Fermented Sweet Vidalia Onion Dressing

what you need:

• 1 medium vidalia onion (mine weighed 9.25 ounces peeled)
• 3/8 cup extra virgin olive oil
• 1/4 cup kombucha
• 1 teaspoon mustard powder
• 1 teaspoon sea salt
• 20 grinds black peppercorns
• 2 gloves garlic
• 1 tablespoon gelatin (I used Great Lakes)

what you do:

Place all ingredients in blender. I have an Omniblend but any blender will do. Blend until all ingredients are liquified and well blended. Let sit at room temperature for 5 to 6 hours then place in refrigerator. Sweet goodness without using honey or any kind of sweetener. You could use apple cider vinegar in place of Kombucha but you would need to move it to the fridge right away and it would not be fermented.

Use on salads or as a dip.

Guten Appetit!

Coconut-Lime Avocado Creme

I love avocados and usually buy a net of 5 or 6 of them at Costco. They are the best avocados I have eaten so far and they are usually less expensive than at other grocery stores. Since I can't eat all of them before they go bad, although I buy them almost green, I usually mash them with a little bit of lime juice and salt, divide into glass jars, and freeze them.

While I am not crazy about lime or lemon in general, I do love the taste of this avocado mash. Sometimes I just eat it as is (after defrosting), and other times I add salsa and/or cilantro to make something more like guacamole. Today as I was mashing my avocados I was thinking it would be nice to have a thicker, more firm consistency so I came up with this very simple recipe.

what you need:

• 5 oz avocado (peeled and deseeded - roughly 1 medium)
• 1/2 tablespoon lime juice or lemon juice (just enough to keep it from turning brown but you can use more if you like the taste of lime/lemon)
• salt to taste (I just sprinkled some Himalayan sea salt on it)
• 2 tablespoons coconut oil, melted or very soft (I buy Nutiva)

what you do:

Place all ingredients in chopper and grind/puree until all ingredients are mixed well. I did not leave any chunks of avocado and the consistency was smooth and creamy although the coconut oil was starting to firm up with the cold avocado. 

Move to a bowl or storage container and refrigerate at least one hour. The consistency is now much firmer and it has a light coconutty taste to it which I love.

This post was shared on Freaky Friday, Sunday School Blog Carnival, Monday Mania, Fat Tuesday, and Whole New Mom.

Another Onion-Cilantro Dressing

• 3 ounces yellow onion (approx. 1/4 large onion)
• 1 ounce jalapeno pepper, seeds removed
• 1.5 ounces red pepper
• 2 tablespoons extra virgin olive oil
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon celtic sea salt
• 3-4 grinds peppercorns
• 1/2 cup fresh cilantro leaves
• water, optional

Place all ingredients in Magic Bullet, Food Processor, or something like it and run until you have a dressing like consistency. Done!

Spicy Onion-Tomato-Cilantro Salad Dressing (or Dip)

• 1/2 large onion
• 1 medium roma tomato
• 3-4 tablespoon extra virgin olive oil
• 1/2 medium jalapeno pepper, seeds removed
• 1/4 teaspoon garlic powder
• 1 sprinkle celtic sea salt or other high quality salt
• 3-4 grinds peppercorns
• a few fresh cilantro leaves
• water (optional)

Place all ingredients in food processor or something like it and puree until all ingredients are liquified. Add water (or more oil) if dressing is too thin.

Onion-Cilantro Salad Dressing (or Dip)

I made another Low Carb BBQ Chicken Pizza for DH today. Last time I made it he wasn't here and I chopped up the onions by hand. Today, he decided to chop them in the Magic Bullet but it turned into pureed onions. So he decided to make a salad dressing out of it. We did not measure anything so these are guestimates.

• 1/2 large onion
• 2-3 tablespoon extra virgin olive oil
• 1/8 teaspoon garlic powder
• sprinkle Celtic sea salt
• 3-4 grinds black peppercorns
• a few fresh cilantro ceaves
• optional water

Place all ingredients in food processor or something like it and puree until all ingredients are liquified. Add water (or more oil) if dressing is too thin.

Homemade Mayonnaise

I use the stick-blender method in this video versus the slow drizzle method, but my ingredients are different.

• 2 egg yolks
• 2 tablespoons fresh squeezed lemon juice
• 3/4 teaspoon celtic sea salt
• 1/2 teaspoon mustard powder
• 1/2 teaspoon paprika powder
• sprinkle black pepper (about 2 grinds with a pepper mill)
• 1 cup macadamia nut oil (1 ½ cups if you want thinner mayo)