Currently I eat gluten free, dairy free, soy free, and nut free but for the first 5 or so months after changing my diet I also cut out yeast. I’m severely intolerant to brewer’s yeast and slightly intolerant to bakers yeast. Yesterday my cousin posted on facebook that he’s going to be doing a detox diet for the next 4-6 weeks and he’ll be cutting out all gluten, dairy, soy, corn, and nuts – he also won’t be eating anything processed, with added sugars, and no yeast. To make it harder, he’s also intolerant to night shades and is a vegetarian – that’s a lot to think about! My mom follows the same diet as me but also doesn’t eat corn or night shades and I’ve helped her with a few recipes so I figured I could help my cousin out. I was going to just type this up and email it to him but I figured if I’m typing it up I might as well share it with the world! So here it is, a yeast free, gluten free, soy free, dairy free, nut free salad dressing recipe – Lemon Greek Salad Dressing.
I was given this recipe by a little dive Coney Island in Michigan years ago – I haven’t eaten there in years, but oh how I miss their gyros! If you look online there are a lot of versions that are similar. Some with more lemon, some with more salt, some with less garlic (but I love me some garlic!) and some with oregano (which would be good too). Feel free to play around with it and see what you like best. Post your results in the comments, I would love to hear how you changed it up!
Lemon Greek Salad Dressing
Ingredients:
3 cloves garlic, minced
1/2 tsp kosher salt
1/4 tsp black pepper
1/4 cup lemon juice (preferably fresh)
1/2 cup olive oil
Directions:
Combine garlic, salt and pepper in a mason jar (or one of those salad dressing jars if you happen to have one). Squeeze in lemon juice (be sure to strain out the seeds) and add olive oil. Shake vigorously to combine. I like it best after letting it chill overnight. Enjoy over a greek salad! I LOVE beets soaked in this dressing – Ah mazing!
All of my recipes are gluten free, soy free, dairy free, and nut free, meaning that they are peanut free, cashew free, tree nut free, walnut free, pecan free, and almond free. They are also free of a lot of other grains and legumes because I’m intolerant to them, along with gluten. My recipes are amaranth free, barley free, chick pea free, buckwheat free, fava bean free, flax free, garbanzo free, oat free, rye free, sorghum free, spelt free, and teff free. If there are easy substitutions to make the recipe egg free I try to include them. My recipes are dairy free – I personally am intolerant to whey and therefore can eat butter. Most recipes can be made completely dairy free with a butter substitute. This recipe is also yeast free. Feel free to leave any changes you’ve made in the comments for others to see!
Thanks for this! I have recently discovered I’m severely allergic to corn (right after I turned 40)and all its derivatives, celiac, intolerant to nightshades, egg and dairy free… ugh I’m so annoyed just listening to myself. Anyway thank you!
Oh man, corn is so hard! I have a friend that is highly allergic (to the point she has to carry an epipen!) Hahaha You don’t sound annoying to me 😉 I’m used to it!
Hi, I was wondering how you found out what your sensitivities or intolerances are? Did you take a test or do an elimination diet? I’m eliminating all things- dairy, corn, gluten, soy, wheat because my breastfed baby is having excema…. just curious if there’s a good sensitivity test you recommend?
Hi Jessica, I did the Alcat test to determine what my food sensitivities were (there were lots!) I personally found this to be a really easy way to find out what foods were bothering me. An elimination diet is great if you don’t have the extra money to spend on a test, but it can be harder to pin point specific intolerances if they’re not within the common groupings (night shades, gluten/grains, citrus, etc). My mom, for example, is severely intolerant to black pepper as well as garlic (both things that came through in her alcat test). She would have never known! The one thing about the intolerance testing, your baby would need to get it in order to solve the eczema question. Have you tried also eliminating eggs? I know it’s hard on top of everything else but I have a friend who had to eliminate everything you did along with eggs before her breastfed baby’s symptoms settled down. I think my son has a slight reaction to egg whites also (he has some very mild eczema on his upper arms that I believe gets exasperated when he consumes eggs).