Miscellaneous
Anti-inflammatory Immune Booster Smoothie or Ice Cream
The bananas make this a delicious naturally sweetened allergy-friendly creamy smoothie or ice cream. Berries (or even a little honey or maple syrup) may replace the bananas if desired. The herbs and supplements I use are high quality, purchased from Emerson Ecologics (www.emersonecologics.com). This particular recipe is targeted towards food allergies/immune system support.
Many things in this recipe can be substituted and I've enjoyed several variations but here is one of my favorites:
Ingredients:
Directions:
1. Combine and bend well until desired consistency. I like to blend my cacao, hemp and flaxseed first to ensure they are ground well for absorption.
2. Drink as a smoothie or pour a thicker mixture into a container to freeze into ice cream.
3. If making ice cream, let thaw 5-10 minutes before serving. Enjoy the creamy taste and health benefits!
The bananas make this a delicious naturally sweetened allergy-friendly creamy smoothie or ice cream. Berries (or even a little honey or maple syrup) may replace the bananas if desired. The herbs and supplements I use are high quality, purchased from Emerson Ecologics (www.emersonecologics.com). This particular recipe is targeted towards food allergies/immune system support.
Many things in this recipe can be substituted and I've enjoyed several variations but here is one of my favorites:
Ingredients:
- 1-2 frozen bananas (I peel ripe bananas, break them into quarters and store them in a ziplock in the freezer for ease of use later). I use more for ice cream or dessert smoothies as this is the sweetener.
- 1/2-2 cups oat milk (or any alternative milk such as coconut, hemp, almond... or water). I use more if it's a liquid smoothie and less if I'd like to keep it thick and creamy for ice cream.
- 6 Tablespoons of hemp seeds (or other protein powder such as Ancient Nutrition Bone Broth Powder) - provides protein and omega-3 fatty acids
- 3 Tablespoons flaxseed - provides fiber and omega-3 fatty acids
- 3 Tablespoons pure cacao (nibs or powder) - I like the crunchy texture of the nibs but usually add some powder also. Provides antioxidants.
- 1 teaspoon mushroom powder (Maitake, Shitake, Reishi, lions mane etc) - great immune boosting foods! I use www.emersonecologics.com/Products/EmersonMain/PID-CS0485.aspx
- 2 teaspoons glutamine powder - great for helping GI system issues such as leaky gut/food allergies
- 1/4-1 teaspoon powdered probiotic - use serving size on product. I use www.emersonecologics.com/Products/EmersonMain/PID-THE10.aspx
- vanilla - I use a sprinkle of powdered pods. If you use tincture it could taste slightly alcoholic depending on quantity.
- Optional: turmeric or other anti-inflammatory herbs, though it changes the flavor slightly. Cinnamon for blood sugar stabilization. Cod liver oil or whole avocado for essential fatty acids. Berries or extracts (flavenoids). Most any liquid or powdered supplement may be added.
Directions:
1. Combine and bend well until desired consistency. I like to blend my cacao, hemp and flaxseed first to ensure they are ground well for absorption.
2. Drink as a smoothie or pour a thicker mixture into a container to freeze into ice cream.
3. If making ice cream, let thaw 5-10 minutes before serving. Enjoy the creamy taste and health benefits!
Substitutes for Baking Powder (and baking soda)
A great article with many options is www.wikihow.com/Make-Substitute-Baking-Powder.
However, to make it simple use 1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar for every 1 teaspoon of baking powder the recipe calls for. Since I don't typically have cream of tartar on hand, I often use vinegar or lemon juice instead in the same ratio.
A great article with many options is www.wikihow.com/Make-Substitute-Baking-Powder.
However, to make it simple use 1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar for every 1 teaspoon of baking powder the recipe calls for. Since I don't typically have cream of tartar on hand, I often use vinegar or lemon juice instead in the same ratio.
Homemade Mayo: Healthier, Tastier... and easier than you think
Source: Mother Earth News Magazine http://www.motherearthnews.com/real-food/homemade-mayo-zmrz11zalt.aspx
By Tabitha Alterman
Fresh eggs from pastured hens yield healthy, tasty, homemade mayo.
Homemade mayo, which is an emulsion of egg yolks, oil and an acid, is wonderfully rich and delicious,
containing a few healthful ingredients and no preservatives. Just as with fries, we think it’s OK to enjoy this
rich food once in a while if you’re making it yourself from real, whole ingredients. If you start with citrus
and oil from conscientious producers, plus fresh eggs from well-tended hens raised on a natural, pasturebased
diet, you’d better believe your homemade mayonnaise will contain vital, health-promoting fats, plus
more essential vitamins and minerals than the conventional stuff. It’s easy to adapt this recipe to suit your
preferences or to complement a specific recipe while also bumping up the flavor and nutrition — just add
fresh seasonings.
A note about safety: Mayonnaise is made with raw egg yolks, so it carries the risk of salmonella. It should
be made with ingredients that begin at room temperature. Any recipe that calls for raw eggs at room
temperature should be a signal to exercise caution. Pastured eggs from a source you trust should be safe,
and, according to food science expert Harold McGee, both vinegar and olive oil kill bacteria. You should
always use common sense and fresh, quality ingredients, and promptly refrigerate extra mayo. This recipe
only makes about 3/4 cup of mayo, but use any leftovers within a few days.
Ingredients:
1 fresh egg yolk from a pastured hen
Pinch of kosher salt
3/4 cup olive oil, milder-flavored oil, or a blend of oils
3 tsp lemon juice and/or vinegar
1/4 tsp Dijon mustard
Fresh herbs, chopped garlic, hot sauce and/or white pepper, to taste (optional)
Instructions:
To begin making the emulsion, whisk or process (in a blender or food processor) the salt and about a
tablespoon of the oil into the egg yolk. When the emulsion begins to stiffen, add all of the remaining
ingredients except the remaining oil. Then begin adding oil, at first a drop at a time, then a teaspoon at a
time, whisking or processing constantly, in order to thin the stiff emulsion to a creamy consistency.
Homemade mayo is more luscious than store-bought versions that contain stabilizers, but it will also tend to
separate, or “break,” in the refrigerator. If necessary, re-emulsify the mayo by stirring in a few droplets of
water until it’s nice and creamy again.
Want fries with that? Try a healthier version than what the fast food chains offer in Homemade, Better-
Than-French Fries.
Source: Mother Earth News Magazine http://www.motherearthnews.com/real-food/homemade-mayo-zmrz11zalt.aspx
By Tabitha Alterman
Fresh eggs from pastured hens yield healthy, tasty, homemade mayo.
Homemade mayo, which is an emulsion of egg yolks, oil and an acid, is wonderfully rich and delicious,
containing a few healthful ingredients and no preservatives. Just as with fries, we think it’s OK to enjoy this
rich food once in a while if you’re making it yourself from real, whole ingredients. If you start with citrus
and oil from conscientious producers, plus fresh eggs from well-tended hens raised on a natural, pasturebased
diet, you’d better believe your homemade mayonnaise will contain vital, health-promoting fats, plus
more essential vitamins and minerals than the conventional stuff. It’s easy to adapt this recipe to suit your
preferences or to complement a specific recipe while also bumping up the flavor and nutrition — just add
fresh seasonings.
A note about safety: Mayonnaise is made with raw egg yolks, so it carries the risk of salmonella. It should
be made with ingredients that begin at room temperature. Any recipe that calls for raw eggs at room
temperature should be a signal to exercise caution. Pastured eggs from a source you trust should be safe,
and, according to food science expert Harold McGee, both vinegar and olive oil kill bacteria. You should
always use common sense and fresh, quality ingredients, and promptly refrigerate extra mayo. This recipe
only makes about 3/4 cup of mayo, but use any leftovers within a few days.
Ingredients:
1 fresh egg yolk from a pastured hen
Pinch of kosher salt
3/4 cup olive oil, milder-flavored oil, or a blend of oils
3 tsp lemon juice and/or vinegar
1/4 tsp Dijon mustard
Fresh herbs, chopped garlic, hot sauce and/or white pepper, to taste (optional)
Instructions:
To begin making the emulsion, whisk or process (in a blender or food processor) the salt and about a
tablespoon of the oil into the egg yolk. When the emulsion begins to stiffen, add all of the remaining
ingredients except the remaining oil. Then begin adding oil, at first a drop at a time, then a teaspoon at a
time, whisking or processing constantly, in order to thin the stiff emulsion to a creamy consistency.
Homemade mayo is more luscious than store-bought versions that contain stabilizers, but it will also tend to
separate, or “break,” in the refrigerator. If necessary, re-emulsify the mayo by stirring in a few droplets of
water until it’s nice and creamy again.
Want fries with that? Try a healthier version than what the fast food chains offer in Homemade, Better-
Than-French Fries.