Quick & Easy Eggcellent Mayo (paleo, gluten-free, soy-free, scd, anti-candida, dairy-free (all animals), nut-free)


Eggcellent Mayo LOGO

A single and important stipulation about this recipe:

#1- This requires you to use ‘raw’ eggs which are healthy and good for you IF they are the right kind of egg.  What is that?  Simply put: organic pasture-raised eggs.

There are a lot of “titles” to egg names that do what they can to meet the minimum requirements to satisfy whatever the ‘new’ name of the game is for example: cage-free or free-range.  The media is simply great at creating hype about something where confusion sets in leaving us common folk confused as all hell as to what the heck egg is actually best and ‘safest’ for us to eat.  Truth is no matter what the label says… if the chicken isn’t free-roaming on an open field (not a small patch of dirt) then assume it’s not the kind of chicken egg you want to eat.  Why not?  They are simply not ‘safe’ to eat raw.  There are a lot of brands of eggs out on the market today and it’s really hard to visit all of their facilities in order to determine which farms actually meet the ‘standards’ without the misleading information.  We’d like to believe that cage-free really means that these chickens are left into an open field to eat whatever foods they choose to eat (instead of corn, soy, or whatever mass produced cheap ingredients are available) and trust me whatever the minimum requirement is set for a specific label, expect that minimum requirement to be met to the T and no more.   Yes, organic pasture-raised eggs are definitely more expensive (unless you can find them local) and there’s a reason for that.  The feed they give their chickens are on par with something you’d find at an open salad bar: berries, grass, veggies, and protein (in the chicken’s case that’s worms, bugs and other delicious insects that are packed full of nutrition) which is what you want, when you are eating an egg!

You can read more about the misleading ‘labeling’ and nutrition facts about eggs here.

Compare nutritional value of a conventional egg to a organic pasture-raised egg

  • 5 times more vitamin D
  • 2/3 more vitamin A
  • 2 times more omega-3 fatty acids
  • 3 times more vitamin E
  • 7 times more beta carotene

Read more about Raw Egg Safety here.

Warning:  I do not recommend eating any egg raw unless it meets the regulations for the organic pasture-raised eggs, which you can find a reliable source from.
Here is a quote from the whfoods.org (The George Mateljan Foundation
for The World’s Healthiest Foods):

If you do plan to include raw eggs in your meal plan, we recommend that you locate and purchase eggs from a farm in your area that not only produces certified organic eggs but also take steps to ensure a genuinely natural lifestyle for the hens, including a pasture-based diet from a natural landscape with ecologically balanced vegetation. For help in locating a small organic and sustainable egg producer in your area, we recommend that you visit both of the following websites.

Concerned about High Cholesterol?  Read more about the myth with eggs here.

Interested in finding a local provider of organic pasture-raised eggs?  Search localharvest.org to find out where you’re closest supplier is!

I’ve also written a whole bunch about eggs on my website www.bestfood4life.com and if you have time, I recommend checking it out.


Alright, now that I’ve provided to you the forward to eating raw eggs and the benefits/facts regarding the ‘types’ of eggs I recommend based off my education and research.  I’ll move forward with the actual recipe. 😉

This recipe is SUPER easy to make and I have spent a lot of time trying to figure out how to make the best tasting mayonnaise.  I don’t really like an overly olive oil flavored mayonnaise and when I’ve used coconut oil the texture was more like butter (which I actually ended up writing a recipe for, see future recipe.)  I’ve tried a lot of variations and haven’t really been happy with the flavor or consistency.  I don’t use canola oil as it’s simply not healthy to eat.  I’m all about nutrition and packing in the most nutrition and flavor I can is my goal!

Quick & Easy Eggcellent Mayonnaise Recipe

Mayo-with-half-cup-serving-total-LOGO

Ingredients:

  • 2 whole organic pasture-raised eggs (room temperature)
  • 1 lemon juiced
  • 1 tsp. raw coconut vinegar
  • 1/4 tsp. mineral salt
  • 1 tsp. yellow ground mustard seed (dry)
  • 1/2 – 3/4 cup walnut oil

Instructions:

  1. In a blender, mixer, or food processor mix together the eggs, lemon juice, and vinegar.
  2. Mix for a few minutes and allow to set for a few minutes. (I prefer to use a whip the egg with a whisk for a thicker consistency.)
  3. Add the salt, mustard, and walnut oil and blend until you get the consistency you desire.  (I start with 1/2 a cup of walnut oil and work my way up from there depending on how I plan on using it.)  No matter what consistency, the taste will be amazing!  Also, taste your mayo if it’s not salty enough add a dash or two more.
  4. Pour into container, cover and refrigerate for up to 1 week.
    Tip: you can use this mayo right away, but if you want it to be a thicker consistency allow for 1-2 hours of refrigeration before using.

Play around with different oils for a slightly different taste.  Here are some oils I recommend trying:   organic pumpkin seed oil, organic light extra virgin olive oil, organic sunflower oil, and if you really love the taste of avocado-organic avocado oil.

What oil do you prefer the taste of?

Quick & Easy Eggcellent Mayo

  • Servings: 3/4 cup
  • Time: 10 mins
  • Difficulty: Easy
  • Print

Close-up-Mayo-LOGO

Ingredients:

  • 2 whole organic pasture-raised eggs (room temperature)
  • 1 lemon juiced
  • 1 tsp. raw coconut vinegar
  • 1/4 tsp. mineral salt
  • 1 tsp. yellow ground mustard seed (dry)
  • 1/2 – 3/4 cup walnut oil

Instructions:

  1. In a blender, mixer, or food processor mix together the eggs, lemon juice, and vinegar.
  2. Mix for a few minutes and allow to set for a few minutes.
  3. Add the salt, mustard, and walnut oil and blend until you get the consistency you desire.  Start with 1/2 a cup of walnut oil and more for consistency.
  4. Pour into container, cover and refrigerate for up to 1 week.
    Tip: you can use this mayo right away, but if you want it to be a thicker consistency allow for 1-2 hours of refrigeration before using.

Baked Eggplant Fries (gluten-free, anti-candida, scd, paleo, vegetarian)


Baked-Eggplant-header-with-logo

I know it’s been a while since I’ve posted an actual blog-it hasn’t been a while since I’ve been writing recipes.  I write recipes almost every single day and most of the time they are a success as in they are ‘eatable’ but are they perfect?  Well, that’s why I usually remake them over and over again until they are pretty close to perfect.  Sometimes, I don’t have to make them over and over in order to get a perfect recipe.  Like this one for example.  I was really having a craving for fries and I wanted to do something completely different, which brings me to eggplant.  Usually eggplant is very moist when cooked, like sautéing for example.  It’s great in sauce dishes and I know a lot of people make eggplant pizza and lasagna with it–but what about fries?

This is a fairly simple snack or side to make with any meal and it’s a nutritious one at that!

The ingredients are pretty straight forward:

  • 1 eggplant sliced to shape of fries (however you like your fries from thin to steak fries)
  • 1 cup coconut flour
  • 1/2 cup almond flour
  • 1 tsp. dried rosemary
  • 1 tsp. dried thyme
  • 1/2 tsp. granulated garlic
  • 1/2 tsp. smoked paprika
  • 1/4 tsp. mineral salt (Himalayan Salt works great)
  • 2 eggs
  • 1 Tbsp. coconut oil (melted)

You can cut the fries however you like but take note, when you cut them thinner the baking time will be less and you’ll have to move them around so they don’t get overly crispy (especially those around the edges of the baking sheet).  The opposite is true with the thicker steak fries.  Expect to cook the thicker cut fries longer and you’ll have to flip them halfway through the baking process.

I cut mine between thin and thick.Cut-Eggplant-into-Fries-Website-w-logo

As you can see, some of them are slightly thicker than the others and that’s totally fine-just remember that when you are baking them as they may need a little more time to bake.

The instructions are pretty straight forward also, especially if you’ve ever breaded anything before.  I’ll break it down just how I did it just in case this is your first attempt at breading something.

  1. Preheat the oven to 400 degrees F.
  2. Line a baking sheet (preferably stainless steel-aluminum free) with bleach-free parchment paper.
  3. If you haven’t already, slice the eggplant to your desired thickness keeping the skin on. (discard the top leafy part of the eggplant)
  4. In a mixing bowl stir together dry ingredients: almond flour, coconut flour, seasonings, and salt.
  5. In a separate mixing bowl whisk together the eggs and coconut oil.
  6. Start by taking a few slices of eggplant and soak them in the egg mixture for a few seconds, shake off excess egg batter and transfer eggplant into dry mixture.  (Tip: one thing I do is take a plate and spread out the dry mixture to prevent the bowl from getting soggy.  It’s also easier to roll the fries on a plate vs. a bowl.  After coating some of the fries, I add a little more flour mixture to the plate and continue this until the fries are completely done.)
  7. Transfer the battered fries to the baking sheet and allow a little space between the pieces.
  8. Depending on how you cut your eggplant you may need more than one baking sheet to complete the full batch.  (I used 2 baking sheets when I cut this eggplant into these thinner slices)
  9. Bake for 25-30 minutes, after 20 minutes flip the fries and continue to bake for 5-10 minutes until golden brown.
  10. Remove from oven, plate and enjoy!

Note: If you find that these are a little on the ‘dry’ side for you, take some Extra Virgin Olive Oil and drizzle over the fries once they are done baking.  These are also delicious with a side of homemade quick ranch or Dijon mustard!

Egg-plant-Fries-Website-w-logo

Baked Eggplant Fries

  • Servings: 4-6
  • Time: 40 mins
  • Difficulty: Easy
  • Print
 

Eggplant-Fries-Website-w-logo

Ingredients:

  • 1 eggplant sliced to shape of fries (however you like your fries from thin to steak fries)
  • 1 cup coconut flour
  • 1/2 cup almond flour
  • 1 tsp. dried rosemary
  • 1 tsp. dried thyme
  • 1/2 tsp. granulated garlic
  • 1/2 tsp. smoked paprika
  • 1/4 tsp. mineral salt (Himalayan Salt works great)
  • 2 eggs
  • 1 Tbsp. coconut oil (melted)

Instructions:

  1. Preheat the oven to 400 degrees F.
  2. Line a baking sheet (preferably stainless steel-aluminum free) with bleach-free parchment paper.
  3. If you haven’t already, slice the eggplant to your desired thickness keeping the skin on. (discard the top leafy part of the eggplant)
  4. In a mixing bowl stir together dry ingredients: almond flour, coconut flour, seasonings, and salt.
  5. In a separate mixing bowl whisk together the eggs and coconut oil.
  6. Start by taking a few slices of eggplant and soak them in the egg mixture for a few seconds, shake off excess egg batter and transfer eggplant into dry mixture.  (Tip: one thing I do is take a plate and spread out the dry mixture to prevent the bowl from getting soggy.  It’s also easier to roll the fries on a plate vs. a bowl.  After coating some of the fries, I add a little more flour mixture to the plate and continue this until the fries are completely done.)
  7. Transfer the battered fries to the baking sheet and allow a little space between the pieces.
  8. Depending on how you cut your eggplant you may need more than one baking sheet to complete the full batch.  (I used 2 baking sheets when I cut this eggplant into these thinner slices)
  9. Bake for 25-30 minutes, after 20 minutes flip the fries and continue to bake for 5-10 minutes until golden brown.
  10. Remove from oven, plate and enjoy!

Snack Recipe: Sweet Curry Cashews


~Secret Recipe preview from the soon-to-be released BestFood4Life cookbook~

Yummy yummy snacks in my tummy!
These cashew snacks are sure to beat your cravings, whether it be sweet or salty, enjoy this savory treat!

Sweet-Curry-Cashew-REVEAL-Photo

Let’s get started!

Ingredients:
2 cups of cashews
2 Tbsp. yellow curry powder
1 Tbsp. unrefined coconut sugar
1 tsp. granulated garlic
1 tsp. smoked paprika
1 tsp. ground chipotle (optional)
1/2 tsp. of Real Salt or Himalayan Salt (I used Real Salt)
1/3 cup of coconut oil (room temperature or melted)
Ingredients

Real Salt ingredients
Tools:
Metal Mixing bowl
Mixing Spoon (preferably metal or glass)
Baking Tray
Measuring spoons
Measuring cups
Parchment Paper
Oven

Step ONE: Start off by adding 2 cups of cashews into a mixing bowl a metal mixing bowl heats easier than a glass mixing bowl and typically I only use safe plastic mixing bowls if I know I’m not using any heat at all as I don’t trust that the plastic won’t leach out somehow, no matter what FDA regulations are verified (or not).  It’s a personal preference overall, but if you are using plastic pre-melt your coconut oil.
Coconut Oil In Cashew Bowl

Step TWO: Add 1/3 cup of coconut oil. (room temperature or melted)
At this time, you can start the process of pre-heating your oven to 350degrees F.
Oven Temperature
What I do is stick my bowl into the oven, for 10 seconds while it’s beginning to pre-heat.  That way the coconut oil melts just right.  I also don’t believe in microwaves as they completely destroy foods, the other option is to melt the oil on the stovetop which can be a little bit inconvenient and add a couple minutes and extra cleanup to your ‘simple’ snack.  If you don’t mind doing that, feel free to add the extra steps to melt your oil.  Sticking the bowl is by no means a difficult or dangerous task and if you can outsmart the system, why not? 🙂
Warm in oven

Now, the oil is melted JUST perfectly!
Melted Coconut Oil mixed

Alright, now the fun part.
STEP THREE: Add the 2 tbsp. of yellow curry to your mixing bowl once you have fully mixed the coconut oil.
2 tbsp yellow curry powder

Mix the curry in, until well incorporated. Yellow Curry Added and mixed

STEP FOUR: Add 1 Tbsp. unrefined coconut sugar
1 tbsp coconut sugar

Mix into cashew mixture.
Coconut Sugar Added to the mix

STEP FIVE: Add 1 tsp. smoked paprika
1 tsp smoked paprika

Mix into cashew mixture.
Smoked paprika added to the mix

Step SIX: add 1 tsp. of granulated garlic
1 tsp granulated garlic

Mix into cashew mixture.
Granulated garlic added to the mix

Step SEVEN: (optional) add 1/2 tsp. ground chipotle
(Feel free to add more if you like it REALLY spicy or use cayenne pepper)
half a tsp of chipotle

Mix really well into cashew mixture, that way the heat is evenly distributed. (NOM!)Chipotle added to the mix

These are lookin’ really good and you’ll be tempted to try one, go for it!
I like to add the salt at this point, you may find that you like this to be more sweet than savory.  If so, skip the salt.  No one is judging you. 🙂

Now, if you’re adding the salt.  Let’s move to the next easy step.
Step EIGHT: add 1/4 tsp. of Real Salt
half tsp of real salt

and you guessed it, mix it in nice and good.  Same with the chipotle, you don’t want a bite that’s SUPER salty either.
Cashews with salt added

Now’s the time when you’ll really be tempted to eat them, feel free to taste away, but trust me when I say they taste even better after they’ve baked for 20 minutes.

So far these are easy steps right?  I broke them down because I like how the nuts get lathered up with spices when you mix it as you go.  You could be lazy and just dump all the ingredients in one simple step, but trust me the flavor gets really layered when you take the time to do it this way.  It takes about 1 minute extra to take the time to mix between adding ingredients. 🙂

Step NINE: add the cashew mixture to a baking tray lined with parchment paper.
(Tip: Spread out the cashews so they evenly roast.  If you dump them in a big pile, they won’t cook evenly and some will be soft while others are over-roasted.  Give em’ room and watch them turn to masterpieces!)

Parchment paper on tray

STEP TEN: place the tray in the oven once your oven has reached 350degrees  and wait for 20 minutes. (don’t forget to start that timer!)
20 minutes time

I use this time to tidy up the kitchen and today I made my lunch and ate it! 🙂 Kitchen’s clean, husband will be happy and I got to eat a delicious meal WIN WIN!

Ooooh 20 minutes is up… let’s check the cashews!
After cooking

NOM!  PERFECTION!
Allow to rest for a few minutes before snacking on a few.
Then decide if you want to eat some warm….
Cup and Jar
or store away for when the snack monster attacks! 🙂
Which for me… is right about now.
Jar and bowl of cashews

Hope you enjoyed this recipe!  I’d love to hear your experiences and feedback!!

<3Jem