Who doesn’t love ranch dressing? I don’t think ranch dressing needs much of an intro, but this dressing is an easy way to sneak some herbs in and get your child eating salads. Did I mention we used mayonnaise to entice our son to eat salads, lol. Apple cider vinegar is the least offensive vinegar when considering levels of free glutamate.
Feel free to play with the herbs used in this recipe to fit your needs best. Dill is an excellent source of the flavonoid, quercetin. Quercetin is neuroprotective against glutamate-induced oxidative stress, free radicals and helps to inhibit glutamate release (which decreases neuron firing). Dill is also a natural antimicrobial and helps to property utilize fatty acids. Delicious and beneficial! Milk thistle, nettle, etc., can easily be snuck in here to enhance the nutritional value, medicinal properties, and flavor.
1 c. Homemade Mayonaise (see here for recipe)
1/2 c. Clean Coconut Milk (see here for clean coconut milk)
2 tbsp. Apple Cider Vinegar
2 cloves Garlic (minced)
1 tsp. Dried Parsley
1 tbsp. + 1 tsp. Fresh Chives (diced)
1 tsp. Fresh Dill (chopped)
1 tsp. Himalayan or Sea Salt
1/2 tsp. Ground Black Pepper
Place all ingredients in a small to medium bowl and whisk together until well combined. Store in an airtight container in the refrigerator for up to five days if using fresh homemade mayonnaise.