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Fermented Mayonnaise

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mayo

I love mayonnaise and this creamy home-made variety tastes in my opinion far superior to shop bought ones.  If you use free-range (preferably organic) eggs you also get a completely different colour mayonnaise and grass-foraging chickens have healthier Omega 3 containing eggs. I’m sure you’ve noticed the difference in yolk colours but when you crack an egg from a free range egg, you get a vibrant nearly orange coloured yolk, compare this to a barn coloured egg yolk and you’ll get an insipid pale yellow mayonnaise.

Having used olive oil in the past, I prefer avocado oil, it doesn’t have the overpowering flavour coming through the mayonnaise.  Avocado oil is also high in Vitamin E which is reputed for its health benefits to the skin.  Avocado oil has been used in studies for healing wounds and found particularly useful for those who suffer with psoriasis.

I used to be nervous of making mayonnaise thinking it would curdle or take ages to make but moving towards a whole-food life, I decided to make this healthier swap and I’ve never looked back. This takes me 3 minutes maximum from start to finish and then you can ferment the mayonnaise in the most natural way possible using whey that you can extract from your kefir.

To obtain the whey from kefir watch my YouTube clip

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Fermented Mayonnaise
Author: 
Recipe type: Fermented Mayonnaise
Prep time: 
Total time: 
 
Ingredients
  • 1 cup of avocado oil
  • 2 eggs room temperature
  • Juice from half a lemon
  • ½ a teaspoon of mustard powder
  • 2 tablespoons of whey
  • Pinch of sea salt
Instructions
  1. Add all the ingredients apart (from the whey) to a mason jar
  2. Place a stick blender in the bottom of the jar and blend on full power until the mayo emulsifies and thickens, takes about 1 minute
  3. Stir in the whey
  4. Close the lid on the jar and allow to ferment at room temperature for 5 hours.
  5. Then place the mayonnnaise in the fridge where it will keep for several weeks, although it never lasts that long in my house!

 

Fermented Spicy Salsa

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I love salsa, what I don’t love is the sugar and other fillers that are added to shop bought salsa.  Most people who endeavour to eat healthily will make their own whole-food equivalent of their favourite food but the biggest challenge is keeping it fresh without preservatives.

salsa3
This is the beautiful thing about fermentation, you can make one big batch of your favourite food, allow it to ferment for a period of time (according to ferment) and then it will keep fresh for several months. Not only is it completely safe, (there has never been a recorded person in history becoming seriously ill from fermented foods) but fermentation also enhances all the nutrition in that food and provides trillions of beneficial bacteria to your body. Check out this post for more information about the healing capacity of fermented foods.

This salsa is nutritionally superior and tastes amazing.  Add chilli amount to taste, I add the seeds because I like it hot but leave them out if you prefer a milder salsa.

Spicy foods have been proven to improve satiety so have also been used as a weight loss tool.  Research also suggests that capsaicin can increase fat burning by 16%.

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Fermented Spicy Salsa
Author: 
Recipe type: Fermented Spicy Salsa
Prep time: 
Total time: 
 
Ingredients
  • 1 punnet of cherry tomatoes
  • 5 large tomatoes
  • 1 red onion
  • 1 hot red chilli
  • bunch of fresh mint
  • 1 lime
  • 2 tablespoons of natural sea salt
Instructions
  1. Put all the ingredients apart from half an onion into a food processor, squeezing the juice from the lime in and adding a little zest, continue to blend until combined but still has some texture - you don't want a sauce!
  2. Add the extra half an onion in chopped small so that it add more crunch to your salsa
  3. Stir in the salt and put into a mason jar, close lid and add leave for 7 days before transferring to a refrigerator, this is a delicious accompaniment to some fish or on top of a jacket potato.