Green Mayonnaise

[desertmadness]

Green Mayonnaise…

Sounds awful, doesn't it? It is not. It is creamy, just lovely, thankyouverymuch, Olive Oil Mayonnaise. It was griping me bad that an essential sandwich condiment like mayo was made from a variety of vegetable oils, all of which are loaded with Omega 6 fatty acids.

For those tuning in late in our feel good nutritional show, Omega 6 fatty acids are pro-inflammatory. That is because certain pro-inflammatory eicosanoids, namely prostaglandins and leukotrienes are derived from Arachidonic Acid, a long-chain Omega 6 fatty acid.

Eighty years ago, people ate about a 2:1 ratio of Omega 6 to Omega 3 fatty acids in their diet, plus a dose of cod liver oil. Now, with the miracle of modern food technology, and the increased presence of refined vegetable oils in everything, including all baked goods,
the ratio is about 20:1.

Monounsaturated fats are good guys, however, like those in Olive Oil, Avocados, and nuts. But just try to find Olive Oil or Avocado or Nut Mayonnaise at the store. Forgetabouuuutit!

So I got out my Cuisinart Mini-Prep Food Processor, and the recipe book that comes with it, and made my own mayo. It turned out GREEN!

But it was very good, and I felt very good about eating it, because it contained absolutely no Omega 6! Here's how I did it:


Green Mayonnaise

Ingredients:

2/3 cup Trader Joe's Extra Virgin
California Estate Olive Oil
(Made from Arbequina Olives
and unfiltered; that's why it's green.)
Two egg whites
Pinch or two Kosher Salt
A few grinds black pepper
One teaspoon organic mustard
One tablespoon organic apple cider vinegar
One teaspoon Trader Joe's crushed garlic

1 Combine everything but the olive oil in the food processor.
2 Blend on high for about fifteen seconds.
3 Blend on high while adding the olive oil for a minute or so, and check the consistency. Within two minutes, it should begin to resemble mayonnaise (except green, if you use unfiltered olive oil like I do.) Obviously, you can vary the recipe, like I did with the crushed garlic.

Store in refrigerator up to a week. I keep mine in a little Tupperware goodie. Bon Appetite!

[Anne-Marie]

Dear Jonathan:

A big welcome to A-M B-Well inc forums!!

It's nice to see a new face around here.

Green Mayonnaise…

Sounds awful, doesn't it? It is not. It is creamy, just lovely, thankyouverymuch, Olive Oil Mayonnaise. It was griping me bad that an essential sandwich condiment like mayo was made from a variety of vegetable oils, all of which are loaded with Omega 6 fatty acids.

Sounds yum!!

For those tuning in late in our feel good nutritional show, Omega 6 fatty acids are pro-inflammatory. That is because certain pro-inflammatory eicosanoids, namely prostaglandins and leukotrienes are derived from Arachidonic Acid, a long-chain Omega 6 fatty acid.

Yes arachidonic acid can be so deadly that if injected into the bloodsteam of rabbits, they die within 3 minutes! (ETZ)

As Dr. Sears says on p. 162 of ETZ....maintaining a favorable balance of eicosanoids will greatly reduce your risk of a heart attack. In other words, keeping your eicosanoids in balance can save your life.

Eighty years ago, people ate about a 2:1 ratio of Omega 6 to Omega 3 fatty acids in their diet, plus a dose of cod liver oil. Now, with the miracle of modern food technology, and the increased presence of refined vegetable oils in everything, including all baked goods,
the ratio is about 20:1.

And that ratio can be even higher in some individuals. The experts are now saying that a 1:1 ratio of Omega 6 to Omega 3 is recommended to maintain optimum health.

Monounsaturated fats are good guys, however, like those in Olive Oil, Avocados, and nuts. But just try to find Olive Oil or Avocado or Nut Mayonnaise at the store. Forgetabouuuutit!

Anything that is very good for you is very expensive to manufacture; however, with a little bit of creativity one can create their own healthy monounsaturated green mayonnaise.

So I got out my Cuisinart Mini-Prep Food Processor, and the recipe book that comes with it, and made my own mayo. It turned out GREEN!

Just like guacamole.

But it was very good, and I felt very good about eating it, because it contained absolutely no Omega 6! Here's how I did it:

Thank you very much for sharing it with us, and please continue to post more of your creative ideas.

In fact, feel free to post anything you like.

Green Mayonnaise

Ingredients:

2/3 cup Trader Joe's Extra Virgin
California Estate Olive Oil
(Made from Arbequina Olives
and unfiltered; that's why it's green.)
Two egg whites
Pinch or two Kosher Salt
A few grinds black pepper
One teaspoon organic mustard
One tablespoon organic apple cider vinegar
One teaspoon Trader Joe's crushed garlic

1 Combine everything but the olive oil in the food processor.
2 Blend on high for about fifteen seconds.
3 Blend on high while adding the olive oil for a minute or so, and check the consistency. Within two minutes, it should begin to resemble mayonnaise (except green, if you use unfiltered olive oil like I do.) Obviously, you can vary the recipe, like I did with the crushed garlic.

Store in refrigerator up to a week. I keep mine in a little Tupperware goodie. Bon Appetite!

[Graeme]

Hi desertmadness,
Welcome to the friendly forums.

You are right on with the Omega 3 v Omega 6 ratio. I just published much the same on my Blog site www.fishoilblog.co.nz

I still cant figure why all the experts post here and all the newbies post on Sears ?

Anyways welcome aboard and keep educateing us, while the posters are mainly expert, many of the readers (lurkers) really appreciate sound scientific posts like yours.

Green Mayonnaise…

Sounds awful, doesn't it? It is not. It is creamy, just lovely, thankyouverymuch, Olive Oil Mayonnaise. It was griping me bad that an essential sandwich condiment like mayo was made from a variety of vegetable oils, all of which are loaded with Omega 6 fatty acids.

For those tuning in late in our feel good nutritional show, Omega 6 fatty acids are pro-inflammatory. That is because certain pro-inflammatory eicosanoids, namely prostaglandins and leukotrienes are derived from Arachidonic Acid, a long-chain Omega 6 fatty acid.

Eighty years ago, people ate about a 2:1 ratio of Omega 6 to Omega 3 fatty acids in their diet, plus a dose of cod liver oil. Now, with the miracle of modern food technology, and the increased presence of refined vegetable oils in everything, including all baked goods,
the ratio is about 20:1.

Monounsaturated fats are good guys, however, like those in Olive Oil, Avocados, and nuts. But just try to find Olive Oil or Avocado or Nut Mayonnaise at the store. Forgetabouuuutit!

So I got out my Cuisinart Mini-Prep Food Processor, and the recipe book that comes with it, and made my own mayo. It turned out GREEN!

But it was very good, and I felt very good about eating it, because it contained absolutely no Omega 6! Here's how I did it:


Green Mayonnaise

Ingredients:

2/3 cup Trader Joe's Extra Virgin
California Estate Olive Oil
(Made from Arbequina Olives
and unfiltered; that's why it's green.)
Two egg whites
Pinch or two Kosher Salt
A few grinds black pepper
One teaspoon organic mustard
One tablespoon organic apple cider vinegar
One teaspoon Trader Joe's crushed garlic

1 Combine everything but the olive oil in the food processor.
2 Blend on high for about fifteen seconds.
3 Blend on high while adding the olive oil for a minute or so, and check the consistency. Within two minutes, it should begin to resemble mayonnaise (except green, if you use unfiltered olive oil like I do.) Obviously, you can vary the recipe, like I did with the crushed garlic.

Store in refrigerator up to a week. I keep mine in a little Tupperware goodie. Bon Appetite!