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Posted by on Aug 13, 2012 in 21 day sugar detox, dairy free, gluten free, lunch, main dish, paleo, salad, Salad Dressing | 14 comments

Dairy-Free Creamy Dill Dressing

 
Today I am sharing a delicious, Creamy Dill Salad Dressing with you as well as an update on my sensitive little guy, Grady.
Grady and I went to Sick Kids Hospital’s Gastro Clinic and saw their dietician. The meeting with the dietician was wonderful. We talked about all of the things Grady does eat and how he reacts to other things. Dairy and soy are the most severe with diarrhoea and sometimes vomiting within 10 minutes of ingestion …then to a lesser extent, nuts, gluten and latex fruit. We also talked about the fact that I felt Grady wasn’t digesting raw food very well, because I could also see large pieces of undigested food in his stool.She pointed out that if it wasn’t happening within a couple of hours of eating, it was likely OK and normal, as those foods are meant to provide bulk to stool and push it through the body. She encouraged me to test some of these less severe foods again.  It was really empowering to speak with her, because she loved all of the things that I was already doing and pointed out how people can become a little uptight about changes in stool. When a mother/parent sees their kids suffering, sometimes they cut out foods they don’t need to, because they are just watching everything too closely.
SO, with that I came home and decided to make him eat salad at each meal. He LOVES this simple Creamy Dill Dressing and requests it daily. He has tolerated greens really well.
Dairy-Free Creamy Dill Dressing
Ingredients
1/3 cup Hemp Hearts (soaked for 2-4 hours)
The juice of one small lemon
3 sprigs of chives broken
1 very packed tbsp of fresh dill
Sea salt and pepper to taste
1-3 tbsp of water*
Instructions
In a small blender (I used the magic bullet), combine the hemp hearts, chives, dill, lemon juice, salt and pepper. Blend until smooth. Now add the water 1 tbsp at a time until it reaches your desired consistency.
Serves:
This makes enough for a large potluck salad or 5 dinner salads (I double the recipe a lot to keep in the fridge for the week).
* When I add the water, I tend to use 2-3 tbsp, because the hemp will absorb some of the liquid by the next day. I don’t mind that it is sort of liquid-y on the first day (this just makes it stretch further; hemp hearts can be $$). However, if you want to use it ASAP and want it creamier, just add 1 tbsp or maybe just the lemon juice.

I shared this recipe with: Made From Scratch Monday, Fat Tuesday, Slightly Indulgent Tuesday, Gluten Free Wednesday, Allergy Free Wenesday, Keep it Real Thursday, Pennywise Platter, The Wellness Weekend, Whole Food Fridays, Gluten Free Fridays

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14 Comments

  1. When I was a waitress the restaurant had the best creamy dill dressing… Your post made me think of that and now I want some! I will have to try this.

  2. Very cool, I have never used Hemp Hearts!! :) My name is Cindy and I blog over at Vegetarianmamma.com I wanted to invite you to link up your recipe at our Gluten Free Fridays Recipe Link up party! It happens every Friday and we'd love to have you join us with some of your awesome recipes! You can find this week's link up here: http://vegetarianmamma.com/gluten-free-friday-recipe-link-up-1/

    Thanks :) Cindy

  3. Thank you so much Laura! such an honour! A great list to be among :)

  4. I have pinned this to try, salads are a mainstay right now, and dressings make all the difference! PS, I am featuring your recipe this week on AFW!

  5. Hi Danielle,

    This is too easy and looks too delicious NOT to try. Can't wait. Like my pal Tessa, I'm pinning and featuring this week on AFW!! :-)

    Thank you for such a healthy, awesome recipe.

  6. Wow awesome! Thank you Amber :)

    who new everyone was in need of a new dressing recipe! I guess we all get tired of eating our greens the same ol' way, day in day out!

    Much appreciated :)

  7. oh yes! perfect with salmon! that is what I have on the salad pictured :)

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