Print Topic - Archive

BTD Forums  /  Cook Right 4 Your Type  /  PT's Delectable Creamy Almond Dressing
Posted by: Peppermint Twist, Thursday, December 27, 2012, 1:12am
PT’s Creamy Almond Salad Dressing

Whew, boy howdy!  Made a great salad dressing last night.  It was so simple and so gooooood.  Mind you, it does contain non-fat, plain yogurt, and I’m never sure if yogurt is an avoid or a superfood for my Gatherer type, as I’ve read conflicting things about it in “GTD canon”, so to speak…but that’s a topic for another post (unless someone wants to discuss it in this thread, in which case, feel free!).  Meanwhile, I do use yogurt in creamy dressings and sauces, and sometimes to add to soups to make them creamy.  If you don’t want to use yogurt, though, you could substitute something else, like homemade almond milk, but it won’t be nearly as creamy/thick.  And here’s another thing:  I never measure anything, so you are kind of on your own as to figuring out proportions—yours will probably turn out different from mine *lol*.  If you have made it this far and are still interested, here’s the ingredients list (can’t really call it a “recipe” without measurements!):

Almondbutter (about 1 part)
Olive Oil (generous dash or three)
Lemon Juice (generous dash or two)
Non-Fat, Plain Yogurt (about 1 part)
Sea Salt (to taste)
Garlic Granules (or crushed, fresh garlic—I used the granules…you could use powder or flakes, I’m partial to the Frontier brand organic garlic granules, if you must know) (as much as you like—you cannot have too much garlic, is my motto!)

If you were to use plain water instead of the yogurt, the principle would be the same as middle eastern tahina/tahini dressing/spread, which is made using sesame butter and basically the above ingredients.  I have made almondbutter tahina-like dressings many times and they are delish.  Using the yogurt, though, makes it a tad more tart and just adds a whole different flare, both taste-wise and texture-wise.  This is very, very good, says me!  Enjoy!  Oh—forgot to tell you how to make it, probably because it is so easy:

Place all ingredients in bowl.  Mix well with a fork (a fork works well to break up the thick almondbutter) until creamy and very well incorporated.  ENJOY!  (I had this on a salad of arugula and villagio marzano tomatoes.  YUM.
Posted by: ruthiegirl, Thursday, December 27, 2012, 6:53pm; Reply: 1
Sounds yummy, but I can't have the yogurt. I need to just use a  completely different kind of dressing. Your creamy, yogurt  based dressings just aren't creamy without the yogurt.

I'm with you on the "can't have too much garlic" part though!
Posted by: Serenity, Thursday, December 27, 2012, 9:16pm; Reply: 2
That sounds delicious!  I will definately trying it as summer is in full swing and salads can get a but dull if I don't mix them up a bit... All ingredients are supers or diamonds for me too, another to add to the ever growing list  ;)
Posted by: Chloe, Thursday, December 27, 2012, 9:25pm; Reply: 3
Sounds delish -- thanks for sharing....Have you added this to the recipe file? ....I can use soy or plain almond yogurt but even the small amount of dairy yogurt is compliant enough......and I agree....I can never get enough garlic.. My husband calls me "Clovis"...:)
Posted by: gulfcoastguy, Thursday, December 27, 2012, 11:23pm; Reply: 4
Sounds good as a crudite dip. Yes post this in the recipe base please.
Posted by: Peppermint Twist, Sunday, December 30, 2012, 12:55am; Reply: 5
Quoted from Chloe
Sounds delish -- thanks for sharing....Have you added this to the recipe file? ....I can use soy or plain almond yogurt but even the small amount of dairy yogurt is compliant enough......and I agree....I can never get enough garlic.. My husband calls me "Clovis"...:)

There is such a thing as almond yogurt?  I did not know that!
Posted by: Peppermint Twist, Sunday, December 30, 2012, 12:58am; Reply: 6
Gcg, my, but you are so right:  it would rock as a crudite dip!  And I will put it in the Recipebase, but not right now.  I've got a touch of the Dengue Fever at the moment and am about to head off line *lol*.  Mind you, I'm not actually "sick" or anything--I have not been sick a day since starting the GTD, and I started it back in Nov. of '08, so I haven't been sick for at least four years, but I do feel a bit off at the present juncture.  However, I will post that in the Recipebase soon, I promise.  It would be great for B's such as your own wonderful self.  Good evening!
Posted by: Peppermint Twist, Sunday, December 30, 2012, 12:59am; Reply: 7
P.S.  Gcg, now that I have cable, I have taken to watching "Chopped" and I always think of you, as you have mentioned that you love that show.  Man, they give them WEIRD ingredients and combos of ingredients to work with!   :o  ;D
Posted by: Chloe, Sunday, December 30, 2012, 1:11am; Reply: 8
Quoted from Peppermint Twist

There is such a thing as almond yogurt?  I did not know that!


http://amandeyogurt.com/

Posted by: gulfcoastguy, Sunday, December 30, 2012, 2:22am; Reply: 9
Quoted from Peppermint Twist
P.S.  Gcg, now that I have cable, I have taken to watching "Chopped" and I always think of you, as you have mentioned that you love that show.  Man, they give them WEIRD ingredients and combos of ingredients to work with!   :o  ;D


Yep I told my Mom last week " I could probably do something with that but NOT in 30 minutes". I'd also like to slip a stash of my favorite GTD/BTD items into the pantry:agave, veggie gly, almonds, quinoa, greek yogurt ect.
Posted by: Joy, Sunday, December 30, 2012, 4:34am; Reply: 10
PT,

The right salad dressing at the right time.  I bought Glaser Farms Lemon Tahini dressing (all organic) and Herbal Tahini dressing.  There may be a tiny bit of avoids in there but it's all fresh and raw which means that it doesn't have a long shelf life but tastes great.  

As of 1/1/13 both dressings are on the no-eating list.  This is directly from the Glaser Farms because I spoke to them.  

So here you post a dressing that just sounds like it would enhance any type of salad (plus some veggies).  Thanks for that.

Then Chloe informs us there is an almond yogurt which I knew nothing about.  Yogurt is not something I ordinarily buy anyway.

So all I can say is I can now make a dressing for salads.  The ingredients that contain cultured food from a cultured lady.  And, thank you.

I look forward to making this "one bowl mix of ingredients" and all I need is a fork.  Super!  It certainly belongs on the recipe base, PT, so we can all enjoy it.

Joy
Posted by: san j, Sunday, December 30, 2012, 4:50am; Reply: 11
Quoted from Peppermint Twist
P.S.  Gcg, now that I have cable, I have taken to watching "Chopped" and I always think of you, as you have mentioned that you love that show.  Man, they give them WEIRD ingredients and combos of ingredients to work with!   :o  ;D

gcg won the dadamo "chopped" game in November, here on the Forum; What a player!  :D

Posted by: Averno, Sunday, December 30, 2012, 11:21am; Reply: 12


That plain almond yogurt looks like a winner. Does anyone know if locust bean gum (carob bean gum) rate the same as carob? My swami has carob as a bennie, but no mention of the gum. Should I assume neutral?
Posted by: Peppermint Twist, Sunday, December 30, 2012, 2:59pm; Reply: 13
Chloe, thanks for the link to the almond yogurt brand!  The ingredients aren't too bad.  I'm a tad bummed re the rice starch, even though I eat rice almost every day and it isn't an avoid for me--in fact, brown basmati rice is my staple grain, but I try to only eat ONE grain-containing meal per day, so I'd prefer not to have rice starch (which is probably the most refined part of the rice) in there, yet they have to do something to thicken it, and rice starch is better than many other things they could have used.  They did a good job on their site of explaining some of their other ingredients to my satisfaction (like the natural fruit flavors).  The only one that really gives me pause is the citric acid:  is it from corn?

All that said, it is nice to have an alternative to dairy yogurt for those who want it, if folks are like me and gots ta have CREAMINESS in sauces and dressings, etc.  I personally will probably stick to my plain, non-fat, organic yogurt for now, as a little dairy doesn't seem to bother me, yet I am glad to know of this almond yogurt alternative.  Thanks again!
Posted by: Peppermint Twist, Sunday, December 30, 2012, 3:04pm; Reply: 14
Gcg, so they actually only get 30 minutes for each "leg" of Chopped, eh?  I wasn't sure.  And they can use anything in their pantry, that I got.  One thing that seems murky is, on the one hand, they want them to use the three chosen ingredients in ways that really showcase them, YET they also want them used in creative ways, and it seems like sometimes the judges are inconsistent in whether they like it or dislike it when one of the ingredients is basically used SO creatively that it is kind of camouflaged.  

Personally, I think some of those ingredients beg for camouflaging!

"Open your baskets!  Your ingredients are:  Creutzfeldt-Jakob Disease-laden human brains, Swiss Chard, and strawberry Twizzlers!"

:o :o :o    ;D
Posted by: Peppermint Twist, Sunday, December 30, 2012, 3:05pm; Reply: 15
Joy, I hope you like the dressing!

San J:  there was a BTD Chopped competition on the forum?  Darn, I can't believe I missed it!
Posted by: Chloe, Sunday, December 30, 2012, 4:40pm; Reply: 16
I want to give Jane credit for introducing me to Amande yogurt....She eats it often....I had to really search
around to find it locally....I find it a bit thin as far as yogurt goes... although the flavors are pretty good.  In all honesty,  Greek yogurt is awesome...It's a bene for me, although cow's milk anything stuffs up my nose.

Averno, locust bean gum does come from the carob pod...although when carob is allowed I'm thinking you still have to go by the assumption that anything not on your list is a neutral until further notice.

Wikipedia says this about locust bean gum.  And I sort of question the processing...as an acid
is added to separate the seed from the pulp.  Don't know if that acid is toxic or not.

"Locust bean gum (LBG, also known as carob gum, carob bean gum, carobin, E410) is a galactomannan vegetable gum extracted from the seeds of the carob tree, mostly found in the Mediterranean region. The long pods that grow on the tree are used to make this gum. The pods are kibbled to separate the seed from the pulp. The seeds have their skins removed by an acid treatment. The deskinned seed is then split and gently milled. This causes the brittle germ to break up while not affecting the more robust endosperm. The two are separated by sieving. The separated endosperm can then be milled by a roller operation to produce the final locust bean gum powder.

Locust bean gum occurs as a white to yellow-white powder. It consists chiefly of high-molecular-weight hydrocolloidal polysaccharides, composed of galactose and mannose units combined through glycosidic linkages, which may be described chemically as galactomannan. It is dispersible in either hot or cold water, forming a sol having a pH between 5.4 and 7.0, which may be converted to a gel by the addition of small amounts of sodium borate.

LBG is used as a thickening agent and gelling agent in food technology.

The bean, when made into powder, is sweet—with a flavor similar to chocolate—and is used to sweeten foods and as a chocolate substitute. It is also used in pet foods and inedible products such as mining products, paper making, and to thicken textiles. It is used in cosmetics and to enhance the flavor of cigarettes. Shoe polish and insecticides also have locust bean gum powder as an additive. It is soluble in hot water."

And this:

http://www.bastyrcenter.org/content/view/618/
Posted by: 815 (Guest), Monday, December 31, 2012, 1:15pm; Reply: 17
Quoted from Peppermint Twist
P.S.  Gcg, now that I have cable, I have taken to watching "Chopped" and I always think of you, as you have mentioned that you love that show.  Man, they give them WEIRD ingredients and combos of ingredients to work with!   :o  ;D


Foodnetwork..one of my favorite channels.  My only problem is I start to gain weight when I watch it too much.  I want to eat more..  ;D  All those lovely recipes...  I like Ina Garten, Barefoot Contessa and Diners Driveins and Dives.
Posted by: 815 (Guest), Monday, December 31, 2012, 2:23pm; Reply: 18
Quoted from Chloe
...It's a bene for me, although cow's milk anything stuffs up my nose.


Same thing happens to me. I keep trying to give up cow yogurt and my allowed paneer but it's so addictive.  I don't want to eat something that stuffs up my nose every time I eat it.  But I was originally born allergic to cow's milk according to my mother. She had to feed me a special formula.  
Posted by: 815 (Guest), Monday, December 31, 2012, 2:24pm; Reply: 19
Quoted from Peppermint Twist

There is such a thing as almond yogurt?  I did not know that!


Yes,. almond, soy and coconut yogurts now. :)
Posted by: Mickey, Monday, December 31, 2012, 6:10pm; Reply: 20
If someone trys this recipe with the almond yogurt let us know how it turns out.  I'd like to try this recipe to but i can't have regular yogurt.

Thanks!  ;)
Posted by: gulfcoastguy, Monday, December 31, 2012, 7:29pm; Reply: 21
Quoted from Peppermint Twist
Gcg, my, but you are so right:  it would rock as a crudite dip!  And I will put it in the Recipebase, but not right now.  I've got a touch of the Dengue Fever at the moment and am about to head off line *lol*.  Mind you, I'm not actually "sick" or anything--I have not been sick a day since starting the GTD, and I started it back in Nov. of '08, so I haven't been sick for at least four years, but I do feel a bit off at the present juncture.  However, I will post that in the Recipebase soon, I promise.  It would be great for B's such as your own wonderful self.  Good evening!


That's allright, my puter has a good antivirus program.
Posted by: gulfcoastguy, Tuesday, January 1, 2013, 2:19am; Reply: 22
Okay I tried this tonight. It was great but I didn't have enough olive oil on hand to thin it out right. My almond butter was also a little cruchy Granulated garlic, store ground almond butter, fresh lemon. I might try it this summer when my Chocolate Habenero peppers ripen as a turkey wrap spread.
Posted by: Peppermint Twist, Tuesday, January 1, 2013, 3:35am; Reply: 23
YUM, was my first reaction to your turkey wrap vision, gcg...then I realized that you said HABENERO and I had my second reaction of:   :o  Call the fire dept!  A tad too hot for this girl to handle!  Chocolate habenero sounds very intriguing, though, and the yogurt would cool the heat down and thus really complement it.  It would be delish with the turkey.  I'd have to request banana peppers on mine, though.  Yeah, I did just invite myself, very astute of you to notice!

Chloe, I'm glad you credited Jane--she is the wind beneath a lot of our wings around here yet never steps forward to take the credit for any of her wondrousness.  Jane:  we love you!

(Yeah, yeah, yeah, I know:  why haven't I moseyed over to the recipe section yet?  Well, it's called working for a living, peeps!  But manana I'm off, so maybe I can git 'er done, then.  (hugegrin) )
Posted by: gulfcoastguy, Tuesday, January 1, 2013, 5:09am; Reply: 24
The Chocolate Habeneros(actually look like chocolate) would be finely minced and added to the spread. Not the first time that I've run into a pepper wimp O. I could use Lemon Drop peppers, they are half as hot but still hotter than jalapeno.
Try mixing some of the original recipe with some turkey and coco nibs or coco powder and basmati rice. Kind of a Turkey Mole con Arroz sort of thing

Here http://rareseeds.com/vegetables-p-z/peppers/hot/chocolate-habanero-pepper.html
Posted by: Joy, Wednesday, January 2, 2013, 1:50am; Reply: 25
I tried it also but so far not on salad.  

I may have been a bit heavy handed with the almond butter.  I put it in the fridge overnight and added a bit more olive oil and lemon juice.  Still it's pretty solid.

Then I had the brilliant (?) idea to put it on some crackers.  Well, it was delish!  Just the right combo of nuttiness and garlic tang.  

The next batch I will go lighter on the almond butter and adjust the other ingredients to get a creamier consistency.

Joy
Posted by: snazzyshazz, Wednesday, January 2, 2013, 9:43pm; Reply: 26
I don't get yoghurt at all on my Swami, but I do have quark. It's a bit yoghurt-ish. Maybe it would substitute ok in the dressing and would definately make it creamy!
Posted by: jayneeo, Thursday, January 3, 2013, 2:40am; Reply: 27
great sounding dressing, Peppermint, hey did gcg just call u pepper wimp? :o
Posted by: honeybee, Tuesday, January 8, 2013, 9:54am; Reply: 28
Made a version of your dressing PT - I only had slivered almonds so I toasted them and used the blender to make a creamy dressing for some lamb & quinoa; I also added two roasted red capsicums to the blender and it was very satisfying, delectable even :)
Print page generated: Thursday, October 2, 2014, 12:46pm