“I could tell you how to “green” your holidays and save yourself a lot of stress and money. But if you were to channel the voice of your grandparents, the results would likely be the same. Sixty plus years ago, people lived in a different time and it’s a lifestyle that modern day parents are yearning to get back to. The choice to be minimalist, good to the earth, and practical are a little harder — but not impossible — as the holiday season is in full swing. Harness your inner grandparent while preparing for the holidays, as their voice holds the key to having a more meaningful Christmas with your children. . .”
Archive | December, 2013
When I recommend where to start with limiting GMOs, I normally suggest starting in the pantry. After all, it’s normally our dry-stock food that contains the most processed and packaged foods. As we drift towards the fridge, there is a section of store purchased items that are probably (and by this I mean are) GMO. Packaged salad dressings, dips, and mayo. If you can reduce these items and actually make your own dressings and mayo you are doing a few things: reducing your exposure to preservatives, GMOs, and binding agents in your food.
Salad dressing might already be easy for most with a combination of oil olive and vinegar. Did you know that you can make you own mayonnaise? I started hearing about homemade mayo recipes when I was on the Whole30 diet. I couldn’t have store bought mayo because it contains corn, sugar, and preservatives. Actually the preservative and binding agent Calcium disodium EDTA that is listed as an ingredient is also used in shampoos to improve stability of emulsified liquids. Gross and do you really want to eat an ingredient found in shampoo and other beauty products?
What other ingredients caught my eye when staring at the jar of mayo in the fridge? Canola (GMO) or Soy Oil (GMO), Sugar (GMO), Calcium Disodium EDTA (contains formaldehyde and sodium cyanide).
Here’s the good news. Blogger The Clothes Make The Girl and author of Well Fed, has a great homemade mayo recipe. During the Whole30 I was happy to just mash up avocado to use in my egg or tuna salad, but I want to switch my family over to mayo (lots of sandwich eaters here) so having a good tasting recipe was important. I can’t stress enough how important it is to follow Melissa’s tips on keeping the ingredients room temperature and going slow, slow, slow when adding the oil. The recipe worked for me but I read through many of the comments attached to the article so I didn’t waste my oil ruining any batches. I’m committed to keeping this recipe as a staple in my house and scratching this store bought product that is filled with crap from our grocery list. And after trying it while it was still warm from my blender…it’s amazing. It’s one of those items you’ll wonder why you didn’t make it yourself earlier.
Here are the ingredients for the Well Fed mayo recipe. To see the instructions and tips for success, visit The Clothes Make The Girl site.
Homemade Olive Oil Mayo
2 tablespoons lemon juice @ room temp
1/2 teaspoon dry mustard
1/2 teaspoon salt
1/4 cup plus 1 cup light-tasting olive oil (Not extra virgin.)
After making the recipe twice, I would re-enforce the tips of room temperature ingredients, light olive oil, bottled lemon juice and even the comment of using 3/4 cup rather than a full cup of oil. Very satisfying to make such a non-grid recipe like this! Try it and reduce one more place where your family consumes GMO ingredients and horrible preservatives.