Oleolux - Replace Butter with this Healthy Spread - OAWHealth

Oleolux – Replace Butter with this Healthy Spread

Oleolux – Replace Butter with this Healthy S...

June Healthy Recipes

Oleolux – Replace Butter with this Healthy Spread

(Recommended and formulated by Dr. Johanna Budwig in use with her Cancer, Arthritis & Heart Disease Protocol)

Directions

Cool 125 ml (8 tblsp) organic flaxseed oil (FO) [BarleanÕs is best] in the freezer so that it is chilled, but not frozen. This will take about 30 minutes. During the last 20 minutes, prepare the rest of the recipe:

Heat 250 g [8.8 ounces] unrefined virgin coconut oil.

Add 100 g [about one medium-sized] organic onion cut in half [or into smaller pieces]

Cook until onion is slightly browned – about 15 minutes.

Add 10 organic garlic cloves [these can be whole, sliced or chopped, depending on taste]

Heat the garlic for about 3 minutes longer with the onion.

Pour this flavored coconut oil through a sieve into the cooled FO. The sulfur in the garlic and onions help to protect the fatty acids in FO.

Stir and put into freezer for quick chilling. After it is fully cooled, keep it in the fridge.

Use with whole bread, potatoes, and other vegetables. Add to cooked foods after cooking to keep heat to a minimum. It can be heated ONLY in the recipes given by Dr. Budwig in her cookbook, The Oil-Protein Diet. In the recipes she heats Oleolux for one minute only which further protects the sensitive fatty acids in the flax oil.

Healthy Condiments for Summer Picnics and Grilling

Natural Mayonnaise, Thousand Island Dressing, Soy Substitute, Worchestershire Sauce

Tony Isaacs | author of "Cancer's Natural Enemy" | http://www.rose-laurel.com

QUICK & EASY SOY SUBSTITUTE

8 fl.oz organic Molasses
3 fl.oz. Balsamic Vinegar
Organic Sugar to taste (may also try Agave Nectar)

Instructions:

Place all the ingredients in a mixing bowl and mix until well blended.

EXTRA TASTY SOY SUBSTITUTE

4 tablespoons beef bouillon
4 teaspoons balsamic vinegar
2 teaspoons organic dark molasses
1/4 teaspoon organic ground ginger
1 pinch organic white pepper
1 pinch organic garlic powder
1 1/2 cups water

Instructions:

In a saucepan over medium heat, stir together the beef bouillon, balsamic vinegar, molasses, ginger, white pepper, garlic powder and water. Boil gently until liquid is reduced to about 1 cup, about 15 minutes

Now that we have our soy sauce, which you can also use to enjoy sushi and other oriental dishes as well as use to make other home made sauces like home-made terriyaki, it is time to make the home-made
worchestershire sauce



HOME-MADE NATURAL WORCHESTERSHIRE SAUCE

1/16 cup extra virgin, cold-pressed olive oil
1 tablespoons ground horseradish (fresh)
1 each organic onion
1/2 teaspoon organic garlic chopped
2 each black peppercorns
1/2 quart water
1 quart white vinegar
1 cup Soy Sauce Substitute (recipe above)
1-2 anchovies
2 cloves (or allspice)
1 organic lemon (peeled)
1 teaspoon sea salt
1 small can of tamarind paste (sold in most Asian markets. The tamarind paste looks like soft road tar, and a small amount dissolved in a liquid is an excellent way to add a "soft" citrus flavor to any dish.

Optional:
jalapeño deseeded
lemon grass
ground cardamon
cinnamon


Instructions:

  1. Sweat all veggies until translucent, then add all liquids and reduce by 1/2.
  2. Strain, then refrigerate and let sit overnight.
  3. The nest day, bring to boil, then mix tamarind paste into liquid and add spices.
  4. Refrigerate when not being used.


HOME-MADE NATURAL MAYONNAISE

You'll be amazed at the bright flavor of homemade mayonnaise. It's really very simple and fast to make with a blender or processor. Variations are given for flavored mayonnaises as well.

Ingredients:

2 organic egg yolks
3/4 teaspoon salt
1/2 teaspoon powdered mustard
1/8 teaspoon organic sugar
Pinch cayenne pepper
4 to 5 teaspoons lemon juice or white vinegar
1-1/2 cups extra virgin, cold-pressed olive or other salad oil
4 teaspoons hot water


Preparation:

Beat yolks, salt, mustard, sugar, pepper, and 1 teaspoon lemon juice in a small bowl until very thick and pale yellow. (Note: If using electric mixer, beat at medium speed.) Add about 1/4 cup oil, drop by drop, beating vigorously all the while. Beat in 1 teaspoon each lemon juice and hot water. Add another 1/4 cup oil, a few drops at a time, beating vigorously all the while. Beat in another teaspoon each lemon juice and water. Add 1/2 cup oil in a very fine steady stream, beating constantly, then mix in remaining lemon juice and water; slowly beat in remaining oil. If you like, thin mayonnaise with a little additional hot water. Cover and refrigerate until needed. Do not keep longer than 1 week.

Yield: 1-1/2 cups

Blender or Processor Preparation:

Mayonnaise Place yolks, salt, mustard, sugar, pepper, and 3 teaspoons lemon juice in blender cup or work bowl of a food processor fitted with the metal chopping blade, and buzz 15 seconds (use low blender
speed). Now, with motor running, slowly drizzle in 1/4 cup oil (use moderately high blender speed). As mixture begins to thicken, continue adding oil in a fine steady stream, alternating with hot water and remaining lemon juice. Stop motor and scrape mixture down from sides of blender cup or work bowl as needed.

And finally, we come to the home-made Thousand Island Dressing recipes:


THOUSAND ISLAND DRESSING #1

1 c. natural mayonnaise (recipe above)
1 stalk organic celery, chopped very fine
1 sm. Organic onion, chopped very fine
2-3 tbsp. organic ketchup
2 lg. organic hard boiled eggs, chopped

Mix all ingredients together. Yields approximately 2 cups. May add a small amount of chopped parsley if desired. This is much better than any bottled Thousand Island Dressing.


THOUSAND ISLAND DRESSING #2

1 c. natural mayonnaise (recipe above)
1/4 c. chili sauce
1 tsp. Worcestershire sauce (recipe above)
8 stuffed olives
1 1/2 inch thick slice organic onion
1 organic dill pickles, cut into pieces
2 hard cooked organic eggs

Put mayonnaise and sauces into blender and mix. Add other ingredients process two cycles on grate. Yield: 1 1/2 cups.


THOUSAND ISLAND DRESSING #3

2 c. soy mayonnaise
2 tbsp. tomato sauce
4 ripe olive, diced fine
1/2 tsp. garlic powder
1 tbsp. fresh onion
1 tsp. pimento
1 tsp. soy sauce
1 tbsp. green pepper
1/4 tsp. dill weed

Blend all ingredients except olives. Pepper and onions may be chopped or ground in blender.

THOUSAND ISLAND DRESSING #4

1 c. natural mayonnaise (recipe above)
1/4 c. chili sauce
1 tsp. Worcestershire sauce (recipe above)
8 stuffed olives
1 1/2 inch thick slice organic onion
1 organic dill pickles, cut into pieces
2 hard cooked organic eggs

Put mayonnaise and sauces into blender and mix. Add other ingredients process two cycles on grate. Yield: 1 1/2 cups.


THOUSAND ISLAND DRESSING #5

1 c. natural mayonnaise (recipe above)
10 1/2 oz. can organic tomato soup
1 tsp. dry mustard
1/2 tsp. paprika
1 hard boiled organic egg, finely chopped
1/2 c. chopped organic celery
1 sm. jar chopped organic pimento
1 tsp. minced organic onion
4 med. Organic sweet pickles, chopped

Combine mayonnaise and tomato soup; add remaining ingredients. Mix altogether and chill. Makes about 2 3/4 c. Very good served on a wedge of lettuce.


QUICK THOUSAND ISLAND DRESSING

2 hard boiled organic eggs, mashed
1 pt. mayonnaise (recipe above)
1 sm. Bottle organic catsup
Salt and pepper

Blend ingredients together well. Chill.


SPECIAL THOUSAND ISLAND DRESSING

1 c. lowfat organic cottage cheese
1/4 c. chili sauce
1/4 c. plus 2 tbsp. organic skim milk
1 tsp. paprika
1/2 tsp. sea salt
2 hard-cooked organic eggs, chopped
2 tbsp. finely chopped organic celery
2 tbsp. finely chopped green pepper
1 tbsp. organic sweet pickle relish
1 tbsp. finely chopped organic onion

Combine first 5 ingredients in container of electric blender; blend until smooth. Stir in remaining ingredients. Chill before serving. Yield: about 2 1/8 cups (about 13 calories per tablespoon).

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