acne and candida safe – homemade mayonnaise

hey guys. ¬†so i am finally doing the candida cleanse, after making so many of you loyal sS’ers do it for clear skin ūüôā ¬†except that i am doing it to help with my allergies, and overall health. ¬†ill post more about my journey, but for now here’s a great recipe for homemade mayo – one of the things that have definitely made the cleanse much easier for me.

one of the things i’ve quickly learned is that though the candida-diet can be strict, it just takes a little research and creativity to recreate your favorite recipes. ¬†alls you have to do is substitute ingredients to make it candida friendly.

for this recipe, ive included 2 ingredient lists: 1 candida safe, and 1 acne safe.  try them both out and let us know what you think!

zucchini cakes & home made mayonnaise!

CANDIDA-SAFE HOMEMADE WHOLE EGG MAYO

candida-safe ingredients:
– 1/2 teaspoon mustard powder (mustard seeds will do in a pinch, especially if you have a vitamix to pulverize them)
– 3/4 teaspoon salt (pink himalayan preferred)
– 2 whole eggs (local and pasture-raised eggs preferred – especially since the eggs in this recipe are consumed raw)
– 2 tablespoons apple cider vinegar or lemon juice (i personally love 1TB of each in a batch)
– 2 cups olive oil (i use this one, that i got from farmer joe’s in lower diamond, oakland)
OPTIONAL: you can blend in some fresh garlic or herbs if you want to make aioli!

acne-safe ingredients:
– 1/2 teaspoon prepared mustard
– 3/4 teaspoon salt (pink himalayan salt preferred)
Р2 whole eggs (local and pasture-raised eggs preferred Рespecially since the eggs in this recipe are consumed raw)
– 2 tablespoons vinegar (any kind, get creative!)
– 2 cups any acne-safe oil (no corn/canola, soybean/vegetable or coconut oil)
РOPTIONAL: fresh garlic, herbs, or even avocado & cooked bacon..  yum!

directions:
1.  in a blender (or with an immersion blender), blend up the first 4 ingredients.
2.  while the blender is still running, slowly drizzle in the 2 cups of oil.  the blending action will emulsify the mixture and it will soon start to thicken.  if you are going to add the optional ingredients, you can add these in now, too.
3.  once everything has been blended up (this happens quickly, no more than a minute or two), try the mayo out!  you may want to add more mustard or salt or a splash of lemon juice/apple cider vinegar to your taste.
4.  transfer to a storage container (glass mason jars are what i like to use) and stick in the refrigerator to further thicken.
5. ¬†eat on EVERYTHING. ¬†i love these on my shredded zucchini cakes, as pictured above – recipe for that to follow! ūüôā

enjoy!