Easy to make and a healthier option to any store bought products which often contain ingredients that can be inflammatory for the body, here is one that our family enjoys all the time!
When I received my chiari brain malformation diagnosis, a rare neurological disorder, everything for me changed! I obsessively read gut health and anti inflammatory nutrition books to help with managing symptoms and for additional disease prevention. Ultimately I really required the minimally invasive filum terminale sectioning and traveled half way around the world to the Institute of Chiari in Barcelona which again I researched on my own and felt was completely right for me. I’m super thankful to be back to many normal activities and having my neurological functionalities to get me through busy days. This medical trauma has made me thankful for so many things and has made me more aware of various toxins that are in our food and environment. I’m continuing my dedication to being in alignment with my health goals and even the salad dressings can be much healthier than what’s offered on the shelves in stores. Here’s a vegan one for anyone who wants to try it out, it’s been given a two thumbs up in my picky household and can be used as a dip or dressing on any veggie dish!
1TBSP Dijon mustard,
2TBSP nutritional yeast,
1/2 cup vegan mayo (I use an avocado based one),
1 tsp crushed garlic,
2tsp Capers,
2 TBSP Lemon Juice,
1 TBSP Soy Sauce (gluten free),
1 TBSP Maple Syrup,
1TBSP Olive Oil,
1/4 Apple Cider Vinegar
I find once you have some great delicious dressings, it literally makes you crave more of the greens! Let me know how you like it!
