One mango
1 clove garlic (or to taste)
2 slices of onion
1/4 red bell pepper
Fresh Cilantro (to taste)
Chili powder or cayenne pepper (to taste)
Salt and pepper (to taste)
Puree it all and enjoy!
Be sure to include the mango in your fruit serving.
Ingredients:
1- 6 to 8 inch long
cucumber
Real Lime (in plastic lime squeeze bottle)
Kosher Salt
Splenda
Xanthan gum
Directions:
Peel the cucumber, and split it in half lengthwise.
Using a spoon, scrape out the seeds.
Chop into large pieces and blend (on liquefy) until very, very, smooth.
Squeeze in about 5 good squirts of lime juice (adjust to taste).
Add in a teaspoon of Splenda (adjust to taste)
Sprinkle in some Kosher salt (use very little to start and adjust to
taste)
Add ¾ teaspoon of Xanthan gum.
Blend again for a short time.
Let sit for a few minutes and taste again. Adjust seasonings.
1- 6 to 8 inch long cucumber
Fresh dill weed
Kosher salt
Fresh black pepper
Xanthan gum
Directions:
Peel the cucumber, and split it in half lengthwise.
Using a spoon, scrape out the seeds.
Chop into large pieces and blend (on liquefy) until very, very, smooth.
Chop a few large fronds of fresh dill into ¼ inch long pieces.
Sprinkle in Kosher salt
(adjust to taste – start with a little only).
Grind some black pepper into the mixture (adjust to taste – start with
only a little)
Add in the chopped dill fronds.
Add ¾ teaspoon of the Xanthan gum.
Blend only briefly, in short bursts, so you do not liquefy the dill
fronds.
Let the dressing sit for at least an hour in the refrigerator, so the dill
has time to release its flavor.
In both the cucumber lime and cucumber dill recipes it is important that the cucumber be blended until very smooth so the dressing does not have a grainy texture.
Ingredients:
Cauliflower (frozen or fresh) approximately 8 ounces
Dill bunch (preferable) or use dehydrated spice in a jar
2 Cloves fresh garlic or 1 smallish clove fresh elephant garlic (Mitch's
choice)
1 teaspoon lemon juice
Cilantro (not fresh, just the spice)
Celery salt
Black pepper (fresh ground is best)
Chili powder (just a dash)
Onion powder
Butter Buds (just a dash)
Kosher salt (regular if you wish, Mitch's preference is Kosher (slightly
different taste, less Iodine)
Xanthan Gum
Cook Cauliflower (covered) thoroughly until soft, cook the garlic cloves along with the cauliflower and let them cool. Steaming or boiling is okay, but don't use a huge amount of water. Save the water after removing the cooked veggies.
Chop up about 1/8 cup of fresh dill (or more if you like it stronger), or you can use the spice to taste. If fresh, chop into 1/4-inch-long pieces.
Place the cooked and cooled cauliflower and garlic into a blender and liquefy, adding in some of the water that you cooked it in (a few ounces) during the process. Blend until the contents are literally very smooth. When you are nearing the end of the blending process, slowly start adding in all the dill. Do not blend it until the dill disappears into the liquid. The dill frond pieces should stay visible in the mixture.
Add the lemon juice and other spices and just "pulse" the blender so as not to over blend the mixture. Add the ingredients slowly, tasting as you go until you have what you like.
Use ONLY a very small dash of Butter Buds or leave them out entirely. Mitch preferred the dressing with it in but says that it is a personal choice.
Lastly, add a teaspoon of the Xanthan gum with a final blend and let it stand. It will thicken nicely.
Refrigerate and use as a salad dressing.
3 oz of V8
1 teaspoon (no sugar) tomato paste
Fresh ground pepper
1 packet Splenda (or to taste)
Few sprinkles of Sour Salt (to taste)
Few sprinkles of guar gum
Wisk
Let stand for a few minutes and voila ! Sweet and sour salad
dressing.
Try dipping hearts of palm in it... WOW !
Note: You may be able to find the Sour Salt in the ethnic section of your super market. Mitch found it in the section with the Jewish foods.
In blender, add 4 small tomatoes
3 avocados (no skin, no pits)
1 red chili pepper (whole, remove seeds)
3 small red sweet peppers or use small red bell pepper
1 teaspoon Taco seasoning
Salt and pepper
Blend until smooth and light. Cut up your favorite vegetables into
small slices and dip into sauce.
V-8 juice
Lemon juice
Dill
Parsley
Sweet-N-Low or Stevia
Dijon mustard (no more than 1/4 teaspoon in a recipe that can be spread
out over several salads)
Mix to taste.
Another variation of this recipe is to
mix in a portion of dried Good Seasons salad dressing mix such as their
Basil Vinaigrette.
1/4 teaspoon mustard
4 teaspoon lemon juice
1 teaspoon paprika
2 teaspoons minced parsley
1 teaspoon chopped chives
1/2 teaspoon oregano
1/2 teaspoon salt
A shake of Tabasco sauce
Plum tomato (about 6)
Cucumbers (seeded)
Lime
Splenda
Salt and pepper
1 red pepper, seeded and cut into pieces
2 cloves of garlic, chopped
Juice of 2 lemons
Juice of 2 limes
1/4 teaspoon salt
1 packet Splenda (or your choice of sweetener)
1/4 teaspoon hot red pepper flakes
Place all ingredients in a blender/food processor and whirl it.
Use about 2 Tablespoons on your salad for a "legal" dressing.
1 small or 1/2 large avocado
1/2 cucumber
1/4 cup lemon juice
1/4 cup water
1 clove garlic
1/4 teaspoon salt
1/2 cup chopped cilantro
Process in food processor or blender. If you put less liquid (1/8
cup of each), it would probably be more like a dip. Make sure to
save the pit from the avocado for storing the remainder after use and the
avocado won't turn brown). This dressing will keep for several
days. Serving is approximately 2 Tablespoons
2 plum tomatoes
1 scallion
½ green pepper (I don’t know the name, it’s a bright green color, I
think it’s called an Italian pepper?)
1 packet of Good Season’s salad dressing mix
2 spoonfuls of avocado
Blend together
(Christine uses a Magic Bullet)
It has the consistency of Russian Dressing.
3 oz of V8
1 teaspoon of (no sugar) tomato paste
Fresh ground pepper
1 packet of Splenda (or to taste)
Few sprinkles of Sour salt (to taste)
Few sprinkles of guar gum
Whisk
Let stand for a few minutes....
Voila! Sweet and sour salad dressing!
Try dipping hearts of palm in it... wow!
Super Creamy Dijon Dressing and Veggie Sauce (Mitch)
4-5 oz of Cauliflower, steamed or boiled until very soft, save the
cooking water if boiled
1 ounce of veggie broth
Dijon Mustard (use a good brand such as Grey Poupon (but non-
maintenance dieters must use no more than ¼ teaspoon of Dijon and add 1
½ teaspoons of dry mustard powder, Coleman’s, McCormick, etc.)
Fresh ground pepper 1/8 teaspoon or to taste
Adobo – a dash or to taste
Chili powder – a dash or to taste
1 packet of Splenda – or to taste
Dash of lime juice (lemon works, but lime is better)
Xanthan gum ½ teaspoon
Cook the cauliflower thoroughly and let cool.
Place the cooked florets in a blender
Add 1-2 tablespoons of the Dijon mustard (to taste) (or 1 to 1 ½
teaspoons of dry mustard powder (OR GROUND MUSTARD SEEDS) to taste)
Add the veggie broth and fresh ground black pepper, or white pepper if
you have it (but remember it is stronger, so use less).
Liquefy the mixture until very smooth
Slowly add in the chili powder, adobo, and Splenda, and let blend into
the mix.
Now for the surprise!
Squeeze a dash (2 teaspoons) of lime juice, and a half teaspoon of
Xanthan gum
Blend.
Refrigerate.
It is great on salads and fabulous, amazing (!) over hot asparagus!
To vary this recipe, add horseradish, or substitute paprika for the
chili powder! Your choice.
Way-Out Hot and Sweet Banana-Tomato Salad Dressing (Mitch)
1 Large ripe banana (if your banana is not ripe, peel it and stick it in
the micro for 8 – 12 seconds- it will then be ripe. The riper it is, the
sweeter it is, so watch how much Splenda you use)
Tomato paste
Lime Juice
3 Small Sun Dried Tomato pieces, about an ounce or 1 1/2 oz, approximate
is OK
Splenda
Xanthan Gum
Wasabi powder
Chop up the banana and stick it in a blender.
Finely dice the sun-dried tomatoes into tiny bits (minced).
Put some water (1 ounce or so) in a glass and place in the microwave for
a few seconds until it boils and remove.
Pour the sun dried tomato bits into the glass and mash into the water,
and let it stand until cooler (room temp or a little above is OK).
Pour the tomatoes into the blender along with the banana, add in a
rounded teaspoon of tomato paste, and blend for a short time on liquefy.
Squeeze in about a teaspoon of lime juice (the juice that comes in the
little green plastic lime is OK),
Add about a teaspoon of Xanthan gum
Add a teaspoon of Splenda.
Now here is the real trick; Place the blender on low speed, and slowly add in a full teaspoon of wasabi powder. As soon as it is incorporated, stop blending and let it sit for a minute. Taste test it, and adjust the recipe to your own taste. I use more wasabi until I can feel it somewhat hot on my tongue.
"Feel the sweet burn!" This is a great dressing on spinach and other salads, fruit salad, etc.
Don't forget to add the spices slowly, tasting as you go, so it fits your pallet in the end!
*** Dr. S suggests Trader Joe’s green salsa that is good as a salad dressing***
Cranberry Sauce (Leslie) (Limit to 2 servings of fruit per day)
Equal amounts of fresh cranberries and whole oranges sliced and de-pitted. Place equal parts of each into a food processor, skin and all on the oranges and blend until there are no large pieces. Place in a bowl and sweeten to taste. That's it! Make at least a few days ahead so the sweetener gets into all the fruit. I used bulk Xylitol last year and it worked great! It does take quite a bit of sweetener. You could use Splenda, but you want something that's similar to sugar.
Norma's Marinara Sauce1 large can of Hunt's Diced tomatoes
1 large can of Hunt's Pureed tomatoes
1 teaspoon each of dried oregano and parsley
1 heaping teaspoon of minced garlic
Pinch of dried basil
1 medium onion, chopped
1 medium green bell pepper, chopped
Place onion, pepper, and garlic in a Dutch oven and cook on low/medium heat. Stir constantly to leach out the juices for flavor. Do not let them brown as the garlic will get bitter. When these are soft, add the tomatoes. Allow everything to heat up and then add the herbs. Simmer, stirring often, for an hour or more. Feel free to use the tomatoes of choice. I prefer Hunt's because it seems to taste less "raw" right from the can.
1 avocado
4 tops of scallions
6 grape tomatoes
Salt, pepper, garlic powder
Optional: Bragg’s
Put all in food processor; add water until you have the consistency of a dressing (maybe a little lemon to taste).
Add tomato sauce, lemon juice, cumin and sour salt. The sour salt gives it a vinegary taste. Use salad greens like baby spinach and romaine that have more flavor than iceberg lettuce. Also, you can chop up an apple or orange for some added sweetness.
½ Haas avocado
½ medium tomato
1-2 oz sweet onion
squeeze of lemon or lime
salt and pepper
Dice the tomatoes, avocados and onions.
Mash or stir with a fork to release the juices. Add the lemon
juice, salt and pepper.
Throw over some salad greens
Note: Remember to weigh your veggies so you know how much to count for your daily allowance… ½ a Haas avocado in this dressing usually makes a 4 oz portion.