Monthly Archives: March 2013

Make your own mayo – it’s easy!

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I’ve been making my own mayo for years because I don’t like the processed mayo ingredients. Even the health food store mayo is made with canola oil, which studies are now showing causes all sorts of health problems ( see http://www.westonaprice.org/know-your-fats/the-great-con-ola). It’s really easy to make your own mayo with a good quality olive oil and only takes a few minutes. Homemade Mayonnaise 3 Eggs 1 tsp. mustard 1 tsp. salt 1/2 tsp. paprika 1 tsp. honey or 4 drops clear stevia 2 tbsp. lemon juice 2 tbsp. white vinegar 1-1/2 c. extra virgin olive oil Combine all ingredients except Continue Reading →

A weekend in the garden

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Yesterday we picked up a truckload of cow poo compost from a local organic dairy. We’ve used this compost for several years and have really good success, and the more of it that I add to my veggie bed the better my garden becomes. If I had the strength and energy, I’d add eight truckloads to properly amend the soil in that bed, but that’s a bit much even for me. I basically need to double the volume of the bed using soil amendments to have optimal soil, and I’ll get there eventually but it might take a few more Continue Reading →

Starting Seeds – A sign of spring

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It was pretty warm here in Montana today (50 degrees) so I started getting really excited about my gardens again. I went so far as to start some seeds for my lettuce/spinach garden, which is located at the back of my house in a part shade/part sun spot. I planted lettuce there for the first time last year, along with strawberries, and the lettuce did great but the strawberries not so much. So this year, it will be lettuce and spinach, and I’m moving the strawberries out into the pasture in a new bed (which has yet to be constructed). Continue Reading →

Ginger Vinaigrette makes a super salad

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I made my Ginger Vinaigrette dressing for the salad tonight, clipped years ago from Bon Apetit. I usually add more ginger than it calls for because my husband and I like it spicy. You can also use this as a dip for veggies, a sauce for chicken or for stir fry. You can probably think of more uses for it yourself. It’s fabulous! Ginger Vinaigrette 2 green onions, chopped 2 tbsp. brown rice vinegar 2 tbsp. sesame oil 2 tbsp. tamari 1 tsp. honey or 3 drops stevia liquid 1 tbsp. minced fresh ginger 2 cloves garlic, chopped 1/4 olive Continue Reading →

Berries & Cream – Simple and satisfying

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With my glucose intolerance I don’t usually eat dessert, but one thing I can have once in while is blueberries and strawberries smothered in whipped cream. Oh my… Simple, but it makes the belly very happy. I use fresh, organic fruit and my special stevia-sweetened whipped cream. Use real heavy whipping cream and add 10 drops of liquid stevia per cup of cream. Whip it up in your Kitchen Aid and voila! I also love to use the extra whipped cream in my coffee. Blueberries and strawberries do contain fructose, but not as much as some other fruits and I Continue Reading →