“Lettuce, greens and celery, though much eaten, are worse than cabbage, being equally indigestible without the addition of condiments.” - W. A. Alcott (1846)

“Lettuce, greens and celery, though much eaten, are worse than cabbage, being equally indigestible without the addition of condiments.” - ‘The Young House-keeper’, W. A. Alcott (1846)

Why spend time on making your own sauces, spreads, dressings and dips?  Because the ones you buy in your store will most likely be made with many ingredients that are not actually food. There is an issue of the quality of fat and also the chemicals that are added to enhance flavor, improve consistency and color, and extend shelf life. I encourage you to stay clear form vegetable oil  like soy, sunflower, safflower, corn, canola etc. These oils are heat sensitive and prone to oxidation during processing. Once the oil is oxidized it becomes pro-inflammatory and therefore contributes to many chronic diseases. I recommend using extra virgin olive oil in most of my recipes.

However, it’s just as important to avoid all the chemicals that the food industry adds to our food. Consider this list of ingredients:
SKIM MILK, WHEY (MILK), PALM OIL, WATER, CONTAINS LESS THAN 2% OF ONION*, PARSLEY*, SALT, SUGAR, HYDROLYZED SOY AND CORN PROTEIN, HYDROLYZED TORULA AND BREWER’S YEAST PROTEIN, CITRIC ACID, LACTIC ACID, ACETIC ACID, MONOSODIUM GLUTAMATE, FOOD STARCH-MODIFIED, GELATIN, SODIUM HEXAMETAPHOSPHATE, LOCUST BEAN GUM, SOY LECITHIN, POTASSIUM SORBATE (TO PRESERVE FRESHNESS), GUAR GUM, CARRAGEENAN, YELLOW 5 & 6. *DEHYDRATED.

Maybe the first 7 ingredients are food. And the rest is just something we have no reason to eat! We don’t need them! They are a burden to our liver and kidneys to process and detoxify and filter out of the body.

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Healing Pesto Sauce

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Hummus for Glycemic Control

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Zesty Eggplant Spread

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Bright Pepper Sauce

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Punchy Mustard Sauce

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Classic French Dressing

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So Creamy Sauce, Dairy-Free

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Vitamin Rich Pâté

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Tangy Tomato Sauce

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