First Do No Harm

Super Creamy French Salad Dressing #2

Ingredients (as always, as organic as possible)

1 cup Cottage Cheese (low fat)
Flax Oil (anywhere from 1/3 cup to 1/2 cup; we prefer the version with DHA)
Ĺ cup apple cider vinegar
2/3 cup ketchup (our home made version with Organic Zero)
Juice of one lemon
1 Cup Organic Zero (just under a cup) or Erythritol or 2/3 Tsp Better Stevia
1 medium Sweet Onion (or Red Onion)
2 teaspoons Celtic Sea Salt

1 pinch fresh crushed garlic (optional)

NOW Erythritol - 1 Lb. - Unflavored

The reason for this option is this: blending cottage cheese with flax oil makes the flax oil water soluble thus more bioavailable (and quicker into your blood stream). We learned this from Johanna Budwig. 

One Note on Erythritol: it does not blend easily, so when you get it home, the first thing you should do is put it into a blender and grind it into a powder. This will help it blend into your sauces.

In a blender combine the lemon juice, salt, onion (chopped), and Organic Zero/Erythritol. Blend on a low setting till everything is blended together.  Turn up the blenderís speed to somewhere in the middle. (You can add the optional pinch of garlic at this point). Add the cottage cheese.

Editor's Note: the type of onion you use is really up to you. The white onion is the most potent. Then you have a red onion, yellow onion, and a sweet onion. For most recipes that are sweet, the sweet onion is a nice addition. However, some like their onions more potent. Additionally, a red onion blended in will modify the color. It's really up to you.

Combine the ketchup and vinegar (just easier to get all the ketchup into the blender without using a spatula) into one container and add pouring slowly.

The dressing comes out creamy with a slightly pink color and makes approximately one quart of dressing.

Finally, when all is blended up, "stir" in the flax oil. Flax oil is a very unstable and delicate. I don't like blending it at high speeds. So, just a short burst to spread throughout.

In Minnesota we love mixing French and Blue Cheese together, so you might want to try our Blue Cheese Dressing or just sprinkled blue cheese crumbles on top when you serve the salad.

To learn more about the stevia we use and recommend, go here: Better Stevia.


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