Creamy Onion Dressing

My hubby always takes a salad with him to work so I try and make new dressing so that he doesn't have to have the same thing everyday. This was one of my best if I do say so myself, the onion didn't overpower, it was a bit like a fancy ranch. 1/2 cup of your homemade mayo 1/4 cup plain yogurt, we use Nancy's Whole Milk Plain Yogurt, it is thick like sour cream. 1-2 small green onions, chopped fine 2 tsp tamari, this is like soy sauce but because it is fermented it adds depth to the flavor 1/2 tsp parsley 1/4 tsp each sea salt, basil, paprika few dashes of cayenne or more if you like a little zip Mix together and chill if you have time. Even if you don't usually use cayenne, put a dash in there anyway. Cayenne is great for your circulatory system. The advantage to making your own dressings is that they are not filled to the brim with preservative or additives, you save money, and they taste so much better. Citric Acid is used quite a bit in food as a way to preserve naturally, but almost all citric acid comes from China and is made of GMO corn, not something you want to be eating even in moderation. Health Benefits of Cayenne Pepper

Homemade Mayonnaise

The is nothing better than homemade mayo, once you have had it, the stuff in the jar just doesn't cut it. Homemade mayo is also much more cost effective and healthier. This recipe comes from Laurel's Kitchen and makes 1 1/4 cup 1 egg* 1/2 tsp salt 1/2 tsp mustard powder 2 tbsp of apple cider vinegar 1 cup oil Place egg, salt, mustard powder, apple cider vinegar, and 1/4 cup of oil in blender. Blend on low speed, uncovered and steadily pour the remaining oil in. That's it, simple as can be. If it curdles, remove mayo from blender, add another egg and slowly pour the mayo back into the blender. When I make mine I use free range eggs, they have a higher nutrient content. The fresher they are the better, we are lucky and have chickens. Seriously, there is nothing better than a farm fresh egg. Sea salt, organic mustard powder, Bragg's organic apple cider vinegar and organic sunflower oil. You could use olive oil but make sure it is a high quality oil. Most of the ones you find in the super market are made from the left over olives at the end of the season. They tend to be over ripe and musty which will make a bitter tasting oil which in turn will make a bitter tasting mayo. They sometimes are okay to cook with, but do not use them in dressings. Mayo made from scratch doesn't last as long but taste so much better. Once you get the basic recipe down, try adding fresh herbs and some garlic to it, tuna salad will never be the same with Homemade Herb Mayo. You can also use it in any homemade dressing recipe to get a creamy texture. I am also working on a couple of dressing recipes for those soon to be summer salads, so stay tuned. *For those of you worried about using raw eggs, please read this article before you dismiss the idea of eating raw eggs.

I Haven't Forgotten...

...Just wanted to let you know that I haven't died or anything. I have been learning the ropes over on facebook (I may make a page specifically for my blog) and working on some blog post about GMOs, vaccines (in particular my boys' struggles with Toxic Vaccine Effect) and a few other things. I am so excited for spring, we just ordered 60 more chickens, they will be here by May 1 or 2. It has been in the 40's the last few days and we actually went to AWANAS tonight without jackets, wah-hoo!!!! I can't order seeds till April 1, the company I want to get them from is swamped with orders. Home education is going great and we are trucking right along. We will do the majority of out art work and science outside this spring, summer, and fall. One of our projects was looking at and studying trees, which is fine when it is not freezing out. Our art and science journals work together quite nicely, killing two birds with one stone.