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Thoughtful Consumption – Salad Dressings

By Mariyah Gonzales

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Picutre from Vogue UK

There must be a face behind the food we eat, someone responsible for its production or preparation. If there isn’t one, that’s another concern entirely but let’s say there is a man or a woman engaged with the making of our food. Now, it’s not so far-fetched to believe it could be our own. Not right away and not behind everything we eat but food shouldn’t feel impersonal.

One of this Blog’s main purposes is to convince that cooking is simple but like any other relationship, ours with food will take time to develop. Trusting ourselves and understanding flavour and nutrients are all a part of a slow process we can take pleasure in. It’s one that allows us to make conscious and thoughtful decisions about what we’re eating, enabling us more control over our well-being and ultimately the larger food system.

So, consider your diet, habits and maybe start with the foods you can make at home instead of buying pre-made or plastic. There’s some exciting salad talk going on this week and though you may not have the resources to be the only face behind your meal, you can still start claiming control over your health by fusing your own salad dressings.

Dressings are either built from some kind of cream, maybe a mayonnaise or yogurt, or some sort of an oil and vinegar blend. I prefer to start with the vinaigrette and find the combinations with different herbs or vegetables endless. Below are a few simple mixes. The most wonderful bit is almost all of the components have found themselves well established in your pantries. Nothing extraordinary about them but once combined and most importantly, combined by you, magic! So, feel out the measurements of each ingredient and trust your taste. When you feel confident, fuse together your own concoctions. Remember these also make for great meat and vegetable marinades.

Instead of being consumers, be thoughtful and creative participants. Start with a salad.

Olive Oil, Apple Cider Vinegar, Grainy Dijon, Finely Minced Garlic, Salt and Pepper

Olive Oil, Red Wine Vinegar, Finely Minced Garlic and Onion, Parsley, Oregano, Salt and Pepper

Sesame Oil, Soy Sauce, Lemon Juice and Honey/Sugar

4 COMMENTS

    1. Kez August 13, 2013 at 9:52 am

      Whoa! This couldn’t have had a better timing! Been wondering about making my own salad dressings but had no idea where to start. So I was at the supermarket today and read all the labels. To my disappointment practically all of them had sugar in it. But thanks to you, I can start making my own natural salad dressings. Wooooo! Thank you lots! :)

    Reply
      1. Erwan August 14, 2013 at 6:24 am

        Awesome thanks!

      Reply
    1. Jay August 14, 2013 at 6:01 am

      Just wondering, if there’s a way where can I eliminate the strong smell of the fermented vinegars like balsamic vinegar. I tried making my own salad dressing but cannot stand the strong smell of the vinegar. Thank you. :)

    Reply
      1. Erwan August 14, 2013 at 6:23 am

        Try lemon

      Reply
 

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about THE FAT KID

I gained weight because of a sedentary lifestyle and overly indulging in foods I knew were bad for me, eating out too often, taking the easy route (microwavable dishes) and not caring what went in my body, before I knew it reached 240 lbs. I lost weight through pure dedication, tireless hours of hard work and yes, food. I cooked my way to fitness, making sure to only feed myself tasty well prepared dishes with all the right stuff, the perfect fuel, taking me down to 150lbs. Of course I indulge from time to time, as the fat kid still lurks inside of me; here you will find a little bit of everything for the sole purpose of sharing my passion for food and life.

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