Let’s talk about salad dressings.
I make a variety of salad dressing that smell great, look great, and taste amazing.
Some of my favorite ingredients for salad dressing are Bragg’s apple cider vinegar, various olive oils, balsamic oil, and spices. I don’t recommend using white vinegar in salad dressing. Save that type of vinegar for cleaning.
I have about ten different olive oils in my pantry. Some are stronger and have a real “bite.” Others are more floral or citrusy. I even have some that are quite bland. Olive oil is wonderful and anti-inflammatory for the gut.
When it comes to spices, I use raw turmeric grated or shaved. Turmeric and ginger are from the same family of plants, and both are anti-inflammatory. I particularly like ginger if I’m making an Asian-fusion salad dressing.
Garlic goes into every salad dressing I make. I chope up one or two cloves very finely and throw them into the mix.
Further readings:
- Dieting Done Right
- Following A Diet: The Good And The Bad
- How Do Probiotics Impact Gut Bacteria
- Cooking Methods for Weight Loss
A classic salad dressing I make is a combination of lemon juice, olive oil, Celtic sea salt, freshly ground pepper, and then a herb or two.
If you have a significant Candida problem, I strongly recommend that you grow oregano, marjoram, thyme, basil, and rosemary. All of those are key, gut-healthy herbs.
I grow a very strong, spicy oregano as well as a normal one. The spicy one is very powerful because it contains several healthy compounds that have a strong cleansing effect on the gut.
If you go to your local plant nursery, you can usually find pungent oregano to grow. You can even steep a handful of this oregano in a small jar of olive oil. Leave it there for about six or eight weeks, squeeze it out. What you’ve done is leech the active oregano metabolites into the oil. It’s an extraction process, and it gives the oil a delicious flavor. You can do that with any herb, but oregano oil is particularly tasty.
Other great salad dressings are yogurt-based. You can also make an aioli with ample garlic. Sometimes I add sauerkraut juice to my salad dressing. Another one of my favorite recipes is some kind of sprout mixed up with a bit of lime juice, salt, and pepper, a drizzle of olive oil, again, on top of that. Very simple. Keep it simple.
I usually never store salad dressings. I make them fresh on the spot, put them in the salad. Whatever’s leftover, I throw away. I never keep salad dressing for the next day. Everything has to be fresh.
It’s not hard to make a salad dressing, and it gives your salad a lot of zing and flavor. When something tastes great and looks great, you’re going to want to have it again and again and again.
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