Yummy Homemade Mayo/Sour Cream

One of the items that can really help on your food budget and painlessly decrease your calorie intake is to make your own mayonnaise. I use Soy Supreme powder for the base which is a really low-cost soy milk base powder. Do not substitute soy flour! Soy Supreme is made from the cooked bean and is therefore ready to use, while soy flour is NOT cooked.  This  homemade mayo can have up to 1/2 as many calories as the commercial one. Besides,  I find it almost impossible to find even a supposedly “healthy”, non-dairy brand out there that doesn’t have some form of vinegar. Why vinegar, you ask? Dr. Milton Crane points out that vinegar destroys vitamin C, and its acidity hinders digestion. ¹ Studies have shown that either fruit vinegar or distilled vinegar may significantly irritate and damage the stomach. It damages the stomach mucosal lining, causes gross destruction of blood capillaries, and increases capillary permeability. This results in loss of plasma proteins and other components from the blood; actual bleeding into the stomach may result. ² The acetic acid of vinegar may contribute to renal tubular necrosis, or destruction and hardening of kidney tubules. ³ (The references are below).

On the other hand, using lemon juice in the place of vinegar is a wonderful way to increase palatibility and increase the absorption of iron from greens. It is a great source of Vit. C and it has a host of other health benefits without any drawbacks.

You can make this in any blender, but if you have a high-powered one like a Vita-Mix, you can thicken it with considerably less oil and it is also faster (not that doing it in a WalMart blender takes more than about 3-4 minutes!)

Ingredients

  • 1 c. cold water
  • ½ c. soy supreme powder, packed – (from Country Life) or another neutral flavor, high solids, soy milk powder
  • 1 T. onion powder
  • ½ t. granulated garlic
  • 1 t. celtic salt, or to taste
  • ½ c. olive oil (if not using a VitaMix, it might take a little bit more)
  • ¼ c. lemon juice (fresh squeezed is best!)

Blend all ingredients except oil and lemon juice. Put the lemon juice into a 4 cup capacity container and set aside. Dribble in the oil slowly while blending on high speed. Continue to blend till it starts to thicken (the hole in the middle gets smaller or closes. Most of the thickening happens after you mix it with the lemon juice). Pour into the container with the lemon juice and fold in the lemon juice till thoroughly mixed. Chill. Keeps in fridge about 10 days (if not allowed to sit out and get warm).

Yields: 2 c. mayonnaise

Variation on mayo seasonings for use in potato salad: Use 1/2 tsp. salt. Add 1 T. Chick-It Seasoning  and a dash of Cumin. Add salt to taste in the finished salad.

To use as vegetable dip:  Omit plain salt and replace with Seasoned Eatings, a vegetable season salt, to taste.

————————————————————–

1. United States Department of Agriculture pamphlet.
2. LR Johnson and B Overhall: Gastroenterology 52:1967.
3. S Locket: Clinical Toxicology, London, 1952.

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2 thoughts on “Yummy Homemade Mayo/Sour Cream

  1. Pingback: Tri-Color Coleslaw | 3D Health for Life

  2. Pingback: Lucia’s Potato Salad | 3D Health for Life

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