

Still relying on the same feel-good wellness philosophy you will find in these posts.

Still cooking for myself, my family and friends, and for my son River now – which is, I think, all that matters.

And I’m ready to build something here with you.
My most personal offering yet.
The Sundaze Club.

I have rebuilt my life more than once.

Every single time, it wasn’t a perfect protocol or a massive overhaul that carried me through. It was the nourishing, intentional, one-good-day-at-a-time things.

So many of those moments happened on Sundays.

There’s something about a Sunday. That soft, golden, unhurried feeling before the week begins. The light through the kitchen window. The space to actually feel good, if you protect it.

That’s what Sundaze means to me. Not just a day — a feeling. A choice. A ritual.

A quiet act of coming back to yourself.

I’m doing it again. Right now. In real time. And this time, we’re doing it together.

Everything I know — every recipe, every ritual, every hard-won lesson, every brand I trust, every wellness hack, every story will live here - on Sundays.

Subscribe now

So, Hi. I’m Arianne. Welcome to my table. It’s where the healthy besties share the tastiest snacks & the best conversations. Pull up a seat.

→ WTF is the Sundaze Club — click below.

Send this recipe to your healthy bestie! 👆

Notes

• How I use it:

  • Salmon fillets

  • Firm tofu. Marinate overnight and bake or pan-fry

Psst…👀

Want all of my sauce recipes in one place? Get them here.

Send this recipe to your healthy bestie! 👆

Notes

• How I use it:

  • Grain bowls as the creamy dressing element

  • Drizzled over roasted vegetables and chicken

  • Spread on warm wraps

  • Over baked sweet potatoes

  • Stirred through warm pasta

  • Keep it thicker for a dip

Psst…👀

Want all of my sauce recipes in one place? Get them here.

Send this recipe to your healthy bestie! 👆

Notes

• How I use it:

  • Drizzled over sushi bowls and poke bowls

  • Alongside roasted vegetables and sweet potato fries

  • On salmon, tuna, or shrimp tacos

  • As a dipping sauce for gyoza or spring rolls

  • Spread on sourdough sandwiches and burgers

  • Drizzled over grain bowls with cucumber and edamame

Psst…👀

Want all of my sauce recipes in one place? Get them here.

Send this recipe to your healthy bestie! 👆

Notes

• How I use it:

  • Drizzled over any roasted vegetable, especially cauliflower and eggplant

  • As a spread on grain bowls or wraps

  • Spooned over baked eggs

  • On sandwiches instead of mayo

  • As a dipping sauce for sweet potato fries

Psst…👀

Want all of my sauce recipes in one place? Get them here.

Peak summer in a jar. Fresh, lightly sweet, beautifully pink — this is the dressing that makes a simple bowl of greens feel like a celebration. Three ingredients and two minutes and your salads are completely transformed.

How I use it:

• Summer salads with spinach, goat cheese, walnuts, fresh berries, hemp seeds, avocado, and grilled chicken.

• Over a bowl of arugula with sliced strawberries and avocado

• As a dressing for grain bowls with grilled fish

• Drizzled over a fruit salad as a light dressing

• On a caprese salad instead of balsamic

• Over grilled halloumi with fresh mint

Want all of my sauce recipes in one place? Get them here.

The one that lives in a mason jar on the fridge shelf permanently. Bright, tangy, perfectly balanced — it makes every salad taste like you actually put effort in. Once you start making your own dressing you will never go back to the bottle.

How I use it:

• Any leafy green salad

• Grain bowls as a light dressing

• Drizzled over roasted vegetables instead of olive oil

• As a quick marinade for chicken or fish

• Tossed through a warm lentil or chickpea salad

• On a simple tomato and cucumber salad with fresh herbs

Want all of my sauce recipes in one place? Get them here.

Sweet, savoury, deeply umami — and so far beyond anything that comes in a bottle. Once you taste the real thing you will understand immediately why this is worth making yourself. The miso adds a complexity that store-bought can never replicate.

How I use it:

• Tossed through a stir-fry with vegetables and rice noodles

• As a marinade for chicken thighs before roasting or grilling

• As a dipping sauce for gyoza

• Tossed with roasted broccoli and sesame seeds

Want all of my sauce recipes in one place? Get them here.

This is the recreation of my favourite Sante Fe summer salad at a local restaurant that I was obsessed with. And I will proclaim, mine is now better!

How I use it:

• Drizzled over fish or shrimp tacos

• As the dressing for burrito bowls

• On a black bean and corn salad

• As a dipping sauce for grilled corn

• Over baked sweet potato with black beans

• As a marinade for chicken or fish before grilling

Want all of my sauce recipes in one place? Get them here.

Once you have a jar of this in the fridge, dinner is always sorted. I have been told on many occasions, “this is the best peanut sauce I’ve ever had.”

How I use it:

• Noodles — rice noodles, soba, or regular pasta in a pinch

• Rainbow Pad Thai or stir-fry

• Fresh rainbow rolls as a dipping sauce

• Drizzled over grain bowls with edamame and cucumber

• On grilled chicken or tofu

• As a dip for raw veggies

Want all of my sauce recipes in one place? Get them here.

Warming, smoky, and gently spicy — this is the sauce that takes a basic grain bowl from meh to your weekly repeat. The flavor on this one punches well above its weight.

How I use it:

• Grain bowls with roasted cauliflower, sweet potato, or chickpeas

• Over baked tofu or tempeh

• Keep it thicker and use as a dipping sauce for roasted broccoli or spring rolls

• Tossed through noodles with shredded cabbage

• As a dressing for a warm lentil salad

• Spread on wraps or burritos

Want all of my sauce recipes in one place? Get them here.

Watch how I make this creamy tzatziki in 5 minutes 👆

Thick, cooling, herby, quiet luxury dip energy — but secretly stacked with protein.

How I use it:

• As a dip alongside warm pita, flatbread, and fresh crudités

• Spooned generously over falafel wraps or grain bowls

• Alongside grilled chicken, lamb, or fish

• As a spread inside sandwiches and wraps

• Dolloped over roasted vegetables, especially beets and carrots

• On a mezze plate with hummus, olives, and warm bread

Want all of my sauce recipes in one place? Get them here.

Today we’re making high protein ranch 💚

This is the ranch you’ve been waiting for — dairy-free, protein-packed, and made from real whole-food ingredients that actually love your body back.

Ranch your kids love, but full of sneaky protein!

Want all of my sauce recipes in one place? Get them here.

You’ve got to try this Tahini recipe 🔥

The sauce that lives in my fridge permanently, it makes roasted vegetables taste like they came from your fave restaurant. Very simple ingredients, yet somehow greater than the sum of its parts.

Good on any grain bowl or warm salad!

Want all of my sauce recipes in one place? Get them here.

WTF is the Sundaze club with me, Arianne. Great question. I’d love to tell you. Pull up a seat at my table will you. It’s Feb 2026. I am in London — alone — for my cookbook photoshoot. Why is that the biggest deal ever? Well, it’s exactly one year after I nearly died. A year ago I was in a coma. Jeff (my hubby) was supposed to come to London with me with River (my son) but got kidney stones the night before. WTF Universe. So off to London, excitedly & nervously, alone I went. For a girl who couldn’t walk 6 months ago, or pee or breathe on my own, this was a *very* big deal. So there I am, solo, in London, shooting a cookbook I started writing before I got pregnant and somehow finished on the other side of the unsurvivable. The fact that I was standing in that studio at all was genuinely insane.

And then that Sunday, I went to lunch with one of my childhood bestie I’ve had for 30 years — her local go-to spot, the kind of place that feels like it belongs to the neighbourhood. Flavour packed Sri Lankan food, the best chutney I have ever tasted in my life (I did of course convince them to give me the recipe card). A rainy afternoon that felt like the universe had just pressed pause.

Somewhere between the second round of appis and the kind of conversation that only happens when you’re both a little cracked open by life (She’d been through cancer the last two years. I’d just survived something I shouldn’t have. We’ve changed, to say the least) she asked: so what’s next?

And I outwardly processed this thing I’d been quietly thinking about for months and said it out loud for the first time.

Have you heard of Substack? I have this idea. What if I just gave people ONE thing each Sunday?

Not ten things. Not a program. Not a challenge you abandon by Tuesday.
One recipe. One ritual. One reflection. One real conversation on rebuilding and living your best life.

Like FaceTiming your healthy bestie (hi, that’s me, I’m officially naming myself to the position in your life) and I say:
“Hey. This week we’re doing THIS. We’re making this green smoothie. Here’s why. Here is what is in it. Here’s the grocery list.”

Or “Hey this week were talking about whimsy, and the neurological benefits it has to move through trauma and here’s the journal prompt. We’re doing it together. Can’t wait to hear about what you do this week”

And then next week we do one more thing.
And the week after that, one more.
And a year from now you look back and go — oh. Oh wow. Everything actually shifted.

She looked at me and said: yeah. That’s really good. I’d join. I feel overwhelmed by where to start and what actually matters and who to trust.

So. Here we are. ☀️

Why you should actually trust me — and why I’m still figuring it out too

Fair question. Genuinely. Here’s the honest version.

I’m a certified holistic nutritionist, trained chef, Olympian, and cookbook author (coming soon — hi London photoshoot). I’ve spent a decade obsessively learning what actually moves the needle on wellness and how you feel. Read every book. Tried every thing. Overhauled my hydration, my kitchen, my home, my habits — I do mean everything. I know what works and what is a complete waste of your time and money. I will always, always tell you which is which.

But here’s what matters more than any credential: I am also rebuilding my life in real time, right alongside you.

I’ve done it before. Thrice.

After breaking my back in 2016 as an Olympic athlete and being told I’d never compete again — I won a World Cup gold medal the following season.

After four years of undiagnosed chronic Lyme disease in 2018, dismissed by doctor after doctor — the nutrition foundation I’d built is what kept my body fighting and eventually in remission.

After spinal fusion surgery in 2021. Every single time, it wasn’t a dramatic protocol that carried me through. It was the small, intentional, one-good-thing-at-a-time approach. Layered. Consistent. Nourishing. Real.

And then last year happened.

Four days after giving birth to River, I was in a coma. 125 days in hospital. One of only three people in documented history to survive what I had. I learned to walk again at day 111.

Everything I had spent years building — every habit, every ritual, every recipe — is what carried my body through the unsurvivable.

It saved my actual life.

So when I tell you this stuff works — I am the living, dancing-in-my-kitchen, 25-pound-baby-on-my-hip proof.

The full wild story is here → Hey Im Arianne, It’s Been A Wild Ride

And here’s the part I love most: I’m not standing above you handing down wisdom from a perfectly healed, completely together life. I’m in it. Right now. Rebuilding again, in real time, figuring it out alongside you. The expert AND the student. Both at once.

What the heck is a Sundaze ☀️

Well, obviously the newsletter and the LIVEs with me, and the the fun things will be dropping on Sundays. But, sundaze is a feeling.

You know that moment of sitting in a sunbeam?
When the light is warm and exactly the right temperature and something in your whole body just... exhales?

When you feel nourished and calm and capable and like everything is actually going to be okay?

When the week behind you is done and the week ahead hasn’t started yet and there’s just this golden, unhurried pocket of time that belongs entirely to you?

That’s Sundaze. That’s the feeling I want to live in this place.

Cozy and motivated at the same time. Inspired but not overwhelmed. Like you just got off a FaceTime with someone who genuinely wants you to feel your best — gave you something delicious to make, something to think about, something to try — and somehow also made you laugh and feel less alone.

That’s what this is. Your Sunday home.
Also clubs are fun. Not the tequila kind (although those have their season of life too ;) The kind of club with all your best friends. Filled with the kindest corner of the internet and belonging to a club with like minded people feels FUN. And honestly? The community that’s already gathering here is so warm and so good and I think you’re going to love them.

Subscribe now

What’s actually here right now — and it’s all free, come on in

I’ll be honest with you because I’m always honest with you. It’s not fully built yet.

I’m spending this summer on the mat leave I never got because I was in a hospital bed for the first seven months of River’s life. So we are doing lake days and making ice cream and going on whimsical side quests while I build this thing slowly and intentionally from a very good sunbeam (where else could I possibly?)

But I am NOT waiting until it’s perfect to open the doors.

Because the right people are already finding this place and I want you in.

Here’s what’s here right now and it is genuinely so good:

Every recipe I have ever made will live here. Free. For you. I’m slowly moving them all over and adding new ones all the time.

My most personal writing will live here too. The longer stuff, the real stuff, the musings and hard-won lessons that don’t fit anywhere else on the internet.

And once a month-ish this summer (maybe if I feel like it) I’ll send a Sunday email — favourite recipes, things I’m obsessed with, things I think you’d genuinely love to know about.

About the recipes

Here’s how to read the recipes when you land on them.
Every one is tagged so you know exactly what you’re getting:

NS — Naturally sweetened (refined sugar-free)

GF — Gluten-free

DF — Dairy-free

V — Vegan

*next to any icon means it has the option to be that in the recipe

Each one comes with wellness highlights — what it’s quietly doing for your body beyond just tasting incredible:

Fibre Forward — meaningful fibre from real whole foods

Protein Boost — added protein from nuts, seeds, legumes, collagen

Gut Loving — ingredients that actively support your gut health

Sneaky Veggies — yes, there are vegetables in there. No, you won’t taste them

Plant Power — fuelled by a diverse range of plants

What’s coming this fall — and why you want to be on this list

This fall I’m launching the full Sundaze Club experience and I genuinely cannot stop thinking about it. The London idea.

Every Sunday, showing up for you with one nourishing thing.

A recipe, a ritual, or a reflection. LIVE with moi. My most personal and real life and access to me thing Ive ever offered. Like a FaceTime with your healthy bestie — hey, this week we’re doing THIS. We try it together. You love it, you keep it. You’re not feeling it, you toss it. No guilt. No all-or-nothing. No 247 saved Instagram posts you never go back to. Just one good thing, every Sunday, layering up.

52 Sundays from now? You’re a genuinely different person.

I’m proof of that.

More details when I’m ready — but if you’re here now, you’ll be the first to know.
And you’ll get in at the founding rate. And I’ll know you were one of the ones who showed up before it was loud.

So. WTF IS the Sundaze Club?

It’s your Sunday home. I hope.

I hope it can be your weekly sanctuary for nourishing recipes, mindful reflections, real life rituals, and the really cool things I'm loving lately. Created for those seeking a moment of sunlit calm and inspiration and possibly in your own rebuild era.

It’s the place where food and rituals and rebuilding in real time all happen together.

Where the expert and the student are the same person — me — showing up honestly every single week.

Where the community is genuinely the kindest on the internet and we all cheer each other on because kindness is cool here.

Where you try one new thing a week, keep what feels good, toss what doesn’t, and a year from now look back at 52 small shifts that quietly changed everything.

This club has the best snacks, the realest conversations, and a healthy bestie who has literally rebuilt her life from scratch and wants to share every single thing she knows with you.

It’s free right now. It’s going to be really, really good this fall.

And honestly? I just think you’re going to like it here.

Writing this from a sunbeam. River is asleep. The coffee is exactly the right temperature. Everything feels possible for a moment. ☀️

See you on a Sunday soon.
— Arianne

Start here — your welcome snacks of sorts

Send this recipe to your healthy bestie! 👆

Notes

• Make it Your Own!

  • No nuts? Use sunflower seeds instead of almonds and walnuts. Press plastic wrap directly onto the surface to stop it from browning.

Psst…👀

Want all of my sauce recipes in one place? Get them here.

Notes

• Only a very small amount of sauce is needed to punch up the flavour, sauce lightly to begin.

• If you only have a regular sized blender, you may need to double the recipe to ensure it will blend until smooth. If not, you could grate the garlic and mix the sauce by hand.

Psst…👀

This Sweet & Spicy Sauce is part of my Get Saucy series — 20 whole-food sauces that will genuinely change the way you cook. All ready in 5 minutes, mostly GF, DF, and refined sugar-free. Because dinner should never be boring again.

Want all 20 sauces in one place? Grab the Get Saucy ebook — every sauce, every tip, one download. No more hunting through saved posts.

Want all 20 sauces in one place? Grab the Get Saucy ebook — every sauce, every tip, one download. No more hunting through saved posts.

Watch me make this Sauce On → Instagram – YouTube – TikTok

Burrito Sauce

Recipe by Arianne Jones

Servings

1

cup

Prep time

5

minutes

Cashew-based, smoky, properly cheesy vibes without a single bit of dairy. The reaction when people find out it’s vegan is one of the best things about this sauce. 

Ingredients

• 1 cup raw cashews 

• ¾ cup very hot water 

• 1 clove garlic, chopped 

• 2 ½ Tablespoons of nutritional yeast 

• ½ teaspoon ground cumin 

• ½ teaspoon chili powder 

• 1 tablespoon miso paste 

• ¾ teaspoon garlic powder 

• ¾ teaspoon smoked paprika 

• 2 teaspoons sriracha 

• ⅛ teaspoon cayenne 

• 2 teaspoons lemon juice 

Directions

• Add cashews and very hot water to a bowl and let sit for 15 minutes to soften.

• Then Add the water and cashews and all ingredients to a high speed blender.

• Blend, scraping down sides as needed until very smooth. Enjoy! 

Notes

• *Every brand of peanut butter varies in consistency. If needed, add more water 1 tablespoon at a time to thin. 

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The post Burrito Sauce appeared first on ariannejones.com.

Want all 20 sauces in one place? Grab the Get Saucy ebook — every sauce, every tip, one download. No more hunting through saved posts.

Watch me make this Sauce On → Instagram – YouTube – TikTok

Everyday Vinaigrette

Recipe by Arianne Jones

Servings

1 1/2

cups

Prep time

5

minutes

The one that lives in a mason jar on the fridge shelf permanently. Bright, tangy, perfectly balanced — it makes every salad taste like you actually put effort in. Once you start making your own dressing you will never go back to the bottle. 

Ingredients

• 1½ cups extra-virgin olive oil  

• ¾ cup any combination red wine vinegar, white wine vinegar, and/or apple cider vinegar 

• 1 Tbsp. Dijon mustard 

• 1 Tbsp. maple syrup 

• Salt, to taste

Directions

• Combine all ingredients in a large resealable jar.

• Cover and shake vigorously until emulsified, about 30 seconds.

• Taste and adjust for flavour. 

Notes

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The post Everyday Vinaigrette appeared first on ariannejones.com.