This recipe was an amazing find! I have been guiding one of my sisters through the auto-immune protocol (AIP), and she really needed a mayo replacement. I’ve tried a no-egg mayo and succeeded in the past but then failed and wasted so much oil!!! So when I stumbled upon this recipe here, I was thrilled. Ok, at first I wasn’t when I saw the ingredient list, but then I made it and I was amazed at how much this tasted like mayo…crazy.
So here it goes, I am thankful that this recipe exists!!
- 2 ripe avocados
- ¼ C ACV (apple cider vinegar)
- ¼ C extra virgin olive oil
- 1½ Tbs. lemon juice
- 1 tsp. unrefined salt
Place everything in a food processor and blend. (That was simple!)
Shared with Fat Tuesday
Although I myself do not have an auto-immune condition, I help many people who do so I am always on the lookout for recipes and experimenting.
This salsa can be fermented, just use raw beets and carrots (don’t steam them), double the salt and leave on the counter with a tight fit lid as you would any other ferment.
This salsa can replace any traditional salsa; great with plantain chips and guacamole!
- 5 medium carrots, peeled/cut in chunks
- 1 small beet, peeled/cut in chunks
- 1 medium onion
- 6 cloves
- ¼ tsp.- ½ tsp. unrefined salt
- 1 small bunch cilantro
- 2-3 Tbs. lemon juice (fresh)
- 2 Tbs. extra virgin olive oil
- Steam the carrots and beets in a small amount of water until tender. Drain well and let it cool.
- When its cooled to room temperature, place all ingredients in the food processor and pulse until chunky salsa forms to the thickness you like (you may need to do this in batches).
- If you like spicy salsa and you tolerate peppers, you can add 1 (or more) jalapeno or Serrano peppers to your batch.
Shared with Fat Tuesday, Tell ‘Em Tuesday
So simple and satisfying to eat, guacamole complements many dishes that I make. I love avocados as a side to almost any breakfast I make, but I usually loose ½ due to me being the only one who wants avocado all the time. So when I make guacamole, I use lemon so it can last a few days in the fridge…no waste.
Guacamole goes great with most any baked/grilled chicken dish, of course as a chip dip (and when I say chip I mean healthy chips such as homemade plantain chips…YUM!), I love to make eggs over easy and lay them on top of sautéed greens (with mushroom and garlic), then spread guacamole over the over-easy eggs and eat…one of my quick favorite breakfasts.
I have a few ideas to use guacamole:
How do you eat guac??
- 1 clove of garlic, peeled
- ¼ tsp. unrefined salt- or to taste
- 3 ripe/soft avocados
- 2 Tbs. fresh squeezed lemon juice
- 1-2 Tbs. chopped cilantro (optional)
1. Place garlic and salt in a stainless steel bowl, then mash well.
2. Next add the avocado and mash with a fork.
3. Then add the rest of the ingredients and mash until the desired texture is achieved.
I love homemade mayo, but I don’t use it often enough to keep on hand so I usually end up giving it away. In the past I had made several attempts to use only Extra Virgin olive oil as it is the healthiest, as opposed to light olive oil or “vegetable” oils. It was very heavy and bitter, but as a foundation to my homemade garlic sauce, it was pretty good.
I had seen on pintrest ideas of combing half and half EV olive oil and EV coconut oil. I was afraid that the coconut oil would harden as it sat in the fridge but it didn’t. It was still smooth and creamy after it cooled down. The color might me a little alarming if you’ve only seen white mayo, but the taste is amazing!
When I consume raw eggs, I only use my own eggs from my backyard or from a local farmer that I trust.
Note: Only use high quality eggs when consuming raw eggs. Store bought eggs carry potential risks of salmonella.
The whole process of blending takes about 5 minutes, it cannot be rushed, or you will have failed results (experience).
- 2 whole eggs that are free-range, at room temperature
- 1 Tbs. fresh lemon juice or apple cider vinegar, at room temperature
- ½ tsp. unrefined salt
- ½ C EV olive oil
- ½ C EV coconut oil
- Have all ingredients measured out and ready to go near a blender. In a measuring cup with a spout, pour the 2 oils in preparation of use.
- Put the eggs in a blender with 1 tsp. of the lemon juice or ACV and blend on a low setting. DO NOT TURN THE BLENDER OFF UNTIL DONE.
- Take off the small lid or lid of the blender and slowly pour the oils in a very thin stream, even drop by drop to start out with. If you pour it too fast, it will separate and will be unsuccessful.
- Keep pouring in a thin stream, as it thickens, you can pour the oil faster.
- Once the mayonnaise is a thick consistency and begins to “choke”, add the rest of the lemon juice or ACV and salt. Blend a few more seconds and you’re finished.
- Use a spatula to scrape out the mayo from your blender and store in a glass jar in the fridge.
This mayo will last about a week in the fridge.
Last year on a trip to WA state to visit my sister, we went to a local country market. I was thrilled and wished I owned one of these places. They had it all but what I really loved was all the inexpensive grass fed meat!! They even had cow fat or tallow. I know some of you may be thinking gross, but to find grass fed, fresh tallow…it’s unheard of in most of the states.
I have made lamb lard when we slaughter our own lamb, but never have been able to buy it in a store in the US. Anyhow, I bought about a pound for…$1.63!! My sister wasn’t as excited as I was, but I couldn’t wait to get back to her house and make it for her.
I explained that it is very cost effective and delicious in certain recipes. She is always looking for ways to cut costs. Especially if your sensitive to dairy or allergic to coconut. After frying an egg in the homemade tallow, she understood why I was so thrilled.
If you love bacon, you’ll love this!
Here are some benefits of eating tallow…
Making your own tallow is so simple. This can be made with any animal fat such as lamb or pork (but I am not an advocate of pork products, that’s why I don’t mention it).
For ever 1 lb of fat, use 2-3 tsp. of salt (the salt helps preserve the final product).
Chop the fat into chunks.
- Put the fat and salt in a pan.
- Heat on low, covered. After a while, it will begin to melt and become liquid.
- Let it cook for about an hour, or longer, make sure the solids that are left are very soft.
- When finished, pour into wide mouth mason jars while still hot, it will cool and become solid.
- The solids that are left can be tossed out or mixed with your pets food if you’d like.
Store in cupboard or counter top away from heat in a wide mouth mason jar with a lid (you will need to pour it as a hot liquid into the jar so it must be a glass jar able to withstand heat). Your final product could last about a year depending on how well it’s stored.
Use as you would butter or coconut oil. Obviously, not is sweets though 🙂