Every once in a while I have to have a gut check with myself to remind myself why I really blog.
This is going to come off sounding really selfish, but . . .
I blog for me.
Every blogging choice that I make? Totally self-centered. If what I blog about is of interest to you and helps you in any way on your journey, bonus!
This Eat to Live Cookbook Project? I’m doing it for me. To keep me on the path, focused and inspired, when I want to poop out and shove pizza into my pie hole. And sometimes do.
So if I confess that I ate something (or many things) that are off “the plan,” it’s because blogging (which includes Facebook) about something and being publicly honest helps me to get up each and every day and reaffirm my intention to eat a healthy diet. Some days are WAY better than others. But I’d be nowhere without you blog.
And by “blog” I really mean YOU. The folks who come here every day, every week or every once in a while to check out how I’m doin’ or what’s goin’ on over here at Healthy Girl’s Kitchen.
So I thank you for that, from the bottom of my heart.
My intention every day is to eat a Whole Food Plant Based diet, clear and simple. I’m not so perfect, but I am trying very hard.
What the food that I eat actually tastes like is truly secondary to that mission. It doesn’t mean that I don’t care about taste (oh, I do!), but health comes first. It’s a real balancing act every day.
How does this relate to the recipe that I am about to review? Read on and find out.
Pesto Salad Dressing
from The Eat to Live Cookbook by Dr. Joel Fuhrman, p. 90
Did I like it? It was okay. Funny that a recipe called “Pesto Salad Dressing” wasn’t green. Was I happy to eat it? YES. Because all salad that I eat is a really good thing.
Was it easy to make with readily available ingredients? Yes. Be prepared, this recipe makes A LOT. If you are cooking for one, you might want to consider halving this recipe.
What specifically did I like about the recipe? I loved the fact that low sodium vegetable juice was the base for this salad dressing. I thought that was brilliant! At this point in my journey, I’m so happy to eat a salad that you could put just about any oil-free dressing on it and I would be in heaven.
What specifically didn’t I like about the recipe? It lacked the flavor punch that I crave in salad dressings. With a name like “Pesto Salad Dressing” I was expecting a real pop of basil flavor. The tomato flavor of the vegetable juice was the prominent flavor of the dressing.
Did my husband like it? He ate two big salads for dinner last night with this dressing and a large bowl of Dr. Fuhrman’s Famous Anticancer Soup, so I guess that’s a yes? He also said that he tasted the basil in the dressing more than I did.
Did my teenage daughter like it? N/A
Did my eight or five year old try it? N/A
Would I make it again? Probably not, there are so many other salad dressing recipes that I truly love.
Is there anything I would do to improve on it if I made it again? I would add more basil. Double or even triple the amount that the recipe calls for.
Overall Grade (completely unscientific, I admit): C
Have you made Dr. Fuhrman’s Pesto Salad Dressing? What were your impressions? Leave a comment below.
Still don’t have the book? What are you waiting for? These recipes are uber healthy.