There have been two big developments in my life over the past six months. First, and most importantly, I have really started to think about where my food comes from, and what I can do as a father and husband to help ensure my family eat healthy and nutritious real foods. Second, I received a Vitamix blender as a present.
Those two events may seem odd to combine for most people, but for me, one follows the other, and I am now in a better position to feed my family better because the tools in my kitchen are better. Not that you must have a Vitamix blender to cook real food, but for me, it sure makes it more fun!
Now, every recipe I see, I start talking to myself, saying things like “I wonder if I can make that in my Vitamix? Like this easy Caesar salad dressing, that can’t be very difficult!”
Food For Thought
As is often the case with my current cooking habits, I am looking for recipes that don’t depend upon vegetable oils and other similar highly rancid polyunsaturated fat sources. For cooking I tend to go with coconut oil, but for salad dressings, olive oil is just as good an option, maybe even better since it won’t freeze up the same way in the fridge in between uses.
As I look through the ingredients in this easy Caesar salad dressing recipe, it’s really pretty simple to make sure you are using only real foods here and not including any refined products that will cause long term havoc in your body. As always, when working with eggs, make sure you are using organic eggs from pastured chickens. They taste better, and are much better for you!
I’m not very worried about the vinegar, mustard, or the garlic, which are next up on the list, though I suppose, buying local or organic is always preferable, which I do when I can, but I don’t lose any sleep about these types of items, as long as the mustard isn’t an oil based condiment.
I have long ago thrown out any lemon juice that came in any container that is not a lemon. The little plastic squeeze bottle has been banished from my kitchen. It’s simply too easy to have a few lemons always on hand, and if they are organic (because they sure won’t be local where I live), you can rest assured that you’re not adding any toxic garbage to your recipe when you squeeze a few for your salad dressing.
Next up, cheese. When adding Parmesan cheese to any dish, I try to have a block of cheese on hand, so that I can grate it on the spot, and know exactly what is going into my dish. But sometimes that just doesn’t work, either the cheese was more expensive than I wanted to pay, or I couldn’t find what I was looking for. In those cases, I find a domestic Parmesan, already grated, and make sure to read the ingredient list to make sure there are not any additives or chemical additions that will thwart my attempts at using only real foods.
Salt is simple, just quit using the big brand name table salts, which are most likely chemically cleaned and nutrient free. Instead, you are much better off using a true sea salt, which will have skipped being chemically refined, and should also contain trace amounts of a few different minerals and elements that are beneficial to your health.
6 large eggs
2 tablespoons white wine vinegar
2 peeled garlic cloves
1 teaspoon Dijon mustard
1/2 cup fresh lemon juice
100 grams Parmesan cheese
1/2 teaspoon salt
5-6 anchovy filets
1 cup olive oil
- Place all ingredients in your Vitamix, except the olive oil
- Start on low speed and turn Vitamix on, and increase speed to medium (#5 on my model) for about 30 seconds, until smooth
- Reduce speed back to low (#1 on my model) and remove lid plug
- Slowly pour olive oil through the lid plug
- Increase speed back to medium for another 5-10 seconds