How to Make Homemade Salad Dressings

Chef Chad Sarno and I have teamed up to give you our favorite cooking tips & tricks. Grab an apron & check out my New York Times best-selling book, Crazy Sexy Kitchen, for more tips & recipes: amzn.to/2c1Pc0V
Peace & home cooking,
Kris
My KZbin Channel: / kriscarrtv

[@hawaiidoves]

Kriss, I saw you on Opray Winfrey's "Super Soul Sunday" yesterday. It was a few years old, but very interesting. I am glad that you are well and posting your lessons on You Tube. Much Aloha, from Hawaii!

[@npipkins]

I had no idea how fun this was going to be to watch! I listened as I made my morning tea...and learned a lot! I’m going to try a few things today.

[@CampMore99]

I needed this! Brava!

[@arlene1212]

Looks so good! Yum!

[@sherrysink3177]

Do you have measurements for the dressings, Kris? I'm not confident about throwing in ingredients like Chef Chad does. :D Thanks! Everything looks really yummy.

[@faikakhan]

Yumm!!!

[@TheButterflykoi]

Yummmmmm!

[@deniselil66]

amaizing salad jadoreee!!!

[@tranquil87]

Kris said that miso paste has a lot of B12. Be very careful if you plan to use it as a regular source of B12 and you don't supplement B12. It's actually very low or might not have any B12 at all. Look at the nutritional value to make sure. All the misos that I checked on the USDA food list website and Cronometer had extremely low amounts of B12 or none at all.

[@mercedesmcvey1776]

I don't trust the USDA food list website, anyway, B-12 is in Miso, yeast, etc, in a much better form. Not as much is needed. Fermented food is made is with live bacteria. B-12 comes from bacteria, so it makes sense that a fermented food would contain this. Tempeh, miso, sauerkraut, all contain a special kind of b-12. USDA, they probably don't test for that, etc. They are in the pocket of the meat industry, etc. (just my opinion.) In any case, the kind listed, from meats, dairy, seafood, etc. is often in a form our bodies cannot absorb, or use; opposite is true regarding the kind of b-12 in fermented foods. Our grandparents knew this without actually knowing what they knew; just knew the effect and what works, and also indigeous people, living close to the earth.

[@lynnruddell7852]

Yummy!

[@enjoy_life1109]

Would love it if you gave us recipes for these.

[@mariabravo-arizmendi4895]

Ioved how simple they are to make definitely going to try it. Now sharing on fb. 😀

[@marydallas4630]

Maria

[@lorirubens7144]

inspiring! what do you suggest if you are going totally low-glycemic Kris? Leaving out the dates, does it still taste great?

[@LittleMissCrista]

So yummy!

[@marydallas4630]

LittleMissCrista

[@nononsense6875]

I am so hungry!!!!!!!!!

[@julianaleo631]

Would love to know what brand of miso you are using? I bought some one time, and it was horrible. Need a recommendation! :-)

[@greyhnd001]

Agreed, I got it from Amazon I think and it tasted way too salty.

[@pamelamorgan1086]

Hi - it's not 100% raw because of the miso and OJ is probably pasteurized.

[@julianaleo631]

Could just use fresh from the orange, right? That's how I heard it. :)

[@tranquil87]

Doesn't matter because raw foodism is a fantasy and not based in reality. Technically, fermented (even if cooked) food is 'alive' due to the bacteria, whereas a plant that was plucked from the ground many days ago isn't.

[@mercedesmcvey1776]

Miso is "alive" with live enzymes/bacteria. I can't imagine them using pastuerized, but either way you can make it with unpastuerized. It's super yummy.

[@joeschmoe373]

oh man...that can't be good. Clearly it's not low calorie either. Why not use chick peas....straight out of a can and lemon juice, fresh squeezed.

[@karamarie6781]

If you are on this site, probably the LAST thing you are worried about is calories. If anything u are looking for recipes with MANY calories.