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How I Cured Morgellons
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5/31/2018 8:13:17 AM |
Hi Everyone, I moved this recipe to the children's section because it might come in handy for egg salad, or as a spread for sandwiches etc. which I'm thinking might appeal to some children. Regular store bought mayo has many ingredients that aren't toxic disease friendly. This mayo recipe is fast and easy and will keep in the fridge for a week or two. For sandwiches, you could use the Red Lobster Cheese Biscuit in a mug (three minutes) in this thread with the egg salad (recipe also in this thread)...or use it for any other sandwich. Nitrate free lunch meats can be ok if you don't overdo them...just read the package to make sure there's not a lot of added sugar or other not so great ingredients. To make a really fast "regular bread," I just use the biscuit recipe minus the seasonings and cheese...and it's really good. When my kids were little, sandwiches were usually of the centerpiece of lunch...so...hopefully this will be a go to component for something fast and easy that the kids will like. Also...I know there’s a homemade mayonnaise recipe already in the recipe section, but I just fell in love with this one because it’s so easy and it has a wonderful flavor...no overpowering taste from too much olive oil. I did not create this recipe...but found it on a site called tastes lovely.com. I did make a couple of changes though. The original recipe calls for avocado oil, but I used coconut oil and a splash of olive oil instead. I’m sure the avocado oil would be great, if you have it. I used mustard powder instead of Dijon mustard because...that’s what I had in my kitchen. Ok...please forgive my usual verbiage making this recipe long before I even get started...but I wanted to give credit where credit was due on the front end. Put the following ingredients into a wide mouth pint sized fruit jar: One scant cup of coconut oil (Not the kind that’s hard...use the kind that stays liquid) A splash or two of olive oil One organic egg Two teaspoons lemon juice (the original recipe calls for just one...but I found two was better) One half teaspoon of mustard powder One fourth teaspoon of salt or to taste Mix all well right in the jar using a hand held immersion blender. It is magic! If you don’t have a wide mouth fruit jar (I didn’t), then use another tall deep container that you can get the immersion blender head into. If you don’t have a hand held immersion blender, just throw all of this in a regular blender. If you don’t have a regular blender...then you might try this with a mixer. Not sure...but it would probably work if you beat it for a while. I might go buy a wide mouth fruit jar though...because how easy would it be to mix it right in the jar where it will be stored? I had to scrape what I made into a regular fruit jar with a rubber spatula. Do-able...but messy. The original recipe states that this will keep in the fridge for up to two weeks...but...I’ll probably opt for a shorter lifespan for it because of the egg. This was SO good...the flavor is wonderful! It’s actually better than the store bought kind. This is such a surprise because I think we get so used to finding something to make do or use instead of...and then we just get used to it and call it good. This is REALLY good...you won’t even have to stretch your imagination! I immediately used some in homemade egg salad, and it was delicious. Enjoy! Love, Karen | |||
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