2nd Super Salad Dressing (and Dip)
Ingredients (as always, as organic as possible)
1 medium lemon - peal it by trimming off the yellow but
leaving lots of white skin (you need these bioflavonoids).
2 round tsp
Celtic Sea Salt
1/3 Cup Flax Oil (or Udo's Oil [DHA 3-6-9 Blend], or
even Hemp Oil)
1/2 Cup Pickle Juice from Taste of
4-6 Cloves Garlic (to taste)
8 oz Cottage Cheese OR Yogurt (see below)
3 Scoops of
This recipe is based upon Johanna Budwig's recipe
she used to heal cancer, heart disease, and childhood behavioral
The recipe as it stands, with the cottage cheese,
is actually more of a veggie dip. Dipping raw broccoli (or any
cruciferous veggie) in this recipe is a real cancer killer, and one
of the best, most healthy habits any family can adopt. However, if
you want a thinner dressing, simply add some yogurt (Greek yogurt is
always my favorite).
If you are using the Taste of India pickle juice,
you know that the spices settle to the bottom. Shake well before
adding this to your dressing to make sure you get all the spices.
If you haven't made the Taste of India pickles,
and you want the benefits of the spices (anti-inflammatory,
hypoglycemic) then add half a teaspoon of the following spices:
And then a sprinkle of black pepper.
When making this, at the last minute I decided to add the stevia. It
really helped. Most salad dressing are either too sweet or too sour.
This made the dressing a little of both, and not too much of either.
In a blender combine everything but the oil, then add
your flax oil, mix it in on low, and refrigerate right away.
At room temp, your flax oil will go bad in fifteen