The world seems to have gone nuts. We went shopping today for some missing ingredients. I came across these delicious sounding dressings that have no sugar, oil or salt in them. I want to make them. Lo and behold, supermarkets have added yet more restrictions on how many of what we can buy. And still no toilet paper. It’s flying out the door along with canned foods, pasta, rice, frozen veg, mince meat and assorted other items. Even more shelves and aisles were empty than when we last went only a few days ago!
Anyway, that is not what I wanted to write about today. It’s more important than ever that we give ourselves a fighting chance against whatever bugs are lurking out there. to my mind that means fresh, nutritious foods. Fruit and veg. Home made soups. Nuts. Anything that contains immune boosting vitamins – A D, B group, iron, zinc, selenium.
Yesterday I came across some recipes for dressings that are sugar, salt and fat free. You can Lots of other yummy recipes too on Chef Katie Mae’s website – The Culinary Gym.
However, I wanted to whet your appetite by sharing a couple of the recipes here. I managed to get the missing ingredients today when we ventured out into the world of panic buying. I have yet to make them, but I am sure they will be delicious.
Oil-Free Turmeric Dressing
By Chef Katie Mae
- 1½ cups water
- ½ cup walnuts OR ¼ cup nut butter
- 4 Medjool dates, pitted
- 2-inches fresh turmeric OR 2 teaspoons ground turmeric
- 2-inches fresh ginger OR 2 teaspoons ground ginger
- 2 large garlic cloves OR 1 teaspoon garlic granules
- ½ teaspoon black pepper
- Add all of the ingredients to a blender and blend into a smooth dressing.
- Pour the dressing over two individual salads or store in an air-tight container in the fridge.
Makes 2½ cups | Stores for 2 weeks in the fridge
Ready in 10 minutes, not including soaking and fermentation time
- 1 tablespoon miso OR 1 tablespoon non-dairy yogurt*
- 2 cups cashews, soaked for 2-8 hours, and strained
- ½ cup of water*
- pinch of salt (only necessary with non-dairy yogurt)
- Add the culturing agent and soaked cashews to a high-powered blender.
- Blend on high for about one minute until the cream has silky smooth consistency, resembling a whipped cream cheese. If you have difficulty blending the cashews, you can add a little more water, but keep it to a minimum unless you want a thinner cream.
- Transfer the mix to a glass container and cover with plastic wrap or an airtight lid. Let the cheese age by setting out on the countertop for 12 to 36 hours. The longer it sits out the sharper the flavor will be. The cheese will thicken and develop air pockets as it cultures. The culturing process will be faster in warmer environments.
- Once it has cultured to your taste, move it to the refrigerator. The cheese will continue to thicken, but the fermentation process will halt.
When blending the cream cheese, make sure to blend until it’s silky smooth (top photo). After a minute or so it will seem like the cashews are blended, but it will be gritty with tiny cashew pieces until blended for a little longer (bottom photo).
*Rejuvelac could also be used to culture the nuts instead of the miso or non-dairy yogurt. Since rejuvelac is a liquid it will also replace some or all of the water. Blend the cashews with ½ cup of rejuvelac instead of the water. If you need/want to add more liquid so the blending is easier, add water, not rejuvelac.
This is a base cheese that can be used for various cheese-based recipes, such as herbed cream cheese, brie, cheesecake, or sour cream.
Nurture yourself, – mind, body and soul