I have never eaten a salad without a dressing. Who could? In the past, my dressings have always been loaded with fat. Fat adds that unique flavor we all can’t seem to resist, like ranch dressing.
But, if we want superior health, we must resist oil, sugar, salt and other ingredients we cannot pronounce! Yet, we still want flavor and we will figure out how to get it right here.
‘Allyl isothiocyanate (AITC; 3-isothiocyanato-1-propene or 2-propenyl isothiocyanate) belongs to a family of naturally occurring isothiocyanates (ITCs) and is a promising cancer preventive agent. AITC occurs in many common cruciferous vegetables and is particularly abundant in mustard, horseradish and wasabi [1 ncbi.nlm.nih.gov/pmc/articles/PMC3105588/]’.
I have a taste for the tart and sour. For example, I like putting a couple of tablespoons of sauerkraut on my salad. I do this because I like its taste and probiotic qualities. Are you a mustard lover like I am? Then, you will love this salad dressing.
Here’s how I make My Spicy Hot Brown mustard and vinegar dressing…
- This is not exact rocket science, so I do it by eye and taste
- Add a tablespoon of mustard
- 1 tablespoon of medium hot green tomatillo salsa and/or squirt of Huy Fong Foods Sriracha Hot Chili Sauce
- Dash or two of apple cider vinegar
- A little water
- A bit of tamari, Bragg Liquid Aminos Natural Soy Sauce Alternative or any regular soy sauce
- Stir or shake in small sealed container
- Add more or less ingredients according to your taste
- Add on top of salad and shake in plastic container with lid for even coverage
Source- 1 URL ncbi.nlm.nih.gov/pmc/articles/PMC3105588/
Access Day 22
Access Month February
Access Year 2019
Article Title Allyl isothiocyanate-rich mustard seed powder inhibits …
Note- consult your doctor before you change your diet.