Avocado Mayonnaise


Buying mayonnaise has become more challenging since last August, as there are very few in the stores which don't contain processed oils such as vegetable oil, soybean oil and more. Even the ones that contain olive oil also include the other oils also, though in lesser amounts. Seeing a jar of avocado mayonnaise in the local health food store was a revelation. And, since we have avocado oil at home, I was inspired to make my own.

The recipe came from an old standby, Root Cellaring, Natural Cold Store of Fruits and Vegetables. Because of a lack of honey and dry mustard, I used maple syrup and brown mustard instead, and doubled the recipe to make just over a half a quart. The result is yummy and a hit with the family.


INGREDIENTS:

4 egg yolks
1 teaspoon brown mustard
2 tablespoons maple syrup
4 tablespoons vinegar (I used white)
1 tablespoon lemon juice
2 cups avocado oil


EQUIPMENT:

Food processor of blender
Measuring spoons
Measuring cup
Spatula
Canning funnel (optional)
Jar 



Separate the whites of the eggs from the yolk.



Add the brown mustard,


maple syrup,


vinegar,  and lemon juice,


then blend together.


Slowly pour the oil into the mixture, and blend for five minutes or more. The mayonnaise will become stiffer, and the various tastes will meld together. If the vinegar still has a bite when you taste it, continue blending the mixture until this becomes less pronounced.


The completed avocado mayonnaise... 

  

Paleo Stir Fry

A fan of stir fry, I decided to make one with cauliflower as the "rice". It also gave me an opportunity to use up the chicken breasts my husband made the night before as well as part of the puffball mushroom my parents gave to us. The result: judging from the empty wok, a success!



Ingredients:

Cauliflower
1 onion
Garlic (the amount is up to you--I used 4 cloves)
2 carrots
2 stalks celery
Butter
Coconut oil
Turmeric
Ground pepper
Mushroom soy



Directions: 

Cut the cauliflower into florets and place them into the bowl of a food processor.
 Blend until the cauliflower becomes rice".
Set aside.
 Chop up the onions,
garlic,
carrots,
and celery.
Chop up whatever other ingredient you would like to add. In my case, a portion of the puffball mushroom,
 and chicken breast.
Add butter and coconut oil to the pan and heat.
Add the onions, garlic, and carrots and cook until soft. Add turmeric, ground pepper, and mushroom soy to the wok.
Add the celery and other ingredients and stir until combined.
Add the cauliflower rice and stir until soft. Covering the wok and lowering the heat helped to achieve a more rice-like consistency for the cauliflower. 
Enjoy!




Kale Hummus

Hummus is easy to make, and so delicious and nutritious. And, since there are twenty-three Russian kale plants in the kitchen garden, it seemed a good idea to incorporate them. This recipe looked perfect thanks to its simplicity. It was very delicious as well, and it goes well with baguettes or chopped vegetables.


Ingredients

4 cups kale
1 can (15 ounce) garbanzo beans or chick peas
3 tablespoons tahini
2 garlic cloves
2 tablespoons honey 
12 teaspoon salt 
14 teaspoon freshly ground pepper
5 tablespoons olive oil
2 tablespoons lemon juice


Equipment 

Food processer
Garlic press
Measuring cups
Measuring spoons

 
Instructions

Wash the kale leaves and tear them into small pieces.


Measure them then add  them to the bowl of the food processor.


Process them until smooth.


Add the chick peas,


the tahini,

the pressed garlic cloves,

the lemon juice, salt and ground pepper and blend until smooth.

Enjoy!

Gardens...

It's that time of year again...

Progress in the kitchen garden was swift, comprising of twenty-three varieties of white, frilly, and red Russian kale, five varieties of lettuce, three varieties of arugula, and beets. As before, Duane's cherub forms the centerpiece.

 The beginning stages
In June


The back garden is doing well also with its crop of asparagus, raspberries, blueberries, and other plants that couldn't fit in the kitchen garden.


Most of the plants are heirloom and sourced from Fedco as either seeds or young plants from the Fedco Tree Sale and, in the case of the asparagus, Paris Farmer's Union.

Already the kitchen garden is providing ingredients for salads, meals, the green smoothies and will be for fresh vegetable rolls. Yum.

May this time of year last...

Curried Carrot Soup

This is one of my favorite recipes because it's is simple and delicious. With a few ingredients, a Vitamix, and a baguette, you'll have a dinner in minutes. The Curried Carrot Soup is based on this recipe.

Ingredients:


 6 medium carrots (organic), cut in large pieces
1  small onion (organic), chopped
2 cups vegetable stock or water (I used homemade duck broth)
1/2 cup soy milk (I used milk)
3/4 teaspoon curry powder (as this was a bit strong, I reduced this to 1/2 teaspoon)
1/8 lemon, peeled (or 1/2 teaspoon lemon juice)
1/2 teaspoon sea salt
Ground black pepper, to taste


Directions:

Place all of the ingredients in the Vitamix and let in run on high for six minutes or until steam issues from the top.

Pour the contents into bowls and serve.
  

Coffee Cup Scramble

For breakfast in the morning, when one is short on time, a Coffee Cup Scrambles work well. Using farm-fresh eggs add even more nutrition. According to a comparison in Mother Earth News between pastured-raised chickens and the USDA table of nutritional information of factory eggs. Pasture raised eggs have:

1/3 less cholesterol
1/4 less saturated fat
2/3 more vitamin A
2 times more omega-3 fatty acids
3 times more vitamin E
7 times more beta carotene

A Coffee Cup Scramble is easy to make and delicious, and the basic recipe allows for a lot of interpretation and additions. In fact, the scramble does not even need to be made in a coffee cup at all.

Ingredients:

Two eggs
2 tablespoons milk 
Salt
Pepper
Spices
1 tablespoon Butter (optional)
Cheese 
Cooking spray
Coffee cup
Whisk



Directions:

Thoroughly spray the inside of the container with cooking spray and add two eggs,

 and the two tablespoons of milk,

and spices, such as salt, pepper, turmeric, and basil.

Whisk the contents together. Add a tablespoon of butter (optional).

Put the container in the microwave for 45 seconds.

Whisk the eggs again.

Put the eggs in the microwave for another 45 seconds. You may have to whisk them again, as there may still be some uncooked egg in the bottom of the container. If so, cook for another 45 seconds.

Sprinkle with the cheese of your choice. Bon app├ętit !







A New Theme...

With the beginning of spring, I wished to begin a new series of blogs exploring the concept of eating locally. The inspiration came from many places: growing up on an organic-practices farm in Cornville, Maine,  Rip Esselstyn's Engine 2 Diet books, the ABC show," My Diet is Better Than Yours", and The Wild Diet by Abel James (the Wild Diet was one of the most successful diets featured on "My Diet is Better Than Yours").

For these blogs, the challenge will be mostly sourcing foods that are local (within 50 miles of home), organic, or from the garden or property. As the gardens are in their infant-stage, other sources will have to be relied upon within that 20-mile radius, such as organic greens from local stores, produce from farm stands, and produce from past seasons (canned pumpkins, sun-died tomatoes).

Welcome, spring!!

Organic And Natural Foods: The Better Choice Or Just a Pricey Fad ...