Tag Archive | healthy

Make Your Own Mayonaise

Mayonnaise is very easy to make at home and tastes so much better than the stuff you buy at the store. Not only that, but you’re also avoiding rancid, GM oils (like canola and soybean) by making your own at home with coconut oil and extra virgin olive oil.

Mayonnaise is very easy to make once you know what you’re supposed to be doing. If you don’t, then most likely you’ll just end up with an oily mess. If you’ve never made mayonnaise before but want to, then read on. Even if you don’t want to you should still read on. Homemade mayo tastes so much better than store bought, and it is much healthier because there are no trans-fats. In our video we use organic Virgin Coconut Oil, and organic Extra Virgin Olive Oil. Try finding a mayo like that in the stores!

The key to a successful batch of mayo is the oils. Actually, patience is the real key here. The adding-the-oils process can take up to five minutes, so be prepared. Your arm may get tired. Don’t say I didn’t warn you.

After placing the first six ingredients in the blender, blend it very briefly. All you want to do is mix the stuff together, so don’t overdo it. Next, pour the two oils together into a liquid measuring cup with a spout and with the blender running on a low speed, start adding the oils into the blender in drops. Shall I emphasize that? Seriously, it needs to be drops. Tiny drops.

After about a minute or so, gradually start working the oils up to a stream. Again, a TINY stream. Like the size of a needle. And it needs to be steady. Not a stop-and-go type of stream. Just a tiny, steady, stream. Once you’ve worked up to a stream you can increase the blender speed to about medium. You be the judge.

When you’ve got only about 1/4 of a cup left you can increase the stream just a bit, but never, ever just dump the oil in. If you add the oils too quickly the mayo will turn into a curdled, oily mixture instead of whipping up into a thick, creamy spread. And it’ll stay that way. You won’t be able to save it.

You can use any type of mustard you like for this recipe. The classic is Dijon. Same thing for the pepper. Any type you like. White pepper is the one to go to if you don’t want black specks in your mayo but go ahead with the black if you don’t mind the looks so much.

So that’s that! Making your own mayonnaise is really very easy. Just be patient with adding the oils and it’ll turn out perfect. Be sure to watch the video for a step by step tutorial.

Coconut Mayonnaise

Servings: 1 1/2 cups
Preparation Time: 5 minutes

Place the eggs, mustard, lemon juice, salt, and pepper into a food processor or blender. Blend briefly for a few seconds.

With the processor or blender running on low speed, start adding your oils very slowly. Start out with drops and then work up to about a 1/16-inch stream. This will take a few minutes.

Continue blending until all the oil is used up and there is no free standing oil.

Recipe courtesy “Health Impact News Daily

Shepherd’s Pie – Gluten Free

Shepherd's Pie - Gluten Free

Shepherd’s Pie – Gluten Free

Meat and potatoes. We can’t think of a better gluten-free combination. Shepherd’s pie is hearty, easy to make a ton of for a large family or dinner party (the leftovers make a great lunch) and, barring vegetarians, universally pleasing. If lactose is your Kryptonite, sub out the milk for chicken stock and the butter for olive oil.

 Shepherd’s pie is hearty, easy to make a ton of for a large family or dinner party (the leftovers make a great lunch) and, barring vegetarians, universally-pleasing. If lactose is your Kryptonite, sub out the milk for chicken stock and the butter for olive oil.

Servings: 6

Ingredients:

1 tablespoon vegetable oil

1 large onion, peeled and diced

1 large carrot, peeled and diced

1 pound ground beef

1 cup beef or chicken broth

1 tablespoon tomato paste

1 teaspoon fresh thyme leaves

1 tablespoon chopped Italian parsley

1 cup fresh or frozen peas

2 pounds russet potatoes, peeled and cut into chunks (I like to use Sweet Potatoes for even more health benefits)

6 tablespoons unsalted butter (or olive oil)

1/2 cup milk

salt to taste

Directions:

Preheat oven to 375ºF.

Heat oil in a large sauté pan over medium-high heat, then add the onion, carrot and ground beef. Cook until beef is browned, 8 to 10 minutes.

Drain the fat and add the broth, tomato paste and thyme. Simmer for about 10 minutes until the juice thickens, then add the peas. Cook for 2 more minutes.

Pour the mixture into a 11 x 9 baking dish and set aside.

Meanwhile, bring the potatoes to a boil in salted water. Cook about 20 minutes, or until tender, and drain.

Mash the potatoes with the butter, milk and salt until smooth.

Spread mashed potatoes in an even layer over the meat mixture making sure to reach edges completely.

Bake for 30 to 35 minutes, or until top is golden. Let sit for 10-15 minutes before serving.

 Level of Difficulty: Moderate

Prep Time: 20 minutes

Cooking Time: 1 hour

Recipe courtesy of: “Food Republic