Dilly Ranch Dressing for low acid diets

Dilly Ranch Salad Dressing

As I've mentioned in other articles, condiments, especially salad dressings are a huge challenge on the IC (interstitial cystitis) diet.  They are also difficult if one is dairy and soy free.  This is a delicious, creamy dressing.   

Dilly Ranch Salad Dressing
Makes about a cup

In a blender container on low speed combine:

1 egg
1 tablespoon pear juice (in the baby food section at most grocery stores)
1/4 teaspoon dry mustard
1 teaspoon Adobo seasoning
1 1/2 teaspoons dill weed
1/2 teaspoon celery seed


Add slowly, in a small stream while the blender is running:

3/4 cup olive oil
3 tablespoons water (omit if a thicker dressing or dip is desired)

Use as a dressing for salads or as a dip for meat or veggies.  Enjoy!

Avocado Salad Dressing -- IC diet safe

Avocado Salad Dressing -- IC diet safe

There is a recipe floating around Facebook for an avocado salad dressing that looks really good.  However, most of the ingredients are on the "no" list for interstitial cystitis!  I had an avocado at home yesterday, so I decided to make my own version of it.  I think it turned out very well.  My daughter said it tastes like a cross between Ranch dressing and guacamole.

  

Non-Acidic Avocado Salad Dressing

In a blender container, place

1 egg
1 tablespoon pear juice
2 teaspoons Adobo seasoning
1/2 teaspoon dill weed

Remove the center from the cover of the blender, place it on the blender, and begin blending.  

Pour slowly, in a small stream

1/2 cup olive oil

Stop the blender and add 

1 whole avocado, peeled and cut up into chunks
3 tablespoons water.

Store with the pit in the dressing to keep it from turning dark.  Use within a week as a dressing or dip.  Add more water if a thinner dressing is desired.

Creamy Fresh Basil Salad Dressing -- Non-Dairy

The photo is of my IC taco salad 

My sister created the original recipe for my Extreme Lo Carb Cuisine book that was published in 2004 by Adams Media, Inc.  I haven't had any fresh basil leaves for years, then yesterday I got some.  I had to make this dressing!  However, with my IC diet challenges, there were some modifications that needed to be made.  Here's my IC friendly version of her creation.

Creamy Fresh Basil Salad Dressing

Combine in a blender container and blend until combined:

1 egg
1 tablespoon pear juice
6 - 1" fresh basil leaves*
1/4 teaspoon garlic granules
1/8 teaspoon dry mustard
1/8 teaspoon celery seed
1 teaspoon sea salt

Scrape down the sides of the blender.  With the blender running, add, pouring in a small stream through the top:

3/4 cup olive oil*
2 tablespoons water


Serve on fresh salad greens for a real treat!  Omit the water to use as a dip.

Enjoy!

*1-5-14 Note -- this recipe, as is, was a bit strong for me and caused me to have IC symptoms.  I'm going to add an additional 1/2 cup olive oil, and I think it will be fine.  Unfortunately, it is overcast, and I don't want to lose its lovely texture.  Since this dressing is basically a mayonnaise base, I think it would "unbind" due to the weather if I mess with it.

Creamy Ranch Salad Dressing, non-dairy

Pictured is my recipe for IC taco salad

This Creamy Ranch Salad Dressing recipe is very different from the normal ranch dressing recipes.  It is non-dairy and low acid, so it shouldn't bother folks with IC.  Additionally, the seasonings are all soothing to the bladder.  I've taken this Creamy Ranch Salad Dressing with me to potlucks and had people on "regular" diets ask me for the recipe.



Creamy Ranch Salad Dressing

Place in a blender container and blend until combined:

1 egg
1 tablespoon pear juice (found in the infant section of most grocers)
1 tablespoon parsley flakes
1/4 teaspoon thyme flakes
1/4 teaspoon celery seed
1/4 teaspoon dry mustard powder
1 teaspoon Adobo seasoning without pepper (found in the ethnic section of better grocers) or use 1/2 teaspoon sea salt and 1/2 teaspoon garlic granules

Pour through the top of the blender in a small stream while blending:

3/4 cup olive oil
3 tablespoons water

Store covered in the refrigerator for up to two weeks.  Serve as a salad dressing, or omit the water and use as a dip.

Enjoy!