Category Archives: Condiments

Lacto-Fermented Coleslaw

by Sarah TheHealthyHomeEconomist March 26, 2013

lacto fermented coleslaw

I just love coleslaw, or slawwww as we say in the South.

Basic slaw, German slaw, Asian slaw – you name it.   It’s all yummy to me.

The primary ingredient of coleslaw is shredded raw cabbage. Unfortunately, as any woman who has breastfed knows, for those first few months, cabbage is a no-no for Mom to eat as it frequently produces a lot of gas in a breastfed infant particularly if the cabbage is raw.

Cabbage is part of the cruciferous family of vegetables which also includes broccoli, cauliflower and bok choy among others.

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Egg Free Mayonnaise Recipe and Video How-to

by Sarah TheHealthyHomeEconomist January 29, 2013

One of the very first videos I ever filmed for this blog was how to make healthy, homemade mayonnaise. In the nearly three years since this video was first published, I have received numerous requests for an egg free version.

At long last, here is a delicious egg free mayonnaise that I have devised after a bit of experimentation.  The recipe not only uses no eggs but can also be dairy free too if desired.  Egg free mayonnaise definitely comes in handy if you are out of eggs and your local farm pickup is still a few days away!

If you have an egg allergy, making your own egg free mayonnaise is really a must because the ingredients in the commercial egg free mayo brands that I’ve examined are nothing short of frightening!  Even homemade egg free mayo recipes typically use soy milk or tofu which are certainly far from desirable ingredients especially if you value the health of your thyroid!

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Barbecue Chicken Marinade

by Sarah TheHealthyHomeEconomist April 13, 2012

barbecue chicken

Our family loves barbecue chicken wings but the ones you get when eating out are a surefire recipe for one nasty headache.  The reason is that commercially prepared barbecue sauces are loaded with MSG using one of a number of aliases on the ingredients label designed to fool the consumer into complacency.

Don’t be fooled if your headache doesn’t show up immediately either.  In my processed food eating days when I was just learning about the dangers of MSG and wasn’t quite savvy enough to avoid it all the time, I would sometimes not experience an MSG onset headache until 24 or even 48 hours later!

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Homemade Mustard With Probiotic Punch

by Sarah TheHealthyHomeEconomist March 25, 2012

Mustard is an ancient spice used traditionally all over the world for both culinary and medicinal purposes.

In Ancient Egypt, mustard was used as respiratory therapy and later, in the Middle Ages, asthma was treated with this pungent, sulphur containing seed. The English physician Herberden also advised the use of mustard seed for the treatment of asthma (Nourishing Traditions).

When the mustard seed is ground, compounds released from the sugar molecule have a strong odor and a subsequently irritating effect on any skin or mucous membranes that come in contact.  This may explain its traditional use for respiratory ailments given its almost homeopathic effect on the sinuses and lungs.

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Homemade Steak Sauce or Marinade

by Sarah TheHealthyHomeEconomist August 26, 2011

 

homemade steak sauceIn my Basic Dressings and Sauces Video, I demonstrate how to make 8 different condiments and dressings in a snap.  Due to time constraints and trying the keep the video under 10 minutes, I didn’t include a homemade steak sauce.

Store bought steak sauce is something I stopped buying years ago as it seems they are all loaded with MSG.  And, that little tray of various steak sauces that they bring you in a steak restaurant?   Steer clear unless having a really bad headache or migraine within the next day or two is your goal!

By the way, don’t forget to tell the waiter to tell the chef not to brush anything on your steak before it’s grilled – yeah, an msg based flavor enhancer is frequently used at steak restaurants to make them mouth watering (and headache inducing, but most folks fail to connect the dots on that one).

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