There is no doubt about it. Dressings can transform simple proteins, salads, veggie side dishes, and fruity desserts into true gourmet delights. You will find flaxseed oil predominating in many of these dressings because it is a staple in all three phases. Just remember it is sensitive to air, heat, and light so try to consume these homemade dressings within a couple of days. Flaxseed oil’s nutty flavor is enhanced with aromatic Fat Flush herbs as well as a bit of lemon, lime, and/or apple cider vinegar to aid digestion. Most of these dressings are so easy and fast that you can make them on a daily basis.
By the way, you’ll find that mustard is a frequent ingredient in these dressings—not only because of its 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
The Basic Fat Flush Salad 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 on pages 128–130 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 ingredients in a small jar, cover, and shake vigorously until mixed. Use immediately or refrigerate for up to 4 days.
Variations:
• For phase 1: Add ½ to 1 teaspoon of ground fennel, ground anise, ground coriander, or ground cumin.
• For phase 2: Add ½ to 1 teaspoon of dried basil, dried oregano, dried mint, or dried rosemary.
• For phase 3: Add ½ to 1 teaspoon of dried tarragon, dried thyme, or saffron.
ALL PHASES; YIELDS ABOUT 2/3 CUP
Here’s an idea for a dressing you may want to try when you don’t want to use your daily flaxseed for smoothies, let’s say, and snacks. This goes well on just about anything green.
5 tablespoons 1-2-3 Chicken Broth (page 222)
1 garlic clove, minced
1 tablespoon apple cider vinegar
1 tablespoon fresh lemon juice
1 tablespoon fresh parsley, chopped
1 teaspoon dried mustard
Put all ingredients in a small jar, cover, and shake vigorously until mixed. Use immediately or refrigerate.
Variations:
• For phase 1: Add a few drops of unsweetened cranberry juice concentrate and ¼ teaspoon Stevia Plus for a cran vinaigrette.
• For phase 2: Add ½ teaspoon dried basil to seasonings.
• For phase 3: Substitute 1 cup of water and ¼ cup sherry or white wine for the chicken broth, while increasing vinegar to ¼ cup. Now you have a marinade for chicken, fish, beef, and tofu!
ALL PHASES; YIELDS ABOUT ½ 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 scallions, lime juice, cilantro, and mustard in a medium bowl. Whisk in flaxseed oil. Use immediately or refrigerate in a small jar for up to 4 days.
ALL PHASES; YIELDS ABOUT ½ CUP
I like this drizzled onto greens—kale, turnip greens, watercress, or escarole.
4 tablespoons of flaxseed oil
3 tablespoons fresh lemon juice
2 garlic cloves, minced
1 teaspoon fresh parsley, chopped
½ teaspoon dried mustard
Place all 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; YIELDS ABOUT ½ CUP
Here’s a dressing you can prepare several days ahead of time. The Fat Flush Catsup (page 206) is an integral ingredient in this dressing. Please keep this dressing refrigerated after you use it because of the fragility of 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
1 teaspoon Stevia Plus
⅓ cup apple cider vinegar
½ teaspoon dried mustard
2 garlic cloves, minced
Place all 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; YIELDS ABOUT 1¾ CUP
This is great with leafy greens, chopped fresh veggies, or any of the Fat Flush seafood entrees.
4 tablespoons of flaxseed oil
1 tablespoon apple cider vinegar
4 tablespoons green pepper, chopped
½ teaspoon dried dill
1 tablespoon fresh parsley, chopped
1 tablespoon onion, chopped
Place all ingredients in a small jar and shake vigorously until mixed. Use immediately or store in the fridge for up to 4 days.
ALL PHASES; YIELDS ABOUT ⅔ CUP
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 (page 68).
1 cup plain, whole milk 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 ingredients in bowl. Cover and refrigerate for at least 30 minutes before using. May be stored in fridge for up to 1 week.
PHASE 3; YIELDS ABOUT 1¼ CUPS
Avocados, with their buttery smooth consistency, make delicious dressings for both vegetable salads and fruit salads. Here I have added some omega-3 rich crunch with the pumpkin seeds and the toasted wheat germ. 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
3 tablespoons toasted wheat germ
2 tablespoons lime juice
Mix all ingredients together in a small bowl until well blended. Use immediately or store in fridge for up to 4 days.
PHASE 3; YIELDS 1½ CUPS
This makes a great accompaniment to Warm Thai Lamb Salad (page 71).
2 small avocados, peeled, pitted, and mashed
2 garlic cloves, minced
4 tablespoons fresh lemon juice
4 tablespoons flaxseed oil
Mix all ingredients together in a bowl until well combined. Use immediately or store in fridge for up to 4 days.
PHASE 3; YIELDS 1½ CUPS
This is a great dress-up for simple fruit desserts. Why not enjoy it over Saucy Rhubarb (page 249), Baked Cranberry Apples (page 250), or Spiced Vanilla Peaches (page 256)?
1 cup plain, whole milk yogurt
½ teaspoon vanilla extract
1 teaspoon Stevia Plus
Lemon zest
¼ teaspoon ground cinnamon
Pinch of ground nutmeg
Mix all ingredients together in a bowl and chill. Store in fridge for up to 1 week.
PHASE 3; YIELDS 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 grape seed oil or olive oil
2 tablespoons apple cider vinegar
1½ tomato, chopped
Place all ingredients, except ½ chopped tomato, in a blender and blend until smooth. Pour into a small bowl and mix in remaining chopped tomato.
PHASE 3; YIELDS ABOUT 1 CUP
This is a great, nutty-flavored dressing to drizzle on steamed broccoli, cauliflower, cabbage, or string beans (pages 128–130). The Minty Sesame Dressing is a perfect accompaniment to the Lamb Salad with Mint (page 72).
¼ cup sesame oil
3 tablespoons fresh lemon juice
2 tablespoons onion, chopped
1 teaspoon toasted sesame seeds
1 teaspoon fresh mint, chopped
Place all ingredients in a blender. Blend until smooth.
Variations:
• Try substituting olive oil for the sesame oil.
• Use toasted pumpkin seeds instead of the sesame seeds.
PHASE 3; YIELDS ¼ CUP