Waldorf Salad With Homemade Mayonnaise Recipes

Nancy Addison — Mon, 08 May 2023 15:20:12 +0000

I grew up enjoying Waldorf Salad with my family. It always reminds me of my mother. It was one of her favorites.
My mother would lovingly make this salad for many of our
Sunday dinners. In honor of Mother’s Day that is coming up next week. I thought I would share this recipe with you.

My father would frequently make the mayonnaise used in
the dressing. Homemade mayonnaise is actually quite easy
to make. You simply must do it very slowly.
Following this recipe for the Waldorf Salad, I am including
my recipe for homemade mayonnaise.

Ingredients

2 red apples, diced
1 T. fresh lemon juice
½ c. walnuts, chopped
1 stalk celery, diced
½ c. raisins
1 T. mayonnaise
Pinch of mineral-rich salt

Directions

1. Toss apples with lemon juice.
2. Combine apples, walnuts, celery, and raisins.
3. Add mayonnaise, and mix to combine.
4. Season with sea salt.

Variation
You can substitute Greek yogurt for mayonnaise.

Notes
1. Don’t peel the apples. The skin contains lots of the nutrients.

2. Tossing the apple with lemon juice keeps the apple from turning brown.

This recipe is vegetarian and gluten-free
Serving size: 2 servings

Homemade Mayonnaise

This recipe makes about 3/4 cup mayonnaise.

Ingredients

1 large egg yolk

1 1/2 teaspoons fresh lemon juice

1 teaspoon white wine vinegar

1/4 teaspoon Dijon mustard

1/2 teaspoon mineral rich salt

3/4 cup Extra Virgin Olive Oil

Directions

1. Combine egg yolk, lemon juice, vinegar, mustard, and 1/2 teaspoon salt in medium bowl and whisk it until it’s blended and bright yellow, about 30 seconds.

2. Whisking constantly, add 1/4 cup oil to yolk mixture, in an increment of a quarter teaspoon at a time, which will take about 4 minutes. (The oil must be added extremely slowly and in very small amounts or it won’t work properly.)

3. Gradually add the remaining 1/2 cup oil in a VERY SLOW thin stream, whisking constantly, until the mayonnaise becomes thick. This will take about 8 minutes (mayonnaise will be lighter in color).

4. Cover and chill the mayonnaise. I would do this ahead of the time you are wishing to use it. It can be made up to 2 days ahead of time. Keep it chilled

Variations

1. You can use a blender instead of a whisk. Blend it on low. Drizzle the oil in very slowly as you add it.

2. You can use avocado oil instead of Extra-Virgin Olive oil.

I have resources and recipes in my cookbooks.

Nancy’s 7 books on Amazon are also in Audio and some of them are in large print:
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Nancy’s website is: https://www.organichealthylife.com

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Medical Disclaimer: Information provided in this podcast, blog, article, video is for informational purposes only. The information is a result of years of practice and experience by Nancy Addison CHC. However, this information is NOT intended as a substitute for the advice provided by your physician or other healthcare professional, or any information contained on or in any product label or packaging.
Do not use the information provided in this blog, audio podcast, article, video for diagnosing or treating a health problem or disease, or prescribing medication or other treatment. Always speak with your physician or other healthcare professional before taking any medication or nutritional, herbal or homeopathic supplement, or using any treatment for a health problem. If you have or suspect that you have a medical problem, contact your health care provider promptly. Do not disregard professional medical advice or delay in seeking professional advice because of something you have read in this email.

Information provided in this video or audio and the use of any products or services related to this video by you DOES NOT create a health counselor-client relationship between you and Nancy Addison, certified health counselor. Information and statements regarding dietary supplements have not been evaluated by the Food and Drug Administration and are not intended to diagnose, treat, cure, or prevent any disease.

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Chocolate Covered Bananas On A Stick – Gluten-free & Vegan

Nancy Addison — Fri, 12 Jun 2020 15:13:15 +0000

This is a fun and healthy recipe to make, as well as to enjoy, that can contribute to lifting your spirits.

Bananas are high in vitamin B6, which helps synthesize feel-good neurotransmitters like dopamine and serotonin, which can lift your mood.

Cacao is a good source of magnesium, which reduces anxiety
and boosts the mood, as well as helps the function of over
300 enzymes in the body. Magnesium is also essential for bone and teeth structure.

You will need to start this recipe the day before or a few hours before you wish to serve them.

You will need some parchment or wax paper to allow them to dry after they are dipped into the mixture. Another option is to coat the bottom of a dish with healthy coconut oil so they hopefully won’t stick to the dish as they dry.

Recipe For Chocolate-Covered Bananas On A Stick

Ingredients

Ripe bananas (the number depends on how many you wish to make.)

Raw cacao nibs or dark chocolate chips (about 1/4 cup for each banana)

Raw, organic coconut oil or avocado oil (Adjust the oil for the amount of chocolate you are melting. I use about ¼ cup of oil to each ½ cup of chocolate.)

Optional: Ground-up Sprouted Nuts, sprouted seeds, or coconut flakes for coating the chocolate bananas (choose what you enjoy with chocolate and bananas.)

Directions

1. Cut ripe bananas in half. Then place a popsicle stick in the flat end of the banana, where it is cut, and slide it halfway up the banana.

Wrap the bananas in parchment paper, then wrap them in foil and freeze them.

If using a ground-up mixture to coat the chocolate-dipped bananas in, place them in separate shallow glass dishes and set aside.
Take some organic coconut oil and start to melt it in the top of a double boiler.

5. Put the coconut oil and cacao nibs or dark chocolate chips in a double boiler and stir them, and melt the mixture until it’s creamy.

6. Take the frozen bananas out of the freezer.

7. Pour the warm chocolate and healthy fat mixture into a small, narrow canning jar or heatproof glass.

8. Then dip the bananas on a stick into the chocolate mixture.

9. If you are using a ground-up coating, roll the moist chocolate bananas in the toppings at this time. (This is optional.)

10. Place them on wax paper or a greased pan to cool.
You can also place them in the refrigerator or freezer to speed up the process.

11. When the chocolate becomes hard, they are ready to serve. Serve them as a fun side dish, dessert, or treat

Variations –

1. You can make smiling faces on your bananas! Be creative!

2. You can also use fruits like sliced kiwi, orange sections, or pineapple slices to dip in the chocolate also! You can do these variations without the stick.

Note:

1. I grind up cacao nibs, chocolate chips, sprouted seeds and nuts in my coffee bean grinder and it makes it easier to melt. You can do it without this, it just takes a little longer.

2. I Avoid and NEVER Purchase “Fractionated coconut oil,” because it is a TRANS FAT. I know they say it’s not, but I don’t believe them. It is molecularly changed and I recommend never using it, even with essential oils.

For more healthy and delicious recipes try some from my 6 cookbook, nutrition books –

International Author’s link for Amazon: Author.to/nancyaddison

Nancy Addison is a certified health counselor, nutritionist, chef, as well as a radio show host, who teaches people about living a healthier, happier life through nutrition and lifestyle. She has appeared on NBC, Fox, CBS, and in documentaries ( “Eating You Alive”).

You can reach her on her website, Organic Healthy Life, or find easy, healthy recipes in Nancy’s books (which are half cookbook).

Here is her author page on Amazon. Author.to/nancyaddison

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The information from Nancy Alisa Gibbons Addison, Organic Healthy Lifestyle is not offered for the diagnosis, cure, mitigation, treatment, or prevention of any disease or disorder nor have any statements herein been evaluated by the Food and Drug Administration (FDA). We strongly encourage you to discuss topics of concern with your health care provider.

Medical Disclaimer: Information provided in this article, book, podcast, website, email, etc. is for informational purposes only. The information is a result of years of practice and experience by Nancy Addison CHC, AADP. However, this information is NOT intended as a substitute for the advice provided by your physician or other healthcare professionals, or any information contained on or in any product label or packaging.

Limits of Liability and Disclaimer of Warranty

The author and publisher are not liable for the misuse of this material. This article, website, podcasts, and books are strictly for informational and educational purposes. Nancy Alisa Gibbons Addison offers information and opinions, not a substitute for professional medical prevention, diagnosis, or treatment. Please consult with your physician, pharmacist, or healthcare provider before taking any home remedies or supplements, or following any treatment suggested by Nancy Addison or by anyone listed in the books, articles, or other information contained here. Only your healthcare provider, personal physician, or pharmacist can provide you with advice on what is safe and effective for your unique needs or diagnose your particular medical history.

The post Chocolate Covered Bananas On A Stick – Gluten-free & Vegan appeared first on Organic Healthy Life - Nancy Addison - Nutrition.

food is medicine – Organic Healthy Life – Nancy Addison – Nutrition

Waldorf Salad With Homemade Mayonnaise Recipes

I grew up enjoying Waldorf Salad with my family. It always reminds me of my mother. It was one of her favorites. My mother would lovingly make this salad for many of our Sunday dinners. In honor of Mother’s Day that is coming up next week. I thought I would share this recipe with you.

My father would frequently make the mayonnaise used in the dressing. Homemade mayonnaise is actually quite easy to make. You simply must do it very slowly. Following this recipe for the Waldorf Salad, I am including my recipe for homemade mayonnaise.

Ingredients

2 red apples, diced 1 T. fresh lemon juice ½ c. walnuts, chopped 1 stalk celery, diced ½ c. raisins 1 T. mayonnaise Pinch of mineral-rich salt

Directions

1. Toss apples with lemon juice. 2. Combine apples, walnuts, celery, and raisins. 3. Add mayonnaise, and mix to combine. 4. Season with sea salt.

Variation You can substitute Greek yogurt for mayonnaise.

Notes 1. Don’t peel the apples. The skin contains lots of the nutrients.

2. Tossing the apple with lemon juice keeps the apple from turning brown.

This recipe is vegetarian and gluten-free Serving size: 2 servings

Homemade Mayonnaise

This recipe makes about 3/4 cup mayonnaise.

Ingredients

1 large egg yolk

1 1/2 teaspoons fresh lemon juice

1 teaspoon white wine vinegar

1/4 teaspoon Dijon mustard

1/2 teaspoon mineral rich salt

3/4 cup Extra Virgin Olive Oil

Directions

1. Combine egg yolk, lemon juice, vinegar, mustard, and 1/2 teaspoon salt in medium bowl and whisk it until it’s blended and bright yellow, about 30 seconds.

2. Whisking constantly, add 1/4 cup oil to yolk mixture, in an increment of a quarter teaspoon at a time, which will take about 4 minutes. (The oil must be added extremely slowly and in very small amounts or it won’t work properly.)

3. Gradually add the remaining 1/2 cup oil in a VERY SLOW thin stream, whisking constantly, until the mayonnaise becomes thick. This will take about 8 minutes (mayonnaise will be lighter in color).

4. Cover and chill the mayonnaise. I would do this ahead of the time you are wishing to use it. It can be made up to 2 days ahead of time. Keep it chilled

Variations

1. You can use a blender instead of a whisk. Blend it on low. Drizzle the oil in very slowly as you add it.

2. You can use avocado oil instead of Extra-Virgin Olive oil.

Chocolate Covered Bananas On A Stick – Gluten-free & Vegan

I grew up enjoying Waldorf Salad with my family. It always reminds me of my mother. It was one of her favorites.
My mother would lovingly make this salad for many of our
Sunday dinners. In honor of Mother’s Day that is coming up next week. I thought I would share this recipe with you.

My father would frequently make the mayonnaise used in
the dressing. Homemade mayonnaise is actually quite easy
to make. You simply must do it very slowly.
Following this recipe for the Waldorf Salad, I am including
my recipe for homemade mayonnaise.

2 red apples, diced
1 T. fresh lemon juice
½ c. walnuts, chopped
1 stalk celery, diced
½ c. raisins
1 T. mayonnaise
Pinch of mineral-rich salt

1. Toss apples with lemon juice.
2. Combine apples, walnuts, celery, and raisins.
3. Add mayonnaise, and mix to combine.
4. Season with sea salt.

Variation
You can substitute Greek yogurt for mayonnaise.

Notes
1. Don’t peel the apples. The skin contains lots of the nutrients.

This recipe is vegetarian and gluten-free
Serving size: 2 servings