Creamy Cumin Ranch Dressing

I finally got around to making this salad dressing and I’m happy that I did. I added to a Tex-Mex salad and…..YES! Yummy!

Creamy Cumin Ranch Dressing on top of Tex-Mex Salad

Ingredients:

  • 3/4 cup raw cashews (soak 1 – 2 hours if you do not have a high-speed blender)
  • 1/2 cup filtered water
  • Juice of 1 lemon (about 2 TBS)
  • 1 TBS apple cider vinegar
  • 1 clove garlic
  • 1/2 tsp onion powder
  • 1 tsp dried dill
  • 1 tsp snipped chives (or the top green part of green onions)
  • 1/2 tsp dried oregano
  • 1/2 tsp sea salt (or to taste)
  • 1 tsp cumin
  • 1/2 tsp smoked paprika

Directions:

  1. Blend all ingredients in a high-speed blender for a very smooth dressing.

Note: This recipe contains 50-70 calories per TBS. (50 calories if you only use 1/2 cup cashews)

Cashew Cilantro Cream Sauce

I had just bought a new bunch of cilantro and I removed all the stalks and leaves that were loose because I didn’t want them to go “bad” at the bottom of the jar. (This is how I keep my herbs fresh in the fridge.) So I was left with a bunch that I wanted to use up in a hurry. I decided to make an alternative to the cheese topping for the variety of plant-based tacos that I eat very often – so I searched the internet looking for a cilantro sauce. This was the first to appear. I found it at The Baking Fairy’s website (see below), but here is my recipe. I think next time I will definitely try fresh garlic (1/2 to 1 clove) and fresh onions (1/8 inch slice), yet this recipe is still a good one.

Ingredients:

  • 1 cup soaked cashews
  • 1/4 cup cashew milk (or any unsweetened nut milk, I used almond milk)
  • 1/4 cup or more of cilantro (packed tightly)
  • 1/4 cup of lime juice
  • 1/2 jalapeno (I only had jalapeno juice from my homemade pickled jalapeno peppers)
  • 3/8 – 1/2 tsp garlic powder
  • 3/8 – 1/2 tsp onion powder
  • 3/8 – 1/2 tsp sea salt
  • a little pepper is also a nice addition
Directions:
  1. Add all ingredients except for the nut milk to a blender and blend.
  2. Add nut milk as needed until you get to your desired consistency.
The original recipe for this sauce was found at https://www.thebakingfairy.net/2017/05/sofritas-tacos-cashew-cream/.

Homemade Catalina Dressing – Oil-Free

I had a mango and a red bell pepper and recall making a dressing out of the two a while back. But this time, I added a few more ingredients. Then end result is a dressing that reminded me of Catalina Dressing, but this one is Oil-Free.

Catalina was my salad dressing of choice when I was a child and likely when I was also a teen. Of course it was from a bottle and one that is a very popular salad dressing brand. (OKAY, I feel a bit uncomfortable sharing that, but there are really more healthy options…such as the one I’m about to give you below.)

Granted, my salad as a child only consisted of cucumbers, tomato and iceberg lettuce. Yeah I guess, it’s a good start for anyone, but I finally learned that I love all vegetables and now I rarely eat a salad made of only 3 vegetables. Okay…enough of reminiscing about my childhood, here is the recipe.

Ingredients:
1 small mango (Ataulfo mangos are the perfect size)
1/4 of a small to medium red bell pepper
1 TBS apple cider vinegar (use lemon juice instead for Sadkhin Diet)
1 clove garlic, small
1 – 2 inch piece of zucchini or cucumber (if more liquid is desired)
salt to taste (approx 1/8 tsp, optional)

Other possible add-ins:These are optional add-ins that are similar to most recipes that you will find online for Catalina Dressing.

  1. Honey (if you need it sweeter, but Ataulfo mangos are usually very sweet)
  2. If you want/need the extra “good” fat, add some extra virgin olive oil
  3. Tomato slice or 1 tsp tomato paste
  4. Onion slice or onion powder
  5. Dash of paprika
Directions: Blend all the ingredients together in a high-speed blender, such as a Vitamix.  Use as desired.
I just poured it all on top of my salad and dug in. YUMMY!

Spicy Tropical Salad

Ingredients:
2 Altufo mangos
2 peaches, nectarines and/or apricots
1/2 cup strawberries
1 – 2 TBS green onions (or red onions)
3 leaves of fresh basil
green salad mixture as desired
Dash of Cayenne Pepper (to taste)

Oh, and I added a few bits of grapefruit today…

Directions: (Simply add every to a bowl and toss together)

  • Peeled and sliced mangos
  • Chopped peaches, nectarines and/or apricots after removing pits
  • Chopped strawberries
  • Clip salad and basil with scissors into smaller parts
This recipe was inspired by Fully Raw Kristina’s ‘Spicy Mango Basil Salad’ from the Fully Raw Diet book.

No Oil Italian Salad Dressing

Hi everyone. I promised that I would post this recipe and I am fulfilling my promise on the same day! (Amazing!) I had to leave home and get a cubicle at the library in order to focus on doing this, but I really feel that it’s so important for me to share the recipe.

So, why would anyone want a no oil salad dressing?

  • Reduce calories – just 1 TBS of oil contains at least 100 calories.
  • Savings – if you use oils in your salads, you want to use the best possible oils so that you get the best nutritional benefit. Never use hydrogenated oils in your salads because they overload your digestive system. Click here for more information about choosing healthy oils. A healthy, cold-pressed oil, such as extra virgin olive oil, cost more than hydrogenated oils.
  • Difficulty digesting fats. Perhaps you don’t produce enough bile, need to give your gall bladder a rest, or had your gall bladder removed.
Ingredients:
  • 1/4 cup vinegar (raw apple cider vinegar is my top choice)
  • 1/4 cup lemon juice, freshly squeezed
  • 3/4 cup filtered or spring water
  • 1 large clove garlic*
  • 2 – 3 fresh sprigs of parsley
  • 1 tsp raw honey (or other sweetener of your choice)
  • 1/2 tsp mustard powder
  • 1 – 2 TBS color bell peppers (or 1/2 – 1 TBS dried)
  • 1 – 2 TBS chia seeds (this will thicken the dressing)
  • 1 tsp dried herbs (use an Italian blend or mix single herbs of oregano, rosemary, dill, etc)
  • up to 3/4 tsp salt (I wouldn’t use anymore than that)
  • dash to 1/8 tsp pepper
      optional: I would only use the following when using a high-speed blender such as a Vitamix
  • 1/4 of a small apple*, peeled
  • 2 inches of cucumber, peeled
*High FODMAP food – remove from ingredients to achieve a Low FODMAP recipe.
Directions: Blend all the ingredients together in a high-speed blender, such as a Vitamix.  Use as desired.

Texas Caviar

This is a new one for me. I have never heard anyone call “salsa” by any other name. I have lived in Texas for 45 years! Texas Caviar – never heard of it.
So I did my best. The only think different about this salsa is that I didn’t chop/puree the tomatoes in my food processor. Actually, I feel that this version is more like a salad. 
Here are the ingredients I used. Feel free to use the proportions that you like best.
Ingredients:
  • Red Onion
  • Green Onions
  • Bell Peppers
  • Cherry Tomatoes
  • Fresh Corn (roasted on stove top, a nice addition)
  • Cilantro
  • Black Beans (cooked, leave out for a total raw meal)
  • Lime Juice
  • Apple Cider Vinegar (just a splash will do)
  • Jalapeno (or Cayenne Pepper)
  • Salt/Pepper to Taste
Directions:
  1. Chop fresh vegetables and toss together with remaining ingredients in a bowl.
  2. Allow to sit at room temperature about 30 minutes for flavors to combine.
  3. Eat with tortilla chips or use to top a fresh “Tex-Mex” salad.

A Real Dinner Salad

Prep time:
Total time:
Try eating a fresh salad everyday. There are so many ingredients to choose from that you can easily tailor your salad to your specific diet need and tastes. The following ingredients are what were used to make the salad in the photo.
Ingredients
    • Spring Lettuce Mix
    • Bell peppers: Yellow and Red
    • Tomatoes
    • Green cabbage, sliced thin
    • Fresh Herbs: Cilantro, Basil, Parsley (or any you like)
    • Avocado topped with fresh lemon juice
    • Sunflower seeds, raw
Instructions:

Toss all other ingredients together and top with salad dressing if desired.

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Warm Quinoa Asian Salad/Wraps

I used to blog about every meal/creation that I would prepare, but I have been failing to do so. I always take photos thinking that I will “get to it later”. Well, that hasn’t worked. I just finished eating this mini meal (a meal in between my lunch and dinner), so I figured I better get to it right away.

I apologize, but just about every measurement listed below is an approximate. But, hey, that’s what cooking is all about right? – making adjustments to suit your own taste buds (well, if you are comfortable with cooking anyway).

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FINALLY, I have added this one “grain” back to my diet. It’s
quinoa  (pronounced keen-wah) and Wikipedia describes it as an edible seed that’s not a member of a true grass “cereal” family. All I know is that, so far, it’s not causing any symptoms of brain fog and my digestive system is handling it just fine. It’s not a sticky grain like rice. It’s gluten free. It stays separated when cooked. It’s also a nice grain that can be soaked, sprouted and eaten raw.

Today I wanted to eat quinoa and I wanted to make some wraps. Because, just a few days ago, I ate lettuce wraps at Ruggles Green in River Oaks and they were so yummy and filling that I decided that I would make a recipe of my own. I didn’t try to make the exact recipe…although I will definitely do so in the future. My taste buds had a mind of their own today.

Ingredients:
  • SaladDressing/Sauce (1 to 2 servings):
  • 1 cup vegetable broth
  • 1 thin slice of onion (about 1/8 cup)
  • 1/2 inch knob fresh ginger
  • 1 to 1/2 tsp fresh garlic
  • green onion tops from 1 green onion
  • 2 TBS fresh cilantro
  • 1/4 cup cashews, soaked and rinsed is best
  • juice of 1 lime wedge and/or 1 tsp apple cider vinegar
  • dash of cayenne pepper
  • salt/pepper to taste
  • Salad/Wraps
  • 1/4 to 1/2 cup cooked quinoa
  • lettuce for salad or wraps
  • Other possible Add-ins:•nori seaweed, dulse, kelp
  • daikon root, Reishi (mushroom), cucumber, cabbage, bell peppers – ALL candida friendly
  • carrots, other mushrooms, chestnuts – NOT Candida friendly
  • Kim-chi (naturally fermented of course)

Instructions

  1. Add vegetable broth, onion, ginger and garlic to a small saucepan – bring to a boil, then simmer 2 – 3 minutes.
  2. Add broth mixture and remaining dressing/sauce ingredients to a blender or Vitamix. (To prevent it from becoming a green sauce, add the green veggies last and don’t mix fully.)
  3. Assemble salad and place quinoa on top or scoop quinoa plus other ingredients into a large lettuce leaf and cover with the warm sauce.

Notes:

This recipe is totally safe for anyone on the Candida “Free” Diet. But, if not following the diet you might use rice vinegar instead and/or add “wheat” free Tamari sauce to your recipe. There are so many possibilities to increase the “Asian” flair of this recipe.

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Coleslaw

Coleslaw is a great salad option. What I like about it mostly is that it won’t get soggy like romaine, green leaf and other softer lettuces. I can season and put dressing on it, store in the fridge and have a tasty salad immediately when I’m ready to eat. It’s very flexible I like to add broccoli, dried fruits,

apples and you can even add cooked bacon! See the recipe below for other add-in suggestions. Be creative and enjoy your REAL FOOD!

Ingredients:
  • 3/4 cup broccoli stems
  • 2 medium carrots
  • 1 small red (or green) cabbage (or 1 1/2 – 2 cups)
  • juice of 1 whole lemon (or lime)
  • salt
  • pepper (and/or cayenne pepper)
  • 2 TBS vinegar (apple cider vinegar, preferably)
  • 2 TBS cashew butter (optional, for creamier version)
  • Fruit Add-Ins (I prefer this option in place of adding sugar. Yet, if you can tolerate honey – it would be good too.)
  • 1/2 mango
  • 1/2 green apple
  • 1/4 cup raisins
  • 1/2 cup pineapple
  • Other possible options: sunflower seeds (or other nuts/seeds), cilantro, corn

Instructions:

  1. Mix all ingredients into a bowl and season with spices to your own tastes.
  2. Makes about 2 – 3 cups.

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Marinated Veggie Salad

Use whatever veggies you like and the salad dressing below. Mix and allow to sit for about 1 hour.
Veggies shown in photo:
broccoli
yellow squash
red peppers
green onions
thinly sliced carrots
corn kernels cut from cob

Marinated Veggies


Tomato Vinaigrette Salad Dressing:
1 Roma tomato (or tomatoes cut to similar size)
1 cup extra-virgin olive oil
1/3 cup red wine vinegar
1/4 cup lemon juice
1 TBS Dijon mustard
2 – 3 TBS fresh basil (or 1/2 tsp dried)
2 cloves garlic
1/4 tsp black pepper

It’s easiest to mix dressing in a blender.
Then toss with veggies and top with poppy seeds.
Note: You could add nuts, beans and/or sprouts for a full meal salad.
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