Salad Dressings – Plant Powered Probiotics

Wild Greens Dressing

April 21, 2017 steph_oss Leave a comment

This is less of a recipe than it is an insight into how I might prepare a dressing. Remember that high magnesium foods like these greens can keep unwanted bacteria low in a healthy (alkaline) small intestinal environment. Magnesium doesn’t alter the bacteria in the large intestine as it is very acidic in there. But in an alkaline environment these greens can help us keep our clostridium, E. coli, enterobacter just in the right proportions.

Ingredients:

3 cups mixed greens: plantain, spinach, arugula, parsley
2 TBSP nut butter or flax oil (optional)
1 medium avocado OR 2/3 C soaked nuts
Juice of 2 lemons
1⁄2 teaspoon sea salt
1⁄2 cup water
1 clove garlic
pinch cayenne (optional)

Instructions:
Blend everything in your high-speed or personal blender. If you don’t have room for all the greens blend half and then add the rest. This recipe also works with a bit of cucumber or even zucchini in place of some of the greens. Yum! Make sure to taste for saltiness and sourness and adapt to your own preferences. Let me know what you made in the comments and how you adapted this for YOU!

Photo caption: Here is a photo of one of the salads I made on the road. There were plenty of edible flowers to pick so the salad looks gorgeous. Just use whatever you have on hand, yours will be pretty too!

Dill Seaweed Salad Dressing

October 3, 2015 steph_oss Leave a comment

This weeks’ recipe was designed to be rich in lemon and dill to balance out the flavours of some of the saltier sea vegetables. If you are not using sea vegetables in your salad you may wish to add a pinch more salt. I have worked to balance the omega 3 and 6 fatty acids in this dressing as well as adding some ingredients specifically for the trace minerals. You can use this as a dip if you don’t have any plates or cutlery or, if like me, you just don’t want to do dishes. The omega three oils actually encourage a good balance of bacteria in our large intestines, that colony that produce the short chain fatty acids themselves. Where proteins and saturated fats discourage these bacteria the omega 3 oils have been shown to increase them. The phytonutrients from the sea vegetables go a long way to feeding these bacteria too if you can get your hands on them!
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Salad Dressings

Thousand Island Dressing

January 19, 2015 steph_oss Leave a comment

Ingredients

½ cup cashews
¼ cup sun-dried tomato
2 tablespoons water
1 whole lemon, juiced
1 teaspoon Himalayan Salt
½ teaspoon onion powder
1 tablespoon apple cider vinegar
2 teaspoons olive oil
2 tablespoons red onion
¼ cup fermented vegetables of your choice, optional

Instructions

Preparation: Soak the 1/4 C sun-dried tomatoes in 1/3 cup water for 20 minutes or more until they are soft enough to blend

Soak the cashews in water to cover for 20 minutes or more until they are more easy to blend

Drain the tomatoes and cashews, reserving the soak water from only the sun-dried tomatoes

Blend all ingredients until smooth, leaving out the fermented veggies and minced red onion

Stir in minced onion and fermented veggies (optional)

Taste for seasonings and adjust

You can make this even better for your microbiome by fermenting your own pickles or replacing the cashews with a 1/2 C of your own yogurt

Salad Dressings

Strong Mama Superfood Sauce

December 19, 2014 steph_oss Leave a comment

The more I learn about folic acid being added to foods the more compelled I am to stay away from nutritional yeast, although you can get a folic acid free brand and add some to the recipe if you like. Until I can find a source of organic unfortified nutritional yeast nearby I’m taking it easy on the stuff. Today I felt like adding a bit of that cheesy.