- Location
- Southern USA
SCD/Paleo/GAPS Support for February 2013
A few days early, but I am ready for a new thread :thumright:
A few days early, but I am ready for a new thread :thumright:
Do you have a decent blender? The homemade mayo rocks. It opens a ton of dressing and sauce options. We make ranch, honey mustard, etc. Also, it is really good mixed with salsa (tastes like sour cream and salsa mixed). I make it out of light olive oil and it really isn't difficult. I can give you tips if you want to try it. Just let me knowWow, for some reason I thought I was tagged in the January support thread so I never replied to this. Is the SCD mayo hard to make? I would love to make ranch sauce because it would really open up options because I could take regular meats and just dip them to change it up.
Mayo is pretty easy, really. Once you get the hang of it you will love it. In the bottom of your blender put a whole egg, 1/2 tsp salt, 1/2 tsp dry mustard, 1/4 cup olive oil, 2 Tbs apple cider vinegar or lemon juice (or 1 Tbs each ~ that is what I do). Let these ingredients sit for about 30 minutes to get to room temp. Measure one cup olive oil in a different cup/container. The glass measuring cups with a pour spout are perfect. Do not pour the one cup into the blender yet. This where it gets tricky ~ if you have a lower end blender, put the blender on high. With my vitamix, high is too high. So, unless you have a vitamix, blendtec, or a similar very high speed blender high should be fine. Once it is on high, very slowly drizzle a steady stream of the olive oil (the one cup you measured) into the blender while it is blending on high. It should take about 60 seconds for you to drizzle the olive oil. If you dump, it will not work. If you end up with a small layer of oil on top of the mayo, that is okay. When you are done you can simply stir it into your mixture. I put the end product in a mason jar and label it. Let me know how it works.Yes, I have a very good blender.
No, that is okay. I wasn't bumping for you specifically. Just in general, so it doesn't get lost somewhere. Hang in there!Ugh, I've been so busy lately
It is suggested that you consider the expiration date the same as the expiration for the eggs you use. I try to use my freshest eggs for mayo. The mixing wand? Hey, it is worth a try! I have heard of people using similar tools. Let us know if it works for you.How long dose the mayo stay fresh? Also do you think you could use a Cusinart mixing wand?
My sister sent me the book "Eat Well Feel Well" so I have been reading up on SCD. I just ordered "Breaking The Vicious Cycle"
Not ready to commit just yet but getting closer.
Wait till he smells them frying. I almost cried the first time I made them and took a whiff. Your priorities change a bit on SCD. :rosette1:Great looking recipes. Thanks for sharing
E will be excited about the sausage recipe!
OUCH. Having gone through a constipated stage once I much prefer the Big D. But then I don't have an abscess. :ack:The loose stools doesn't really bother me to be honest. It just seems to irritate my abscess as well. That's the part I could live without lol
True hard and aged cheeses have no lactose. E produces zero lactase and he does fine on aged hard cheddar. We didn't try it at first though, we waited quite a while.I'm lactose intolerant and so the only dairy I'm having now is ghee. The process for introducing dairy in GAPS is VERY slow, takes several months before they have you trying any cheese and the first cheese is cheddar. This confuses me because I always did alright with blue cheese and swiss and only a little bit of cheddar occasionally.
I don't know why it wouldn't be okay for me to have swiss and blue cheese now. Is there anyone else here doing GAPS. What do you think about this?