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How I Cured Morgellons Forum Response

NOTE: This is a discussion list reponse to Delicious Ideas for your Dining enjoyment / recipes 2026-2016, LAST TEN YEARS!


Nan

3/8/2016
9:42:09 PM
Avocado Fish (Tuna or Salmon) Lettuce Wraps

Fast, easy and really good Entrée for lunch or dinner.

This recipe serves two, but is so good you just may eat the whole thing yourself. I do!

Ingredients
1. 1 can fish (packed in water) salmon, sardines, herring, tuna, etc. Note: Wildplant, American, Raincoast and Alaskan (brands for Tuna or Salmon) have no mercury.
2. ½ very ripe avocado
3. 2 tbsp paleo mayonnaise (see below for recipe)
4. ¼ cup green (or black) olives (packed in water, No vinegar)
5. 2 tbsp diced green chiles
6. 2-3 scallion /green onions
7. 2 to 4 cups of green leaf lettuce (or your favorite green!)
8. Cucumber (sliced)

Instructions
1. Cut olives in half and dice scallion.
2. Mash the avocado until it’s a creamy consistency, and then mix with paleo mayonnaise.
3. Add in the tuna, olives, scallion, and diced green chiles to the avocado-mayonnaise mixture.
4. Place big spoonful of tuna salad with several slices of cucumbers on a large leaf of lettuce, wrap it and enjoy it! Or if you want to use a fork then cut up (2 cups per serving) large leaf lettuce or greens with sliced cucumbers and put on plate. Then add the Tuna salad on top. Remember to Eat lots of veggies .... :)

Paleo Mayo for Tuna
Ingredients
1. 1 egg (at room temperature)
2. 2 tbsp lemon juice
3. 1 tsp rosemary
4. 1 tsp oregano
5. ½ tsp sea salt
6. 1 cup light olive oil (not EVOO – the flavor will be too strong)
7. This recipe will make approximately 24 1tbsp servings
Directions
1. Add egg, lemon juice, rosemary, oregano, and sea salt to a mixing bowl.
2. Whisk together with an electric mixer on low until well blended. Don’t turn off the mixer at any point during this process.
3. While still whisking, slowly add in your olive oil. Slow is the key word here. Like, one little drizzle at a time slow. Slowly but surely, you’ll see the emulsion start to form. Once you see the emulsion forming, continue to add in your olive oil just as slowly until your mayonnaise reaches the desired consistency.
4. Refrigerate in a glass jar and enjoy! Will last in the fridge approximately one week. Taste great as a dressing on other salads.


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