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!

Easy Guacamole -- IC friendly!

Easy Guacamole

Easy Guacamole served with Veggie Burgers for Meat Lovers

Most guacamole recipes have ingredients in them that are decidedly NOT bladder friendly!  They'll have things like vinegar, lemon juice, lime juice, tomatoes, onions and peppers.  That just won't do for someone who has a sensitive constitution!  This recipe doesn't have any of those offenders, and it is incredibly easy and delicious.  I have a friend that always asks me to make guacamole for her when we visit.

Easy Guacamole
Makes 4 small servings

Cut one medium sized avocado in half, removing the seed.  Slice the fruit into cubes and scoop it into a bowl.


Add 1/4 to 1/2 teaspoon Adobo seasoning to the diced avocado and mash with a potato masher or a fork.

Easy Guacamole is delicious served as a sauce for burgers, fish or chicken, as well as, a dip for chips or a side dish with tacos, etc.  Enjoy!

I served it with Veggie Burgers for Meat Lovers when I took these photos.

Dilly Coleslaw -- IC friendly, dairy free

Dilly Coleslaw -- IC friendly, dairy free

Most people think that coleslaw has to have a creamy dressing, like they do at KFC.  If that's the kind of dressing desired, just use my Mayonnaise recipe.  However, I really like the "vinaigrette" on this salad.  I put vinaigrette in quotes because there's no vinegar here!



Dilly Coleslaw -- IC friendly, dairy free
Serves 6

In a bowl, combine:

4 cups chopped cabbage
1 pear, diced (I used a red one)
1 stalk celery, 1/4" dice, about 1/2 cup
1 teaspoon parsley flakes
3/4 teaspoon dill weed
3 tablespoons pear juice (found in the baby food section)
3 tablespoons grape seed oil or olive oil
1/4 teaspoon sea salt
1/2 packet Truvia-type sweetener (or ~1/2 teaspoon honey for SCD)

Stir well.  Refrigerate any leftovers.

Enjoy!

Apple Salad -- IC friendly fruit salad

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Apple Salad

This is a favorite at our house.  My mom made a version of this that she called Waldorf Salad, after the Waldorf Astoria Hotel's famous salad.  I've changed it so much, though, I don't feel right calling it a Waldorf salad.  I've done it with pears, grapes, blueberries and added chicken to make it a main dish.  Grapes aren't IC friendly, at least for me, but everything else is!

Apple Salad
Makes about 6 servings

Combine in a salad bowl:

4 cups chopped apple (be sure and use a low acid one like gala or ambrosia)
2 cups chopped celery
1/2 cup pomegranate seeds (optional -- they are not listed on the IC diet foodslist)
1/4 cup nuts (optional -- I used walnuts, but slivered almonds would be just fine, too, if walnuts are a sensitivity)
1/2 teaspoon Adobo seasoning
1/2 teaspoon celery seed
2 tablespoons pear juice (found in the baby food aisle)
3 tablespoons olive oil
(2 cups cooked, diced chicken)

Mix all of the ingredients together and 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 Italian Salad Dressing -- Non-Dairy

Pictured is my recipe for IC taco salad

This is a fairly sweet Italian type salad dressing.  Every time I make it, I do it a bit differently.  It works well as a dressing for sweet salads with apples and pears in them.



Creamy Italian Salad Dressing

In a blender container combine and blend until mixed:

2 packets Truvia-type sweetener
1 egg
1 teaspoon garlic granules
1 1/2 teaspoons Adobo seasoning without pepper (available in the ethnic foods section of many grocers)
1 teaspoon thyme flakes
1 teaspoon basil
1 teaspoon celery salt
1 teaspoon parsley flakes
(1 teaspoon dill weed would be good I think!)
1 cup pear juice (available in the infants section of most grocers)

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

2 cups olive oil (I prefer the lighter in flavor type)

Store tightly covered in the refrigerator for up to two weeks.  

Creamy Roasted Garlic Salad Dressing, non-dairy

Pictured is my recipe for IC taco salad

Creamy Roasted Garlic Salad Dressing, non-dairy

One of the big issues for me when I went on the IC diet was salad dressing -- specifically, the lack thereof!  When I read the various sites, they all just suggested putting olive oil on salad with some salt.  You've got to be kidding me!  This is one of the salad dressing recipes I've come up with.  It's a far cry from plain olive oil!



Roasted Garlic Recipe

To roast garlic, cut the top from a head, (not clove), of garlic.  Place the garlic onto a piece of foil about 8" square.  Drizzle about a tablespoon of olive oil over the cut ends of the garlic.  Bring the sides of the foil up around the bulb and twist the top together to form a seal.  

This is a very flexible recipe.  It can be baked as low as 250F for up to 2 1/2 hours or up to 350F for about an hour.  I will often put one into the oven when I'm baking something else.

Creamy Roasted Garlic 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)
1/4 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
2 to 4 cloves of Roasted Garlic (see above)Pour through the top of the blender in a small stream while blending:

3/4 cup olive oil
2 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!

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!

Easy Homemade Mayonnaise

This mayo is so much better than the commerically prepared types on so many levels!  First of all, it low acide because it doesn't have any vinegar.  It doesn't have any grain-based oils, like corn.  It can easily be modified if a sweeter salad-dressing type of mayo is desired by adding more sweetener.  Mostly, it just tastes better!

One word of caution:  Don't try to make homemade mayonnaise when it is overcast or raining.  It will not bind.

Easy Homemade Mayonnaise

Place in a blender container:

1 egg
1 teaspoon ground dry mustard
1 packet Truvia-type sweetener (or 1 1/2 teaspoons honey for SCD)
1 teaspoon sea salt

Blend until combined.  Scrape down the sides of the blender container with a spatula.

Add slowly while blending on high speed, in a small stream, through the top of the blender container:

1/4 cup olive oil (I prefer the light in flavor type)
1/2 cup peanut oil
3 tablespoons pear juice (may be purchased in the infants section of most grocery stores)

Scrape down the sides again, if needed, and add

1/2 cup olive oil, as above

The final bit of olive oil may need to be stirred in by hand if it doesn't incorporate easily into the mayonnaise.

Store covered in the refrigerator for up to two weeks.  Use in any recipe calling for mayonnaise.