Do you know what one of the most common pitfalls I see is in someone wanting to incorporate healthier foods into their diet?
The over reliance of store bought condiments, and most notably salad dressings. Fresh greens and vegetables are an obvious staple for those desirous of eating better, loaded with tons of micro nutrients without the heavy burden on the digestive system. Adding a dressing makes them even tastier and adds a nice dose of healthy fats.
Personally, I NEVER buy pre-made salad dressings from the store, and here’s why.
1) They are almost always loaded with sugar, and more specifically high fructose corn syrup (HFCS). Not only is HFCS always genetically modified but it has also been linked to numerous degenerative diseases like diabetes and heart disease.
2) They are almost always comprised of a base of blended cheap oils like canola, soy or other vegetable oils. These are not a healthy addition to any diet and can wreak inflammatory havoc on tissues and joints by throwing of our natural balance of omega 3 to omega 6 fatty acids.
Sure, there are store bought versions with heart healthy olive oil, but we now know even “pure” olive oils aren’t what they seem. Aside from that many companies use these cheaper versions to fill the base of their pre made dressings and charge even more than high quality olive oils.
So what’s the solution?
Make your very own, at a fraction of the cost, and with a huge upside when it comes to your health.
Here are three super easy dressings I like to make and keep on hand. Please note these are not set amounts and base it on taste. I like my dressings more on the vinegar side, while some like the opposite. Use your taste buds and find out what works for you!
1) Tahini Miso Dressing
There is so much power in these two ingredients. Fermented miso gives a salty punch and is loaded with probiotics 
while tahini is another fat option that’s great to have in the rotation.
(makes 1/4-1/2 cup)
Ingredients:
1/4 cup tahini (ground sesame seeds)
1-2 tablespoons sweet yellow Miso paste (found at most natural foods grocers typically around the dairy isle)
juice of 1 lemon
dash of water
Method:
Mix ingredients and find desired consistency. Other add ins like honey or ginger and change it up a bit.
2) Balsamic Honey Mustard
This is definitely my wife and son’s favorite. A hint of sweetness with a touch of tang.
Ingredients:
1/4 cup olive oil OR blended olive/coconut oil
1-2 tbspns balsamic vinegar (approx)
1-2 teaspoons Dijon mustard (approx)
1-2 teaspoons honey (approx)
pinch of salt and pepper to taste
Method:
Combine all ingredients and whip until mixed. Try not to eat it all at once! 
Here are a few oil options that I highly recommend
Coconut Oil (no taste or odor)
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I was so glad you recommended Napa Valley olive oil. With the olive oil scandal I wasn’t sure if my olive oil was fake or not. This is what I use. Have you confirmed that it’s legit? I didn’t know how to search that out. Thank you for the article. So miso is fermented???
Thanks for the comment. I can only confirm through what I know about the oil and company but plan to find out more. I will let you know what I come up with.
As far as miso, yes, it’s a long fermented bean paste.
Brian