I grew up not eating mustard of any kind, even the condiment. I tasted it once out of curiosity and wondered how anyone liked it. Mustard is an irritating fiery spice and it degrades the blood. Added to this, the condiment also has distilled vinegar, which is also injurious to the body’s system.
In Counsels on Diets and Foods, point 573 on page 325.1, it states: “In this fast age, the less exciting the food, the better. Condiments are injurious in their nature. Mustard, pepper, spices, pickles, and other things of a like character irritate the stomach and make the blood feverish and impure.” We must keep our blood pure at all cost, including our spices. Not that our foods should be unpalatable (See Christian Temperance and Bible Hygiene, p. 48.3), but taste should not be the criterion on which to use unhealthful spices (See Counsels on Diets and Foods, p. 195.3). Mustard, the spice, has wonderful medicinal value, but should not be consumed as a food (Back to Eden, p. 159 ). Medicinally, it aids to quell vomiting steeped as a tea, to reduce congestion as a foot bath, and to rid the body of respiratory tract diseases as a poultice.
So, I strayed from the diet of my childhood by incorporating dijon mustard into salad dressings and other foods for a time. Now that I am returning to the diet of my childhood, I thought I would have to give up many foods, especially the salad dressings, that I loved so much. Like many of you, I did not know a mustard-free mustard existed. Well, turns out long ago, one ingenious Seventh-Day Adventist created a yellow mustard condiment recipe without using any mustard spice. I happened upon this when I was looking for a ketchup recipe free of vinegar. To be sure I rarely make a recipe exactly, so this one immediately became my own by making it oil-free. If I can find the link to the one I found a few years back, I’ll post it here. I have the version I changed saved, but I have not been able to find that original recipe.
UPDATE 11/10/2020 —Y’all!!! I can only give the glory to the Lord. In pondering what can be a HEALTHY and non-stimulating substitute for mustard, I awoke in the early hours of the morning with an epiphany — MUSTARD GREENS!!! That day, I did my research and found that mustard greens have the same flavor as mustard seeds/spice/mustard. I wondered, has anyone thought of this before, but my research revealed that there is not another soul online at least that has ever thought of this. Consequently, I praise the Lord for revealing this to me. That day I bought like four heads of mustard greens and juiced them and then concentrated them. It worked, but that was a lot of work — it was not a simple substitute. I have a dear friend that I speak with and told her about this epiphany. She suggested mustard green microgreens. Aha!!!! That’s it, except I did not have any on hand. It would take me three months to get some; and I sprouted them. Just as sprouts, I tested it out in one recipe and YESSSSS!!!! You can wait until the sprouts mature into microgreens or you can simply use the sprouts, it is up to you!
At present I haven’t tested the microgreens out in this recipe, but I believe it will work. The below recipe generally tastes good IN food, but the taste is not quite there by itself. I am still experimenting with it; so as I get closer, you’ll know because I’ll change the date on my current recipe, which for the most part is a successful recipe; and that’s why I am sharing it below.
For the record, I have not come across ANY RECIPES for Dijon mustard without the stimulating spices; so I figured if someone in the past had the ingenuity to make mustard-free yellow mustard, then nothing is impossible, even a Dijon. I searched and searched and I could not find one recipe for Seventh-Day Adventists (SDA) for Dijon mustard. Again, I still experiment with this recipe, but I am pretty excited about this recipe and new update using microgreens!
Now, without further ado, here’s my current recipe…
Samara’s Dijon No-Mustard*
Ingredients: (New recipe/ingredients– Updated 11/13/2020)
- 1/3 to 1/2 cup mustard green microgreens/sprouts
- 1/2 cup cashews
- 2 Tablespoons fresh lime/lemon juice
- 1 Tablespoon of minced shallot or onion
- 3/4 teaspoon pink Himalayan salt
- 1/4 teaspoon Monk’s pepper
- pinch cardamom (1/16 teaspoon)
- pinch coriander (1/16 teaspoon)
- Blend all the ingredients together and refrigerate.
*NOTE: I am constantly experimenting on this recipe. So, if you try it and you like it; save it somewhere because you may come back and it is altered. Just letting you know! *smile*