Lunch Salad Topped with Creamy Southwestern Chia Salad Dressing & a Crumbled Smoky Chipotle Black & White Bean Burger
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OK, I admit it! I'm not a Hugh Jass salad eater. Wondering what a Hugh Jass salad is? I'm slow on the uptake sometimes--& I had know clue who Hugh Jass was or why he had a salad named after him. That is, until I said his name out loud. Right! Were you as clueless as I was?
In retrospect, I think I avoided the Hugh Jass Salad because I didn't have a no-fat salad dressing that I really really loved. Something thick & creamy that didn't end up pooled on the bottom of my salad bowl.
Sure, making a salad dressing with nuts or tahini will give your salad dressing a creaminess. But, I wanted to avoid that route. And, I was tired of using just a too tart (albeit, tasty) vinegar as a dressing.
And, another thing... I really didn't want to fuss that much to solve the dressing problem. Who wants to pull out 5 different herbs, spices, or condiments, chop garlic, shallots, fresh herb--and then juice 2 lemons--measure them all--in order to make that dressing? Not me.
Then, as if by magic, in early February, the perfect salad dressing template just fell into my lap.
There's always a back story!
Presenting a New Salad Dressing Inspired by Susan Voisin and Ann Esselstyn.
I could bottle this one!
- First, I discovered Susan Voisin's Hidden Cashew Ranch Dressing on February 4th--and posted on FB.
- I tested Susan's ranch dressing out on my kids when the Lab Rat & I visited them in St. Louis--but I gave mine a Greek spin with Penzey's Greek Seasoning, which has oregano, garlic, lemon peel, Telicherry black pepper, marjoram, & (shh!) salt. No need for all that measuring. I cut the milk down, so it would be thicker--and added fresh dill after it was all mixed up. Thick, creamy dressing that clung to the salad greens. Success. But, that wasn't the end of the story.
- I played around with the template of ingredients--and tried my hand at a Southwestern version--with lime juice, Southwestern spices (I used Penzey's Arizona Dreaming, with ground ancho chili, garlic, paprika, lemon peel, chipotle pepper, red pepper, jalapeno, cocoa, & natural smoke flavoring) and added my own fresh cilantro. Success, once more. My library taste-tasters gave it a thumbs up! Lab Rat even added it to some left-over pasta & gave it a thumbs up!
- I was excited. I told Ann Esselstyn about my new fave dressing, but I warned her, "You probably won't want to try this because it has a quarter of a cup of cashews in it. But, I'm going to play around with it. I think I can make it work without the cashews. And if I can do it--I'll send you the recipe. Full Disclosure: My original Southwestern Dressing with 2 teaspoons of Arizona Dreaming was way too spicy for her liking. She's going to try again with less spice. So modify, accordingly. Trust me--it's worth it!
- I went back to "my tiny kitchen lab" and cut out the cashews. Instead of cashews I upped the chia seed. It's such a perfect neutral-tasting thickener. I wanted a salad dressing with the "Esselstyn Seal-of-Approval"!
- It couldn't be simpler! You just mix soymilk, your choice of citrus juice/Asian sauce/vinegar, chia seeds, and the appropriate spices in a VitaMix or blender. Then you add fresh herbs, if you like. Thick, creamy dressing in minutes, with just enough for 6-8 gynormous salads. And you could load on the dressing if you like, because it's all good stuff. Stays fresh in the fridge for a week or maybe more, and it doesn't separate.
- I've since made an sweet spicy Asian version, using Dragunara Sweet Chili Sauce--and the possibilities are endless. I'm hoping you can try out some other versions in your own "Kitchen Labs", and share your successes.
- Salad Dressing Review: I passed the Southwestern Dressing on to a HHLL reader--and cook extraordinaire. She gave it a big thumbs up! She even took some to the Mexican restaurant she was going to--and topped her Esselstyn-approved meal of rice, black beans, & steamed veggies on a fresh corn tortilla with the Southwestern dressing. Here's what she said, "The dressing made the difference between just an OK dinner and a wonderful dinner. I loved the flavor!" And one of my library taste-tester's was licking her salad plate clean to get every last drop of the Creamy Greek dressing! And I was, too.
Chia By the Bulk--The Price is Right!
A One Pound Jar for $10.00 or a Six Pound Bag for $30.00+ Free Shipping
I'm starting to think that chia seed, "the super food" of the Tarahumara Indians, is really "manna from heaven". I sprinkle it on my oatmeal. Click here and here to read why I love this stuff! I mix it into thawed frozen berries to thicken them & mix in my yogurt. It's a perfect egg subsitute for baking. Love drinking "chia lemon water". And it makes an amazing "no cook" pudding.
Yes, it's pricier than flax, but the taste is so much better--because it has NO TASTE! And I love its texture.
TIP: I found chia in 2 pound bags at COSTCO for about $11.00 a package--near the cereals. Don't quote me on the price. And then Lab Rat found a 6 pound bag with free shipping for $30.00 through Amazon.
At that price, it's not that much more than flax seed--and there's no need for grinding or storing it in the refrigerator, like you have to do with flax.
The Greek Salad Topped with a Crumbled Lentil Dal Burger--Penzey's Greek Seasoning, Lemon Juice, & Dill
The Asian Sweet Chili Dressing with Baked Sweet Chili Tofu
The Southwestern Cilantro Lime Dressing
The Crazy Creamy Chia Salad Dressing Template
Makes 8 servings (2 tablespoons) But feel free to ladle it on. It's all made with healthy ingredients.
Preparation Time: 10 minutes
For the recipe on one page, click here.
Ingredients:
1. The milk base: 1 cup of plain unsweetened non-dairy milk. I use Eden Extra Soymilk because it's got a creamy texture, some fat in it, & it's enriched with needed vitamins & mineral.
2. The acid tang: 2 tablespoons of citrus juice, or Asian (I used Dragunara Sweet Chili) or other sauce, or vinegar Note: I used lime juice for the Southwestern dressing; lemon juice for the Greek dressing; and Dragunara Sweet Chili Sauce for the Asian dressing. Experiment with your own versions. I plan to try a peanut version with PB2; a teriyaki version with teriyaki sauce; an Indian version with chutney & curry; and a pesto dressing with fresh basil, garlic, nutritional yeast & a few walnuts. The possibilities are endless. You could probably decrease the milk, & increase the acid tang, if you like--as long as you keep the ratio: 1 cup + 2 tablespoons of liquid + 1 1/2 tablespoons of chia seed
3. The seasoning mix: Here's what I used--experiment!
- For the Greek dressing: 2 teaspoons of Penzey's Greek Seasoning oregano, garlic, lemon peel, Telicherry black pepper, marjoram, & (shh!) salt).
- For the Southwestern dressing. 1 1/2 to 2 teaspoons of Penzey's Arizona Dreaming. Be careful--it's spicy! (ground ancho chili, garlic, paprika, lemon peel, chipotle pepper, red pepper, jalapeno, cocoa, & natural smoke flavoring) There's no salt in this--add some if you like. I did.
- For the Asian Sweet Chili dressing (goes perfectly with Sweet Chili Baked tofu): No other spices needed, because the Dragunara sauce has it all!!
- TIP: Penzey's has lots of pre-mixed blends that make dressing-making easier. Lots of them are salt-free. If you buy them in bags, rather than jars the price is about half. Just saying...
4. The chia seeds: 1 1/2 Tablespoons (this is the secret of the salad dressing's success)
5. The add-ins: More room to experiment!
- I added one large fresh garlic clove cut-up for the Southwestern & the Greek--not for the Sweet Chili. Add-in possibilities could include capers, shallots, some olives, lemon, orange or lime zest, nutritional yeast, miso, mustard, a little maple syrup, whatever. You guys are all experienced cooks.
6. The fresh herbs: 2 tablespoons of fresh chopped herbs mixed into the dressing, after it's been thoroughly blended, gives it a finishing touch--but it's not necessary.
- 2 TBS or more of fresh dill weed for the Greek dressing
- 2 TBS or more of fresh cilantro for the Southwestern dressing
Instructions: Mix the milk, the juices or sauces, the dry seasonings, the garlic, & chia in a VitaMix or blender on high until thoroughly blended. You will not notice the chia seed texture at all in the finished dressing. When done, scrape/pour into a container & mix in the chopped fresh herbs. Let it sit for about 15 minutes to thicken.
Stores well for a week or maybe more--and it's a small enough amount that you will definitely use it up.
Think about using it on pasta, too.
Nutitional Facts for a 2 Tablespoon serving of Southwestern Dressing:
Nutrition Facts
The Healthy Librarian's
Southwestern Salad Dressing 2 TBS serving |
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Serving Size: 1 serving
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Amount Per Serving | |||||
Calories | 24 | ||||
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Total Fat | 0.9g | ||||
Saturated Fat | 0.1g | ||||
Trans Fat | 0g | ||||
Cholesterol | 0mg | ||||
Sodium | 13mg | ||||
Carbohydrate | 2.5g | ||||
Dietary Fiber | 0.5g | ||||
Sugars | 0.9g | ||||
Protein | 1.6g | ||||
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More Kitchen Lab Experiments with Bickford Flavors
My New Flavor DIscovery. I asked one of the Penzey's salespeople if they had coconut extract. My favorite. I'm looking for one that's made without alcohol.
"No," she said, " we don't have coconut, but we're always adding new ones. But, let me give you some information about a fantastic company that sells wholesale flavor extracts. It's all natural. An excellent product. You can order online."
That's how I discovered Bickford Flavors--a small family-run company in Cleveland, Ohio that makes their flavor extracts in-house with all natural real ingredients.
I talked at length with the owner's mom, a retired Cleveland Clinic nurse, who now works at Bickford. They add no sugar, salt, oil or alcohol to their flavorings--and they're even Kosher certified. Vanilla is the exception--which apparently needs alcohol for the suspension. Some of the flavors, like peanut, are oil soluble, and they need to be bottled in a suspension with an oil so they won't separate. Call the company if you have specific questions--they clearly list the oil-soluble flavors of their website.
All the water-based flavors are very concentrated--and you'll need much less than you would with typical extracts. Always start with at less than half the amount asked for in a recipe.
Looking over the extensive list of more than 100 flavors, I noticed blood-orange, tangerine, and pomegranate. These sounded very similar to some of the pricey flavored balsamic vinegars that are available at Olive Tap--so I off-handedly mentioned this to the owner's mom. "Oh, yes. We sell wholesale to Olive Tap. We're the source of their flavorings."
So there you go! Bickford Flavors could be the next new ingredient in your own homemade salad dressings & sauces. You'll find almost every flavor imaginable. I haven't place an order yet--but I definitely will. First up: Coconut (without the alcohol--finally!), blood orange, pomegranate, & tangerine.
Bickford's claim to fame: Dr. John Freeman, the retired Johns Hopkins Pediatric Neurologist, who wrote the Ketogenic Diets--treatments for epilepsy and other disorders, recommends Bickford Flavors in his book, as a way to make his high-fat diet more creative, and palatable for children with epilepsy.
Which Salad Green Gives Nitric Oxide Levels the Biggest Boost?
Turns out, 8 out of the top 10 vegetables for boosting your nitric oxide levels, are the green leafies! No surprise.
Watch Dr. Michael Greger's latest video that ranks vegetables by nitrate level--the raw ingredient for increasing nitric oxide levels--and find out which green leafy is no. 1. Video Spoiler: It's Arugula
Here's what Dr. Greger has to say:
"If nitrates can boost athletic performance and protect against heart disease, which vegetables have the most: beans, bulb vegetables (like garlic and onions), fruiting vegetables (like eggplant and squash), greens (such as arugula), mushrooms, root vegetables (such as carrots and beets), or stem vegetables (such as celery and rhubarb)?"
If you don't see the video on your screen, click here!
Sources cited:
OK, dear readers, I need your help with testing out and improving my humble salad dressing template! I know you can come up with something so much better!
I have some great cookbooks to mail to the 2 people with best tasting Creamy Chia Salad Dressing recipes. Please, leave out nuts or tahini. Let the Kitchen Lab Experiments, begin!
I'm not much of a recipe experimenter. I'm anxious to try these out. Maybe something wonderful will happen to my salads. Any chance the Chili Relleno recipe will be coming soon? No pressure!
Posted by: Penny | March 03, 2012 at 09:45 AM
Sounds good--just wish it did not require using the blender--I hate scraping the food out, taking it apart, washing it and figuring out how to put it back together again (never can remember where the little rubber ring goes).
Fortunately, Big Dog (my version of Lab Rat) is now retired and happy to be the kitchen assistant. Will try the recipe soon--salad dressings have been a problem area for us as well.
Posted by: Janet Mace | March 03, 2012 at 10:40 AM
Yum. Can't wait to try this tonight! I have some oil free dressings that I like, but as you said they all have nuts or tahini in them. Such a great idea to use chia seeds!
Posted by: Annette Van Baalen | March 03, 2012 at 11:08 AM
I've made a couple good dressings with chia, silken tofu and other ingredients that I like. I'll try this one next. I've been using white chia, have you noticed any difference between the white and brown seed? Can you tell me about the wildwood probiotic soy yogurt? I want to give it a try, but will have to order by the case. I ordered a case of Nancy's plain soy yogurt and did not like it at all. Have you tried other soy yogurt and found Wildwood different in taste?
Posted by: elizabeth | March 03, 2012 at 12:07 PM
Thanks for the inspiration. Looking forward to trying out the salad dressing recipes and Bickford flavorings! My recent discoveries: Trader Joes raisin mix in a bag--plump & juicy addition to salads & oatmeal. Tried boxed vegan Pacific Sun Pho starter to make Vietnamese Pho...disappointing, anemic flavor.
Posted by: Val | March 03, 2012 at 12:07 PM
I almost always eat vinegar on my salads and love the white balsamic from Trader Joe's, but I tried some of the Olive Tap balsamic vinegars, plain white, lemon, oregano and tangerine and found a strange aftertaste. Probably just me, but I use a lot of vinegar and didn't care for Olive Tap and its also quite expensive.
Posted by: elizabeth | March 03, 2012 at 12:32 PM
Hmmm, I'm up for a challenge. I've got Chia, Penzeys spices, fresh herbs, and a blender...I'll give it a whirl!
Posted by: Gael in Vermont | March 03, 2012 at 06:13 PM
Okay, I am going for it! Chia seeds in my salad dressing it is! Will report back!
Posted by: wendy (healthy girls kitchen) | March 04, 2012 at 04:48 AM
OK - am i lame or did i miss WHERE to get your wonderful suggested Penzey's seasonings? I live in the Pacific Northwest and am quite dismayed that you Ohio folks have all the amazing resources and here out in the pioneering NW i am alwasy surprised at how lacking my dear Co-op can be....they seem to have gone the money drive route of making "healthy" meat choices available instead of ramping up the teaching of truly healthy foods!
I rant....sorry - Where for Penzey's?
I read all you and Wendy and Healthy Girls write! love you both!
Posted by: Mary Martin | March 04, 2012 at 11:08 AM
@Mary, I admit, we have fantastic grocery & specialty stores here. Even my kids say our local grocery store is better than anything in DC, NYC, or STL. Re Penzey's--it's a WI small company, that started as mail-order--they aren't in any store but their own. They are in Seattle & 3 locations in Oregon. Here's their link: http://www.penzeys.com/cgi-bin/penzeys/penzeysstores.html You could always order from them--& get the bagged spices that will weigh less. Good luck. Thanks so much for the compliment!!!
Posted by: The Healthy Librarian | March 04, 2012 at 11:27 AM
Okay, I'm in, though I think I'm gonna bring up the rear in the competition...
1. The irony: My point in visiting today was to find out whether people *really* have their tastes change to the point that the standard online (McDougall) fat-free mayo recipe tastes like something other than a vitamin C supplement.
2. Mistake #1: I thought that Vega's Smoothie Infusion had chia in it. It doesn't. (Does anyone else react kinda strongly to consuming chia?)
3. Mistake #2: I thought the cap on my blender-ball shaker thing was fully closed. It wasn't!
We could argue whether recipe experimentation so soon after a combined cold/work trip might be mistake number three, but hopefully I can make you laugh a bit here...
Dire Necessity Ranch Dressing
Liquid: 6 oz water plus enough silken tofu to make 1 cup (8 oz) total volume, with 2 Tbsp lemon juice added.
Faux chia seed substitute: Two level scoops Vega Smoothie Infusion
Seasonings: 2 tsp original Mrs. Dash (yellow cap), 1 tsp Dijon mustard, ~1/8 tsp Irish Lettuce, ~1/4 tsp nutritional yeast.
Review so far: Edible, and more interesting than the "mayo" I mentioned. Also very easy (I don't have a blender). Am going to let this thicken up in the fridge a little before adding it to wilted* greens. *By "wilted" I mean the cooking technique, though again, I just got back from a work trip, so the greens in the fridge are not at their best.
Major benefit: My stove and kitchen wall are now cleaner than before, now that I've mopped up my first attempt!
Side benefit: Maybe you'll consider a "most implausible" category alongside "most delicious" -- kinda like the igNobels! Either way, I hope I got someone out there to laugh along with my adventures.
Thanks so much, HL, for all you do.
Posted by: Ninufar | March 04, 2012 at 04:37 PM
I followed the exact recipe you provided except I used Mrs. Dash extra spicy seasoning and chipotle powder since I didn't have penzy. I did use around 4 tablespoons of cilantro and it came out with a bang. Thanks for doing this--I'm re-motivated to eat more salads :)
Posted by: Shauna | March 04, 2012 at 09:30 PM
I'm excited to try this! Since seeing Esselstyn last week, I have a big salad every day for lunch in addition to a smaller, all-veggie smoothie. Yes, something other than plain balsamic as a dressing will be game-changer!
Thanks!!!!
Posted by: Sue in Denver | March 05, 2012 at 11:24 AM
Just printed this out - looks like so much fun. I really don't like bottled "fat free" dressings. Maybe I'm just being a party pooper. I tend to prefer a squeeze of lime and some kosher salt or no-salt seasoning. I think lettuce tastes pretty great plain. But....today, I officially "discovered" the magical wonder of the chia seed and I ate it on my chocolate steel cut oats, and then I mixed it into my green tea because the weird gelatinous texture was so fun. Who needs bubble tea when you can have ch-ch-ch-chia?
I come at all this with a dose of irreverence. I am a former avid consumer of affinage-ish French cheeses and heavy cream that comes in a glass bottle with some farm's name on it. I was all snobby about "local pork" and now here I am eating chia seeds.
To reply to another reader: what's weird is that tastes really DO change and it is a beautiful thing because that simply means there are more delicious things to like. I went WAY OFF the plan and got food-truck-food the other day - spaetzle, and heavy-cream-from-a-glass-bottle-laden lemongrass soup, and some kinda tamale that had kale which made me feel virtuous. I ate it while drinking a (virtuous) half glass of wine and watching almost all of season 1 of Downton Abbey and it was indeed delicious (as was Masterpiece Theater, which seems to be controlling my life right now...just today I heard some people speaking with a British accent and I got all confused between TV and reality)....but...after the feast....I slept HORRIBLY and I felt AWFUL the next day, and I know it was the food. All I wanted the next day were steel cut oats. So that new craving - a real craving for steel cut oats! - is a nice and welcome change. I wouldn't do this new approach (my version of Esselstyn) if I didn't find it delicious. I couldn't. I love food too much.
So thank you, Healthy Librarian for providing this interesting and fun forum!
J.E.
Posted by: Janet Elbetri | March 05, 2012 at 02:42 PM
@Janet: Can I tell you how excited I am that you finally discovered chia! It is a fun food--& it is kinda like a bubble tea that's even good for you. Can't tell you how many friends confide how they enjoy discovering a left-over seed stuck in between their teeth hours after a meal--it's that gelatin thing. Weird--but a very common experience.
Anyway--I'm still waiting for your expert touch with the chia salad dressing! Please!! Oh--and you're not the only one who ends up suffering if they go "off the plan". I hear it all the time. Amazing how the body revolts when you feed it just one junk meal--after it's gotten used to healthy & clean food.
Re the Downton-it has totally taken over my life too! Stayed up until 11:30 last night to watch a 2 hour episode (#6) & had to get up 6 hours later for work. We watched season 1 in about 3 days--even my husband is totally hooked. Tonight's the final episode & I'm really going to miss it. There's nothing like it on TV! LOVE IT!!
Posted by: The Healthy Librarian | March 05, 2012 at 04:55 PM
Are we all in Downton withdrawl here? Our local library is having high tea on Sundays for those that absolutely cannot bear it any longer. There will be chat and chew about Downton Abbey for the next 4 weeks! FREE BATES is the Vermont battle cry!
Sorry...
I made the chia dressing with 1/2 tsp sweet curry, shallots, garlic, lemon juice, chia, salt and pepper. I also added some Singapore Seasoning also from Penzey's. Whizzed it up and let it thicken. Tonight, I poured some over my roasted potatoes and cauliflower...very delish and thick! Give it a go!
Posted by: Gael in Vermont | March 05, 2012 at 05:09 PM
Smiling over here...I'm saving Season 2's finale (from PBS.org since I missed it on TV) for Friday. Cannot bear it. God Save Queen Maggie Smith...
I'm working on my chia dressing - made a "green goddess" of sorts with tons of parsley, but added too much spice. Will update when I have a better version.
Yes - I love the surprise chia seeds between my teeth! Who knew that something that really *should* be gross turns out fun? What on earth? Yes! The weird gelatinous thing. So strange and satisfying and weird. I find myself resisting mixing them into everything (I don't have enough reading materials, or incense, in the bathroom to support that kind of behavior, if you get my drift). Who needs flax seed oil capsules anyway? Not I!
Janet
Posted by: Janet Elbetri | March 07, 2012 at 08:56 AM
Is there something magic about the Vitamix versus a blender? I used a blender but my chia seeds did not thicken (as they do in my morning steel cut oatmeal) even tho we let it stand for well over 15 min. I was wondering if psyllium seeds would work as an alternative thickener? They thicken up nicely and don't seem to have any overriding taste. Will give it a try and see what happens!
Posted by: Janet Mace | March 09, 2012 at 05:59 PM
@Janet: The VitaMix is a powerful blender--so maybe that makes a difference. I have no idea why it didn't thicken up, because I can mix a liquid with whole chia seeds & it thickens up, like in that Chocolate Chia Banana Pudding--or making chia gel as an egg substitute. You can also buy ground chia seed--or try grinding it in a coffee grinder if you have one. Did you use regular (not light) soy milk? Maybe that's it. Complete clueless here. Sorry.
Posted by: The Healthy Librarian | March 10, 2012 at 11:02 AM
Just made this - putting in the fridge overnight. Used orange juice and herbs de provence - very much of a ranch taste, so far - I'll know more tomorrow. Keeping my fingers crossed.
Posted by: Susan | March 12, 2012 at 09:47 PM
Thanks so much for your site HL! I've learned so much here and will keep coming back. As for salad dressings, I'm not much of a cook and REALLY hate dragging out my blender if I don't have to. My super simple go-to dressing is watered-down hummus! I just put a spoonful of hummus in a small container, dribble some water in it and stir until it is the consistency of creamy dressing. Go slowly with the water - it's really easy to overdo it. I just mix up one serving at a time as needed. I've found a store-bought brand that I'm comfortable with in terms of oil and salt content, but you could use homemade as well. Works for me!
Posted by: MJP | March 30, 2012 at 05:33 AM
Hi. This is my first comment on your blog, but I wanted to let you know I love your chia seed dressings. I'm not a fan of nut based salad dressings, so I resigned myself to eating only flavored vinegars or salsa on my salads. As a result, I was eating much less raw veggies than I should. Over the last weeks since you first posted the recipe, I've become obsessed with the Greek dressing and have made so much of it that I need to buy more chia seeds. I just wanted to let you know of a variation that I have started using. I grew up with grandparents that served traditional German foods at every holiday, but most of those foods are not always so healthy...heavy on the mayo and bacon grease. I used your basic chia dressing and subbed out Barvarian seasoning (I got mine at my local market) for the Greek and apple cider vinegar for the lemon juice. I use it in place of regular coleslaw dressing. It's great.
Posted by: Theresa | April 18, 2012 at 10:58 AM
@Theresa: Thanks so much for sharing your chia salad dressing successes--and your new creation! I love that German taste combo, too--& I love cole slaw, so I can't wait to try this. I'm not sure if Penzey's has a Bavarian equivalent--could you tell me what's in your Bavarian seasoning mix. Thanks, Theresa
Posted by: The Healthy Librarian | April 18, 2012 at 11:16 AM
@The Healthy Librarian: The Bavarian (ack not Barvarian...spell check is my friend)seasoning that I use has brown mustard seed, thyme, garlic, rosemary, sage and bay leaves.
Posted by: Theresa | April 18, 2012 at 11:52 AM
This dressing is amazing!! Made a chili-lime version for taco salad and then made a (much) healthier version of toum to put over falafel. Used lemon juice and 1-1.5 tablespoons of garlic minced and pressed into a paste with some kosher salt. It's pretty strong but it will do the job!
Posted by: Emily Elizabeth | June 13, 2012 at 03:34 PM
@Emily Elizabeth: Thanks for the feedback! Try the tzatziki sauce in this recipe I posted last week. So good. http://www.happyhealthylonglife.com/happy_healthy_long_life/enlightened-peas-thank-yous-falafel-with-tzatziki-sauce.html
Posted by: The Healthy Librarian | June 15, 2012 at 04:18 AM