one of the things i miss about eating (mostly) grain free, is sandwiches. partially because i think bread is delicious, but mostly because sandwiches are easy, filling and can be nutritious.
today i discovered a simple and delicous alternative to one of my favourite sandwiches: tuna salad.
i made this salad by combining wild canned salmon with a few tablespoons of home-made mayonaiseand keeping the juices from the salmon in the bowl. then i tossed the thin wet mixture over mixed lettuce greens and voila! delicious, grain free, nutritious salad.
this recipe is quick, easy and most of all satisies my tuna salad cravings.
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when i first tasted home-made mayo a part of my brain exploded in a really pleasurable way. since learning how to make my own, and swapping secrets with inspiring friends and neighbours, i could never go back to store bought mayo. plus we have a flock of 25 chickens and are always looking for creative ways to eat eggs.
when my mayo is homemade i know all the ingredients are well sourced. i can tweek the flavours to specific meals and it’s actually cheaper to eat home-made than to buy mayo in the store.
it saves me money to make mayo that is good for me and more delcious than what i could buy in the store.
basically home-made mayo is a dream and a half and i’m so excited to share it with you.
when my mayo game really leveled up was when i discovered i could infuse herbs into it. this means my mayo is made with eggs from my yard, organic canola that is robust with omega 3’s (similar to flax oil) and nutritious delicious wild crafted herbs.
and it tastes so good!
lots of mayo recipes say you should discard egg whites, i disagree. personally i think discarding whites is wasteful and unneccessary. but really, its all up to you. this recipe is how i make mayo, take it as a template and play with it. what matters is that your food tastes good to you and nourishes your body and soul.
here’s the recipe:
2 large eggs or 3 small eggs
2 tsp lemon juice (or herb infused apple cider vinegar)generous pinch of salt
generous pinch of pepper
generous pinch of chili powder
2 tsp dijon mustard
2 tsp of honey
2 cups organic canola oil (could be a wide variety of oils and could be gently infused with herbs)
to make mayo i crack the eggs into a 1 liter mason jar and add all the ingredients other than the oil. I blend the mixture well with a hand blender, but you could do this in a stand up blender or with a whisk if that’s what you got.
you can play with the salt/sweet/spice ratios to get a blend that makes the most sense for you. what i’ve listed here is the recipe that tastes great to me. when i first started making mayo i used rosehip infused ACV and it was divine. you can infuse ACV by adding a small amount of herbs to the bottle, or putting herbs in a mason jar and covering them with ACV. some herbs i’d suggest playing with are nettles, calendula, roses, plantain, garlic, dandelion – but really anything that tickles your fancy and tastes good could work wonders.
once the blend is all mixed up i turn on the hand blender and slowly drizzle the oil over the blender in a delicate little trickle. the oil has to be added in a slow drizzle until the emulsion sets in. the emulsion usually unfolds at the half way mark. you can tell because the mayo will change consistency to a thick mixture that has less movement through the blender blade. the mayo ceases to be a liquid. once this happens you can add the rest of the oil as quick as you like.
if you are going to play with infusing oil for mayo i’d suggest going easy on the herbs. oil is the main ingredient in mayo. if you go to hard the mayo will taste very strongly of the herbs you infused. the infused oil i use for mayo has been infused for a day with a few tablespoons of herbs, rather than a full jar of herbs infused for weeks or months – which is what i would use for a salve. i encourage to you play with it. be creative and send me the recipes you come up with and absolutely love.
i hope you enjoy this recipe! <3
ps: on the regular residents at the homostead eat this mayo mixed with homemade nettle pesto. it’s divine and i highly suggest you try it.
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What I love most about spring is the slowly returning green, bursting forth from beneath the snow. Here the season is wet, surprisingly warm during the day and full of wild flowers, edible shoots and leaves. The season signals the return of abundant wild food harvesting time.
Two of my favourite spring time wild crafted medicinal plants are dandelion and stinging nettle.
Both are very rich with nutrients and vitamins. These powerhouse healers cleanse blood and support the liver as well as the respiratory, urinary and digestive systems. They are also very supportive for early pregnancy.
Dandelion especially is very easy to find and harvest, they grow prolifically and are often feared by gardeners. This is really a shame because dandelions are great food and very supportive of bees. Nettles tend to be found near bodies of water, streams or oceans. Its easy to notice them if you trespass into their space because they’ll sting you. With patience nettles can be harvested and processed by hand. They tend to sting when we are paying the least attention. But the stings not all bad, the acid is quite useful for treatment of arthritis. Some people even sting themselves with nettles on purpose.
One of my favouite ways to prepare both of these greens is making pesto. I’ve been making spring green pesto for years with many different recipes. Last night I made a batch that is so far one of my favorites so i am passing on the recipe to you.
1 1/2 cup dandelion greens
1 1/2 cups nettle leaves (you could use three cups of either solo, or any ratio really)
1/2 cup cashews
4 cloves garlic (can be adjusted based on how strong your garlic is and how garlic heavy you like your pesto)
3/4 cups of oil (i used sunflower, you can use what you prefer) + 1 tbsp oil
1/2 cup nutritional yeast (could substitute cheese if you prefer)
salt + pepper
put 1 tbsp oil into medium pan. bring pan up to medium heat. add cashews and garlic. heat until both are a warm golden brown. when finished remove mixture from heat and place into separate bowl or food processor.
keeping the remaining oil in the pan and turning the heat off, add greens. keep greens in heat until they wilt and sweat mildly. in the end they will look like this:
remove the greens from heat and add them to a food processor. add nutritional yeast, cashews, garlic, salt and pepper as well as a small amount of the oil.
turn on the food processor and slowly add oil as mixture blends. you don’t need to add all the oil if it feels like too much. if you are using a blender you will want to add all the oil first, otherwise the mixture may not blend.
pesto can be frozen or kept in the fridge. some folks i know like to put it into ice cube trays to have single serving portions. i love eating it on toast with an egg.
ps: if you live in the slocan valley or nelson area, i have a few jars of this pesto for sale or trade. let me know if you’d like some <3