Archive for September, 2007

A friend of mine recently saw my doctor and needed some options to jazz up his limited diet, particularly in the salad area.  After all, you can only eat dry lettuce for so long before you start getting seriously grumpy.  I was going to email some recipes to his wife, but then I thought I’d post them here in case someone else could benefit from them.

Healthy Vinaigrette (alkaline-forming, yeast-fighting)

1/2 C raw, organic, unfiltered Apple Cider Vinegar (ACV)
1/3 C organic Flaxseed Oil, Olive Oil, or Udo’s Choice Oil
1 tsp Bragg’s Liquid Aminos
2 tsp Xylitol or 4 drops Stevia (use Honey if not worried about yeast or body acidity)
2 cloves minced Garlic
1 tsp Italian Seasoning
sea salt
freshly ground black pepper

Mix together and store in refrigerator.  We’ll keep this for up to 2 weeks.  After that, I get creeped out and toss it.  (Notes: Olive oil solidifies below room temperature, so if you use it in the dressing, you’ll need to hold your container under running hot water to “melt” the oil before pouring the dressing.  Bragg’s Liquid Aminos is a wheat-, gluten-, and fermentation-free soy/tamari sauce substitute available in all health food stores.  Also, this is basically the recipe on Bragg’s Apple Cider Vinegar bottle, not my original creation.)

Middle Eastern Lemon Herb Dressing (alkaline-forming, good for anti-yeast diets)

1/4 C chopped fresh Parsley
1/4 C chopped fresh Mint
1 clove minced Garlic
1/4 C Lemon Juice (fresh-squeezed is best, of course)
1/4 C organic extra virgin Olive Oil
1/4 tsp Sea Salt
1/4 tsp ground Black Pepper

Emulsify with a whisk or, for a smoother dressing, puree in a blender.  This is especially delicious over a salad of chopped raw green cabbage or chopped tomatoes and cucumbers (no need to limit yourself to lettuce salads!).

Southwestern Lemon Herb Dressing (alkaline-forming, good for anti-yeast diets)

2 T fresh chopped Cilantro
1 T fresh chopped Mint
1 T fresh chopped Basil
1 T raw chopped pumpkin seeds
3 T extra virgin Olive Oil
3 T Lemon Juice (freshly-squeezed is best, of course)

Emulsify with a whisk or, for a smoother dressing, puree in a blender.

Two more ideas:

1)  While I don’t know the proportions they use, Cafe Express serves a delicious dressing made with only olive oil, lemon juice, garlic, and crushed red pepper.  If you start with a 1:1 ratio of olive oil to lemon juice, you can add olive oil and seasoning to your personal taste.

2) Avocados are often used to make healthy dressings creamy without dairy.  I have not yet tried this myself, but I plan to do so as soon as I run out of the two dressings I already have made up in my fridge.

Thanks again for reading!


Related Posts

Cool, Creamy Avocado Dressing or Veggie Dip
Orange Cilantro Vinaigrette
Dairy-Free Basil Pesto


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Movie Recommendation

This will be a ridiculously short post, but I’m too tired tonight for anything more.  Therefore, I will leave you with only a movie recommendation: Maxed Out.  Have you seen it yet?  It’s a documentary on credit card debt in America.  Some friends recommended it to my husband and me, so we rented it a couple of weekends ago.  We both agreed it was well worth our time.  It was not only interesting, but highly informative and compelling.  Please do see it, if you have the opportunity.  (Just don’t expect to go to bed with an easy mind.)

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Even if you’re not lactose-intolerant or allergic to milk, there may be plenty of reasons to limit dairy in your diet.  I myself do not have an allergy to dairy, but I have to avoid it anyway.  It encourages yeast growth, exacerbates allergies (it’s full of histamines that can worsen your congestion), and is a major culprit in GI difficulties. 

I do feel somewhat devastated by this diet modification.  You know how some people are crunchy people, while others are sweet people, and so on?  Well, I’m a creamy person.  For me, it’s all about the cottage cheese, cream cheese, ricotta cheese, blue cheese, yogurt, gelato, ice cream, creme brulee, cheesecake, and mousse.  Notice a common thread here? Dairy, darn it!  Nevertheless, I am persevering, and it’s really not so bad.  I’m coming up with alternatives and ways to avoid using dairy in some of my favorite dishes (although I don’t have high hopes for dairy-free cheesecake).  Here’s my modified version of pesto:

4 cups Fresh Basil Leaves (moderately packed)
2/3 cup Pine Nuts
2 Garlic Cloves
1/3 cup Olive Oil
1/2 to 3/4 tsp Salt

With a food processor or blender running, drop in the garlic cloves.  Then, add the rest of the ingredients.  I really enjoy mixing up the pesto with shredded, poached chicken breasts and serving over a green salad with cucumbers and tomatoes.  Mmmm….

Also for your enjoyment, I present 3 more recipes that I have found to be exceptional (although I can no longer eat 2 of them):

Southwestern Salmon and Black Beans
You really can’t beat this recipe for flavor and healthfulness. 

Baked Chicken Breast with Honey Mustard Sauce http://www.whfoods.com/genpage.php?tname=recipe&dbid=61
(Just be sure not overcook the chicken.  The time given in the recipe seem to be too long for most ovens.)

Indian Black Bean Burritos 
I know, I know.  Sweet potatoes and black beans with curry?!  Really, it’s delicious.  I was skeptical too, but I was immensely pleased with the results.  Even my husband raved.  And if there’s no reason you can’t have dairy, you should definitely eat the goat cheese with this.  It makes the dish!  (I often add shredded chicken or turkey breast to this recipe for my meat-loving husband.  It’s excellent with that addition.)

Okay, Mom, you may no longer claim that I hoard recipes.  You’re getting all my favorites now, one by one.  🙂

Happy cooking!

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Homemade Turkey Breakfast Sausage

If you’re avoiding pork or constantly brushing away horrifying suspicions of what’s really in your breakfast sausage (e.g. MSG, additives, organs…I’ll stop there), may I suggest making your own?  I came across a recipe for breakfast sausage made entirely from ground turkey and spices.  It has quickly become a favorite in our home.  Not only does it taste great, we know exactly what we’re eating.  If you try it, would you let me know what you think?

1.20 lb Ground Turkey
3/4 tsp Salt
1/2 tsp Black Pepper
1/4 tsp Paprika
12-14 Fresh Sage Leaves, minced

Mix all ingredients together, shape into patties, and cook on medium to medium-high heat until browned and cooked through.  I’ve enjoyed making larger batches and freezing the leftovers.  Alternatively, you could freeze uncooked patties.

Note: I prefer using 93/7 ground turkey for this recipe.  I find the 97/3, while leaner, too glaringly white to be appealing as sausage.  If you can’t find fresh sage, you can substitute a heaping teaspoon of dried sage.  The end result won’t be as good, but it’s still tasty (I did it myself this morning).  Also, if you like spicy sausage, you can experiment with adding red pepper flakes or cayenne pepper.

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