Recipe: Garlic Caesar Salad Dressing

Recipe: Garlic Caesar Salad Dressing
3.85 (77.05%) 176 votes

My go-to salad dressing, from the How Not to Die Cookbook.



2 garlic cloves, crushed

2 tablespoons nutritional yeast

1 tablespoon almond butter

1 tablespoon blended peeled lemon 

1 tablespoon white miso paste

1 tablespoon minced fresh parsley

1 teaspoon salt-free stone-ground mustard

1 ¼-inch piece fresh turmeric, grated (or ¼ teaspoon ground)

1 teaspoon Savory Spice Blend, or to taste



2 garlic cloves, crushed

2 tablespoons nutritional yeast

1 tablespoon almond butter

1 tablespoon blended peeled lemon 

1 tablespoon white miso paste

1 tablespoon minced fresh parsley

1 teaspoon salt-free stone-ground mustard

1 ¼-inch piece fresh turmeric, grated (or ¼ teaspoon ground)

1 teaspoon Savory Spice Blend, or to taste


Doctor's Note

Here’s the third installation of our new recipe videos, brought to you by Wendy and Eric Day. If you missed the first two, check out Morning Grain Bowls and Edamame Guacamole.

Get the full written recipe here: Super Salad with Garlic Caesar Dressing & Hemp Hearts.

If you haven’t yet, you can subscribe to my videos for free by clicking here.

121 responses to “Recipe: Garlic Caesar Salad Dressing

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    1. Define “good.” One man’s good is another man’s blech.

      Yes, you may quote me on this. :-)

          1. We eat salads twice a week in the summer. Either tater salad or kamut(wheat) salad combined with raw chick peas and raw black eyed peas make up the starches. Combine with whatever vegetable is in the garden (cooked) and served on whatever green is in the garden. Marinated in my goto dressing: 2 parts apple cider vinegar, 1 part lemon juice, 1 part soy sauce. Cannot be improved upon for either taste or nutrition.

            1. Sounds delish Blair! That sounds like a salad you could take to summer bar b ques/dinners at friends, and the good part is at least parts of it are make-ahead!

              1. It keeps for a week in the refrigerator. At least. It is completely flexible and excellent with any vegetable(s). The good thing is it is loaded with starches and is very filling. Simpler is almost always better.

              1. I just buy dry chick peas and black eyed peas. (Usually Goya brand.) Wash them well and soak overnight in water. Drain and rinse. Contrary to internet misinformation, they do not contain any poisonous lectins. They taste like a delicious nut but are super low fat and super nutritious. I have also done soy beans like this but sometimes they don’t rehydrate enough. Also, soy beans are very high fat. I have tried a couple other beans which were not good raw. Don’t try this with kidney or cannelli beans which do have lectins that could make you sick.

            2. I also have developed a similar simple dressing for my daily salad. I spend much more time on cutting up a variety of vegetables. Tomatoes cut up add juice. To the salad I throw on some Thai light soy sauce for saltiness and lemon juice for acid. Mix it into the salad and let the salad sit for a while in the fridge. Doesn’t need much more than that.

          2. Vicki and Others,

            I eat a huge salad almost every night as the ‘main course’ and almost never use ‘salad dressings’. Instead of ‘dressings’, I add sunflower seeds,
            a few pistachios, pine nuts, dried cranberries, beans (which I cook instead of canned beans), salsa (many varieties incl. ‘black bean & corn, Mango and others – your pick!) and top it off with avocado or guacamole. Delish!! I really look forward to my salads!

          3. This looks good! I’d like to know if anyone here has tried it as well. For anyone looking for oil free dressings, I find that grinding up cashews and/or sunflower seeds (I prefer sunflower) with some onion powder and garlic powder and then just tossing that in the salad with some red wine/balsamic vinegar and herbs (I prefer marjoram and and italian seasoning mix and fresh parsley) is really good and very quick and simple. Chickpea croutons make any salad amazing, too!

            For fat free, one I’ve found that I like is my homemade raspberry vinaigrette. I just use thawed frozen raspberries, blend them with a little sweetener (I used to use agave or maple syrup, next time I’m gonna blend with a couple dates instead) and add a little red wine vinegar. Great dressing to add berries and grapes too, I love it with pecans and walnuts and any seeds I have, too. No tomato in this salad but surprisingly some red onion slices are really good in the mix!

            1. Made a version of this last night ( don’t have all the ingredients ) it was great by itself, but bland on the salad. I’ll have to tweak the recipe. I used cashew butter instead of almond butter, but didn’t have miso so I used flax seed mill. But I like it.


          4. Try Cindy’s Kitchen (Brockton, MA) Mango Coconut & Pepper AND Cindy’s Kitchen Sweet Chili & Lime refrigerated dressings. The Mango Coconut & Pepper dressing has 0 fat and 0 sodium. The Sweet Chili & Lime dressing has 0 fat and 20 mg of sodium per 15 gram serving. Both dressings have AWESOME flavor. I buy this stuff by the case, and I never grow weary of the dressing. I eat two monster salads every day.

            Did I remember to tell you that they have AWESOME flavor??? Awesome is an understatement!

        1. Barb,

          I have a friend who eats salad without dressing. That said, I’ve found several recipes online for oil-free vegan (actually, wfpb) salad and slaw dressing, all quite good. I’m also finding that a drizzle of balsamic vinegar, pepper, and garlic powder quite tasty. The quicker, simpler, and easier, the better.

          1. Yes Dr J, there are many recipes online for dressings to appeal to every taste! I am reading this morning about the process to make balsamic vinegar because in the past I recall seeing sulphites and other additives on the labels of some products. The sulphites are naturally occuring apparently depending what it’s made of. I did try the white balsamic once and thought it was fine… pommagranite one too. Thanks Dr J!

          2. I actually used to just use a small amount of mustard as dressing. It can be I tad over powering. But most time no dressing. But I do want to try this one.

        2. Barb,

          Yup, just a few drops of vinegar (and lemon) and — if I don’t have any avocado on hand –a tiny bit of EVOO.

        3. You didn’t like ol’ Kraft fatfree vinaigrette? When I went wpbf I didn’t either bc I was still hooked on sugar, but now if I ease into it as I’m chip’n’dipping baby greens I think it’s perfect for the raw spinach edginess. Try it again!

        4. “Women who ate oil and vinegar”… but you forgot to mention, “compared to the fattier, animal-infused dressing” ….

          so yes, of course their risk factors improved.

          A more useful study for them to do is… oil and vinegar dressing vs an oil-free dressing.

            1. I didn’t interpret it like that…

              “Women who consumed oil-and-vinegar salad dressing frequently (≥ 5–6 times/wk) had ≈50% lower fatal CAD risk than those who rarely consumed this type of salad dressing,”

              … those who rarely consumed THIS type of salad dressing… as opposed to some other type (which is usually animal-infused, or some fat-free stuff)…

              I didn’t see anything about “compared to those who had it less or not at all”.

        5. I don’t need dressings on my salads. I just eat them “dry” – Totally WFPB. I crave greens now and eat them all the time. Happy gut!

        6. Barb, Cava has a good oil-free, low salt tahini dressing that I like. You can find it some Whole Foods stores but not all of them. I know Cava is on the East Coast. Out of NJ, I think. They also have some good oil-free hummus when I’m too busy to make it myself.

          1. Nancy,

            Thanks for sharing that. It is good to know.

            I was just looking for Tahini and sodium in everything is such a pain-in-the-neck.

        7. Funny about WebMD and the benefits of oil. Guess they haven’t heard of the 99.4% success rate in reversing heart disease by Esselstyn with NO oil.

          1. Hi I am new to this but confused about no oil – there are oils in nuts so all the mentions here of adding tahini and almond butter to dressings seems strange. I make salad dressing with cold-pressed extra virgin olive oil but are we now saying that is bad? I thought that salad leaves and tomatoes needed to be paired with oil to get maximum benefit from the nutrition in them and that certain oils were heart healthy. Obviously animal fats or many plant-based but heat extracted oils such as sunflower or rapeseed are not good. Appreciate any enlightenment/ new information anyone can give me and will also trawl through this site now I have found it!

            1. Hi Susannah – Thanks for your great question! It is best to pair salads with a healthy plant-based fat source to maximize absorption of fat-soluble vitamins as well as increase satiety. Dr. Greger recommends primarily choosing fats from whole food sources like nuts, seeds, olives, and avocados while aiming to limit oils, which are more processed and extracted from these whole food sources. Foods like tahini and almond butter are made by blending up whole sesame seeds and almonds, so you can see that they are minimally processed and all of the nutrients from the whole food remain present in the final product.

              Oils have been shown to decrease endothelial function and increase inflammatory markers. Extra-virgin olive oil appears to have a more neutral effect on endothelial function, which makes it a better choice compared to animal fat sources and other more processed plant oils. However, eating the whole food source (an olive) is going to be best as it retains all of the original nutrients that are otherwise lost in the production of olive oil.

              Check out these links here to learn more!

              -Janelle RD – Registered Dietitian & Health Support Volunteer

        8. Salads without the dressing are not appetizing to me at all. Personally I use sliced Kalamata olives with the juice along with some mashed avocado and it’s great. Whole Foods finally started carrying their salad bar dressings made by Cindy’s Kitchen and they make an avocado dressing that is low in fat. For me, the WFPBD has to satiate in all ways or I will go back to the SAD. Mostly reformed is better than nothing. I know it is working for me because my varicose vein in my left leg all but disappears. Add meat, etc. it returns. I’m thinking that’s telling me what my heart is doing.

    2. It looks delicious. I’m going to give it a try… I will use tahini instead of almond butter and if I want it more flavorful will up the mustard, lemon, and garlic =)

    3. I made it and ate for lunch today. In my opinion it is great! I left out the spice blend as I haven’t made that yet but I thought this dressing really tasted like Caesar dressing. My salad was romaine, roasted potato, green beans, mango. The dressing was great, can’t wait to eat it again tomorrow.

  1. Recipe calls for “nutritional yeast” that has a very high purine content which is problematic for the gout prone.

    Would there be any good substitutes?

        1. Brewer’s yeast is traditionally a byproduct of the beer-making process, in which case it’s cultivated on malted barley or other grains, which produces some bitterness. However, some brewer’s yeasts are “primary grown,” meaning they are cultivated specifically for use as a dietary supplement, and may be grown on the same types of media as nutritional yeast.

          Nutritional yeast is never a brewery by-product, and is typically grown on molasses from either sugar beets or cane sugar. Much of the sugar beet harvest in the U.S. is genetically modified, but nutritional yeasts grown on non-GMO versions are available, and some are organic.

    1. Just omit the nutritional yeast. I don’t eat any “fortified” foods and found it impossible to find unfortified nutritional yeast. Gave it up and don’t miss it. Or the expense.

      1. Not to encourage the use of nutritional yeast, but if you want one that is not fortified, Sari Foods makes one that you can order on Amazon – I like the taste better than the variety that is fortified.

        1. In reality there are only two makers of nutritional yeast, Red Star and a company in Estonia. All ‘brands’ of it are simply re-packagers who bought bulk from those companies. (Most supplement companies do not make anything, they buy raw material and put their own label on it or use raw materials to make pills then put their own label on it) Red Star yeast makes T-6635+ yeast product, which is fortified SPECIFICALLY for vegans to give what most miss. The unfortified from Estonia is just that, and also has less of a ‘cheese’ flavor many people miss when they try it.

    2. I am gout prone. I consume nutritional yeast all the time. It takes a huge amount of yeast to have sufficient purines to affect gout. I have no problem with nutritional yeast despite regular and sometimes a lot of consumption. My blood tests (yearly) show no spike in my uric acid either. I don’t worry about it.

    1. Hi Piper, there’s not a recommendation in the cookbook, but personally, I use my homemade dressings for about a week.

    2. I haven’t tried it with this dressing but I make lots of other no-oil dressings and freeze them in ice cube trays. Works great.

    1. Allen,

      In case no one else answered your question, Caesar salad was names after a restauranteur in Tijuana, Mexico who created the salad dressing which included raw egg, anchovies, mustard, vinegar and parmesan cheese.

  2. I love this video! Shows how to make something already very healthy way more so! I had given up on salads in exchange for green smoothies because of the salad dressings. Time to get the cookbook me thinks!

  3. The Transcript is unavailable and I can’t write the recipe down fast enough to try. Can the recipe amounts and ingredients be posted or do I have to purchase the cookbook. Thank you.

  4. People! Making salad dressing takes less than 5 minutes, and it’s way better than store-bought! I haven’t bought salad dressing in years.

  5. Wait a sec. You folks call yourselves “WFPB,” and you don’t eat salad anymore because you miss the dressing? That’s really …. sad.

    1. So true! Just another reason to add to my view that most vegans are “misguided.” Or is it just the ones who hop on the band-wagon, thinking they need to do everything “correctly” and can’t think for themselves?

  6. I use white beans (great northern, cannanelli, etc.) as the base of my salad dressing. I add mustard, erythritol, lemon, water and little else. It goes well, but I’ll have to try some of the herbs and spices that this recipe has, especially garlic. I don’t want to use almond butter or anything with fat in it however because my cholesterol is about 165 and I want to get it down to 150 or less to be heart attack proof and a vegan diet with nuts, avocados etc just isn’t doing it.

    1. Also, from chef AJ, 2 tbsp balsamic, 2 tbsp lime juice, 1 tbsp mustard of your choice. Blair wrote out a good fat free dressing above in the comments too Ron.

      1. Far too many people think good fats are bad when good fats create HDL which lower LDL and overall cholesterol levels. HDL is good cholesterol. The human body NEEDS some cholesterol, without it we can not even digest any fats. Bile is made from cholesterol and is necessary to adsorb fats.

        1. Reality Bites,

          Our bodies make our own cholesterol, so we don’t need to consume it in our diets. And we typically regulate the amount in our blood within a limited range: when we eat more from our diets, we make less, and when we eat less, we make more (that’s called homeostasis). However, some of us have genetic factors that cause us to make too much cholesterol; for most of the rest of us, components in our diet can cause us to make more. I recall reading that saturated fatty acids could act as transcription factors, turning on genes that code for the enzymes that synthesize cholesterol, resulting in higher blood cholesterol levels, though I haven’t seen any recent updates. There are probably other causes of high cholesterol as well.

    2. I’m the same. The spice/herb mix looks great. But I follow Esselstyn and finally got my TC to 140 by ditching all nuts and other overt fats.

  7. Ron, may I suggest something I think you are going to love? Watch the whole video when you have the time (it’s hilarious! ) but for the salad dressing go to approx 1:14:00 or so. It’s especially good if you are making dressing for a family dinner .. or you can eat it up in a couple of days. We have the tofu he uses in the refrigerator case with other tofu in our stores.

  8. I make a vegan Alfredo that works great thined out for a salad dressing. Cauliflower florets, cashews, Cider vinegar, miso. So you have your three popular food tastes. Salt,fat and acid. Throw it in a blender and get it to your favorite consistancy with tomato juice, veg juice or almond milk. I get creative and play with the dressing a lot. A slice of avocado is a nice touch too. Throw it on a mess of veg, hot or cold…
    Works for me YMMV

  9. Don’t you just wish you could make a salad that fast? I feel like I spend half my life making and eating salad. Of course my life is probably going to be twice as long as it would have been if it weren’t for salad, so I have the time to spare. This is a great recipe, as is everything I’ve tried so far from Dr. Greger’s cookbook.

  10. Mr Fumblefingers:

    Thank you for setting me straight and for the links. I couldn’t sleep last night (low serotonin due to no meat) so it will take me a while to be able to focus.

    Meanwhile, it seems to me that for hundreds of thousands of years human beings have gone to an awful lot of trouble making arrow heads and traveling long distances to trade for the right kind of stone.

    And no, australopithecines were NOT human beings. They did not have the same biochemical needs as us any more than birds.

    1. Doing the meat thing again, huh Syd? You’re now in the salad dressing thread; Fumbles hasn’t shown up here yet. :-D

      If your diet works for you, why bother what the rest of the world thinks? I’m sure there are plenty of readers at this forum who eat animal products, but they’d rather lurk instead of post about it. Am sure you can imagine why.

      1. Good response.
        I am one who still eats meat. However, I dont knock you guys for not doing it. Wfpb has a lot going for it, and by the trend of our nation, a lot more people should be looking into it and using full if not part time. I we didn’t get obese and sick by eating vegetables, if that were the case they would have stopped eating. Then long ago. But deep down people know they are better for you, but most people I know have no idea why or how they are so healing. Thanks to this site, I’ve learned a ton.

      1. B’Healthy:

        I looked up 5-HTP and it said it would improve depression within one month. My experience is 2 – 4 oz of 100% grass fed cooked on low heat beef underpasses and relaxes me to sleep in one half hour.

        1. Most people do get sleepy when they overload their digestive systems. It is the actual reason why people get sleepy after Thanksgiving gorging. Tryptophan in turkey causing sleepiness is a wives tale.

      2. B’Healthy – you’re missing the point re: Sydney. He’s not interested in solutions or any real answers.He’s most happy when he’s complaining about something. It goes on and on and . . on . . . . .. and on . . . . . . . . . . and . . . . . . on . . . . . . . . . . .

    2. Sorry Sydney but humans have always gone to an awful lot of trouble to murder each other, drink booze and eat meat. We have been doing all those things since before pour ancestors were even human. That doesn’t prove that any of those things is either necessary or beneficial. That’s the appeal to nature fallacy – often employed when the science shows something is ‘bad’ but we want to ratioalise doing it anyway.

      in any case, spears and arrows and clubs and whatever are pretty useful when it comes to keeping packs of lions, wolves, other humans and whatever from eating us. You have to remember that biologically we are prey animals. But I fully accept that eating meat is healthy relative to starving to death. Fortunately, unlike most of our ancestors, we are not in that position.

      But please get yourself checked, an unexplained drop in cholesterol in the context of a red meat diet may be a warniing sign.

    3. How exactly does a person who claims to eat beef so often also claim they could not sleep because they did not eat meat? Something is fishy. Also humans have always been opportunistic scavengers when it comes to food, eating whatever is available. It is only within the last century we have developed scientific studies to evaluate which of those foods are healthy for humans. Remember for thousands of years 40 was also ‘old age’.

  11. Deb

    Read your reply but have to do a wash and cook sweet potatoes, kale and broccoli. It occurs to me that for biochemical reasons, I can’t NOT eat meat anymore than you CAN eat meat,

  12. The video is way too fast !!!! The written directions are not the same as the directions given in the video. There’s no mention of onion powder or dried basil in the written instructions. I gave up. Too confusing and waaaaaay tooooo fast.

    1. Ingredients
      2 cloves garlic crushed
      2 tablespoons nutritional yeast
      1 tablespoon almond butter
      1 tablespoon blended peeled lemon
      1 tablespoon white miso paste
      1 tablespoon minced fresh parsley
      1 teaspoon salt-free stone-ground mustard
      1/4 inch grated turmeric or 1/4 tsp ground
      1 teaspoon Savory Spice Blend
      1 head romaine lettuce torn into pieces
      1 bunch watercress or 2 cups baby spinach stemmed and chopped
      1 cup cherry or grape tomatoes halved
      1 carrot shredded
      3 tablespoons hulled hemp seeds (hemp hearts)
      In a blender, combine ½ cup of water with all the dressing ingredients and blend until smooth. Taste and adjust the seasoning to your liking. Set aside.
      In a large bowl, combine all the salad ingredients, toss lightly with the dressing, and serve.

      It’s also in the notes under the video

      1. And the spice blend:
        2 tablespoons nutritional yeast *
        1 tablespoon onion powder
        1 tablespoon dried parsley
        1 tablespoon dried basil
        2 teaspoons dried thyme
        2 teaspoons garlic powder
        2 teaspoons dry mustard (mustard powder)
        2 teaspoons paprika
        1/2 teaspoon ground turmeric
        1/2 teaspoon celery seeds
        US Customary – Metric
        Combine all the ingredients in a spice grinder or blender to mix well and pulverize the dried herbs and spices. Transfer the blend to a shaker bottle or jar with a tight-fitting lid. Store in a cool, dry place.

  13. I can’t wait to try a version of this. Ok after reviewing this recipe, can someone help me with a substitute for nutritional yeast (need to stay away from that stuff, or can it be cooked to eliminate any activation)
    And a substitute for miso paste. Miso is not a product a can get in this part of the world. Not willing to drive 80miles round trip for that.

    1. Nutritional yeast is not a living yeast. The yeast cells are killed during manufacturing and not alive in the final product.

      1. Americas Test Kitchen recommends using Braggs Liquid Aminos as a substitute for fish sauce which is made with anchovies like actual Caesar dressing. It is used in many vegan recipes as a substitute.

  14. I was saddened to read alot of you guys have given up salad….here’s a potential solution! Many years ago I discovered that the easiest and best vegan salad dressing out there (in my humble opinion) is HUMMUS. I mix it with vinegar (ACV or balsamic, depends on the hummus) and black pepper, no effort, just throw it all on the salad. It’s fantastic and quick.

    1. Have you tried Bitc–n’ Sauce? (I do not want to type the word here) Even Costco is selling it lately. The recipe was released online by a family member of its creator after she got greedy and broke the family up who were all working for the company. It is hummus-ish but uses almonds instead of garbanzo beans and is very tasty. I often leave out all of the spices after salt and instead add 2 ts of Berbere spice or Ras El Hanout. I have yet to try it with the ‘savory spice blend’. Countless additions can be added to the base.

      3/4 c. + 2 tbsp. water
      1/2 c. + 2 tbsp. grapeseed oil…..I use avocado oil
      1/2 c. raw almonds
      1/4 c. + 2 tbsp. lemon juice, fresh
      3 tbsp. nutritional yeast
      2 cloves garlic
      2 tsp. bragg liquid aminos
      1/2 tsp. salt
      1/2 tsp. cumin
      1/2 tsp. chili powder
      1/4 tsp. coriander
      1/4 tsp. paprika

      Chipotle version additions:
      1 chipotle pepper in adobe sauce, canned
      1/4 c. onion
      1 tsp. vinegar

      Place all ingredients in a high-powdered blender. Slowly blend for one minute. Turn the dial up to high, and continue to blend for 1-2 minutes or until smooth and creamy.
      Store in the refrigerator. Sauce may separate. Stir and it’s as good as new.
      Serve with tortilla chips, crackers veggies. Spread on sandwiches, over rice bowls – turn everything bitc–n’!

    2. Jvegan,

      I think I love hummus too much to even try that.

      I have been addicted to it lately and am buying a no oil version, but I was just looking at the recipes for hummus and the only reason that I am not gaining weight with hummus is that I use cauliflower and carrots and celery to dip in it. I had started with pretzel crisps and that was a bad concept. I have been eating hummus every day for the past few weeks. The good news is that I can put it on my veggie wrap or put it with vegetables to dip. I haven’t tried it with salad, but I will, but I am going through so much of it that I am not sure what to say because I haven’t had food cravings at all since trying this lifestyle until I ate hummus a few weeks ago and now I just crave it every day and that is just a mental note wondering why I have cravings for it.

      Well, it is helping me eat my vegetables and it is better than Veganaise, which I finally used up, but I could eat it every single day.

      On the amazing end, my best friend, my Keto best friend, just listened to a talk with someone who is WFPB oriented – not one of the doctors, but someone who sells products, which she buys and she is suddenly getting rid of butter and talking about getting rid of cheese and chicken. She is looking at WFPB recipes. I had already given her How Not to Die cookbook and a few more. Not saying more than that. She just had her first spark of interest. If she looks anything up, her Google might help her find more.

      Also, I just gave 2 of my workers Instapots and they are happy about it. One of them is a young man who just moved into an apartment by himself for the first time in his life and I asked him if he needed anything and he said, “Food. Cheap food.” and said that he didn’t know how to cook. Some of us know that the right cookbooks might help.

      He is making me proud. So is the other man I gave one to.

      Everybody loves my autistic young man, but one of the pot smokers has someone who wants him fired. Trying to see if I can help him not get everybody to pressure me to fire him. He is sleeping at work and started sleep-walking. If he could only start sleep-working, that would help.

      I am praying because I want him to succeed in life and I hate pot for young people.

    3. My dinner meal is “naked” without a raw salad on the side. In restaurants they seem to serve it to you before the main course, but I always always like it along WITH the main course. The contrast in textures and flavors is what makes a meal interesting. But maybe that’s just me.

      The hummus suggestion sounds like a good one; maybe I’ll try it, just for a variety.

  15. For a quick and easy salad dressing I drain the liquid from a can of white beans – this is the substitute for olive oil. To that I add either balsamic vinegar or lemon juice (or a little of both), a blop of dijon mustard, some sweetener and use a jar of “Italian spices” for the spicing (already prepared Herbs de Provence for example). I throw it all in a small 1-C blender with a few green olives to give it a nice ‘olivy’ taste. Salt and pepper. It’s wonderfully flavorful and easy and can be stored. Add a little water if it’s too thick.

    As an aside, . . did you know that it takes about 44 olives to make one tablespoon of olive oil? I have a friend who told me he gave up eating olives when he found out how much fat is in them. But he’s Italian and insists on cooking everything in olive oil and pouring olive oil all over his food. Isn’t it interesting how the food companies confuse people?

    1. The food companies aren’t confusing anyone! What’s so confusing, anyway!?!?And you people who think that fat is the enemy. . .wake up!!!

  16. So I’m wondering about nutritional yeast… people have mixed views. Some say it’s akin to yeast extract which is basically MSG. Others say it’s totally harmless.

    What is the truth? Would love to see a video on this. But in the meantime if anyone can tell me that would be wonderful!

  17. I was just wondering if black bean pasta (made with black bean flour and water) would count as part of the daily dozen? I doubt that it would, but I’m uncertain!

  18. I’m curious as to why almost all of the recipes in the cookbook use miso paste. I ordered the cookbook and when it arrived I was so disappointed to see this. I live in a place where I can’t buy miso paste nor can I have it easily delivered. Even the most basic recipes had miso. I understand putting it in a few recipes but it’s in 90% of the ones I looked at.

  19. Bardzo proszę o radę, jaka dieta przy boreliozie. Leczę się już od dwóch lat i nic nie pomaga, wiem że dieta też jest bardzo ważna.
    Proszę o radę. Czy dieta dr.Gregera jest ok

  20. No you do not need to remove the seeds. Lemon seeds are not toxic like some other seeds, such as apricot and they are small, so they can be easy to just add with rest of lemon no need to remove although it might be hard to grind up the seeds fine enough for a smooth texture. You can see if you detect a difference and decide for yourself.

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