April 18, 2013

You've Gotta Read Your Labels

To be sung to the tune of "You've gotta eat your spinach" from that Shirley Temple movie I watched all the time when I was little. (Rebecca of Sunny Brook Farm if I remember correctly.)

"You've gotta read your labels, BaaaAAAaaby,
That's the only thing to do...."

Sure thing. So the other day I was at the store picking up sour cream and as I went to reach for my usual pick, Tillamook Premium sour cream, I spotted something on the next rack down, tucked back in a corner spot; Tillamook Natural Sour Cream. Say what, you say? Say what? How is sour cream not natural? Isn't it just milk/cream that's been soured? That's what I thought it was. So I scooped up both tubs and read the labels. My jaw just about hit the floor.

They both *look* fine...
For the sour cream on the left the ingredients are as follows: Cultured Pasteurized Grade A Cream and Milk, Grade A Nonfat Dry Milk, Modified Corn Starch, Sodium Phosphate, Guar Gum, Carrageenan, Calcium Sulfate, Locust Bean Gum, Maltodextrin.

Let me just stop here and say, "What?!". Dry Milk, Phosphate, Sulfate, Carrageenan... I mean what is Carrageenan? It turns out it's made from red seaweed (sounds harmless, right?) but it has been linked to some pretty serious inflammation issues (no thanks!).

For the sour cream on the right the ingredients are as follows: Cultured Pasteurized Grade A Cream and Milk, Enzymes.

Now that's more like it! The other thing that was interesting to me, was that these tubs of sour cream were the exact same price. raises eyebrow Why even make the first, if you can make the second for the same price? The point of all this: Read your food labels, folks! 

I know, you're probably wishing I'd wrap this post up so you could run to the store, grab some tasty sour cream, and eat it with a spoon! Which is fine! But while you're at the store make sure to pick up some yogurt  so you whip up some of this *amazing* dressing.  (Heck, if it's been one of *those* days you could eat the sour cream with some of this dressing on top of it.)

In A Hurry Curry Dressing
 In A Hurry Curry Dressing - The Naked Foods Cookbook 
 Makes a little more than 1/2 cup

 1/2 cup store-bought or homemade yogurt (I used greek yogurt)
 1 TBSP lemon juice
 1 tsp raw honey
 1/2 tsp curry powder (spice blends can vary wildly so find one you love!)
 1/2 tsp thyme
 1/2 tsp ground cumin
 1/2 tsp salt

Combine all ingredients in a pint-sized mason jar. Shake vigorously to mix. Either use immediately or store in the refrigerator until ready to use. Keeps for up to 1 week. Shake well before using.

Ta da! Super easy and super yummy! I made a batch the other day when I was wheeling around figuring out how to spruce up Noel's lunch and I've been trying it on just about everything since then. Eggs, a tortilla, peas, chicken, and avocado if you want an exact list. Also, in case you missed my other review of this cookbook I highly recommend it! The recipes range from "In a rush" to "Impress the neighbors" and so far, everything I've made has been delish.


  1. Love your post! Informative AND fun. Thanks for spreading a little joy.

  2. Thank you, Noble! I will have to try this soon. :)

  3. Tillamook just came out with ICE CREAM!!! Yay!! But I have to say, I prefer Blue Bell. I don't look at the labels, I just eat it.