TABLE	OF	CONTENTS
AVOCADO MAYONNAISE		HERBED OIL AND VINEGAR
CREAM MAYONNAISE		HONEY SALAD DRESSING
CREAMY FRENCH DRESSING		MAYONNAISE
EASY ZESTY OIL AND VINEGAR DRESSING		MAYONNAISE #2
FRUITY SPICY DRESSING (FOR "BLUE SALAD")		WHOLE EGG MAYONNAISE

Recipes are coded to note what BASIC food intolerance categories are used.
REFER TO THE FOOD SUBSTITUTIONS LIST FOR ALTERNATIVE INGREDIENTS..
and THE FOOD RESOURCE LIST to be sure the products you are using are safe for you.
Most ingredients can usually be substituted.
Following are the codes used for the recipes. It is the same key used for THE FOOD RESOURCE LIST and FOOD SUBSTITUTIONS LIST :
NOTE: A BLANK SPACE NEXT TO AN INGREDIENT MEANS IT IS "NEUTRAL."

KEY FOR CODES

D =	Dairy		Ms =	Mine Salt
E =	Egg		P =	Potato
F =	Fruit		Sf =	Seafood
G =	Grain		Ss =	Sea Salt
H =	Honey		Sy =	Soy
M =	Meat		S =	Sugar
	A blank space = NEUTRAL		N =	Neutral

AVOCADO MAYONNAISE
(By Sandra Strom, CEO Song of Health)

FOOD CATEGORY	INGREDIENTS
F or G or N	1 cup olive oil or sunflower or safflower oil
G or F	½ - ¾ cup rice or white vinegar or balsamic vinegar
H	2 tbsp. honey
G,H	2 tbsp. tomato catsup
F	1 tbsp. lime juice (optional)
Sy	1 Tbsp. Tamari Soy Sauce (optional)
	¼ tsp. rosemary
	¼ tsp. oregano
	¼ tsp. sweet basil

In a carafe, glass jar or bottle pour olive oil, safflower oil, vinegar, lime juice, catsup, agave syrup, and soy sauce. Shake or mix well.
In a mortar and pestle, grind coriander seeds with salt.
Add to dressing, along with the chipotle powder. Mix well.
Add apple juice last and shake or mix well.
Serve on salad.

FOOD CATEGORY	INGREDIENTS
F or G or N	1 cup olive or sunflower, sesame or safflower, vegetable oil (or combinations)
G or F	½ cup – ¾ cup (depending on individual taste) rice vinegar or combination of vinegar and lime or lemon juice
	1 clove garlic
	pinch of salt
	dash of exotic pepper or cayenne (optional)
	Herb options: rosemary, thyme, oregano, basil, parsley, lemon balm (one or more) dill, celery seed (one or more) Cilantro Curry powder Mustard seed, ground

Mix desired ingredients in a bottle or jar with cover and let set. When ready to serve shake well to blend.
Variations:
Add a few drops onion juice.
Add a few drops Tabasco sauce (varies) or Hot Sesame Oil (G).
Add 2 Tbsp. homemade catsup or tomato juice.
Add 1 Tbsp. honey (H).

FOOD CATEGORY	INGREDIENTS
	1 tsp. celery seed
	½ tsp. dry mustard
F	1 tsp. paprika
	½ tsp. sea salt
G	½ cup distilled vinegar
H	½ cup honey
	1 cup peanut oil

Mix dry ingredients.
Add the vinegar and honey.
Place ingredients in a saucepan and turn burner on to medium.
Slowly add the peanut oil while heating until well blended.
Makes 2 cups.
Note: BLENDER METHOD:
Add all ingredients except oil in blender. Turn on at high speed. Gradually add oil. The dressing will thicken.

 

MAYONNAISE
(Contributed by Windrose Naturopathic Clinic)

Put everything except the oil in a blender. Blend for 5 seconds.
Continue to blend while adding the oil in a steady stream no bigger than a pencil width. When necessary, stop the blender and use a rubber spatula to scrape the sides.
Do not over-beat as it will cause the mayonnaise to separate. Do not double recipe! Store refrigerated.

MAYONNAISE #2
(By Sandra Strom, CEO Song of Health )

Have all ingredients at room temperature.
In blender add mustard, honey, salt and cayenne.
Add egg yolk and vinegar. Blend on low speed.
Beat in 1 tbsp. of the oil, a drop or two at a time. Then add the rest of the oil in a slow stream. If the oil settles on the top, stop the blender and carefully stir in the oil with a wooden spoon. Have the mixture perfectly smooth each time before adding more oil.
Continue the process until all the oil is carefully blended in and the dressing is as thick as whipped cream.
Stir in the lemon juice. If the mayo is too thick you may increase the lemon juice.
Hints: Olive oil imparts a wonderful flavor but it tends to cause the mayonnaise to separate more than will other oils. Try using part olive and part vegetable oil.
If you do not plan to use the day it is made, add 1 tsp. hot water with the vinegar.
If the mayonnaise separates (usually because the oil was added too quickly), put an egg yolk in a separate bowl and slowly add the mayonnaise mixture to it, beating it in gradually.

VARIATIONS:
For Chicken Salad: Add 1/4 tsp. chutney or curry powder.
For color or flavor: Add 1/2 tsp. tomato paste or tomato catsup.

 

Remember ~ Recipes are coded for the
BASIC food intolerance categories.

CREAM MAYONNAISE
(By Sandra Strom, CEO Song of Health)

Beat cream until stiff. Stir gently into mayonnaise.

WHOLE EGG MAYONNAISE
(By Sandra Strom, CEO Song of Health )

In blender, beat egg until thick.
Add lemon juice or vinegar, honey, mustard and salt. Beat well.
Slowly add oil in a stream, constantly beating at slow speed. Do not over-beat once mayonnaise is thick, as it will cause it to separate.

 

TOGETHER WE ACHIEVE...
GREAT HEALTH - GREAT LIFE!

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