Its been so long since I blogged! It is a difficult thing to work into the schedule, but I'm not giving up. They may not come frequently, but they will still come. Anyway, on to my favorite new recipe.
Green Mayo is a recent attempt of mine to get more fat and herbs into our diet. We love veggies and I love to chop up veggies very small (chopped salad) and then dump the mayo on top. We also use it as a dip for veggies or we eat it with brisket or hamburger patties.
Green Mayo
Ingredients:
1-2 ripe avocados
1/3 cup apple cider vinegar
2/3 cup extra virgin olive oil
1 tsp sea salt
bunches of herbs!
You can use any fresh herbs you have in your garden or dried herbs like cilantro, basil, thyme, oregano. I love to send one of the kids out to just pick a bunch of stuff for mom to make mayo or dressing with. Its one of the beautiful things about growing your own herbs.
In a blender or food processor, place the avocados (2 if you want it thick like mayo and 1 if you want it more like a thick green dressing) vinegar, salt and herbs. Start the machine and slowly drizzle in the oil until you have incorporated it all. Sometimes it gets so thick, I have to stop the machine and scrape it down. Its ready to use!
Showing posts with label Condiments. Show all posts
Showing posts with label Condiments. Show all posts
Thursday, May 5, 2011
Thursday, February 24, 2011
Syrups
Its hard to talk about pancakes without thinking about syrup. Syrup is really something always to be used in moderation. We have been told to hold the butter and pour on the syrup, but its really the opposite that is true. Slather on the butter ( organic, grass-fed, raw are all really good options, but at least with only cream and salt as ingredients) and put enough syrup to sweeten things up but not drown the cakes. Some good options for syrup are:
- Pure maple syrup
- Raw honey
- Molasses
- Fresh berries and bananas
- Peanut butter or other nut butters (so good with sliced bananas and raw honey)
- Fruit syrup (cook some berries in a bit of water with honey until soft and either blend it up and use it that way, pour it on unblended or strain it and just use the thickened fruit syrup) I will get an actual recipe out at some point.
Wednesday, February 23, 2011
Homemade Mayonnaise
Making homemade mayo has been one of my favorite things to learn ever! I used to hate mayo with a passion, but once we got on the GAPS diet and I kept reading about how good it is for you and how easy, I had to try it. They were right. It is amazing and so versatile. Please remember that recipes like this are so subjective to taste. We like ours mayo tart so generally add more Apple Cider Vinegar. Feel free to experiment and find what your family likes. Here is my recipe with some variations.
Ingredients:
3 large egg yolks at room temperature*see below
1 1/2 Tbl lemon juice or apple cider vinegar
1/2 tsp juice from ferments (optional)
1/2 tsp Real or sea salt
1 cup olive oil
additions:
garlic (1-2 cloves)
1 tsp dried or 2 tsp fresh of any of the following
dill
chives
other herbs
Put everything into a large mouth mason jar or a tall plastic cup. Using an immersion blender, put the blender stick all the way down until it touches the bottom of the container. Turn it on and slowly bring it up through the ingredients. When you reach the top you will have mayo! You can take it up and down through the mayo to continue to thicken it abit. This makes a really thick mayo. You can add up to 1/4 cup more olive oil to have a thinner variety.
Blender or food processor method:
The first time I made this it turned into a runny mess. I was trying in my blender. It is a little more challenging in the blender or food processor, but here is the process:
Put all ingredients in the container except for the oil. Turn on the machine and slowly dribble in the oil through the top. This will work, it is just a little less fool-proof than using the immersion blender.
Alternative mayo recipe:
Here is another recipe that I have heard is wonderful and it uses coconut oil and the whole egg. For those of you who have digestion issues, its best to stick to the yolk only in the raw state.
* Salmonella is a bacteria that can make you very sick. Fortunately it is very rare even in battery raised chickens (huge buildings with 1000's of chicken in tiny cages, laying eggs). In pasture raised (chickens that are allowed access to the outside, and hopefully grass and have a much healthier living environment) it is almost non-existent. It truly is a product of unhealthy livestock management. Not that there is not a risk, but it is very small. Also, the addition of the vinegar or lemon juice makes the environment of the mayo inhospitable to bad bacteria.
** Adding a bit of fermented juice from fermented veggies if you are making them, definitely gives it a nice flavor and extends the shelf life and puts some good bacteria and enzymes in your mayo.
Ingredients:
3 large egg yolks at room temperature*see below
1 1/2 Tbl lemon juice or apple cider vinegar
1/2 tsp juice from ferments (optional)
1/2 tsp Real or sea salt
1 cup olive oil
additions:
garlic (1-2 cloves)
1 tsp dried or 2 tsp fresh of any of the following
dill
chives
other herbs
Put everything into a large mouth mason jar or a tall plastic cup. Using an immersion blender, put the blender stick all the way down until it touches the bottom of the container. Turn it on and slowly bring it up through the ingredients. When you reach the top you will have mayo! You can take it up and down through the mayo to continue to thicken it abit. This makes a really thick mayo. You can add up to 1/4 cup more olive oil to have a thinner variety.
Blender or food processor method:
The first time I made this it turned into a runny mess. I was trying in my blender. It is a little more challenging in the blender or food processor, but here is the process:
Put all ingredients in the container except for the oil. Turn on the machine and slowly dribble in the oil through the top. This will work, it is just a little less fool-proof than using the immersion blender.
Alternative mayo recipe:
Here is another recipe that I have heard is wonderful and it uses coconut oil and the whole egg. For those of you who have digestion issues, its best to stick to the yolk only in the raw state.
* Salmonella is a bacteria that can make you very sick. Fortunately it is very rare even in battery raised chickens (huge buildings with 1000's of chicken in tiny cages, laying eggs). In pasture raised (chickens that are allowed access to the outside, and hopefully grass and have a much healthier living environment) it is almost non-existent. It truly is a product of unhealthy livestock management. Not that there is not a risk, but it is very small. Also, the addition of the vinegar or lemon juice makes the environment of the mayo inhospitable to bad bacteria.
** Adding a bit of fermented juice from fermented veggies if you are making them, definitely gives it a nice flavor and extends the shelf life and puts some good bacteria and enzymes in your mayo.
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