D.I.Y. Salad Dressing Secrets


Transcription of D.I.Y. Salad Dressing Secrets

Boom! We start out right there. Let’s go to the end first. Let’s add some sea salt

By the way, salad is from the root word salt. The original way of making a salad back in Roman times was you would massage the salt into it. So, the word salad is from the word salt.

So the salt’s going to go in there. You want to have the right amount. I like maybe a teaspoon of salt. With food, I don’t really salt my food too much. I salt my water. Just to clarify that. Because I know some of you were thinking, “Do you use salt in your food?”

Yeah, I use a little salt in my food, but mostly I use salt with my water. Salt your water instead of your food.

Now, what do we have next? This is our David Wolfe Foods® Organic Turmeric Powder.

You could use whole turmeric, but don’t use too much. About a thumb size is what you need for this, just the end of your thumb from the fingernail on down. Turmeric is very powerful. It’s one of the great super-roots in the ginger family. We know it as the best anti-inflammatory. I’m sure you know that already because it’s an orange color. Oranges are anti-inflammatory.

Have you ever heard of honey mustard dressing? Lo and behold, guess what’s in it?

Honey!

One day I realized that. My instincts told me that I should put honey in a salad dressing, put honey in salad dressing. I’m into honey, as you know by this point. Then all of a sudden it hit me, Honey Mustard Dressing. It has honey it!

Honey contains amylases, a lot of amylase enzyme. In fact, it has the highest of amylase enzymes. Amylase is the carbohydrate-splitting enzyme. There are a lot of carbohydrates in salad, and what splits it? The honey. So it’s going to help with your digestive process. So let’s put some honey into this dressing mix. We’ll do a heaping spoonful.

Are you cool with that? Boom! We’ll do this Julia Childs style.

Chaga powder. Let’s get a chaga in this way. Let’s say you have superfood powders that have been sitting in your cupboards, like chlorella powder. Throw it into a salad dressing to use it up.

Does anybody have powders in your cupboard right now, and they’ve been there for like a year, and you’re asking what you’re going to do with it? Throw it in a salad dressing. Just go back into your cupboard and find the stuff that’s been sitting there for years, and get rid of it. Or compost it. You’ve got to use it at some point.

What’s next? This is our David Wolfe Foods® Organic Superfood Cider Vinegar. We’re all into apple cider vinegar or white vinegar. So we asked ourselves, “How about we take the superfoods, like Inca berries for example, and we use the vinegar from that? Or papaya vinegar? All these incredible foods. Boom! We’ll take the vinegars and put them all together.” And that became this product right here.

We’re going to have to use about 6 tablespoons here, so I’m going to do it this way. I’ll just measure it out like that…one, two, three, four, five, six. Is that good?

All right. No salad dressing would be complete without olive oil. Acropolis Olive Oil is key. These are my friends from Crete. I met them in Toronto. This guy has an incredible farm. He has the oldest olive tree in the world that still produces olives. It’s on his farm. It’s between 3,500 and 4,000 years old. He has a picture on his website of his entire family. The grandkids, the great grandkids, the grandpas, the great-grandpas. (They live a long time over there because they…)

Remember what the percentage that you’re going to live longer with olive oil in your diet?

(audience answers inaudibly)

This is amazing! Oh! OK. We’re running out of time, so I’m going to keep going here. We need about ½ cup of olive oil. How much is a cup? Is that good? More? (audience answers, “More.”)

Then we’re going to do the Organic Longevity Hot Sauce. This product is hot right now. We’re just going to splash that in. I need to take this off, because we need about 3 or 4 tablespoons of this, so I think I’ll just do it this way. I’ve gotta be real careful here…one, two, three, four. Boom! Done.

Now, we’ve got it all together. We’re going to add just a little bit of spring water in there.

The day I had to start measuring stuff for recipes was the worst day ever.

Right? I always eyeballed it before. Like, a little more of that. Throw this in there. I think it needs this.

[Mixes it]

Oooh! This is going to be good. I’m going to have a little taste. I thought it would be too much vinegar, but it’s actually right on. This is good. And we’ve got our salad dressing.

 


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  • Diane Riley

    when he said 3-4 tablespoons, I thought whoa, that’s a lot but it looks to me like he added 4 teaspoons which makes more sense.