May I Mention Mayonnaise?

I have a problem, I am a foodie with a weight issue: I really enjoy certain textures and flavors and have a body that craves chocolate sugar & carbs; I was and possibly still am a mayo maiden, loving the silky texture and flavor of mayonnaise…

Over the years I have body imposed dietary restrictions so the list of what I can't eat is longer that what I can, I don’t eat wheat, but can manage rice, I am totally dairy free, and under my daughter in laws advice http://daniellasilver.com/ (a board certified holistic health coach,) cut right back on soya, sugars, and certain raw vegetables that can create an unhealthy reaction for people with thyroid related problems. (More about that later)

One of the things I miss most is mayonnaise, I don’t eat raw eggs , so homemade went out the window years ago, and Helmans my preferred brand is certainly not in the healthy bracket so I have set about producing an alternative version that works. After trial and error the "nonmayomayo dressing" as I call it below actually satisfies on of my cravings.

We eat to give our bodies' fuel and nutrition, we also eat for pleasure, healthy has had the reputation for being unpalatable, but we are getting use to the idea that healthy food can taste good too.

Here is a recipe for my healthy

"Paelo friendly Slaw" with "nonmayomayo dressing"

I small white cabbage shredded

2 carrots grated

8 celery leaves very finely chopped

1 red pepper finely chopped

1/2 cup fresh parsley chopped

3 cucumbers peeled & finely chopped

1 small red onion finely chopped

A hand full of seeds.

Place all the Vegetables in a bowl and mix well add 1 cup of "nonmayomayo dressing" .stair adjust seasoning to taste and serve. Wonderful with cold meats, baked sweet potato, omelets

NONMAYOMAYODRESSING.

1 cup almond milk

1/4 cup cashew nuts

1/2 tea spoon mustard

1/2 tea spoon non ionized sea salt

2 cloves garlic

1/2 cup chopped chives or parsley or green onions

1/2 teaspoon coarse ground black pepper

1/2 teaspoon coconut oil

Juice of 1/2 a lemon.

1 table spoon mineral water

Put all the ingredients in a blender and blend well. You can keep in a screw top jar in the fridge for a few days, shake well and adjust the salt and pepper before use.

Enjoy this dressing I hope it satisfies your cravings the way it works for me.

Have a wonderful day.

Comments

Not Schmaltz At All ( healthy chopped liver)

Chopped liver often mocked, reproduced and joked about, as traditionally Jewish as chicken soup. Chopped liver can be made with any type pf liver but personally I prefer the traditional favorite of chicken livers. Chopped liver was traditionally fried in schmaltz (chicken fat ) which over the years has given way to oil, my no fry no oil version tastes just as good but weight watchers can eat with guilt. Nutritional Value Liver is a nutrient-rich food and the ingredients in the chopped liver recipe add more nutrients to the mix. Liver is high in vitamin A, which is dangerous to unborn babies so pregnant mothers should avoid liver in any form.It also contains vitamin C choline, betaine, of vitamin B-12, retinal and vitamin E also of vitamins B-6, folate, niacin, pantothenic acid, riboflavin and thiamin in lesser amounts It also contains the following minerals Its high in i ron, magnesium, phosphorus, potassium, zinc, copper, manganese selenium . If eaten frequently,

Perfect Hot Salt Beef Sandwich When I was twenty I was lucky enough to work a stall in the world famous Petticoat Lane market on Sunday mornings, Back in the day the market was mainly Jewish market traders we were part of the very special history of the East End of London, The excitement, hustle and bustle, comradeship between the stall holders was second to none, we worked all weathers , and shared each other’s joys and sorrows. but the icing on the cake was visiting Blooms on Whitechapel Road after trading had finished for a succulent hot salt beef sandwich, nothing can erase these memories from my mind even though its over half a century ago. When Danny Brummer “Z"L” was running the Deli in Hove Street, I use to cook with him, back in the day we use to pickle our own beef but nowadays you can buy it ready pickled from Gilberts, this is the recipe we used to serve hot salt beef sandwiches to the Brighton and Hove Jewish community 1.5 kilos ready pickle

Beef Pot Roast for 4 Pot roast is the ultimate winter meal, that is so easy to prepare and full of flavor and satisfying, it is equally good for a family meal or to serve to guests. You can cook it the traditional method or in a slow cooker! The results are equally as good, but a slow cooker is more economical. The hardest thing about this recipe is gathering all the ingredients! Ingredients 1 kilo chuck roast, round roast, or briskets. Ask your butcher to roll it for you 2 cloves garlic peeled and chopped 2 bay leaf 2 red onions peeled and cut into ¼ 2 celery stalks cut into chunks 2 carrots cut into chunks 1 parsnip cut into chunks ½ swede cut into chunks I tin of chopped tomatoes 500ml red wine 250ml beef stock ½ teaspoon mixed herbs ½ cup fresh parsley ½ teaspoon brown sugar Salt and pepper to taste If cooking in the oven – Preheat oven 160C/Gas 3/fan oven 140C Place the meat in a large Dutch oven (casserole dish) Place the vegetables garlic, bay leaves and herbs around the beef.

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