With the warmer weather upon us, we tend to increase our salad intake. A vast number of vegetables are suitable to include raw in salads; shredded, grated, sliced or whole. Enjoyment however, is usually increased with the addition of a dressing of some kind. Clients on an anti-Candida diet will know that they are best to avoid vinegar in dressings, which means that most commercial dressings are not suitable to use. A home-made lemon and extra virgin olive oil dressing, using about 1 part lemon juice to 4 parts oil is a great start. You can, of course, add more lemon or lime juice according to taste, and then have fun adding fresh or dried herbs, fresh or dried garlic, and grated lemon or lime rind, to make your own unique dressings.
Creamy mayonnaise is a great favourite, and can brighten up cooked vegetables and fish as well as raw vegetables. To the juice of half a lemon add one egg and blend, slowly adding a good cup of extra virgin olive oil. If the mayo isn’t thick enough, add some more olive oil and continue to blend until it thickens. To this you can add some crushed raw garlic or Italian herbs – or any other herbs of choice. It will keep in the fridge for about 5 days. See my full recipe here.
But what if you can’t eat eggs? An increasing number of people need to avoid eggs due to a sensitivity or intolerance, or because they have chosen to be Vegan, and not consume, or use, any animal products. This recipe opens up the benefits of a home-made mayo as an egg-free version. The added bonus, is that if you also have a sensitivity to lemon, this recipe can easily be adapted, making it suitable for those on a low histamine diet.
I need to make a quick comment on which oil to use in any mayonnaise recipe. Extra virgin olive oil is the oil of choice. Healthline.com lists the following researched-based benefits:
The down-side of Extra virgin olive oil is that, if you are using a good one, it will initially have a slightly bitter taste. The stronger the olive fruitiness, the higher it is in beneficial polyphenols. The tartness actually increases with the blending process in making mayonnaise, but once the dressing is on the food the piquancy diminishes. You also get to like the full, fruity flavour, and relish it over blander oils. If you really do find the taste too strong, use a ‘light’ refined olive oil, or a quality rapeseed oil.
If you are unable to eat lemon, either due to a sensitivity reaction or because you are on a low-histamine diet, then the lemon can be switched for a 1/4 teaspoon of vitamin C powder as Ascorbic Acid. This provides the tartness needed in a mayonnaise, and it works incredibly well. You can then add any herbs or seasoning that you enjoy and can tolerate.
`Keep the mayonnaise in a jar in the fridge and use within 2 or 3 days.
Try serving with finely shredded red cabbage for an appetising side salad.