Dressings can wake up simple proteins, salads, veggie side dishes, and fruity desserts and transform them into true gourmet delights. You will find flaxseed oil predominating in many of these dressings because it is a staple in all three phases. But unlike other oils, flaxseed oil needs a lot more TLC when it comes to storage. It is supersensitive to heat, air, and light, so keep it in the fridge. Flaxseed oil’s nutty flavor is enhanced with aromatic Fat Flush herbs as well as a bit of lemon, lime, or apple cider vinegar to aid digestion. Most of these dressings are so easy and fast that you can make them fresh on a daily basis.
By the way, you’ll find that mustard is a frequent ingredient in these dressings—not only because it has a pungent bite, but because dried mustard has the ability to raise metabolism. (One teaspoon of dried mustard has a 25 percent metabolism-raising effect.)
RECIPES IN THIS CHAPTER
The Basic Fat Flush Salad Dressing
Cranberry Lover’s Salad Dressing
Sweet Orange-Tarragon Dressing
Creamy Lemon-Lime Yogurt Dressing
Not just for salads, this dressing can be drizzled over steamed veggies. When drizzled over cooked vegetables, the flaxseed oil takes on a buttery taste. (Please see the Fat Flush Vegetable Steaming Guide in Chapter 7 for some varied veggie ideas.)
4 tablespoons flaxseed oil
2 tablespoons apple cider vinegar
2 tablespoons fresh lemon juice
1 teaspoon fresh parsley, chopped
Put all the ingredients in a small jar, cover, and shake vigorously until mixed.
Use immediately or refrigerate for up to 4 days.
Variations
• Add ½ to 1 teaspoon of ground fennel, ground anise, ground coriander, or ground cumin.
• For phase 3, add ½ to 1 teaspoon of dried tarragon, basil, oregano, rosemary, dried thyme, or saffron.
ALL PHASES; MAKES ABOUT ⅔ CUP.
This vinaigrette may be used to quickly add zip to any simple tuna, salmon, or shrimp dish. Add more veggies as a side to this dish, and you have lunch or dinner in minutes.
½ cup scallions, chopped
2 tablespoons fresh lime juice
2 tablespoons fresh cilantro, chopped
½ teaspoon dried mustard
2 tablespoons flaxseed oil
Combine the scallions, lime juice, cilantro, and mustard in a medium bowl.
Whisk in the flaxseed oil.
Use immediately or refrigerate in a small jar for up to 4 days.
ALL PHASES; MAKES ABOUT ½ CUP.
I like this drizzled onto greens—kale, turnip greens, watercress, or escarole.
4 tablespoons flaxseed oil
3 tablespoons fresh lemon juice
2 garlic cloves, minced
1 teaspoon fresh parsley, chopped
½ teaspoon dried mustard
Place all the ingredients in a small jar, cover, and shake vigorously until mixed.
Use immediately or refrigerate in a small jar for up to 1 week.
Variations
• Add a grated cucumber, chopped chives, and dash of cayenne for a kick.
• For phase 3, turn this into a sautéing liquid by substituting olive oil for the flaxseed oil.
ALL PHASES; MAKES ABOUT ½ CUP.
Here’s a dressing you can prepare several days ahead of time. The Fat Flush Catsup is an integral ingredient in this dressing. Please keep this dressing refrigerated after you use it because of the fragility of the flaxseed oil. This is a perfect fancy dressing for company. Try drizzling it over plain old baked chicken or fish for an epicurean delight.
1 cup flaxseed oil
½ cup Fat Flush Catsup (Chapter 10)
1 teaspoon SweetLeaf Stevia
⅓ cup apple cider vinegar
½ teaspoon dried mustard
2 garlic cloves, minced
Place all the ingredients in a blender and mix well.
Transfer to a small covered jar and use immediately or store in the fridge for up to 1 week.
ALL PHASES; MAKES ABOUT 1¾ CUP.
This is great with leafy greens, chopped fresh veggies, or any of the Fat Flush seafood entrées.
4 tablespoons flaxseed oil
1 tablespoon apple cider vinegar
4 tablespoons green bell pepper, chopped
½ teaspoon dried dill
1 tablespoon fresh parsley, chopped
1 tablespoon onion, chopped
Place all the ingredients in a small jar and shake vigorously until mixed.
Use immediately or store in the fridge for up to 4 days.
ALL PHASES; MAKES ABOUT ⅔ CUP.
Not just for Thanksgiving—let the antioxidant power of cranberry support good health year round!
½ cup flaxseed oil
2 tablespoons apple cider vinegar
½ cup Fat Flush Cran-Water (Chapter 12)
¼ teaspoon dry mustard
¼ teaspoon minced garlic
¼ teaspoon ginger or turmeric
¼ teaspoon cinnamon
Juice of ½ lime or to taste
½ teaspoon SweetLeaf Stevia
Process all the ingredients in a blender or mini–food processor.
Use immediately or cover and refrigerate.
TIP
You can substitute 1 tablespoon of unsweetened cranberry juice concentrate mixed with 3½ ounces of water for the cran-water.
ALL PHASES; MAKE 4 SERVINGS.
The Fat Flush version of the tasty staple. Experience the sweetness of summer all year long, especially on fruity desserts.
½ cup raspberries, fresh or frozen
¼ to ½ cup water
2 tablespoons flaxseed oil
1½ tablespoons apple cider vinegar
Dash of SweetLeaf Stevia
Process all the ingredients in a blender or mini–food processor; strain if the seeds are not desired.
Use immediately or refrigerate in an airtight container.
ALL PHASES; MAKES ABOUT 1 CUP.
Avocado makes a velvety smooth dressing for just about everything.
2 small avocados, peeled, pitted, and mashed
2 garlic cloves, minced
4 tablespoons fresh lemon juice
4 tablespoons flaxseed oil
Put all the ingredients together in a bowl and mix well.
Use immediately or store in the fridge for up to 4 days.
ALL PHASES; MAKES ABOUT 1½ CUPS.
Avocados, with their buttery smooth consistency, make delicious dressings for both vegetable salads and fruit salads. Here I have added some omega-rich crunch with the pumpkin seeds. The avocado picks up the flavor of the foods it is combined with.
2 ripe avocados, peeled, pitted, and mashed
4 tablespoons toasted pumpkin seeds, chopped
2 tablespoons lime juice
Mix all the ingredients together in a small bowl until well blended.
Use immediately or store in the fridge for up to 4 days.
PHASE 3; MAKES 1½ CUPS.
This is a great dress-up for simple fruit desserts. Why not enjoy it over Baked Cranberry Apples (Chapter 13) or Spiced Vanilla Peaches (Chapter 13)?
1 cup Greek yogurt
½ teaspoon vanilla extract
½ teaspoon SweetLeaf Stevia
Lemon zest
¼ teaspoon ground Ceylon cinnamon
Pinch of ground nutmeg
Mix all the ingredients together in a bowl and chill.
Store in the fridge for up to 1 week.
PHASE 3; MAKES ABOUT 1 CUP.
I especially like this over main-dish salads featuring shrimp, crab, or scallops. It also makes a great dip.
1 avocado, sliced
½ red onion, sliced
1 tablespoon fresh lemon juice
1 tablespoon fresh cilantro, chopped
1 garlic clove, minced
2 tablespoons olive oil
2 tablespoons apple cider vinegar
1½ tomatoes, chopped
Place all the ingredients, except ½ chopped tomato, in a blender and blend until smooth.
Pour into a small bowl and mix in the remaining chopped tomato.
PHASE 3: MAKES ABOUT 1 CUP.
Adds a special finishing touch to baby greens salad topped with shrimp.
3 garlic cloves, minced
2 tablespoons ginger, minced
¾ cup toasted sesame oil
⅓ cup apple cider vinegar
½ cup low-sodium, wheat-free tamari
½ teaspoon SweetLeaf Stevia
¼ cup water
Process all the ingredients in a blender or mini–food processor.
Use immediately or pour into a container, cover, and refrigerate.
PHASE 3; MAKES 8 SERVINGS.
Not only for dressing up your salad. Try this on steamed veggies or sautés, too!
3 tablespoons tahini
1½ tablespoons light miso
1½ tablespoons apple cider vinegar
¼ teaspoon Lakanto Monkfruit Sweetener
½ teaspoon toasted sesame oil
¼ cup water or more
Blend all the ingredients well.
Add more water for a more liquid dressing, if desired.
PHASE 3; MAKES 6 SERVINGS.
Bright, crisp flavor pairs well with chicken or fish.
Juice of ½ grapefruit
Juice of 1 lemon
¼ cup avocado oil
1 teaspoon chia seeds
½ teaspoon ginger
¼ teaspoon sea salt
Whisk all the ingredients together and let sit for 15 minutes before whisking again and serving.
PHASE 3; MAKES ABOUT 1 CUP.
Rich flavors with a detoxifying punch!
1 cup basil leaves
1 cup arugula leaves
⅓ cup apple cider vinegar
½ cup walnuts
3 tablespoons shallots, chopped
½ cup macadamia nut oil
Sea salt to taste
Pulse all the ingredients in a blender or food processor until the desired consistency.
PHASE 3; MAKES 3 CUPS.
Enjoy the anti-inflammatory benefits of this tasty dressing!
Juice of 2 lemons
1 teaspoon turmeric
1 teaspoon cumin
¼ teaspoon red pepper flakes
¼ teaspoon cinnamon
¼ cup avocado oil
Whisk all the ingredients together until fully mixed.
PHASE 3; MAKES 1 CUP.
This fiery dressing is deep and complex in flavor, and it’s delicious on a steak salad!
1 (6-ounce) can fire-roasted tomatoes
½ cup roasted red peppers
1 clove garlic, chopped
½ teaspoon chili powder
2 tablespoons apple cider vinegar
¼ cup extra virgin olive oil
Combine all the ingredients, puree, and then serve.
PHASE 3; MAKES 2 CUPS.
Use as a dressing or an aromatic marinade for chicken.
1 tablespoon Dijon mustard
1½ tablespoons apple cider vinegar
1 tablespoon lemon juice
½ cup avocado oil
2 tablespoons minced shallots
1 teaspoon fresh minced rosemary
Combine the ingredients in a jar and seal the lid shut.
Shake vigorously; then serve.
PHASE 3; MAKES 1 CUP.
Toss hearty greens and chopped vegetables in this rich and creamy dressing!
½ cup apple cider vinegar
1 tablespoon Italian seasoning
1 clove minced garlic
6 tablespoons Parmesan cheese, grated
2 tablespoons Macadamia Mayo (Chapter 10)
½ cup avocado oil
Puree the ingredients in a blender or food processor and serve.
PHASE 3; MAKES 3 CUPS.
Light, delicate flavors complement fish and chicken over baby greens.
4 sprigs fresh tarragon
2 tablespoons raw apple cider vinegar
Juice of ½ orange
1 teaspoon Lakanto Monkfruit Sweetener or SweetLeaf Stevia
¼ cup olive oil
Sea salt to taste
Muddle the tarragon in the apple cider vinegar; then whisk the remaining ingredients together.
PHASE 3; MAKES 1 CUP.
Magnificent tossed over carrot and cabbage slaw!
⅓ cup unsweetened almond butter
1 clove minced garlic
Juice of 1 lemon
2 tablespoons coconut oil
1 tablespoon yacon syrup
1 teaspoon minced thyme
2 tablespoons hot water
Combine the ingredients in a jar with a tight-fitting lid.
Seal; then shake until mixed.
PHASE 3; MAKES 1 CUP.
Healthy twist on a long-loved classic.
1 avocado
½ cup organic buttermilk
3 tablespoons plain Greek yogurt
3 tablespoons apple cider vinegar
2 cloves garlic
Juice of ½ lemon
1 tablespoon each, chopped fresh chives, parsley, and dill
In a blender or food processor, blend until smooth.
PHASE 3; MAKES 2 CUPS.
Layer over slices of roasted eggplant for Mediterranean magic!
1 cup roasted red peppers
3 tablespoons apple cider vinegar
1 clove garlic
½ teaspoon smoked paprika
2 tablespoons fresh parsley, chopped
¼ cup macadamia nut oil
Put all the ingredients in a blender or food processor; pulse until smooth.
PHASE 3; MAKES ABOUT 1½ CUPS.
Using yogurt instead of flaxseed, olive, sesame, or grape seed oil in dressings allows you to use these flavorful oils instead for drizzling or cooking. The Creamy Lemon-Lime Yogurt Dressing goes well with the Creamy Lemon-Lime Crab Salad (Chapter 6).
1 cup plain Greek yogurt
1 tablespoon fresh lemon juice
1 tablespoon fresh lime juice
½ teaspoon dried mustard
1 small onion, grated
1 teaspoon dried basil
⅛ teaspoon cayenne
1 garlic clove, minced
Combine all the ingredients in a bowl.
Cover and refrigerate for at least 30 minutes before serving.
May be stored in the fridge for up to 1 week.
PHASE 3; MAKES ABOUT 1¼ CUPS.
Serve over zucchini noodles (zoodles) for an exotic delight!
1 cup carrots, peeled
1 tablespoon ginger, grated
2 teaspoons Lakanto Monkfruit Sweetener
2 tablespoons apple cider vinegar
3 tablespoons sesame oil
2 tablespoons full-fat coconut milk
2 tablespoons low-sodium, wheat-free tamari
Juice of 1 lime
In a blender or food processor, blend all the ingredients until smooth.