Ever read a bottle of salad dressing, that plant-based milk, or that protein shake? If so, then you may have noticed some ingredients like xanthan gum on the label. Pretty much no one thinks about this. They just figure if it is allowed, then there is no reason not to eat it. But I think people need to start thinking more about what they are putting in their bodies.
Let’s talk about xanthan gum, which has become prevalent in just about every creamy liquid food product these days. Simply put, xanthan gum is the poop from bacteria feeding on rotting corn and/or corn cobs. It is isolated using isopropyl alcohol (the same rubbing alcohol you aren’t supposed to consume), then the alcohol is evaporated off, leaving the crap behind which is then used to make your food creamier in texture. Sounds yummy, doesn’t it?
So, how hard is it to make really good salad dressings? It’s actually stupid-easy and only takes a few minutes. I am sharing my most popular dressing recipes with you so you can stop eating that crap (literally).
Brad’s Inspired Sunflower Ranch Dressing
- 240 grams water
- 110 grams raw sunflower seeds
- 1/2 teaspoon granulated garlic (more to taste)
- 1/2 teaspoon granulated onion
- 1 teaspoon dill weed
- 1/2 teaspoon salt
- Pinch of oregano
- Pinch of pepper
- 2 tablespoons lemon juice
- 1 tablespoon unfortified nutritional yeast (optional)
Put all of the ingredients in the blender and blend on high for one minute. Taste the dressing and adjust seasonings. This dressing will keep for up to a week in the refrigerator.
The dressings at our restaurant were very popular. Next to the ranch dressing, this was a favorite. I have UnRefined it, but the taste is still delicious!
Asian Ginger Dressing
- 1 cup rice vinegar (no additives, unsweetened)
- 60 grams date powder
- 35 grams sesame seeds
- 4 cloves garlic, minced (or 1 teaspoon granulated)
- 3 tablespoon freshly grated ginger
- 1 teaspoon sea salt
Put the vinegar and dates in the blender and blend on high for a minute or so until completely blended together.
Add the rest of the ingredients and blend on high for another minute.
If the dressing is a little too thick, use either rice vinegar or water to thin it to the right consistency. Just be aware that if you use water that you increase the likelihood of spoiling. Due to the quantity of vinegar in this recipe, this dressing will stay good for weeks in the refrigerator if no water has been added.