Radical-Robust-Ranch Dressing

Yesterday was a big day in our family… I spent the day with my Mother-In-Law, doing a “Healthy Kitchen Makeover!” Hip Hip Horrrrray! The day finally came!!! I don’t know anyone who has a kitchen that is 100% healthy and our house is no exception – we all have some room for improvement. However, to say this as kindly as possible – their kitchen had LOTS of room for improvement!

My father-in-law has Spinocerebellar Ataxia, it’s a degenerative disease where abnormal protein cells are attacking his cerebellum and spinal cord. As the disease progresses, muscles become less and less responsive to commands from the brain, causing coordination problems to become more pronounced. There are many types of Spinocerebellar Ataxia and unfortunately his neurologist hasn’t been able to diagnose the specific type he is suffering from, yet has determined that there is no cure for him. The typical allopathic medical treatment to lessen the symptoms with pharmaceuticals have proven ineffective to stop or slow the progress. I have found compelling information regarding a connection between wheat gluten consumption and Spinocerebellar Ataxia… Complete gluten elimination has shown in some cases to slow, stop, or even reverse the progression of degeneration of the cerebellum. Although there is no “medical” support for this diet as treatment, my in-laws have decided to give a 100% gluten free diet a 6 month trial to see if there is any benefit. Gluten Free diets take a complete dedication and every thing in your house needs reviewed for potential gluten content or contamination (it’s not just food sources, gluten can also be present in shampoos, lotions, etc) We also cleaned out all the other foods that contained unhealthy processed ingredients while we were at it.. then made a trip to the grocery store to get gluten free foods! In my opinion, the biggest mistake people make when eliminating gluten from their diet, is buying up all the boxed-processed GF foods. Just because a company is marketing their product as Gluten Free doesn’t make it healthy, it’s still really important to closely review the ingredients. It’s imperative to replace gluten calories in your daily diet with additional nutrient dense veggies, protein, fats and fruits – just ignore the replacement products completely outside of special occasions!  (and I haven’t said anything publicly, but I’ve been Gluten Free myself since the first of the year.. as an experiment to see how my body reacts sans-gluten… so far so good… I’m sticking with it!)

When the clean-out was done and we were making a shopping list, I asked my father-in-law what kind of salad dressing he wanted – I was surprised that he responded “Ranch” always being an oil/vinegar guy… What a great opportunity for me to create a healthy and Radical-Robust-Ranch dressing, completely Gluten Free too! We all decided that it’s not exactly the ranch dressing we’ve had before, but it’s really good!

Today, of course, I had to make some for our dinner at home!!  I took a few extra minutes to put together a recipe to share with you, too! I hope you like it as much as we do and feel free to experiment with herbs and seasoning combinations to make this dressing unique to your family’s tastes!

1 Small clove Organic Garlic
1/2 c Homemade Mayo
1/2 c Nancy’s Organic Cultured Sour Cream (www.nancysyogurt.com)
1 t Dried Organic Parsley
1 t Dried Organic Chives
1 t Dried Organic Dill
1 t Organic Ground Black Pepper
1 t Organic Onion Powder
1t Finely ground Celtic Sea Salt
1/2 t Freshly Squeezed Lemon Juice
1/2 t Worcestershire Sauce
*Organic Raw Whole Milk (www.yourfamilycow.com)

Using a microplane grater, finely grate the garlic clove into a medium bowl and combine with all the other ingredients, add the milk last, thinning the dressing to your desired consistency. Refrigerate at least 1 hour to allow the flavors to combine.

You can use fresh herbs if you have them available, generally 1t dried herbs = 1T fresh chopped herbs.


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  1. #1 by Ray on January 21, 2012 - 2:42 am

    Oh! Its good.

  2. #2 by Esther on January 28, 2012 - 11:50 pm

    I am the Mother-in Law and very grateful to have Hayley’s help in my kitchen makeover. She tried to make it as painless as possible. Amazingly there are a few dishes that we already liked that are gluten-free and some that can be made gluten-free with a few modifications. I am anxious to try Fried Cabbage with brown rice noodles. Sure the home made little dumplings (spaetzel) would be heaven but rice noodles will be healthier. I have lost 10 pounds in the first week of gluten-free so onward and downward with weight. That will only make my other health issues less of an issue.

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