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 mayonnaise that I have devised after a bit of experimentation. The recipe uses no eggs and can be dairy free too if desired. Egg free mayo 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 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 eggless mayo recipes typically use soy milk or tofu which are certainly far from desirable ingredients especially if you value the health of your thyroid!
There is nothing quite as refreshing and delicious as a beautiful bowl of organic salad. Perhaps the vegetables are freshly picked from your own garden or sourced from a CSA or farmer’s market.
While there is no doubt that salads, particularly organic, are a healthy complement to just about any meal, it may surprise you to learn that you won’t be absorbing many of the vitamins and minerals unless you top it with a full fat salad dressing.
In a recent Purdue University study published in the journal Molecular Nutrition & Food Research, 20 participants were fed salads topped with dressings consisting of either saturated, monounsaturated, or polyunsaturated fats. Their blood was then tested for absorption of fat soluble carotenoids such as lycopene, beta carotene, and zeaxanthin.
Ditch those MSG, rancid vegetable oil, additive filled dressings and sauces from the store and start making your own!
No bottled sauces or dressings compare to the flavor and quality of homemade salad dressings and sauces – even the organic brands. Not only will you be doing your health a huge favor by taking this step, but you will be saving quite a bit of money too!
Annie’s Organic Goddess Dressing Won’t Make You Look Like a Goddess. It is Better Used as a Flower Vase Than On Your Salad!
One of my very favorite salad dressings is Thousand Island. Unfortunately, the bottled versions purchased from the grocery store don’t do it justice. Not by a long shot.
The rancid vegetable oils like soy or canola, chemical additives, artificial thickeners and even high fructose corn syrup can quickly turn your healthy salad into a bowl full of indigestion and inflammation!
Even organic salad dressings leave much to be desired as canola (short for “Canadian Oil”) is typically used – a hybridization of the poisonous rapeseed oil. Why bother paying the premium for organic salad greens if the dressing is unhealthy? It would be better to buy non-organic salad greens and get the dressing right.
Guest Videoblog by Richard, Mr. Healthy Home Economist
Making gravy is arguably one of the most important tasks when creating a delicious holiday meal for your family. With Thanksgiving upon us in only a few days, I thought it would be helpful to show how to make gravy the traditional way.
My husband, Richard, is the chief gravy maker in our home and he is incredible at it! He is so good at making smooth, tantalizing gravy that when my enormous family gets together for Thanksgiving or Christmas, he ends up the designated gravy maker for the entire brood of 30 or so people.
I also thought it would be important to show that Men Make Real Food Too to inspire all the husbands and boyfriends of Real Foodie gals to get into the kitchen and make some awesome, yummy dishes for your sweetie! There is nothing more romantic, I can assure you! I remember when Richard and I were dating, one of the things that really got my attention was that he was such a fantastic cook! So, teach your sons how to cook ladies and your future daughter in laws will thank you!
The Traditional, Welsh gravy making method Richard uses in this video requires the use of soaked flour in order to reduce the phytic acid content of the wheat and thereby improve the digestibility and nutrient absorption of the gravy considerably. You will find that using soaked flour improves the smoothness of the gravy’s flavor. The gravy is also considerably lighter on the stomach when made this way.
You may also use sprouted flour instead of soaked in this recipe, but in Richard’s experience, the soaked flour leads to a better result.
Making gravy is more of an art than a science and does not lend itself well to a written recipe. Generally speaking, though, you can use this rule of thumb: approximately every 2 cups of meat juice will require 1 cup of freshly ground flour soaked overnight in 1 cup of plain yogurt. So, if you get 5 cups of juice from your Thanksgiving turkey, you will need to mix/soak 2 1/2 cups of flour with 2 1/2 cups plain yogurt the night before so that it is ready on Thanksgiving morning to make gravy when the turkey comes out of the oven.
With that, let me introduce you to my husband and Real Foodie Partner in Crime, Richard!!