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How to make good dressings without vinegar ?  This thread currently has 14,060 views. Print Print Thread
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Drea
Tuesday, January 18, 2011, 1:58am Report to Moderator Report to Moderator

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My new favorite dressing is evoo/walnut oil drizzled on salad, then sprinkle a little (a little goes a long way with this stuff) ume plum brine (aka ume vinegar, though technically it's not vinegar at all), and several freshly squeezed/pressed garlic cloves.


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MsRubyLu
Thursday, March 24, 2011, 12:41am Report to Moderator Report to Moderator

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I've found another yummy use for Nowishow's basic dressing... Make it with dill as I did in my earlier post and use it on fresh fish fillets(cod) that have been breaded with almond meal oooh so yummy
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cowgirlmama04
Wednesday, April 4, 2012, 5:41pm Report to Moderator Report to Moderator

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My favourite right now is very simple, pureed mango, lemon juice and zest and some olive oil, I have also tried it with pumpkin seed oil and that was good too.
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deblynn3
Wednesday, April 4, 2012, 6:09pm Report to Moderator Report to Moderator

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I use hazelnut oil, and cranberry concentrate/ lemon juice. (harmonic foods) I think raspberry juice would be good. (I see it used in store bought dressings) I simply ran down the list of spices and herb in my swami. I also get sesame oil so am going to try that next.

Oh! and a little ume plum goes a long way to add that vinegar flavor


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Sahara
Thursday, April 5, 2012, 2:53pm Report to Moderator Report to Moderator
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I just bought apple cider and umeboshi vinegar yesterday.  I'm not sure why you would want to regularly eat vegetables without it.
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TJ
Thursday, April 5, 2012, 4:48pm Report to Moderator Report to Moderator

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I'm planning to make some "vinegar" by culturing apple juice.  It will have lactic acid to provide tartness, rather than the acetic acid which is found in real vinegar.
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krisaf
Thursday, April 5, 2012, 6:26pm Report to Moderator Report to Moderator

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I have been looking for some new salad dressing recipes also and found this one:

http://sarahscucinabella.com/2010/04/27/lemon-rosemary-vinaigrette-recipe/

I have not tried it yet-maybe this week-end.  Sounds like it might be good on roasting vegetables and meats as well!
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Dianne
Friday, April 6, 2012, 8:10pm Report to Moderator Report to Moderator

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Quoted from krisaf
I have been looking for some new salad dressing recipes also and found this one:

http://sarahscucinabella.com/2010/04/27/lemon-rosemary-vinaigrette-recipe/

I have not tried it yet-maybe this week-end.  Sounds like it might be good on roasting vegetables and meats as well!


This recipe must be absolutely delicious. Thanks for sharing, it would be great on roasted veggies and meats. Thanks for sharing!  
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Shmeenakoz
Tuesday, April 17, 2012, 5:56pm Report to Moderator Report to Moderator
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  I also have a quick question about this vinegar thing. The book doesnt specify about rice wine vinegar and being an "A" I am able to have (as a grain) all the rice in the world, so is this ok? This is still pretty new to me, or at least following to the T. I dont want to slip up because I'm so anxious for my recovery. So any advice from some A's would be greatly appreiciated   I already eat healthy and have for the past 10 yrs, but wow, I never realized how unhealthy some of my healthy choices were! Never thought I'd miss vinegar and especially prepaired mustard soooo much.
Thanks a bunch for any feedback
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Lola
Tuesday, April 17, 2012, 6:07pm Report to Moderator Report to Moderator

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try umeboshi plum vinegar


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Victoria
Tuesday, April 17, 2012, 7:22pm Report to Moderator Report to Moderator

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Quoted from 18537
  I also have a quick question about this vinegar thing. The book doesnt specify about rice wine vinegar and being an "A" I am able to have (as a grain) all the rice in the world, so is this ok?


You can't assume that because the grain is ok, then the vinegar from the grain is ok.    Since all vinegars are avoid for you, there is something about 'vinegar' regardless of where it originates from.



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TJ
Friday, April 20, 2012, 7:15pm Report to Moderator Report to Moderator

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Apparently I didn't let my apple juice ferment long enough.  I took it out of the fridge today and tasted a little.  I had a slight sourness but mostly it tasted like sparkling cider.  I nice mother has formed at the bottom of the bottle, though.  I'm leaving it out again so the fermentation process will resume.  I'll let y'all know if it turns out to be a suitable vinegar substitute.
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Tammy
Thursday, November 8, 2012, 8:04pm Report to Moderator Report to Moderator

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I'm AB and ain't suppose to have any vinegar..blah, I love everything that has vinegar in it!! Ketchup, mustard, vinaigrette salad dressing, Worcestershire, BBQ sauce..what am I going to use instead??
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san j
Thursday, November 8, 2012, 9:38pm Report to Moderator Report to Moderator

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Quoted from Tammy
I'm AB and ain't suppose to have any vinegar..blah, I love everything that has vinegar in it!! Ketchup, mustard, vinaigrette salad dressing, Worcestershire, BBQ sauce..what am I going to use instead??

Different acidic substituess in different recipes/cuisines. Give us an example.



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ABJoe
Thursday, November 8, 2012, 10:09pm Report to Moderator Report to Moderator

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Quoted from Tammy
I'm AB and ain't suppose to have any vinegar..blah, ...
what am I going to use instead??

I use lemon or lime juice.  Some people use Ume Plum sauce.

There are probably many other astringent / acidic foods that will work.  We have to willing to allow our body / taste to adjust to foods that are good for us, rather than those that continue to make us sick.  This is the difference between being healthy and "getting by".


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BHealthy
Friday, November 9, 2012, 1:24am Report to Moderator Report to Moderator

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I have been using the recipe below for about 6 months.  I make it without oil and add the oil when I dress the salad so that my sister, who's on a fat-free diet, can use it as well.  It's tasty either way.

DETOX DRESSING (makes about 2 cups)

In a blender, layer the following in this order:

1 red onion, chopped
1 small yellow bell pepper chopped
  OR 1 small zuchini, chopped
  OR 1 large yellow tomato, chopped
1 small jalapeno, chopped (omit if you can't eat spicy foods)
2-3 lemons peeled and seeded (yes, add the pith and pulp), use more if you like a tart dressing
2 cloves fresh garlic, peeled and chopped or 2 t. garlic powder
2 t. dry mustard powder
2 t. himalayan pink salt
2 T. honey or agave (opt. I usually leave this out)

Optional detox ingredients:
4 T. chlorella flakes
2 t. chlorella powder
1 t. ashitaba powder
2 t. kale powder
(you could also use Harmonia or any other chlorella-based green powder)

1 whole bunch cilantro, washed and stems trimmed 1" (use stems and leaves)

The cilantro must be the last ingredient in the jar as it keeps the rest of the ingredients from splashing.

OPT: 1 c. oil (flax, hemp, and/or olive mixed to taste)

----------------------------------------------------------------------------

Blend, starting on low and gradually increasing power as ingredients are incorporated from the bottom up.  If you want to add oil, drizzle in 1 c. through the feed tube once the other ingredients are emulsified.  When it is really smooth and creamy transfer to a jar and store in the fridge.  It keeps for weeks.  Stir to recombine before using.


I use 1/4c. of this for lunch every day over a salad of romaine, avocado, tuna, and walnuts with an additional tablespoon of chlorella flakes sprinkled over all.  I usually add 1 t. flax oil, 1 t. hemp oil, and 2 t. evoo.

The cilantro and chlorella work together to detox heavy metals like mercury and, since even yellowfin tuna has some mercury, I'm hoping the dressing will escort it out before it has a chance to wreak havoc.

I know the dressing 'works' because the first time DH overdid the chlorella flakes he had severe detox symptoms so GO EASY on the chlorella UNTIL YOU KNOW YOU CAN TOLERATE IT!  

I have never had any detox symptoms from this but I had all my mercury fillings removed almost 20 years ago and, before SWAMI, I rarely ate tuna.
  


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san j
Tuesday, November 13, 2012, 6:10am Report to Moderator Report to Moderator

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You can even skip the typical "acids" and add this to your oil: Just a touch of Tamari. I sometimes added some finely grated parmesan to this. No kidding.


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missymb
Saturday, February 16, 2013, 5:34pm Report to Moderator Report to Moderator

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New here and starting the A diet on monday.  Someone said there was a link to a recipie base at the top oc the screen but I dont see it. I am in need of salad dressings .


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BluesSinger
Saturday, February 16, 2013, 6:17pm Report to Moderator Report to Moderator

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Quoted from eh
It's the juice of unripe (green) grapes, pixelland. It's used as a souring agent instead of vinegar/lemon juice. My Dad grew up using it (he's from a wine growing region). It fell out of favour for a while but it's been repopularised by some chefs etc. It's milder than vinegar and lemons. You can also cellar it! It becomes 'rounder' like a wine. I had a seven year old bottle which had practically no sourness whatsoever left in it. Useless! - I prefer it sour.

Australian verjuice by Maggie Beer should be avail;able in the USA. I've seen it in the UK.



this is the one I have been buying for years.. LOVE it!  

http://www.amazon.com/White-Ve.....&keywords=verjus

here is my recipe using Verjus for salad dressing and it's delightful:

1/4 cup Verjus
1 tbl Agave or other compliant sweetener
1 tbl walnut oil
Sprinkle of cayenne powder

mix well and toss in salad!

increase as needed for size of salad!
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ABJoe
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Quoted from missymb
New here and starting the A diet on monday.  Someone said there was a link to a recipie base at the top oc the screen but I dont see it. I am in need of salad dressings .

It is the "Recipe Center" under "Online Support".

Here is a direct link:
http://www.dadamo.com/typebase4/recipes.htm


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deblynn3
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I just finished canning a green salsa, made with tomatillos, I isn't has thick as I'd like for a salsa, but realized it would be great for a salad dressing. It's uses lemon juice, many tomatillos salsa's use lime. Just thought might be of interest to someone.


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Spring
Friday, July 25, 2014, 3:35am Report to Moderator Report to Moderator

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Quoted from Lloyd
I've had good luck using grape juice as a base. Seems odd, but works for me.


Old post, Lloyd, but that sounds delish! Will have to try it.


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san j
Saturday, July 26, 2014, 8:00am Report to Moderator Report to Moderator

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Here is a dressing I used to use about 40 years ago. I don't remember the proportions offhand, but the three ingredients are:

Lemon juice
Tamari
Parmesan cheese (grated)


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Seraffa
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Quoted from Tea Rose
Oooh Lloyd, that sounds good.  Almost like red wine vinegar would be.  I am going to try that, I have some organic concord grape juice in the refrigerator.  Also, it would give the dressing a bit of natural sweetness too - thanks for the suggestion.

Tea Rose


I have suspicions that those of us who are allowed Malic Acid can use this for a touch of "twang" also. I haven't tried yet, but know it is available at vitamin stores  


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