Cancer-Smart Salad Dressing

cancer-smart salad dressing recipe

Enjoy this recipe with your favourite greens or vegetables!

I first encountered this salad dressing when I was attending a weekend retreat and I asked for the recipe right away! After getting a copy of the recipe, I made my own tweaks to improve its nutritional quality and its cancer-fighting ability but keep the same great taste. Yum! I hope you like it.

 

Ingredients for Cancer-Smart Salad Dressing

Ingredients for Cancer-Smart Salad Dressing

Cancer-Smart Salad Dressing
Ingredients:
  • 2 cloves of garlic (crushed)
  • ½ tsp turmeric
  • ¼ cup nutritional yeast
  • 3 Tbsp apple cider vinegar
  • 3 Tbsp of Light Tamari
  • ¾ cup flax oil
  • black pepper (to taste)
Method:

Mix all ingredients in a jar and stir or shake. Keep refrigerated. Be careful with spills, as the turmeric powder will stain.

The Finished Product, Cancer-Smart Salad Dressing

The Finished Product!

 

Why Should Cancer Thrivers Enjoy this Recipe?

Let me answer this, one ingredient at a time…

Garlic – There is evidence that the compounds formed after garlic is cut or crushed are able to stop cancer cells. In addition to this, garlic is also anti-inflammatory and an important part of the traditional Mediterranean diet, which shows good evidence for fighting against cancer.

Turmeric – Turmeric is part of the traditional Indian cuisine. The Indian people have much lower rates of cancers that are more common in the west, such as breast, prostrate and colorectal. Turmeric is the strongest anti-inflammatory of all the spices, so it plays an important role in boosting your immune system and helping you to thrive after cancer.

Flax oil – There are not very many ways to incorporate flax oil into your diet since it can’t be cooked, so using it in a salad dressing might just be the best way to consume it! Flax is highest in the plant version of omega-3. Omega-3 is one of my top 4 essential foods for fighting chronic inflammation! Minimizing chronic inflammation helps keep your immune system strong so it can protect you from cancer. Look for flax oil in the refrigerated section of your grocery or health food store and make sure to keep it in the fridge!

Nutritional Yeast

The package on the left contains 200% of the Daily Value for vitamin B12 (meaning it is fortified with vitamin B12). The package on the right does not contain vitamin B12.

Nutritional yeast – This type of yeast is different from the yeast used to make bread. Nutritional yeast is deactivated by heating and so, will not rise. Despite internet claims to the contrary, not all nutritional yeast is a good source of vitamin B12. It is only a source of vitamin B12 when it has been fortified. I recommend you use the vitamin B12 fortified version of nutritional yeast for this recipe. Animal products are the only source of vitamin B12 and since many cancer survivors focus on plant-based diets, their diets may be low in vitamin B12. Low B12 levels puts you at risk for anemia. So, I suggest you use vitamin B12 fortified nutritional yeast.

Black Pepper – Black pepper should always be included in recipes using turmeric. The peperine in black pepper will help your body to absorb the active ingredient in turmeric called curcumin. Curcumin is an anti-cancer compound as well as an anti-inflammatory. You don’t need a lot of black pepper; so, I will leave it up to you how much you want to add.

Apple Cider Vinegar – The internet is full of claims about apple cider vinegar! It turns out there may be some truth to the claims that it helps with weight loss. In one study, participants who consumed 1 Tbsp per day of apple cider vinegar lost an additional 1 lb over 12 weeks. While weight loss is important for cancer thrivers because it reduces inflammation and strengthens the immune system, the apple cider vinegar’s effect is very small. It is included in this salad dressing because of the flavour and acidity it imparts in the recipe and not for it’s “fat busting”.

Tamari – Tamari is a Japanese form of soy sauce. Unlike soy sauce, it is made without wheat (or much less) and it is described as having a darker colour and richer flavour than Chinese soy sauce. I use “light” tamari as it is lower in sodium (salt). I was unable to find any published health benefits of tamari. So, it is included in the recipe for its flavour. Yum!

Want Some Additional Reading on This Topic?

I suggest you check out this article from The Kitchn, The difference between soy sauce and tamari http://www.thekitchn.com/the-difference-between-tamari-and-soy-sauce-ingredient-intelligence-174139

Recipe Credit:

This is an original recipe by Jean LaMantia at www.jeanlamantia.com. It is adapted from a recipe from Hollyhock retreat. Please share with credit to www.jeanlamantia.com.

 

 

 

References:

Evidence to Support Apple Cider Vinegar http://examine.com/faq/does-vinegar-increase-metabolism.html

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