The winner of the Eat to Live Cookbook is entry #87, Jana who wrote:
“I do not have a copy. I borrowed one from the library for three weeks and I really want a copy to keep in my cupboard. Your blog posts have been very inspiring and I would LOVE to be able to flip through the book any time I had an ingredient on hand and needed to find something to make. Please please please choose me!”
This dressing recipe is one of the few Fuhrman recipes that I made in the past, far before this project began. You can see my post on the dressing, and get a good laugh at the photos I was taking in 2011. I cannot remember why, at the time when I originally made it, I “adapted” it, but after making the recipe that is published in the Eat to Live Cookbook, I can take a guess.
When I followed the recipe exactly as published in the book, it had the consistency of a dip (like a hummus), not a dressing, In addition, it lacked the punch of flavor that I so crave. So after blending up a batch, I added more almond milk and more water to achieve the dressing consistency, then way more ginger to achieve a flavor I would enjoy.
I stored the dressing in a few different mason jars, as I always do, and the strangest thing happened. Four days later all of the dressing had fermented in the jars and I had to toss it all out. This has never happened to me, ever. I have made countless homemade dressings and stored them in my refrigerator for far longer than a few days and none have ever gone bad. This was so strange! If you know anything about food storage and fermentation, please advise in the comments section.
It is quite possible that the garlic I had used was past it’s prime. I have been using the pre-peeled garlic from Trader Joe’s, and while the garlic wasn’t past it’s use by date, I did notice that it wasn’t as fresh as I would ideally like, but it wasn’t anything that I suspected was “bad” so I went ahead and used it. I’m not sure that was the culprit, but it might have been.
Ginger Almond Dressing
from The Eat to Live Cookbook by Dr. Joel Fuhrman, p. 86
Did I like it? Not as much as I remember from when I had it in 2011 (see that recipe below).
Was it easy to make with readily available ingredients? I happen to keep fresh ginger and sesame seeds in my freezer at all times, plus I always have almonds and dates on hand, so this is very easy for me to prepare with no advanced shopping.
What specifically did I like about the recipe? I love pretty much anything with Asian flavors.
What specifically didn’t I like about the recipe? I’m suspecting that something is misprinted in the recipe in the book because the consistency is way off.
Did my husband like it? Yes.
Did my teenage daughter like it? N/A
Did my eight or five year old try it? N/A
Would I make it again? Maybe. See below.
Is there anything I would do to improve on it if I made it again? I’d go back to making it with my adaptations:
Almond Ginger Dressing
adapted from a recipe from drfuhrman.com
makes about 2 1/2 cups
1/2 cup raw almonds
1/2 cup unsweetened soy, hemp or almond milk
1 cup water
4 tablespoons tahini or unhulled sesame seeds
6 dates, pitted
2 small cloves garlic or 1 medium clove garlic
1 inch piece fresh ginger, peeled, or more (to taste)
Place all ingredients into a high powered blender or food processor. Blend until smooth. Add more water if a thinner consistency is desired.
Overall Grade (completely unscientific, I admit): B+ (it might even be an A if I follow my recipe above, but it’s been a long time since I’ve made it and I can’t exactly remember just how much I enjoyed it).
Have you made Dr. Fuhrman’s Ginger Almond Dressing? What were your impressions? Leave a comment below.
Still don’t have the book? What are you waiting for? These recipes are amazing.