Guest guest Report post Posted August 25, 2003 B " H I loved the Almonaise dressing recipe, as it appears in Harvey and Marilyn Diamond's Fit for Life II, at first sight. However, for whatever the reason, the recipe sometimes " worked " for me as they have it in the book, but sometimes it came out too thin. I finally found how to make it so that it not only comes out very thick every time, but it's even healthier than the original. I'll let ya'll in on the secrets: Let 1/2 cup of raw almonds soak in water (preferably distilled or purified, if available) for a few hours, or even overnight. All nuts, seeds, beans, etc. contain an enzyme inhibitor that prevents them from sprouting before they are planted. Putting them in water neutralizes the inhibitor and they thus release their full nutritive value. Always do this when eating nuts, seeds, beans, etc, not just when making this recipe. It makes digestion easier and you'll get more nutrition out of the seeds, nuts, beans, lentils, peas, what- have-you. Put the almonds that have been in the water into just enough fresh water in a small pot to cover them. Bring the water just to a boil and drain the almonds at once. Take the skins off and put them in the blender alone. Run the blender until they are pulverized. Add 1/4 cup of water and 1/4 of natural organic apple cider vinegar. Run the blender until a milk forms. To this add about a cup of oil slowly in a thin stream. Use any pure, cold pressed oil that you like. I love grapeseed oil, as it has a very mild taste that doesn't overwhelm any other taste. You'll get a result that is thick, but not quite thick enough. Stop the blender. Take the bowl off the motor. Now, instead of trying to add more and more oil in, and blend some more, a technique that sometimes works, and sometimes doesn't, but always uses a lot of oil; squeeze the juice of one lemon instead. Mix the lemon juice into the mixture with a small plastic or rubber spatula and put back to blend for just a few seconds. The result is so thick it'll literally separate from the blades of the blender when you remove it. Using the two emulsifiers, the apple cider vinegar and the lemon juice is the secret to the success. Some people flavor their almonaise when they prepare it. I don't. I flavor it when I use it. It stays fresher longer without the addition of herbs and spices, as the herbs and spices spoil sooner that the ingredients in the basic Almonaise. You can double the recipe. Now the most important part - Enjoy! I love Almonaise on all kinds of salads and pasta dishes. My favorite use for Almonaise is to fry nice thick slices of tofu with a bit of soy sauce, just until it's a bit crispy on the outside and hot on the inside. I mix the Almonaise with Dijon mustard and miso to taste and spread it on slices of whole grain bread or on the inside of whole grain pita. I put lettuce and/or broccoli sprouts and/or alfalfa sprouts and thin slices of tomato on the bread and put the tofu between the vegetables. Of course, use whatever veggies you like. Heaven. Doreen Quote Share this post Link to post Share on other sites
Guest guest Report post Posted August 27, 2003 Hi Doreen, Thanks for sharing this recipe with us and also telling us about nuts and beans. I learned a lot from this post. Thanks! Susan R. - Doreen Bell-Dotan Monday, August 25, 2003 12:01 PM Sure Fire Really Thick Almonaise B"HI loved the Almonaise dressing recipe, as it appears in Harvey and Marilyn Diamond's Fit for Life II, at first sight. However, for whatever the reason, the recipe sometimes "worked" for me as they have it in the book, but sometimes it came out too thin.I finally found how to make it so that it not only comes out very thick every time, but it's even healthier than the original. I'll let ya'll in on the secrets:Let 1/2 cup of raw almonds soak in water (preferably distilled or purified, if available) for a few hours, or even overnight. All nuts, seeds, beans, etc. contain an enzyme inhibitor that prevents them from sprouting before they are planted. Putting them in water neutralizes the inhibitor and they thus release their full nutritive value. Always do this when eating nuts, seeds, beans, etc, not just when making this recipe. It makes digestion easier and you'll get more nutrition out of the seeds, nuts, beans, lentils, peas, what-have-you.Put the almonds that have been in the water into just enough fresh water in a small pot to cover them. Bring the water just to a boil and drain the almonds at once.Take the skins off and put them in the blender alone. Run the blender until they are pulverized.Add 1/4 cup of water and 1/4 of natural organic apple cider vinegar.Run the blender until a milk forms.To this add about a cup of oil slowly in a thin stream. Use any pure, cold pressed oil that you like. I love grapeseed oil, as it has a very mild taste that doesn't overwhelm any other taste. You'll get a result that is thick, but not quite thick enough.Stop the blender. Take the bowl off the motor.Now, instead of trying to add more and more oil in, and blend some more, a technique that sometimes works, and sometimes doesn't, but always uses a lot of oil; squeeze the juice of one lemon instead.Mix the lemon juice into the mixture with a small plastic or rubber spatula and put back to blend for just a few seconds. The result is so thick it'll literally separate from the blades of the blender when you remove it.Using the two emulsifiers, the apple cider vinegar and the lemon juice is the secret to the success.Some people flavor their almonaise when they prepare it. I don't. I flavor it when I use it. It stays fresher longer without the addition of herbs and spices, as the herbs and spices spoil sooner that the ingredients in the basic Almonaise.You can double the recipe.Now the most important part - Enjoy!I love Almonaise on all kinds of salads and pasta dishes. My favorite use for Almonaise is to fry nice thick slices of tofu with a bit of soy sauce, just until it's a bit crispy on the outside and hot on the inside. I mix the Almonaise with Dijon mustard and miso to taste and spread it on slices of whole grain bread or on the inside of whole grain pita. I put lettuce and/or broccoli sprouts and/or alfalfa sprouts and thin slices of tomato on the bread and put the tofu between the vegetables. Of course, use whatever veggies you like. Heaven.Doreen Quote Share this post Link to post Share on other sites
Guest guest Report post Posted August 27, 2003 , " Susan Rhee " <sulerhee49@e...> wrote: > Hi Doreen, > > Thanks for sharing this recipe with us and also telling us about nuts and beans. I learned a lot from this post. Thanks! > > Susan R. No charge ;0) Doreen > - > Doreen Bell-Dotan > > Monday, August 25, 2003 12:01 PM > Sure Fire Really Thick Almonaise > > > B " H > > I loved the Almonaise dressing recipe, as it appears in Harvey and > Marilyn Diamond's Fit for Life II, at first sight. However, for > whatever the reason, the recipe sometimes " worked " for me as they > have it in the book, but sometimes it came out too thin. > > I finally found how to make it so that it not only comes out very > thick every time, but it's even healthier than the original. I'll > let ya'll in on the secrets: > > Let 1/2 cup of raw almonds soak in water (preferably distilled or > purified, if available) for a few hours, or even overnight. All nuts, > seeds, beans, etc. contain an enzyme inhibitor that prevents them > from sprouting before they are planted. Putting them in water > neutralizes the inhibitor and they thus release their full nutritive > value. Always do this when eating nuts, seeds, beans, etc, not just > when making this recipe. It makes digestion easier and you'll get > more nutrition out of the seeds, nuts, beans, lentils, peas, what- > have-you. > > Put the almonds that have been in the water into just enough fresh > water in a small pot to cover them. Bring the water just to a boil > and drain the almonds at once. > > Take the skins off and put them in the blender alone. Run the > blender until they are pulverized. > > Add 1/4 cup of water and 1/4 of natural organic apple cider vinegar. > > Run the blender until a milk forms. > > To this add about a cup of oil slowly in a thin stream. Use any pure, > cold pressed oil that you like. I love grapeseed oil, as it has a > very mild taste that doesn't overwhelm any other taste. You'll get a > result that is thick, but not quite thick enough. > > Stop the blender. Take the bowl off the motor. > > Now, instead of trying to add more and more oil in, and blend some > more, a technique that sometimes works, and sometimes doesn't, but > always uses a lot of oil; squeeze the juice of one lemon instead. > > Mix the lemon juice into the mixture with a small plastic or rubber > spatula and put back to blend for just a few seconds. The result is > so thick it'll literally separate from the blades of the blender when > you remove it. > > Using the two emulsifiers, the apple cider vinegar and the lemon > juice is the secret to the success. > > Some people flavor their almonaise when they prepare it. I don't. I > flavor it when I use it. It stays fresher longer without the > addition of herbs and spices, as the herbs and spices spoil sooner > that the ingredients in the basic Almonaise. > > You can double the recipe. > > Now the most important part - Enjoy! > > I love Almonaise on all kinds of salads and pasta dishes. My favorite > use for Almonaise is to fry nice thick slices of tofu with a bit of > soy sauce, just until it's a bit crispy on the outside and hot on the > inside. I mix the Almonaise with Dijon mustard and miso to taste and > spread it on slices of whole grain bread or on the inside of whole > grain pita. I put lettuce and/or broccoli sprouts and/or alfalfa > sprouts and thin slices of tomato on the bread and put the tofu > between the vegetables. Of course, use whatever veggies you like. > Heaven. > > Doreen Quote Share this post Link to post Share on other sites
Guest Doreen Ellen Bell-Dotan Report post Posted March 11, 2014 I found a way to make it even thicker and use less oil. Before adding the liquid oil, add a heaping TBS. of Coconut Oil. Quote Share this post Link to post Share on other sites
