Tag Archives: olive oil

Hummus GAPS Style

Hummus Style Dip GAPS Friendly

Hummus GAPS Style

I have eaten hummus before, but not very often. I recently bought some tahini as sesame is apparently a source of calcium and naturally there was a hummus recipe on the jar.

But we can't eat the main ingredient – chickpeas – on GAPS. Chickpeas are not on the recommended list. So I thought I'd try a GAPS Friendly version using small white navy beans. This recipe calls for some foresight as you need to have already prepared the beans. To make mine I soaked the beans overnight in water, changed the water in the morning and soaked them until evening. Then I put them into a crockpot using broth instead of water, added in a few strips of bacon, some fatty ribeye bones leftover from a few weeks ago and let them cook all night. When I make beans like this I tend to make a big batch so that I can freeze the leftovers. Then when I want to make something like this I can just pull out the beans from the freezer and make the recipe. I also have soaked the beans for twenty-four hours and then divided into two cup portions and frozen them so that step it out of the way.

Hummus Style Dip GAPS Friendly

  • 2 cups small white navy beans, cooked
  • 1/3 cup tahini
  • 1/4 cup grapefruit juice
  • 3 large cloves [affiliate link] garlic, crushed
  • 1 Tablespoon olive oil

Place all ingredients into a food processor and whir until smooth. Salt to taste. I prepared some carrot and celery sticks, and cucumber moons and had them with this dip. It was pretty good.

A couple of notes: You could use any kind of citrus, in fact the original recipe called for lemon or lime juice. I only had one grapefruit on hand, so I went with it. Also, I measured the beans cold and they were pretty juicy when they were done cooking. The original recipe called for drained chickpeas. If you choose to drain your beans, you may need to add in some liquid. The texture of this “hummus” was thick but creamy.

As always, let me know if you try it! I thought it had a fairly “hummus” type taste to it.

Recipe: Hummus Style Dip GAPS Friendly
Author: 
 
Ingredients
  • 2 cups small white navy beans, cooked
  • ⅓ cup tahini
  • ¼ cup grapefruit juice
  • 3 large cloves garlic, crushed
  • 1 Tablespoon olive oil
Instructions
  1. Place all ingredients into a food processor and whir until smooth.
  2. Salt to taste.

 
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Homemade Mayonnaise

My Favorite Homemade Mayonnaise

 

Homemade MayonnaiseThis is my favorite and most successful mayonnaise recipe. It is based on the recipe I found at Nourished and Nurtured. I followed her recipe almost exactly but I used different oils and omitted the whey.

  1. Place the ingredients into a jar that will hold about 3 cups.
  2. Add the ingredients to the container in the order shown.
  3. Place the business end of your immersion blender into the ingredients down at the bottom of the jar.
  4. Pulse and stop. Pulse and stop. Keep pulsing slowly as you are moving the immersion blender to the top of the jar.
  5. Once the mayonnaise has emulsified you can blend steadily and move the stick blender up and down to continue thickening the mayonnaise.

We love this mayonnaise! My favorite way to use it is in this Chicken Salad.

Here are some suggestions from Viet World Kitchen on how to fix broken mayonnaise:

1. Whisk 1 or 2 egg yolks in a small bowl and set aside. Then, put the broken mayonnaise in another bowl and start whisking it. Now add the egg yolk in a very steady, slow stream. Egg yolk, according to food scientist Shirley Corriher in Cookwise, is a fabulous emulsifier and stabilizer. Hopefully, the yolk will bring the mayonnaise into the thick realm. (Another method suggests 1 egg yolk and a little vinegar, say 1/4 teaspoon, then work that into the broken mayonnaise.)

2. Whisk 1 teaspoon of mustard and 1 teaspoon of the broken mayonnaise together and then, slowly whisk the broken mayonnaise into that mixture.

3. One suggestion for broken mayonnaise that’s NOT pure liquid is this: whisk in 1 teaspoon of hot water at a time.

Recipe: My Favorite Homemade Mayonnaise
Author: 
Recipe type: Condiment
 
Ingredients
  • 2 cups "good" oils (currently the combination I use is: 1 cup avocado oil, ½ cup liquid coconut oil, ½ cup olive oil)
  • 2 whole eggs
  • 1 egg yolk
  • 2 teaspoons Dijon mustard (or regular yellow mustard)
  • 3 T. lemon juice (or apple cider vinegar or lime juice)
  • ½ teaspoon sea salt
  • pinch freshly ground pepper
Instructions
  1. Place the ingredients into a jar that will hold about 3 cups.
  2. Add the ingredients in the order listed.
  3. Place your immersion blender into the ingredients down to the bottom of the jar.
  4. Pulse and stop.
  5. Pulse and stop.
  6. Keep pulsing slowly as you are moving the immersion blender to the top of the jar.
  7. Once the mayonnaise has emulsified you can blend steadily and move the stick blender up and down to continue thickening the mayonnaise.

 
GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.

Avocado Mayo Dressing + No Egg Mayo Version

I've been making an olive oil/wine vinegar/garlic salad dressing when we had a salad with dinner. I realized that apple cider vinegar is on the approved list, but wine vinegar is not mentioned. We like apple cider vinegar just fine, so I started to use that. We like Bragg Apple Cider Vinegar. We've been using it for years as a digestive aid.

I've been wanting to make mayonnaise, but we only have cold pressed extra virgin olive oil on hand, and my younger son has tried making mayo with only olive oil and we didn't care for the taste of it.

But inspiration struck while making dinner tonight. Here is a photo of the result:

avocado_mayo

VERSION I (more tangy and better suited for using as salad dressing):

Here is the ingredient list, you must use a one cup glass measurement initially:

VERSION II (less tangy, more suited for spreading on hamburgers, using for dip, etc.)

  • 1/3 cup olive oil
  • 1 Tablespoon apple cider vinegar
  • 1 egg yolk*
  • 1 clove garlic, crushed
  • 1 ripe avocado
  • 1/4 t. sea salt
  • 1/8 t. black pepper

First I poured the oil and vinegar from the measuring cup, into the stick blender mixer cup. It's tall and narrow. Then I added in the egg yolk, the avocado, the crushed garlic, and salt and pepper.

I have never made mayonnaise before, but I've watched videos on how to do it, and also witnessed my son make it.

I put the stick blender down into the mixture, which was only a couple inches tall. I slowly blended with the blender at a tilt, and it started to emulsify! And magically, it turned into a mayonnaise type dressing!

I had my husband try it and he was very impressed, saying if we could eat bread it would make wonderful sandwiches.

I am very excited about making “mayonnaise” and I only used a little bit of olive oil. We used most of the dressing poured over the salad, and I saved a couple tablespoons to use at a later time.

I couldn't really taste the olive oil. The cider vinegar made it taste pretty tangy. I think the next time I will measure the apple cider vinegar and use a bit less, or maybe use fresh squeezed lemon juice. I couldn't really detect the taste of avocado either. I love fresh crushed garlic, and this was quite strong. There are so many variations that I am planning to try!

*This recipe also works without the egg yolk! Be sure to use Haas avocados as the others will not emulsify properly.

If you try this recipe, be sure to let me know what you think about it!

 

Recipe: Avocado Mayo Dressing + No Egg Mayo
Author: 
Recipe type: Salad Dressing
Prep time: 
Total time: 
 
A salad dressing with a no egg option.
Ingredients
  • ¼ cup olive oil
  • drizzle in apple cider vinegar until the cup measures ⅓
  • 1 egg yolk*
  • 1 clove garlic, crushed
  • 1 ripe avocado
  • ¼ t. sea salt
  • ⅛ t. black pepper
Instructions
  1. Pour the oil and vinegar from the measuring cup, into a blender.
  2. Add in the egg yolk, the avocado, the crushed garlic, and salt and pepper.
  3. Blend and serve.
  4. This works well with a stick blender.
  5. **This recipe also works without the egg yolk! Be sure to use Haas avocados as the others will not emulsify properly.
GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.