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The Self Examiner

Sharing is very important to us at Cafe Gratitude. This blog is our means of connecting with you, our community through sharing what's happening with us and creating a conversation around the many facets of this community.


At culinary school the 2nd class in the curriculum was "food science".  The wonders of this worldly culinary creation (emulsions) can be explained down to straight science without the usual northern california slang & no Frenchy fancy words.

Every cook's gotta know their emulsions. From Harold Mcgee's On Food & Cooking, the bible of foodies, an emulsion is defined as "Such a mixture of two incompatible liquids, with droplets of one liquid dispersed in a continuous phase of the other. The term comes from the Latin word for 'milk', which is just such a mixture"

In a good simple way an emulsion is two liquids that wont combine together such as water & fat. 

In mathematics it can be  x ≠ y

In raw foods it can be raw tahini & lemon juice (base for a dressing), raw mac nuts & red bell pepper water (when you order "I am cheerful" ask for cheddar cheese!) cashews, almond milk, vanilla & lemon juice will be the base for cheese cake & so on.

Emulsions can be created by agitation (whisking or blending at high speeds, etc) also heat & the use of natural emulsifiers/dense fatty food like mustard, figs, olive, avocados, etc.


Dressings by Vinicio!

Emulsified Creamy Citrus Dressing:


  • 2 tbl of mustard seeds
  • 4tbl lime/lemon/grapefruit/pomelo/blood orange, etc juice
  • 1/4cup of raw tahini (cafe gratitude's choice is Artisana's raw tahini)
  • 1/4 cup olive oil (we use Bariani''s olive oil found in our retail online!
  • pinch of salt/black pepper


In a powerful blender from slow speed to high speed emulsify everything for 1-2 minutes.   Taste & re-season if necessary, maybe add more oil, salt or maybe more acid (lemon/lime juice).  You choose the balance to your taste!

This dressing goes great with plain raw veggies as a dipping sauce.


Emulsified Sweet Herb Dressing:


  • 6 soaked dry figs 
  • 1/2 cup of the water
  • 1/4 cup olive oil
  • pinch of salt/black pepper
  • some seasonal herbs like tarragon, parsley, rosemary, etc.


Emulsify this in a blender & taste for balance.

Use this dressing for darker greens like arugula, kale, radicchio, etc.


Emulsified Simple Avocado Citrus Dressing:


  • one deliciously ripe avocado
  • juice of 1-2 limes
  • pinch of salt/black pepper
  • 1/3 cup olive oil


Emulsify this in a blender & taste for balance.

This dressing is good on romaine/red romaine leaf lettuce & kale for Caesar avocado dressing salad!


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