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                                                                Vinegarettes and dressings

Walnut Vinaigrette

Prep time:5 mins

Makes:½ cup

Vegan, Gluten free

6 tbsp fresh walnut oil

2 tbsp red wine vinegar

½ tsp Dijon mustard

a pinch of sugar

½ tsp salt

ground black pepper

Shake all ingredients together in a jar. Dressing will keep in the fridge for over a week.



Akaroa french dressing

3 cups cold pressed safflower oil

1 cup cider vinegar

6 cloves garlic

1 desert spoon honey

1 teaspoon paprika

1/2 treaspoon cayenne

12 small springs of chervill or french tarragon

2 sprigs parsley

1 desert spoon granulated kelp

Put everything into a liquidiser and blend for about 1/2 minute then serve with your favourite accompanyment.

 

French dressing with Mustard and peanut oil

Pinch of salt

1/2 tspoon hot mustard

1 tspoon red wine vinegar

3 teaspoon peanut oil.

In a small bowl place sal, a little pepper and mustard. Stir in vinegar and lastly add oil slowly. Stir well taste and add a little more vinegar if nessisary. Serve over salad greens.



Tomato and Dill dressing.

1 large tomato or two small ones

2 teaspoons red wine vinegar

1-1 1/2tablespoon olive oil

1/2 finely chopped shallott

2 tablespoons fienly cut Dill

freshly ground black pepper.

Trim core of tomato and place in a bowl and cover with boiling water. After 10 seconds remove from bowl and dip tomato in cold water. Peel and halve tomato and gently squeeze out seeds. Dice tomato.

In a bowl combine diced tomato with red wine vinegar, oil dill onoin and season witha little salt and pepper to taste. Serve over wam roasted vegetables.



Medditeranean dressing.

Juice of 1/2 lemon

freshly ground black peper

1/4 teaspoon dried oregano

1 tablespoon olive oil

1/2 tablespoon chopped onion

In a small bowl thoroughly mix lemon juice a little pepper oregano and lastly olive oil and onion. Taste if nessisary add more lemon juice and or oil to balance the flavour.

TIP: if making in advance don't add onion untill just before serving.



Minted cucumber and pine nut dressing

10 cm peice of cucuber

juice of 1/2 lemon

1 tspoon mint

1/2 clove garlic, chopped

1/2 cup low fat natural yoghurt

Peel halve and seed cucumber and dice finely. Mix well with lemon juice, mint ,garlic and yoghurt then refridgerate untill required.

Creamy corriander and pine nut dressing

1/2 cup fresh corriander leave

1 tablespoon pine nuts

1 Tbspoon low fat natural yoghurt

1 Tbspoon low fat milk

1/4 tspoon chilli

paste or a pinch of chilli powder

In a food processor blend corriander, pine nuts, yoghurt milk and chilli paste untill you reach puree consistency.

 

Spicey asian dressing

1/2 tsp sesame oil

juice of 1 lime or 1 small lemon

1 tsp salt reduced or gluten free soy sauce

1 tsp peanut oil
1 small chilli

1/2 clove garlic

1 Tbsp fresh corriander leaves

In a bowl combine sesame oil, lime juice,soy sauce and oil.

Slicechilli very finely.

Peel and chop garlic

Stir chilli garlic and corriander leaves into dressing and serve with asian inspired meats and vegetables.

Almost mayonnaise

2 Tbsp quark (fresh low fat soft cheese)

1 egg

1/2 tsp hot english mustard

1 Tbsp low fat milk

small pinch of salt

freshly ground black pepper.

Take cheese and bring it to room temperature by leaving it on the bench.

Bring a small saucepan of water to the boil and cook egg for 8 minutes. Remove egg and refresh in cold water for about 10 seconds. Peel it and halve it. Place warm yolk in an electric blender (Keep the white for the salad). Add mustard milk soft cheese salt and a little pepper. Blend to a smooth consistency. Place in a serving bowl or refridgerATE. Suits salads cold meats,fish vegetables.



Raspberry Balsamic Dressing

Prep time:5 mins

Makes:About 1 cup

Vegetarian, Gluten free

¼ cup fresh or thawed frozen raspberries

¾ cup neutral oil, eg grapeseed

3 tbsp balsamic vinegar

1 tsp honey

1 tsp Dijon mustard

salt and ground black pepper

Purée together in a food processor raspberries, oil, balsamic vinegar, honey, Dijon mustard, salt and grinds of pepper. (If you don’t have a food processor, mash raspberries well and whisk in all other ingredients).

Store dressing in the fridge until ready to use – it will keep for 2-3 weeks. If desired, the dressing can be thinned with a little water or strained to remove the raspberry pips.


Basic Vinegarette

1 part vinegar

3 parts oil

salt and pepper to taste.

Put all the ingredients into a screw top jar or bottle and sahke vigourously to combine. Use just enough dressing to cover salad.

TIP: If you toss your salad from the bottom your saald will stay light and not wilted.

NOTE: Try using infused vinegar and or oils which you will find here under preserves list.

You can also try using fragrant seeds to add extra flavour. Try fennel, mustard seeds or kawakawa instead of pepper.

There is also a wide variety of salts out there himilayan salt, vocanic salt, to name a couple keep your eyes open for some variations around to spice up your life.

 

 

Basic Mayonase

2 egg yolks

1-2 teaspoons of vinegar

1 c rice bran oil

1-2 teaspoons lemon juice

salt and pepper to taste.

Put a cloth over the top of a saucepan and place your mayonase making bowl into that. This will prevent it from spinning as you mix with a whisk.

Add the oil a dribble at a time to the eggs whisking continuously. The mx will become paler and creamier as it emulsifies. Continue untill all the oil has been added. Once the oil is in and emulsified you can relax and add the lemon juice, salt and pepper to taste.Store in an airtight container in the fridge. Should keep for at least a few days.

TIP: For an added kick throw a small handfull of your favourite chopped herb/s and mix through



Lemon Dijon Vinaigrette

Prep time:2 mins

Makes:1 cup

Vegan, Gluten free

¾ cup extra virgin olive oil

¼ cup lemon juice

3 tsp wine vinegar

2 tsp Dijon mustard

1 tsp sugar

½ tsp salt & grinds of pepper

1 clove garlic, crushed

Shake all ingredients together in a jar. Dressing will keep in the fridge for a week