Yo! I’ve been telling everyone about my new favorite salad dressing recipe. I call it Cumin Vinaigrette. Technically, vinaigrette dressings are made with wine vinegar but we all know I don’t follow the rules so I’m keeping that name. Why cumin, you might ask? Other than the fact that I just love the taste, there are other benefits. Cumin seeds are the most amazing and healing creations on this earth. We’re mostly familiar with the amber colored seeds that are ground into a powder and used in to make spice blends like chili powder or Mexican seasoning for tacos and fajitas. We all know how I feel about black cumin seed oil when it comes to healing and Natural Birth Control Options. Unfortunately, it doesn’t taste as good as it’s amber sista when it comes to salad dressing, though.
What else do I love about cumin? It promotes weight loss, enhances digestion, prevents cancer, reduces cholesterol, increases bone density because of the amount of bio-available calcium it contains, reduces blood sugar, and is a good bio-available source of iron and magnesium. It’s iron content is helpful to those who are living with anemia. It’s also helpful for those who are experiencing hemorrhoids, insomnia, respiratory disorders, and rhinovirus (AKA the common cold retrovirus). Mothers who are breastfeeding will probably notice an increase in their milk supply if they consume this herb regularly. In fact, people with boils will want to add this herb to their diet as it helps to fight the infection.
I discovered cumin when I was living a vegan lifestyle and wanted some more flavor in my black bean dishes. Even though I no longer eat a fully plant based diet, I still maintain most of the practices I adopted and eating cumin is #1 on the list. So how do you make this delicacy? It’s simple. Now just like I don’t follow the rules, I rarely measure so I had to make a batch just to write this blog and actually keep track of what I put in it. You’ll want to start with my base recipe and adjust it according to your taste.
- 3/4 cup Extra virgin olive oil
- 1/4 cup Apple cider vinegar
- 1 teaspoon ground cumin seed (or more if you’d like)
- 1-2 pinches of fresh cilantro leaves
- A dash of pink salt
- A few dashes of black pepper
- A few dashes of garlic powder, optional – garlic is not recommended for electric food lifestyles
- A dash of cayenne pepper (or more if you like it hot)
- Juice from 1/4 of a lime, optional
- Pour the oil, vinegar, and lime juice into a glass bowl and mix with a whisk to create an emulsion.
- Mix in the remaining ingredients.
- Adjust the recipe according to your taste, yet remember it will taste different once it sits overnight and the spices are released to unite with the oil, vinegar, and lime.
- Place the dressing in a container and sit it in the refrigerator overnight in a glass container (I have to admit, I rarely do this. I make it fresh and eat it fresh).
- Enjoy with any salad of your choice – leafy greens OR black beans and quinoa OR pasta salad just to name a few options.