Have you seen the ingredients in the Kraft Mayo? How long does it last in the fridge??? Forever!
INGREDIENTS in OLIVE OIL Blend: Water, Olive Oil, Canola Oil, Soybean Oil, Vinegar, Modified Food Starch*, Sugar, Maltodextrin*, Eggs, Contains Less Than 2% Of Salt, Mustard Flour, Dried Onions, Dried Garlic, Natural Flavor, Enzyme Modified Egg Yolk*, Beta Carotene* (Color), Lactic Acid*, Potassium Sorbate* And Calcium Disodium EDTA As Preservatives, Phosphoric Acid. *Ingredient Not Normally Found In Mayonnaise.
Soybean oil is the main ingredient in SO many store bought products. Reasons to steer clear of soy:
1. Soy creates phytoestrogens = estrogen like = soy burgers/milk/soybutter
2. Soy is very harmful for low thyroid function.
3. The estrogenic and toxic effect = cancer (of breast/uterus)
4. Growth and thyroid disorders, infertility, and tumor growth
5. Soy = toxic chemicals, unless fermented
6. Blocks the absorption of minerals from the intestines.
7. Contains enzymes inhibitors that reduce protein digestion.
8. Processed soy protein contains carcinogens such as nitrates.
9. MANSANTO's Round-Up Ready soybeans change the gut flora of intestines causing food allergies and auto immune diseases.
Homemade mayonnaise has a milder, more neutral flavor than the store-bought varieties, and can be customized to meet your tastes (I like garlic mayo). Mayonnaise is simply an emulsion of oil and egg yolks, with a little acidity and salt added to brighten the flavors.
To make 1 cup of mayonnaise you will need:
1 cup macadamia nut oil
Juice of 1 lemon, or vinegar
A pinch of Celtic sea salt (and pepper, if desired)
Water to thin the mayonnaise
Separate the egg. Reserve the whites for other recipes. Egg yolks contain a natural emulsifier, lecithin, which helps thicken sauces and bind ingredients.
Lemon juice or vinegar adds acidity to the mayonnaise. It also helps flavor the mayonnaise, which, incidentally, has quite a low pH, so is inhospitable for bacteria. Mayonnaise is rarely the culprit in food-borne illness cases: it's much more likely to be the potatoes or pasta (starch) in the picnic salads causing problems!
For each cup of mayonnaise, add between 1 and 2 tablespoons of fresh lemon juice or vinegar, depending upon your tastes. Combine the egg and acid in the bowl, whisking to mix. You can make mayonnaise in a food processor or by hand, with a mixing bowl and whisk. The key for either method is to add oil very slowly, in a steady stream, while the processor is running or you're whisking vigorously. If the mayonnaise starts looking too thick, add enough water to thin it to the consistency you desire.
* Add about a teaspoon of water at a time.
When the oil is all mixed in, the mayonnaise should be thick and fluffy, with your whisk forming ribbons through the mixture. Adjust the seasoning with the salt and pepper and more acid, if desired. Store fresh mayonnaise in the refrigerator and use within five days.
BROCCOLI CAULIFLOWER SALAD
10 slices nitrate free bacon
½ head fresh broccoli, cut into bite size pieces
½ head fresh cauliflower, cut into bite size pieces
¼ Cup red onion, chopped
3 TBS white vinegar
1 drop stevia glycerite (or 1 packet Swerve)
1 cup homemade mayonnaise
1 cup sunflower seeds
2 hard boiled eggs, chopped (optional)
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
In a medium bowl, combine the broccoli, cauliflower, hard boiled eggs (if using) and onion. In a small bowl, whisk together the vinegar, stevia and mayonnaise. Pour over broccoli mixture, and toss until well mixed. Refrigerate for at least two hours. Before serving, toss salad with crumbled bacon and sunflower seeds. Makes 8 servings.
Nutritional Information (per serving) = 358 calories, 9 carbs, 4 fiber