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Everyone should have at least a couple great salad dressings in their back pocket to impress their friends with, so here are two of my favorites. I make all of my dressings with flax seed or coconut oil so I can rest assured that I get all my essential fatty acids without having to swallow a pill or remembering to choke down a bland fishy spoonful of it. In general, the base for any dressing is one part flax, 1/2 part fresh lemon or lime juice, 1/2 part braggs or tamari. Sweetener can be a nice touch, and a little splash of sesame oil can mask the flavor of flax without taking away from its benefits.
Instructions
Flaxseeds - 100 out of 100 Americans are essential fatty acid deficient.
Flaxseeds are rich in omega-3 essential fatty acids, magnesium, potassium, and fiber. They are also a good source of all B vitamins, protein and zinc. They are low in saturated fats and calories, and contain no cholesterol. The nutty taste of ground flaxseeds is quite pleasant, and can be mixed with water or any fruit or vegetable juice, and if eaten whole and intact (followed by liquids), aids in constipation and the cleansing of the colon, as well as smoothing dry skin and fine lines on the face. Flax seeds can also be added to salads, soups, seed cheezes, essene breads and desserts. They are easily ground in a coffee grinder.
Several Studies have shown that it can reduce the pain, swelling, and inflammation of arthritis; as well as lower blood cholesterol and triglyceride levels. Flax seed oil also helps reduce the hardening effect of cell membranes that cholesterol causes.
Flax is an annual plant widely cultivated in the U.S. Each branch has one or two blue-violet, five petaled flowers during the months of June through August. The fruit is an 8—10 seed capsule, filled with smooth, flatted, shiny brown seeds.
Since flaxseed oil is very fragile enzymatically, purchased bottles of oil should remain cold lest the oil turn rancid. It is not advised to cook with flax seed, as its glorious nutritional values are lost due to the fact that it oxidizes quickly.
Excellent infusions can be made with flax seed oil (or any oil), by adding 2 T. of olive or coconut oil to 2 T. of dry herbs, garlic or chiles, and gently heating them until they are aromatic in a metal bowl resting in steaming hot water. Stir, strain off the seasoned oil, add it to the bulk of your oil. Shake well and keep refrigerated.
Wasabi Ginger Dressing
- 1/2 C. parsley
- 1/3 C. coconut oil
- 1/2 C. + 1 T. flax oil
- 1/4 C. lemon juice
- 2 T. apple cider vinegar (unpasteurized)
- 1 T. braggs
- 3/4 t. wasabi
- 2 T. agave
- 1 large clove garlic
- 1T. hot pepper sesame oil
- 3 pinches black pepper
- 1/2 C. H2O
- 1/2 C. peeled ginger, cubed
- 2 T. mellow white miso (unpasteurized)
Curry Spirulina Flax Dressing
- garlic chile flax oil
- lemon juice
- agave
- hot pepper sesame oil
- grated ginger
- braggs
- spirulina
- pacifica crystal flakes
- curry
- cumin
- garahm masala
- clove
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