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Autumn Dressing

20 October

Awesome Sauce blog graphic

You already know it: bottled salad dressings suck for your body.

But judging by the looks of nearly every refrigerator door out there, you really hate to admit it.

They are usually made with a base of inflammatory polyunsaturated fats (yes, even the ones you buy at Whole Paycheck) and almost always have sugars in them. They hide fillers, artificial ingredients, sodium, GMO’s, possible allergens, and offer your body absolutely nothing nutritionally.

We purchase those bottled dressings again and again not just because they are convenient, but because they are balanced in flavor. They offer all the notes we crave: sweet, acidic, and salty and create an easy way to add boatloads of flavor to something to make it seem awesome. But its not.

Yes, we all know we can make our own delicious salad dressings, but for some reason {even among the more hardcore Real Food folks we meet!} whipping one up from scratch falls low on the list of regular foods to have on hand.

Sure, its a given for a special occasion or dinner party, but in the day-to-day there are still so many of us who, in an effort to replace the bottled crap, will settle for a ho-hum drizzle of oil and vinegar and tell ourselves repeatedly “but I like it this way!” No you don’t.

Dressings are an amazing way to bring more joy {read: more awesome} into your meal.

I developed this happiness-in-a-bottle for a recent and spontaneous family gathering using no measurements (as most good creations start!) and then backtracked and measured to find exactly what made it awesome, as literally every person who ate it exclaimed “oh my gosh, you have to give me this recipe!”

Awesome Sauce in fridge

As soon as I stuck my finger in the blender I had to admit it was a winner.  It hits all the notes: salty, sweet, tangy, warm, and just plain good. Best part: besides helping you avoid the processed stuff, it actually delivers nourishment with its ingredients!

That’s what makes this recipe truly awesome.

The olive oil offers that all-important blood sugar balance and anti-inflammatory goodness, while the ginger and garlic can bust any bacteria that are lurking in body as you prepare for a winter of fighting off the flu. The lemon is {among many things} detoxifying to the liver and the apple cider vinegar, a favorite home remedy for many, actually stimulates your gastric juices to get flowing. Even the maple syrup is dense with minerals and doesn’t strip your body of nutrients like sugar and the pinch of cayenne (you won’t even taste it!) can help relieve gas.

This awesome sauce originally lived on a bed of lettuce that was topped with hot roasted winter vegetables, dried sweetened cranberries and grass fed steak (I highly encourage you to try it that way!) but as I made jar after jar I realized the potential it has to dish up big flavor:

  • drizzled on sauteed greens

  • as a marinade for any protein

  • splashed into a simple stir fry as your sauce

  • as a dip for veggies (especially if thickened with some greek yogurt or a mashed avocado!)

  • added to a crock pot meal before cooking

  • folded into whole grains as a flavor enhancer

  • tossed with roasted potato or winter squash cubes

  • mixed into a wild salmon or tuna salad

Awesome Sauce on Salad

The possibilities really are endless. I left a jar at my sisters house and she texted me 2 days later to say she was actually eating it with a spoon straight from the refrigerator (she is nursing a 6 month old, so I’m guessing her body is cravings nutrients and healthy fats!) and demanding the recipe. Now that’s true food joy.

What will you use this awesome sauce for? Go whip it up and report back!

To your awesome autumn!

Love,

Rye

 

Autumn Dressing

1/2 cup quality extra virgin olive oil

1/4 cup filtered water

Juice of 1 lemon

2 Tbsp apple cider vinegar

2 Tbsp maple syrup

1 Tbsp dijon mustard

1/2 inch knob of fresh ginger (grate it in with a microplane if your blender isn’t powerful!)

2-3 cloves of fresh garlic

1/4 tsp salt

Generous grind of black pepper

Pinch of cayenne

Combine all ingredients in quality blender and blend on high for 30 seconds until fully combined. Store in mason jar, sealed, in the refrigerator for about a week. 

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Ryanna Battiste, Integrative Health Coach

Ryanna is a coach, accomplished speaker, and recipe developer with extensive experience helping women cultivate a mindset of self-love so they may heal and thrive while developing new habits in the kitchen.

8 Responses to “Autumn Dressing”

  1. Laura October 20, 2015 at 7:02 pm #

    THIS DRESSING IS THE BEST! When it’s in the fridge, I plan dinner around it and if you follow the recipe it tastes perfect every time.

    • Ryanna Battiste October 22, 2015 at 2:40 am #

      Thanks Laura! Your amazing kitchen inspired me to create something drool worthy I knew you would love. Keep up the good ideas for how to use it in new ways! <3

  2. Judy October 21, 2015 at 3:39 pm #

    This is similar to one I make all the time. In a clean Grey Poupon jar, I fill it to almost half with Bragg’s apple cider vinegar. Add 1/2 tsp. or more fine sea salt (I use Premier Research Labs pink salt), 1/4 tsp. white pepper, 1/8 tsp. garlic powder, 1 tsp. Grey Poupon and 1-1/2 tsp. my homemade fermented pickled ginger, chopped fine — it’s not icky sweet like in the Sushi places. Fill jar with organic unfiltered olive oil. Cap with lid, shake to combine ingredients. There is no added sugar or sweetener, the Bragg’s is so sweet it doesn’t need it. I keep this in the fridge but it gets used up within a week. I also use it for a nice mid-morning snack (pickled ginger plus kimchi or Bubbie pickle, chopped fine, plus green beans or beets or carrots cooked and chopped, plus celery sliced thinly or radish julienned plus cooked leftover chicken or fish or shrimp, cut up and about 1 Tbsp. dressing. Toss to combine. I make it in a custard cup and it is a very satisfying snack. Can you tell I’m a diabetic?

    • Ryanna Battiste October 22, 2015 at 2:43 am #

      Awesome! Love the idea of adding some pickled ginger for more tanginess. I’m inspired to try pickling some now! I make a lot of snacks like the one you mention, as I don’t eat nuts or fruit or cheese. Good for you, it sounds like you are managing your diabetes and nourishing your body with good food! Thanks for commenting, Judy.

  3. Eleni November 24, 2015 at 4:16 pm #

    Very yummy and easy to prepare.

    Do you have a good green goddess dressing? Thx

    Happy vegetarian Turkey Day!

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