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BTD Forums  /  Cook Right 4 Your Type  /  How to make good dressings without vinegar ?
Posted by: 5088 (Guest), Friday, March 27, 2009, 4:49pm
Having trouble making a good dressing without vinegar! Anyone have any advice?
Posted by: Alek, Friday, March 27, 2009, 4:51pm; Reply: 1


I prefer it with lemon or lime.
Posted by: Debra+, Friday, March 27, 2009, 4:53pm; Reply: 2
Hey HunterLP129...welcome to the forum and the BTD way of life.  If you go to the top of the page and click on the member button you can get yourself a nice blood type avatar so that we can all see at a glance what blood type you are.    :D

Fresh squeezed lemon juice does the trick for me.  :D  Have you looked in the recipebase?  It's at the top of the page also.  ;)

Debra :)

P.S. And as Alek mentions...lime also.  Together can be quite nice. :)
Posted by: Tea Rose, Friday, March 27, 2009, 4:56pm; Reply: 3
Hi HunterLP129,

I agree, salad dressing without vinegar is a tough one.  I haven't figured that out yet.  Lemon and lime juice just don't do it for me as far as salads go, I usually just have Olive Oil with a few spices.  We always had salad to end our meal when growing up and miss that bit of vinegar.  

Tea Rose
Posted by: Andrea AWsec, Friday, March 27, 2009, 5:37pm; Reply: 4
Can you have brine? it might work :)
Posted by: Lloyd, Friday, March 27, 2009, 7:19pm; Reply: 5
I've had good luck using grape juice as a base. Seems odd, but works for me.
Posted by: Tea Rose, Friday, March 27, 2009, 7:51pm; Reply: 6
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
Posted by: 815 (Guest), Friday, March 27, 2009, 7:53pm; Reply: 7
Someone else recommended (Lola?) Pineapple juice also..
Posted by: nowishow, Friday, March 27, 2009, 8:02pm; Reply: 8
zest and juice of one lemon (or lime)
1-2 cloves garlic
1/2 shallot
1/2 tsp salt
1 tsp agave
1 TBL fresh herbs or 1tsp dried
1/2 cup oil

Put everything except the oil in one of those small food processers and mix well. You don't need to chop the garlic and shallots this way. Then add the oil a little at a time. Mix until it become a creamy dressing.

The is my basic dressing recipe.
Posted by: nowishow, Friday, March 27, 2009, 8:03pm; Reply: 9
Quoted from 815
Someone else recommended (Lola?) Pineapple juice also..


Fresh Grapefruit zest and juice is great too.
Posted by: Tea Rose, Friday, March 27, 2009, 8:07pm; Reply: 10
Grape Juice - great!  I just tried it  :o  :D  ;D and I love it.  

I will try pineapple juice too, both juices are good for hunters, but the grape juice is closer to the red wine vinegar dressing we always used

Grapefruit juices sounds great too!

Tea Rose
Posted by: kauaian, Friday, March 27, 2009, 10:24pm; Reply: 11
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


Thanks for bring the subject up.  I was having the same problem.  I will try the juice.
Posted by: Ribbit, Friday, March 27, 2009, 10:47pm; Reply: 12
http://www.dadamo.com/typebase4/recipedepictor7x.cgi?967
Posted by: pixelland, Saturday, March 28, 2009, 1:27pm; Reply: 13
I like to use Bragg's Liquid Aminos with a compliant oil, herbs, etc. It is soy-based, but my ND (huge BTD advocate) seems to think that the fermentation process by which it is created takes care of the soy issues for B's. I don't seem to have any ill effects from consuming it. Would love to hear other opinions on this one.

(sunny)
Posted by: Lola, Saturday, March 28, 2009, 4:48pm; Reply: 14
it s entirely up to you.....
here are some old threads on bragg s for your perusal
http://www.google.com/custom?q=Bragg&sa=Search+The+Site&cof=AH%3Acenter%3BAWFID%3A4452213b291e6613%3B&domains=dadamo.com&sitesearch=dadamo.com
Posted by: pixelland, Saturday, March 28, 2009, 10:16pm; Reply: 15
Thanks Lola! I dipped into the archives a bit and already need to correct myself on one point. It seems that a lack of fermentation is what makes it different from most soy "sauces". I'll have to do a bit more rooting around in the archives.

By the way... I'm very impressed with the new, improved website. You folks have been busy while I was away!

(sunny)
Posted by: eh, Saturday, March 28, 2009, 11:41pm; Reply: 16
verjuice.
Posted by: pixelland, Sunday, March 29, 2009, 12:09pm; Reply: 17
"verjuice"??? eh??  (hehe)

more info, pretty please! Is this product regional to Aus (is that Australia or Austria??) or something we can find in the USA of A?

(sunny)
Posted by: eh, Sunday, March 29, 2009, 1:29pm; Reply: 18
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.
Posted by: pixelland, Sunday, March 29, 2009, 4:51pm; Reply: 19
thanks for the info, eh!
I'll have to put it on my shopping list and see if I can find it!

(sunny)
Posted by: grey rabbit, Monday, March 30, 2009, 1:34am; Reply: 20
Quoted from eh
It's the juice of unripe (green) grapes


I wonder if I could just juice my own green grapes? We have a couple of vines.
Posted by: eh, Monday, March 30, 2009, 2:07am; Reply: 21
I don't know how to do it, samy. You could experiment. Press it with your feet.  ;D
I'll have to ask dad.

I think you could make your own compliant mustard with it as well. Dijon mustard was originally made with verjuice before the switch to vinegar.
(So verjuice is just an old fashioned dressing/deglazer once used by European peasants and now transformed into an overpriced goody for foodies. ::))
Posted by: grey rabbit, Monday, March 30, 2009, 2:11am; Reply: 22
I don't think I have enough grapes to make squishing them through my toes really fun, I'd need a big vat full ;D
Posted by: eh, Monday, March 30, 2009, 2:20am; Reply: 23
That's too bad...I had images of you as Lucy (in the old Lucille Ball Show) dressed as a southern Italian peasant dancing in a vat of grapes. She was hysterically funny (funny)

Do you have green grapes as we speak? I suppose the younger the grape the tarter the flavour, eh? I guess you could just squash them straight into your salad.
You'll report back on your findings, right?
Posted by: wwbailey, Monday, March 30, 2009, 2:54am; Reply: 24
Quoted from Tea Rose
Grape Juice - great!  I just tried it  :o  :D  ;D and I love it.  

I will try pineapple juice too, both juices are good for hunters, but the grape juice is closer to the red wine vinegar dressing we always used

Grapefruit juices sounds great too!

Tea Rose


Hi Tea Rose... did you mix the grape juice with anything else?

Posted by: wwbailey, Monday, March 30, 2009, 3:06am; Reply: 25
Quoted from eh
verjuice.


This is so FABULOUS to know about.  Thank you!

Just bought some here:

http://www.amazon.com/Verjus-Blanc-White-Verjuice-ChefShop/dp/B0012SCRLE/ref=pd_sbs_gf_1

hard to find...
Posted by: Peppermint Twist, Monday, March 30, 2009, 4:59pm; Reply: 26
Duuuuudes, this thread rocks.  Newbies are always wondering about compliant salad dressings and/or compliant alternatives to vinegar.  Sooooooo, with one wave of my kyosha nim magic wand, I command this thread to beeEEEEeeeee:  STICKY!

Voila!
Posted by: eh, Tuesday, March 31, 2009, 1:24am; Reply: 27
you can do that, PT??????
Posted by: Lloyd, Tuesday, March 31, 2009, 2:05am; Reply: 28
Quoted from Tea Rose
Grape Juice - great!  I just tried it  :o  :D  ;D and I love it.  

I will try pineapple juice too, both juices are good for hunters, but the grape juice is closer to the red wine vinegar dressing we always used

Grapefruit juices sounds great too!

Tea Rose


Glad you liked it. I've tried grapefruit but did not care for it. Pineapple should work well - will have to experiment a bit.
Posted by: wwbailey, Wednesday, April 1, 2009, 1:51am; Reply: 29
I think she said Grape Juice, not grapefruit juice Lloyd... is that what you were responding to???

I'm anxious to hear how this grape juice works and what one might add to it ???
Posted by: Lloyd, Wednesday, April 1, 2009, 1:59am; Reply: 30
Quoted from wwbailey


I'm anxious to hear how this grape juice works and what one might add to it ???


I've used a variety of spice/herb combos. One could also mix in a bit of olive oil. I've even used a bit of nut butter or tahini. Just open up a little from preconceptions and try things.

Posted by: Peppermint Twist, Wednesday, April 1, 2009, 11:44am; Reply: 31
Quoted from eh
you can do that, PT??????

Yep, and so can you!  You are a Kyosha Nim also.  If you want to "stick" a thread, scroll all the way down to the bottom and you will see a stick/unstick option.  Use your powers prudently and wisely, my child.  I myself only "stick" about one thread per year, give or take.  I feel this one is stick-worthy because it is a topic that comes up often and there are many very creative, helpful answers in here re vinegar alternatives and yummy dressing suggs.



Posted by: Ribbit, Wednesday, April 1, 2009, 1:10pm; Reply: 32
Did anybody look at my quark recipe?  It's our favorite.
Posted by: nowishow, Wednesday, April 1, 2009, 9:13pm; Reply: 33
Quoted from Ribbit
Did anybody look at my quark recipe?  It's our favorite.


Looks great, but I can't have it.  :(
Posted by: karen, Wednesday, April 1, 2009, 10:59pm; Reply: 34
Quoted from Ribbit
Did anybody look at my quark recipe?  It's our favorite.



Ribbit, I just checked the recipe and it looks really good for my gatherer husband.  All the ingredients look great except the rosemary is a black dot. I'll have to look for quark on my next trip to the health food store.  Thanks for posting it.
Posted by: Ribbit, Thursday, April 2, 2009, 12:16am; Reply: 35
You could also used yogurt....or compliant mayo.
Posted by: wwbailey, Thursday, April 2, 2009, 2:01pm; Reply: 36
Well I got my Verjus in the mail the other day and yesterday I made the following:

1 hamburger patty (grass fed but of course) broken up on a plate, covered with a scoop of black beans and juice, then covered with basmati rice, then covered with roasted garlic stewed tomatoes, then covered with manchego cheese and heated up.  

THEN sprinked some Verjus on top.  OMG... omg... OMG!!!! The Verjus made the entire thing incredible.  The best healthy mexican type dish I've been able to enjoy in awhile!

I went to heaven.

Verjus ROCKS!  As Peppermint would say!!! ha...
Posted by: Peppermint Twist, Thursday, April 2, 2009, 4:11pm; Reply: 37
What is "Verjus"?*  "Jus" means "juice" and I'm taking it that "Ver" is from a root that means "true" or authentic, so it must mean something like "Real juice"...but real juice of what?  WHAT?  I must know!  To the Googlemobile, Batgirl...

*Whooosh*

edited to add:  Okay, I'm back already and I LOVE GOOGLE, but that's a topic for another thread and, oh wait, I've already posted about that ad nauseum, so moving right along, this is from "answerbag.com":

"Verjus is a French term that when translated into English means "green juice." It is a medieval condiment that was once a staple of French provincial cooking and is now enjoying a worldwide revival. Verjus is made from semi-ripe and unfermented wine grapes. The grapes are hand-picked from the vine during a period called veraison, when the grapes change in color and the berries begin to soften enough to press. Sugars at this harvest can range between 13 and 15 brix. Because verjus is made from wine grapes and shares the same acid-base as wine, it is an elegant and delicate alternative to vinegar and lemon juice as it is "wine friendly" and will not distort the essence of the wine you serve."

Okay, may I say YUM, first of all!  Second of all, I should have known that the root of "Ver" was not what I had thought but rather green, as in my beloved and recently raptly posted about "Vermont", as in "Ver" (green) "Mont" (Mountain), Vermont, green mountains, the green mountain state.  Get a clue, twist.  So "Verjus" means "green juice".  Well, I had the juice part right, anyway.

That sounds FAB.  I'm gonna have to get me some of that.  Thanks, ww!  (hugegrin)

______________________________________________________________________________

* edited to add that I'm an IDIOT.  This (what Verjus is, not the fact that I'm an idiot) was discussed in this very thread!  Witness:
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.

Don't know how I missed that.  Thanks, eh!  I think you've turned our little community on to something new (new to us, that is) and WONDERFUL!  Yay for new and wonderful!
Posted by: Andrea AWsec, Thursday, April 2, 2009, 7:09pm; Reply: 38
I think I'll make this tonight, I  will probably make half..
Ingredients
1  teaspoon  olive oil
1/2  cup  chopped shallots
2  cups  fresh grapefruit juice (about 3 grapefruits)
2  tablespoons  chopped fresh cilantro
2  teaspoons  sugar
1/4  teaspoon  freshly ground black pepper
2  tablespoons  olive oil
Preparation
Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add shallots; cook 5 minutes or until golden brown. Stir in juice. Bring to a boil over medium-high heat, and cook until reduced to 1 cup (about 6 minutes). Remove from heat; cool.

Place the grapefruit juice mixture, cilantro, sugar, and pepper in a blender; process until smooth. With blender on, slowly add 2 tablespoons oil; process until smooth.
Posted by: Ribbit, Thursday, April 2, 2009, 7:30pm; Reply: 39
"Ver" would also be green, PT.  As in verde.
Posted by: Lola, Thursday, April 2, 2009, 11:36pm; Reply: 40
vert in french  ;)
Posted by: kittykar1, Friday, April 3, 2009, 3:51am; Reply: 41
I also really luv Bragg's Liquid Aminos, dump it lots of different foods and use in recipes in place of soy sauce and worchestershire sauce. ;D
Posted by: Peppermint Twist, Friday, April 3, 2009, 7:24pm; Reply: 42
Quoted from Ribbit
"Ver" would also be green, PT.  As in verde.

Dude, I realized that later in my post...keep reading, girl...keep reading.

;D
Posted by: Karen Vago, Saturday, April 4, 2009, 9:09pm; Reply: 43
Calling Hunter LP129,

Have you tried Umebosi plum paste added to your dressing? It is a super beneficial for you and according to the Japanese a super food.

Use the oil you want, a bit of lemon juice (but you can also leave it out), herbs, garlic if you wish, but don't add salt, because the umebosi plum paste is already salty.

You just add a let's say a teaspoon to a dressing for a salad for 4. Experiment with the quantity of U plum paste. It gives a wonderful zest to your dressing. U plum has excellent health qualities. Even though it is acidic it has alkalizing properties.

Here is a link I found

http://www.mitoku.com/products/umeboshi/healthbenefits.html

Enjoy!!!
Posted by: wwbailey, Sunday, April 5, 2009, 2:03am; Reply: 44
Quoted from Karen Vago
Calling Hunter LP129,

Have you tried Umebosi plum paste added to your dressing? It is a super beneficial for you and according to the Japanese a super food.

Use the oil you want, a bit of lemon juice (but you can also leave it out), herbs, garlic if you wish, but don't add salt, because the umebosi plum paste is already salty.

You just add a let's say a teaspoon to a dressing for a salad for 4. Experiment with the quantity of U plum paste. It gives a wonderful zest to your dressing. U plum has excellent health qualities. Even though it is acidic it has alkalizing properties.

Here is a link I found

http://www.mitoku.com/products/umeboshi/healthbenefits.html

Enjoy!!!


I was just thinking about using Umeboshi!  I did have a mixture of Verjus, Walnut and Olive oil and a bit of agave on my salad today and it was delightful!
Posted by: eh, Sunday, April 5, 2009, 8:50am; Reply: 45
glad you like the verjus ww - your combination of walnut and olive oil and verjus is just perfect for green salads (not so sure the agave is necessary  :P)

So, I've been kyosha-ed, PT. I must 've been sleeping when I was belted...

I'll practice restraint schtick meister.(angel)
Posted by: Karen Vago, Sunday, April 5, 2009, 2:09pm; Reply: 46
eh you got me looking into verjus.  Very interesting indeed.I am in France! Had heard about it but not used it.

wwbailey, your enthousiasme is catching!

Did some research on the French internet and found out it is mainly refered to as being from green grapes . In medieval times it could also be any kind of "green" juice: acid herbs like sorrel, lemon, bitter oranges, green apples and pears, wild plums etc... Different European countries have different names for it.  

Chefs are using it here as a newly discovered old food. For deglazing meat dishes, adding to sauces. Good for digestion they said in medieval days.

Australians buy it a lot(!!) here in Paris from a luxury shop.

Will certainly look out for it now or make my own in the summer with green (unripe) grapes.  Thanks eh.


Karen
Posted by: eh, Monday, April 6, 2009, 4:01am; Reply: 47
Your welcome, Karen. Verjuice really is just an European peasant dressing useful when lemons are scarce especially in Northern Europe (generally) and in Southern Europe when they are out of season.

That's interesting about the Australians. Yes, we are a nation of foodsters (et humour super droll).
Oh and excuse moi for having a poke at Paris, but their coffee stinks! Good chocolate cake but bloody awful coffee. Poussez moi off the Eiffel Tour..


NB. If you have access to excellent extra virgin olive oil it too can seem to be a complex *acidic* salad dressing sans any souring agent. The best olive oil from Europe usually has an acidity below 1%. However, some excellent oils leave a distinctive  burning peppery sensation in the back of your throat with some acidity. These oils, I think, are best used on their own to showcase their flavours/sensations. Yaman and I discussed the merits of such oils (from memory he likes them peppery and acidic) about four or five years ago on the board I think. He might be able to point you all in the direction of some really good oils from Europe.
Posted by: 815 (Guest), Monday, April 6, 2009, 12:54pm; Reply: 48
Quoted from eh

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


Thanks eh.  BTW, I tried grapefruit juice in dressing..  :X horrible.
Posted by: Bekki Shining Bearheart, Friday, May 22, 2009, 8:11pm; Reply: 49
My husband's recipe which is my fave is:

halve a grapefruit and dig out the pulp as if you were going to eat it. Save all the extra juice too.

Add to equal amount of olive oil.

fresh garlic crushed

pinch of salt

any herbs that you like (herbes de Provence is my favorite)

can add extra balsamic vinegar (not for me!) or lemon juice to tweak the flavor but I like just the grapefruit.
Posted by: Bekki Shining Bearheart, Friday, May 22, 2009, 8:13pm; Reply: 50
OOPS!
Forgot to say

a teaspoon or so of honey, to taste.

I think the fresh grapefruit is way better than packaged grapefruit juice of any variety
Posted by: Sikaranista, Wednesday, August 12, 2009, 12:43am; Reply: 51
I have an Asian-style dressing that I put together on the fly...I'm sorry the portions aren't exact.

Start with the juice of 1 medium sized, thin-skinned lemon.  Add approximately 1 Tablespoon soy sauce.  From there, add seasonings if desired.  I usually add shavings of scallions or sesame seeds, small cubes of tofu, etc.

I'm still experimenting with making a Miso dressing without vinegar or orange juice, when I find a good blend, I'll post that up too :)
Posted by: silverseale, Thursday, August 13, 2009, 2:33pm; Reply: 52
I'm using tahini or almond butter as the base for all my salad dressings these days, just whisking in stuff like lemon juice, garlic, onion, sugar (just a tad bit to balance the flavors), etc. I thin it with a little water if necessary after I've put in everything I want.

Aside from being an O, vinegar is one of my worst IBS triggers.
Posted by: Victoria, Thursday, August 13, 2009, 7:26pm; Reply: 53
Just a reminder to everyone . . . check all foods in these luscious recipes for compliancy with your own food lists.   ;)
Posted by: 815 (Guest), Thursday, August 13, 2009, 8:01pm; Reply: 54
I've given up on salad. I can't make a dressing I like that doesn't bother me. I can't stand grapefruit juice, pineapple juice is too sweet...and lemon juice causes abnormal growths on my face. (acne like red bumps) So I'm doing the Wall-E and having my salad IN A CUP !  ;D  (I vitamix lettuce, celery, cuc, spinach and frozen berries..and water) Very tasty.
Posted by: VictoriousLiving, Thursday, January 7, 2010, 8:25am; Reply: 55
You can always substitute apple cider vinegar or lemon juice.
Posted by: Possum, Thursday, January 7, 2010, 8:52am; Reply: 56
Quoted from wwbailey
Well I got my Verjus in the mail the other day and yesterday I made the following:

1 hamburger patty (grass fed but of course) broken up on a plate, covered with a scoop of black beans and juice, then covered with basmati rice, then covered with roasted garlic stewed tomatoes, then covered with manchego cheese and heated up.  

THEN sprinked some Verjus on top.  OMG... omg... OMG!!!! The Verjus made the entire thing incredible.  The best healthy mexican type dish I've been able to enjoy in awhile!

I went to heaven.

Verjus ROCKS!  As Peppermint would say!!! ha...
Sounds amazing!!! :) I had to laugh (hence the above)...last I heard... Hamburger patties didn't really get  a chance to eat grass... ;D
Posted by: christaalyssaA+, Thursday, April 29, 2010, 9:04am; Reply: 57
I just made a really yummy salad with romaine, firm tofu cut into squares that I marinated in tamari (which is wheat free soy sauce all regular soy sauce is about half wheat), with hemp and flax seeds. The dressing I made was with the left over tamari that the tofu soaked in, mixed with dry mustard powder, walnut oil and a splash of apple cider vinegar. I use apple cider vinegar instead of other vinegars cause I know I can handle it with my type. But I'm sure that even if you didn't put the Bragg's apple cider vinegar in it, it would still be really yummy!!! I have just taken a pic and posted it on my facebook. Too bad we can't add pics here. Oh well. *takes another big bite of her yummy salad*
Posted by: Goldie, Thursday, April 29, 2010, 11:24am; Reply: 58
Ribbit I think a long while ago you posted this// I am looking to find out what Quark would be in the US?

.
Quoted Text
Did anybody look at my quark recipe?  It's our favorite
Posted by: Lola, Thursday, April 29, 2010, 4:13pm; Reply: 59
Quoted Text
Too bad we can't add pics here.


there s a photo album thread with comment and one without!! :)
http://www.dadamo.com/cgi-bin/Blah/Blah.pl?b-rost/m-1208973160/s-0/

put er up there!!! :)
Posted by: Changeling, Friday, May 21, 2010, 3:42pm; Reply: 60
So what is the verdict on Verjus?  Does it fill the need for vinegar or is it more like lemon juice?  And which to buy...red or white Verjus?

I'm really struggling without vinegar...sigh...

Changeling
Posted by: Lola, Saturday, May 22, 2010, 2:32am; Reply: 61
read ingredients......if it contains ingredients you cannot pronounce, you wouldn t want to ingest them either!! ;)

read and compare, or post here, someone will be happy to help decide
Posted by: 10111 (Guest), Thursday, June 24, 2010, 5:20am; Reply: 62
Thanks so much for the grape juice salad dressing idea!  I tried it and it tastes just like the balsamic vinegar dressing I love on my salads.  
Posted by: MileHighRob, Thursday, June 24, 2010, 6:39am; Reply: 63
You mean there's a good dressing WITH vinegar?  ewwwww
Posted by: Stefina, Friday, June 25, 2010, 3:59pm; Reply: 64
These are good points for my O husband. I've learned a lot from this thread. For myself, I still use vinegars.
Posted by: Ribbit, Saturday, June 26, 2010, 1:32pm; Reply: 65
Quoted from Goldie
Ribbit I think a long while ago you posted this// I am looking to find out what Quark would be in the US?

.


Oh, hello.  I just saw this.  I get quark at our international farmers market.  It's like thick yogurt, only the flavor is slightly different.  In that Ranch dressing recipe (which two of my children insist I fix for their carrot sticks), I usually use yogurt.  If I have quark I'll use it.
Posted by: nodoubt147, Saturday, June 26, 2010, 10:00pm; Reply: 66
Use a very basic hummus( garbanzos, tahini, lemon juice, olive oil, water). Thin this down pretty well with water. Waalaa! You have the base for an awesome salad dressing, sandwich spread, mock mayo, or whatever else you want to use it for. Seems so easy, but it took me  years to figure this out. I use it for salad dressings, as well as a sauce when I make some sort of meat roll up in lettuce leaves. I notice that dill, gives it almost a ranch taste. Yum! I also make a little spicy chipotle sauce with it( more lemon, cayenne, cumin).This goes great with any steak salad, or wrap. I put it in my hard boiled eggs for deviled eggs. The possibilities are endless. Try it, try it! For any of my fellow hunters out there, it's a godsend condiment for how limited we are.
Posted by: Changeling, Friday, July 16, 2010, 4:47pm; Reply: 67
The whole vinegar avoid thing remains difficult right along with no dairy so I've just moved on to making homemade mayo with regularity.  The taste is yummy and it enhances the flavor of the salad without overpowering it like vinegar.

Changeling
Posted by: tnahowru, Friday, July 16, 2010, 10:40pm; Reply: 68
I bought the plum vinegar from whole foods. It is acceptable for vinegar. I can't taste any difference.
Posted by: GillianR, Saturday, July 17, 2010, 4:40am; Reply: 69
Tsatziki!
Posted by: ginny, Thursday, August 26, 2010, 3:06am; Reply: 70
I have cherry juice.  I dont like it.  Could it be used in salad dressing
Posted by: C_Sharp, Thursday, August 26, 2010, 3:25am; Reply: 71
Sure, but if you do not like the juice, you may not like the dressing.

Add equal parts cherry juice (maybe a 1/4 cup)
and olive oil.
squeeze in the juice of a lemon.

add a few spices perhaps (salt, paprika, fresh ground pepper, oregano, dried parsley, garlic powder,  ...)

Could also add some apple juice.
Posted by: Lola, Thursday, August 26, 2010, 4:49am; Reply: 72
use it to marinate as well....helps with polyamines
http://www.dadamo.com/cgi-bin/Blah/Blah.pl?b-GC/m-1273678407/#num1
Posted by: DenverFoodie, Thursday, August 26, 2010, 5:43am; Reply: 73
Quoted from Sikaranista
I have an Asian-style dressing that I put together on the fly


I'm not sure but I think "fly" is an avoid for your BT.  How do you do that anyway?   ??)
Posted by: MsRubyLu, Tuesday, January 18, 2011, 1:39am; Reply: 74
Quoted from nowishow
zest and juice of one lemon (or lime)
1-2 cloves garlic
1/2 shallot
1/2 tsp salt
1 tsp agave
1 TBL fresh herbs or 1tsp dried
1/2 cup oil

Put everything except the oil in one of those small food processers and mix well. You don't need to chop the garlic and shallots this way. Then add the oil a little at a time. Mix until it become a creamy dressing.

The is my basic dressing recipe.


I just made this dressing with dill and it is superb and very easy.  I couldn't find it in the recipe database.  You should really add it.  ;D:) ;D


Posted by: Drea, Tuesday, January 18, 2011, 1:58am; Reply: 75
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.
Posted by: MsRubyLu, Thursday, March 24, 2011, 12:41am; Reply: 76
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 ;D
Posted by: cowgirlmama04, Wednesday, April 4, 2012, 5:41pm; Reply: 77
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.
Posted by: deblynn3, Wednesday, April 4, 2012, 6:09pm; Reply: 78
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
Posted by: 14442 (Guest), Thursday, April 5, 2012, 2:53pm; Reply: 79
I just bought apple cider and umeboshi vinegar yesterday.  I'm not sure why you would want to regularly eat vegetables without it.
Posted by: TJ, Thursday, April 5, 2012, 4:48pm; Reply: 80
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.
Posted by: krisaf, Thursday, April 5, 2012, 6:26pm; Reply: 81
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!
Posted by: Dianne, Friday, April 6, 2012, 8:10pm; Reply: 82
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!  :)
Posted by: 18537 (Guest), Tuesday, April 17, 2012, 5:56pm; Reply: 83
  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 ;D  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 :)
Posted by: Lola, Tuesday, April 17, 2012, 6:07pm; Reply: 84
try umeboshi plum vinegar
Posted by: Victoria, Tuesday, April 17, 2012, 7:22pm; Reply: 85
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.
Posted by: TJ, Friday, April 20, 2012, 7:15pm; Reply: 86
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.
Posted by: Tammy, Thursday, November 8, 2012, 8:04pm; Reply: 87
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??
Posted by: san j, Thursday, November 8, 2012, 9:38pm; Reply: 88
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.

Posted by: ABJoe, Thursday, November 8, 2012, 10:09pm; Reply: 89
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".
Posted by: BHealthy, Friday, November 9, 2012, 1:24am; Reply: 90
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.
  
Posted by: san j, Tuesday, November 13, 2012, 6:10am; Reply: 91
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.
Posted by: 29526 (Guest), Saturday, February 16, 2013, 5:34pm; Reply: 92
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 .
Posted by: BluesSinger, Saturday, February 16, 2013, 6:17pm; Reply: 93
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-Verjus-Fusion-750-ml/dp/B00290UYM8/ref=sr_1_2?ie=UTF8&qid=1361038485&sr=8-2&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!
Posted by: ABJoe, Saturday, February 16, 2013, 6:43pm; Reply: 94
Quoted from 29526
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
Posted by: deblynn3, Thursday, July 24, 2014, 6:26pm; Reply: 95
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.
Posted by: Spring, Friday, July 25, 2014, 3:35am; Reply: 96
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.
Posted by: san j, Saturday, July 26, 2014, 8:00am; Reply: 97
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)
Posted by: Seraffa, Saturday, July 26, 2014, 1:34pm; Reply: 98
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  :)
Posted by: carly, Monday, September 1, 2014, 7:21am; Reply: 99
I prefer my dressing with lemon and lime as well
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