Monthly Archives: December 2014

Homemade Paleo Mayonnaise

Condiments,

Paleo Mayonaise

Growing up with ten siblings I have been called a lot of things, but one name that does ring true is Condiment Queen (and of course my self given title of Miss Beautiful Princess). 

I find things like burgers and sandwiches to be mere vehicles for mayonnaise, one of my very favorite condiments. I love it so much I bring it with me to friend’s houses or I make it at their house if the meal calls for it.

When I started the Paleo/whole food journey, I realized all the store bought mayo contained vegetable aka seed oil,s and that my friends is no good for you. So I decided not to give up the mayo, but to make my own.  It is sooo easy and delicious.

If you change only one thing in your diet, make an oil/fat change.  Read more about how bad things like canola, vegetable and other seed oils are HERE and HERE.  Your body will thank you for it.  LONG LIVE GOOD FAT!

Homemade Paleo Mayonnaise

2 Egg Yolks

2 TBL.  Apple cider vinegar (I use Braggs)

1/4 tsp.  Dry Mustard or 1 tsp. Dijon mustard

1/4 tsp. Honey

Pinch of Salt and Pepper

1 Cup (approximately)  Avocado Oil or Olive Oil

  • Place your egg yolks, vinegar, mustard, honey, salt and pepper into a blender.
  • Turn the blender on low and take the little top off (you know the one that lets you add things without getting totally splattered).
  •   Slowly drizzle the oil into the yolk mixture the stream is like a pencil point thickness it may be messy at first but be patient the oil will slowly emulsify into the yolks and the blender will stop spinning and just make a sucking sound as the mayo sets up.
  •   This is where the amount of oil will vary depending on how big your yolks were and the type of blender you use.  I just pour out of the bottle without measuring as it is very obvious when the mayo is done.  It will be thick and no longer mix in the oil.
  • Store in a glass container and refrigerate mine will usually last a week or longer.
  • You can flavor your Mayonnnaise with herbs or garlic and use lemon juice instead of vinegar for tasty variations.

Plantain Pizza Crust

Savory, ,
Plantain Pizza Crust
Plantain Pizza Crust

I can not take credit for this easy super delicious thin and crunchy crust.  I found it HERE on a website called Simple & Merry!

I love pizza and have spent the past few years trying to find a delicious gluten- free and grain-free crust.  I have tried them all from zucchini to cauliflower to almond flour and this one hits the spot!  It is quick, easy and requires 4 simple ingredients.

The runner up crust, which is a bit more involved, but includes the yeasty flavor of a real pizza crust is at the Zen Belly Blog HERE. Check it out!

I just made this plantain crust for a very skeptical non gluten-free friend and she was very pleased with the results, so I dare you to try it!

I will give you the Simple & Merry recipe with my adapted version of cooking instructions! Check out her recipe as well!

 

Plantain Pizza Crust

4 Cups Chopped GREEN Plantains  2-4 plantains depending on their size * 

1/3 Cup Olive Oil (make sure it is real olive oil)

1/4 -1/2 Cup Water

1 tsp.  Salt

 

Preheat your oven to 450 degrees.  To make a real crunchy thin crust use a pizza stone set on the bottom rack of your oven.  Place the stone in the oven as it is preheating.  If you don’t have a stone still bake your crust on the bottom rack on a cookie sheet.

Place all ingredients in a food processor or a high powered blender.  Start with 1/4 cup of water and add more in small increments until the plantains blend into a smooth paste.

On a cookie sheet or pizza peel add a piece of parchment paper and oil it with some olive oil.  Spread the plantain paste thinly on the oiled parchment to your desired size.

When the oven is preheated slide the parchment off of the cookie sheet or peel onto the pizza stone and prebake the crust until the edges start to brown.

Take the prebaked crust out and add what ever toppings your little heart desires.  Now slide the pizza crust off the parchment directly onto the stone and bake just long enough for your cheese to melt and the toppings to warm up, watching so the crust does not burn.

Slide the pizza off the stone onto your cookie sheet or peel and let cool enough to devour.

This crust tastes best warm and fresh from the oven, but isn’t so bad reheated in a toaster oven the next day.

* It is important that you use green plantains because they are have more starch and less sweetness than a ripened or ripening plantain.