Guest guest Posted January 22, 2007 Report Share Posted January 22, 2007 Hi Everyone! I am going to try to have an entire raw day today! It will be my first attempt and I will monitor how I am feeling, etc. I have on hand some baby spinach that I want to make into a salad for my dinner later on tonight! I am planning out my day! Anyway, I have on hand the spinach, which I will mix with some romaine lettuce because in actual fact, I do not really care for spinach much at all, but I know it is very healthy to eat. I also have some red onion, raw pecans, dried cranberries, and some raw garlic. What I want to know is about a dressing. Can I use whatever vinegar I have on hand and some olive oil? In the pantry at the moment is apple cider vinegar and balsamic vinegar. Also, another thought here; is mustard considered an OK condiment to use? My favorite thing to do is drown my salads in bleu cheese dressing..guess those days are done now! I am all ears to any great suggestions! Connie PS: Started my day with a juicy apple and water! So far, so good! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 23, 2007 Report Share Posted January 23, 2007 rawfood , " Connie " <wyatt4ever wrote: > What I want to know is about a dressing. Can I use whatever > vinegar I have on hand and some olive oil? > Connie just a thought, but instead of olive oil, have you tried blending vinegar/lemon juice/whatever with whole olives (without the stone) - makes a nice (quite thick) dressing. You can thin it out with a little water or more vinegar to the consistency you prefer. I add garlic, herbs, mustard, cumin, pepper etc. etc. as the fancy takes me. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 23, 2007 Report Share Posted January 23, 2007 Now THAT makes my mouth water! Oh, heavens, I never even for a moment considered grinding up whole olives! It sounds marvelous! Thanks for the idea, I really appreciate it! Connie just a thought, but instead of olive oil, have you tried blending vinegar/lemon juice/whatever with whole olives (without the stone) - makes a nice (quite thick) dressing. You can thin it out with a little water or more vinegar to the consistency you prefer. I add garlic, herbs, mustard, cumin, pepper etc. etc. as the fancy takes me. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 24, 2007 Report Share Posted January 24, 2007 Hi, I know another good salad dressings. You mix coconut milk with shoyu or tamari. It s delicious. If you know some others please let me know. x > " Connie " <wyatt4ever >rawfood ><rawfood > >RE: [Raw Food] Re: Salad Dressing? >Tue, 23 Jan 2007 16:55:59 -0700 > >Now THAT makes my mouth water! Oh, heavens, I never even for a moment >considered grinding up whole olives! It sounds marvelous! Thanks for the >idea, I really appreciate it! > > > >Connie > > > > >just a thought, but instead of olive oil, have you tried blending >vinegar/lemon juice/whatever with whole olives (without the stone) - >makes a nice (quite thick) dressing. You can thin it out with a little >water or more vinegar to the consistency you prefer. I add garlic, >herbs, mustard, cumin, pepper etc. etc. as the fancy takes me. > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 24, 2007 Report Share Posted January 24, 2007 I love Extra virgin olive oil with vinegar and basil. Simple I know lol Alix Bernet <alixbr wrote: Hi, I know another good salad dressings. You mix coconut milk with shoyu or tamari. It s delicious. If you know some others please let me know. x > " Connie " <wyatt4ever >rawfood ><rawfood > >RE: [Raw Food] Re: Salad Dressing? >Tue, 23 Jan 2007 16:55:59 -0700 > >Now THAT makes my mouth water! Oh, heavens, I never even for a moment >considered grinding up whole olives! It sounds marvelous! Thanks for the >idea, I really appreciate it! > > > >Connie > > > > >just a thought, but instead of olive oil, have you tried blending >vinegar/lemon juice/whatever with whole olives (without the stone) - >makes a nice (quite thick) dressing. You can thin it out with a little >water or more vinegar to the consistency you prefer. I add garlic, >herbs, mustard, cumin, pepper etc. etc. as the fancy takes me. > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 24, 2007 Report Share Posted January 24, 2007 I like chopped up banana on salads. Since going fresh, I have come to dislike vinaigrette dressings where I used to practically have them as a beverage! I don't know, I've come to dislike the " pickled " taste of it. So I've come to adore having a really ripe banana on a bed of greens and bell peppers. It " moistens " the salad enough and is really tasty. Ariannah in Nova Scotia Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 24, 2007 Report Share Posted January 24, 2007 Along the same line, I mix coconut milk with lime juice, umeboshi plum vinegar, garlic, possibly ginger and cilantro. Another I made today is one I had in Thai restaurants. Ginger dressing. Blend raw carrots with peanut oil (I actually used sesame oil-roasted type with strong flavour. It's all I have right now. And some sunflower oil. So choose your own oils), juice of one orange, plenty of ginger, white wine vinegar. I also added a bit of garlic and a sm. amount of maple syrup. Katya rawfood , " Alix Bernet " <alixbr wrote: > > Hi, > > I know another good salad dressings. > You mix coconut milk with shoyu or tamari. > It s delicious. > If you know some others please let me know. > x > > > > " Connie " <wyatt4ever > >rawfood > ><rawfood > > >RE: [Raw Food] Re: Salad Dressing? > >Tue, 23 Jan 2007 16:55:59 -0700 > > > >Now THAT makes my mouth water! Oh, heavens, I never even for a moment > >considered grinding up whole olives! It sounds marvelous! Thanks for the > >idea, I really appreciate it! > > > > > > > >Connie > > > > > > > > > >just a thought, but instead of olive oil, have you tried blending > >vinegar/lemon juice/whatever with whole olives (without the stone) - > >makes a nice (quite thick) dressing. You can thin it out with a little > >water or more vinegar to the consistency you prefer. I add garlic, > >herbs, mustard, cumin, pepper etc. etc. as the fancy takes me. > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 25, 2007 Report Share Posted January 25, 2007 Hello Katya, That sounds really delicious i will try it very soon. x Alix > " illuminedpixie " <katyaifyoucan >rawfood >rawfood >[Raw Food] Re: Salad Dressing? >Wed, 24 Jan 2007 23:51:51 -0000 > >Along the same line, I mix coconut milk with lime juice, umeboshi >plum vinegar, garlic, possibly ginger and cilantro. > >Another I made today is one I had in Thai restaurants. Ginger >dressing. Blend raw carrots with peanut oil (I actually used sesame >oil-roasted type with strong flavour. It's all I have right now. And >some sunflower oil. So choose your own oils), juice of one orange, >plenty of ginger, white wine vinegar. I also added a bit of garlic >and a sm. amount of maple syrup. > >Katya > > > > > > >rawfood , " Alix Bernet " <alixbr wrote: > > > > Hi, > > > > I know another good salad dressings. > > You mix coconut milk with shoyu or tamari. > > It s delicious. > > If you know some others please let me know. > > x > > > > > > > " Connie " <wyatt4ever > > >rawfood > > ><rawfood > > > >RE: [Raw Food] Re: Salad Dressing? > > >Tue, 23 Jan 2007 16:55:59 -0700 > > > > > >Now THAT makes my mouth water! Oh, heavens, I never even for a >moment > > >considered grinding up whole olives! It sounds marvelous! >Thanks for the > > >idea, I really appreciate it! > > > > > > > > > > > >Connie > > > > > > > > > > > > > > >just a thought, but instead of olive oil, have you tried blending > > >vinegar/lemon juice/whatever with whole olives (without the >stone) - > > >makes a nice (quite thick) dressing. You can thin it out with a >little > > >water or more vinegar to the consistency you prefer. I add garlic, > > >herbs, mustard, cumin, pepper etc. etc. as the fancy takes me. > > > > > > > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 25, 2007 Report Share Posted January 25, 2007 rawfood , Ariannah Armstrong <adagio wrote: > > I like chopped up banana on salads. Since going fresh, I have come to > dislike vinaigrette dressings where I used to practically have them as a > beverage! I don't know, I've come to dislike the " pickled " taste of it. > So I've come to adore having a really ripe banana on a bed of greens > and bell peppers. It " moistens " the salad enough and is really tasty. > > Ariannah in Nova Scotia > I use a little lemon juice (now they have wonderful Mayer lemons) with a touch of Flax seed oil, and a touch of Himalayan salt or Real salt. It is delicious, and gives me the good omegas from the flax. Iris in San Francisco Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 25, 2007 Report Share Posted January 25, 2007 rawfood , " Connie " <wyatt4ever wrote: > > Now THAT makes my mouth water! Oh, heavens, I never even for a moment > considered grinding up whole olives! It sounds marvelous! Thanks for the > idea, I really appreciate it! > > > > Connie > > > > > just a thought, but instead of olive oil, have you tried blending > vinegar/lemon juice/whatever with whole olives (without the stone) - > makes a nice (quite thick) dressing. You can thin it out with a little > water or more vinegar to the consistency you prefer. I add garlic, > herbs, mustard, cumin, pepper etc. etc. as the fancy takes me. > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 25, 2007 Report Share Posted January 25, 2007 The salad dressing ideas that folk have suggested all sound very tasty, though most seem to contain oil. Following the rave diet I don't use 'free' oils - using a SMALL number of whole olives gives the olivy taste and thickens without producing a dressing that has a very high fat content (though of course it will contain some fat). Seeds can be used instead of olives if you like sunflower oil or sesame oil etc - but don't use too many. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 26, 2007 Report Share Posted January 26, 2007 Tim mentioned fat in all the dressings and it made me think of what I used to do for dressings. I would take a handful of the actual salad and blend it up. Then just pour it over the salad. Shari Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 27, 2007 Report Share Posted January 27, 2007 That sounds like a GREAT idea! Thanks for sharing! Connie Tim mentioned fat in all the dressings and it made me think of what I used to do for dressings. I would take a handful of the actual salad and blend it up. Then just pour it over the salad. Shari Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 28, 2007 Report Share Posted January 28, 2007 I am not too worried about organic extra-virgin olive oil in my food because I tend to eat low fat, mostly, but here is what I have done since I was in college in the 70s. Back then, I understood it to be a macrobiotic salad: SELF DRESSING/MASSAGED GREENS finely chop/shred leafy greens (I used to use cabbage, but now I use kale, collards, mustard, dandelion, or chard) sprinkle sea salt on and then massage until the greens are reduced by half, and soft. The greens will be juicy, as if they have dressing on them. Nowadays, I do not use added salt, so I have other ways to get this effect: add chopped organic black olives to taste. and/or a dash of organic apple cider vinegar and then massage. You can add any finely sliced (thinnest mandoline blade) vegetable, in thin shreds. You can also add any seasonings (today's mix contained garlic, onion, cilantro, and cumin) I often do add a dash of olive oil because it makes the salad shine prettily and I just plain like the taste. sometimes I add avocado after the salad has marinated, when I am going to eat it. When you massage the greens, they release their moisture, and this makes the carrier for whatever else you have thrown in. For those interested in more Salad Dressing recipes, I highly recommend a visit to the list recipe files because the URL for the actual Salad Dressing folder is quite long, I have made a tinyurl to help you find these recipes. http://tinyurl.com/27u36x The direct way into the list recipe files is /groups/rawfoodrecipes and then you search for the folder with salad dressings or whatever else you want. Margaret Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 30, 2007 Report Share Posted January 30, 2007 Thank you, Margaret, you have been most helpful! You have given me some great ideas, and I will look into that folder soon. I am way behind in reading the posts, so I didn't think to look to see what the group has on hand in files. I really appreciate your input! Connie I am not too worried about organic extra-virgin olive oil in my food because I tend to eat low fat, mostly, but here is what I have done since I was in college in the 70s. Back then, I understood it to be a macrobiotic salad: SELF DRESSING/MASSAGED GREENS finely chop/shred leafy greens (I used to use cabbage, but now I use kale, collards, mustard, dandelion, or chard) sprinkle sea salt on and then massage until the greens are reduced by half, and soft. The greens will be juicy, as if they have dressing on them. Nowadays, I do not use added salt, so I have other ways to get this effect: add chopped organic black olives to taste. and/or a dash of organic apple cider vinegar and then massage. You can add any finely sliced (thinnest mandoline blade) vegetable, in thin shreds. You can also add any seasonings (today's mix contained garlic, onion, cilantro, and cumin) I often do add a dash of olive oil because it makes the salad shine prettily and I just plain like the taste. sometimes I add avocado after the salad has marinated, when I am going to eat it. When you massage the greens, they release their moisture, and this makes the carrier for whatever else you have thrown in. For those interested in more Salad Dressing recipes, I highly recommend a visit to the list recipe files because the URL for the actual Salad Dressing folder is quite long, I have made a tinyurl to help you find these recipes. http://tinyurl. <http://tinyurl.com/27u36x> com/27u36x The direct way into the list recipe files is /groups/rawfoodrecipes and then you search for the folder with salad dressings or whatever else you want. Margaret Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 30, 2007 Report Share Posted January 30, 2007 Hi Margaret, I just went to the files and found the folder with the dressing recipes listed, but most of them were not available for some reason! The titles sounded yummy on many of them, tho. Maybe it is just a computer glitch.will check again tomorrow! I thank you for pointing me in that direction at any rate, for I had not looked in the files till this point, and I see there is much information there to glean. I will do so when I get more time. Thanks again for taking the time to respond! Connie For those interested in more Salad Dressing recipes, I highly recommend a visit to the list recipe files because the URL for the actual Salad Dressing folder is quite long, I have made a tinyurl to help you find these recipes. http://tinyurl. <http://tinyurl.com/27u36x> com/27u36x Quote Link to comment Share on other sites More sharing options...
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