Last month I reported on a
new study that found vinegar to be a natural fat fighter (at least in mice). Well, in case you are tired of dousing your salads with vinegar and oil, I thought I'd share a recipe for a delicious and healthy version of sweet sesame dressing.
During my college days, I was a waitress at Hudson's (which became Marshall Field's and is now Macy's) and snapped up a copy of their sesame dressing--which made their chicken mandarin salad oh so good. Anyway, I tweaked it a bit to make it even more fat burning by pairing it with virgin coconut oil, which turns on the body's thermogenic furnace.
Additionally, I used low-glycemic
palm sugar -- a natural sweetener produced from the nectar of the tropical coconut palm blossoms found in south-east Asia. You can now find it at Whole Foods and other health food stores as well as Asian markets.
I love to make this dressing in the summer when coconut oil naturally liquefies with the warmer temperatures and when I can drizzle it on fresh, local greens topped with strawberries, almonds and some chopped grilled chicken.
Sweet Sesame Dressing
3/4 cup palm sugar
1 tsp dry mustard
1 tsp salt
1 tsp soy sauce (tamari)
1/3 cup vinegar
1/4 cup chopped onion
1 cup virgin coconut oil
1-1/2 Tbsp toasted sesame seeds
Directions: In a blender mix palm sugar, dry mustard, salt, soy sauce, vinegar and chopped onions. Once the onions are pureed, add coconut oil and mix. Add sesame seeds. Serve immediately or refrigerate.
Note: The dressing will solidify in refrigerator so let it sit on counter for at least 15 minutes to liquefy. In colder temperatures, it may need to be warmed. Best served at room temperature.
Last month I reported on a new study that found vinegar to be a natural fat fighter (at least in mice). Well, in case you are tired of dousing your salads with vinegar and oil, I thought I'd share a recipe for a delicious and healthy version of sweet sesame dressing.
During my college days, I was a waitress at Hudson's (which became Marshall Field's and is now Macy's) and snapped up a copy of their sesame dressing--which made their chicken mandarin salad oh so good. Anyway, I tweaked it a bit to make it even more fat burning by pairing it with virgin coconut oil, which turns on the body's thermogenic furnace.
Additionally, I used low-glycemic palm sugar -- a natural sweetener produced from the nectar of the tropical coconut palm blossoms found in south-east Asia. You can now find it at Whole Foods and other health food stores as well as Asian markets.
I love to make this dressing in the summer when coconut oil naturally liquefies with the warmer temperatures and when I can drizzle it on fresh, local greens topped with strawberries, almonds and some chopped grilled chicken.