I’ve been student teaching and teaching a course at SU, so I haven’t been able to post much. But, I just made this dressing last night.
- juice of 1 orange
- 2 tbs of tahini
- 1 tbs miso
- 1 tbs flax oil
- 1 tsp ginger root powder
Mix ingredients in a bowl and you’re done! I typically use flax oil in my salad dressings. This really should be the only oil used on a regular basis because it contains EFA (essential fatty acids). More specifically flax oil contains Omega 3 fatty acids which are hard to find in the standard american diet. We are bombarded with Omega 6’s which compete with the Omega 3’s for room in our cells. Omega 3 fatty acids are known for their ant-inflammatory properties, whereas Omega 6 has inflammatory properties. This is why it is important to have an ideal ratio of the two.
Many people use olive oil in their salad dressing, but this and the use of all other oils should be limited. If you are not an active individual, then even the monounsaturated fat is being stored along the waistline. In fact to be more specific, 97% of the monounsaturated or saturated fat that you eat is being stored along the waistline.