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CINDYTW Posts: 5,783
3/22/11 7:01 P

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Thanks! I will try the one with the ACV I really like the taste of it. I am even happier with my coconut may since it has sat a little bit in the fridge and got even creamier and thicker! I will use this recipe, or variations from now on!

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ANIDUCK's Photo ANIDUCK Posts: 10,863
3/21/11 11:08 A

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Thanks for that info Laura, that is really great to know. I have kept both kinds on the shelf using the refined for when I need to heat it and using the unrefined (raw, centrifuged) as "butter" for eating cooked veggies and occasionally on some gluten-free toast. Now I see it really doesn't matter that much.

Funny about the other mayo recipe you found. It has the same amount of mustard as my 50/50 blend (which I made only as a temporary emergency remedy to use up the one that was too mustardy). 1 1/2 teaspoons. is the same as 1/2 tablespoon. Funny

Hospitals are terrific for traumatic care; for acute care. They do a really, really good job in saving lives when it’s a sudden bleeding emergency. But in terms of chronic care, they’re terrible; (that is) in terms of the illnesses that most people have, endure, that cost the most money, that last the longest and ultimately die from. -Dr. Andrew Saul


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3/21/11 1:20 A

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I found another recipe for Coconut mayo. The recipe is almost exactly the same EXCEPT they use 1/2 tbsp of mustard and there is a bit of apple cider vinegar in it.

Also! I just finished reading the Coconut Oil Miracle book. Good news about refined coconut oil. It is just as healthy as unrefined. The reason is that coconut oil does not oxidize from heat. The refining process does not alter the nutritionsl properties of coconut oil in any way. ANyhow... I'm just thinking... if my DH is gonna eat coconut may, I just KNOW he won't eat it with my raw coconut oil in it. It does sort of smell like coconut. SO, I will get some of spectrum's refined (I believe it is still cold pressed though) for the purpose of making things that others wuold not appreciate the "coconutty-ness" like I would. lol

Also, I had the Coconut Mayo with some coconut thai shrimp tonight. YUMMY!

~Laura

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ANIDUCK's Photo ANIDUCK Posts: 10,863
3/20/11 10:53 P

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When I cut the recipe 50/50 with my other mayo it made it taste just fine. Used it on egg salad sammies for church today which were gobbled up quick. So that would put the 50/50 version at 1 1/2 tsp per recipe...with this Westbrae mustard anyway. When I got home from church my dh had totally finished off the leftover egg salad!!

Hospitals are terrific for traumatic care; for acute care. They do a really, really good job in saving lives when it’s a sudden bleeding emergency. But in terms of chronic care, they’re terrible; (that is) in terms of the illnesses that most people have, endure, that cost the most money, that last the longest and ultimately die from. -Dr. Andrew Saul


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3/20/11 10:12 P

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Hey... there's a coconut oil team, in case you're interested. I joined...

~Laura

"If it tastes good; Spit it out!" ~ Jack Lalanne

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3/20/11 10:11 P

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No problem. You guys must have DYNAMITE mustard. lol I wonder if I should edit the recipe... so that if someone else makes it they know to adjust... or maybe just put in the directions to start with a tsp and add according to taste...

~Laura

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CINDYTW Posts: 5,783
3/20/11 7:50 P

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emoticon emoticon

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ANIDUCK's Photo ANIDUCK Posts: 10,863
3/20/11 7:31 P

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Yes, I thought the egg to oil ratio was different; almost 4 times the egg than in other recipes! But eggs are so good for us and that means we are eating more eggs and less oil with every serving. This is a good thing. Between the egg and the coconut oil and olive oil we have radically boosted the healthfulness of mayo.
THANKS LAURA!
emoticon emoticon emoticon

Hospitals are terrific for traumatic care; for acute care. They do a really, really good job in saving lives when it’s a sudden bleeding emergency. But in terms of chronic care, they’re terrible; (that is) in terms of the illnesses that most people have, endure, that cost the most money, that last the longest and ultimately die from. -Dr. Andrew Saul


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CINDYTW Posts: 5,783
3/20/11 6:59 P

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I made it, and it came out good, in the blender even!! I also didn't add all the mustard..Annie I have the Westbrae and no way did it need a tablespoon! I think I added a scant teaspoon. It seemed like not enough oil to me based on other recipes...but it worked. I usually do 1 yolk to 1 cup.

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ANIDUCK's Photo ANIDUCK Posts: 10,863
3/20/11 2:14 A

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I just got tired of holding up that glass pyrex measuring cup while the oil drizzled in a fine stream over the blender. that's why I was so tickled to find the immersion blender technique. It works so well and so fast. Dh goes crazy over my new mayo. I don't think I will ever go back to using a regular blender again

Hospitals are terrific for traumatic care; for acute care. They do a really, really good job in saving lives when it’s a sudden bleeding emergency. But in terms of chronic care, they’re terrible; (that is) in terms of the illnesses that most people have, endure, that cost the most money, that last the longest and ultimately die from. -Dr. Andrew Saul


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CINDYTW Posts: 5,783
3/19/11 7:25 P

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Glad I read this!! I am going to make mine later or tomorrow and will be cautious with the mustard. Maybe my garage sale blender from early 1980 is why mine doesn't come out sometimes! emoticon I usually use mustard powder for mayo but will always try something new once! If it fails, a big batch of honey mustard is in order!! To go with coconut flour chicken and ham! emoticon

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3/19/11 6:21 P

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Edmond Fallot mustard.
I bet this would be real nice for devilled eggs. YUM!

~Laura

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ANIDUCK's Photo ANIDUCK Posts: 10,863
3/19/11 6:15 P

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Well maybe a regular blender would make a difference. I used my immersion blender. It came together perfectly and the "greasy" I mentioned wasn't because of any oil separation or texture problem, it just had a thick greasyish feel on my tongue when I first tasted it. And definitely it had too much mustard for my general uses. I like to add flavor depending on what I'm using the mayo for.

I just found a use for it though for lunch. I mixed some of it 50/50 with my own plain mayo and put it with hard boiled eggs on a piece of gluten-free toast with a basil leaf for greens. It was VERY tasty. I think I might use your mayo on some fish or chicken breasts. Going shopping Sunday and will look for a nice fillet of mild fish.

Next time I use coconut oil/olive oil I will just cut the mustard in half.
Hey, maybe the Dijon mustard I used is just stronger than yours; I used Westbrae. What did you use?

Hospitals are terrific for traumatic care; for acute care. They do a really, really good job in saving lives when it’s a sudden bleeding emergency. But in terms of chronic care, they’re terrible; (that is) in terms of the illnesses that most people have, endure, that cost the most money, that last the longest and ultimately die from. -Dr. Andrew Saul


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3/19/11 5:04 P

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Sorry yo didn't care for it ANI. I really liked how mine turned out. I didn't think there was too much mustard.
Mine seemed light and creamy. The texture is like how mayo is supposed to be.
I used my blender. It's extremely powerful. Maybe that's the difference between, thick and greasy and light and creamy. lol

~Laura

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ANIDUCK's Photo ANIDUCK Posts: 10,863
3/19/11 4:12 P

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Okay Laura, I made the coconut oil/olive oil mayo. Turned out thick, creamy and...uh...weird.
I thought the recipe asked for a bit too much mustard but I went with the 1 tablespoon thinking maybe with all that extra egg the mustardy flavor would be hidden. But NO! It's so full of the Dijon mustard flavor that it makes the mayo unusable for anything other than, say, eggs or ham. But even my egg salad is a bit more delicate in flavor...maybe I can add honey and make some honey/mustard salad dressing or sauce for fish...gotta think of something.

I will make this recipe again sometime and cut the mustard down to 1 teaspoon NOT 1 TABLESPOON. I really like the idea of using the coconut oil and olive oil though I do think it has a slightly more greasy mouth feel than the regular recipe I use. I will try it again.

Hospitals are terrific for traumatic care; for acute care. They do a really, really good job in saving lives when it’s a sudden bleeding emergency. But in terms of chronic care, they’re terrible; (that is) in terms of the illnesses that most people have, endure, that cost the most money, that last the longest and ultimately die from. -Dr. Andrew Saul


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JEN1239's Photo JEN1239 SparkPoints: (63,971)
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3/18/11 12:46 A

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Great name choices. emoticon I will let you know what they decide. Thanks!

Edited by: JEN1239 at: 3/18/2011 (00:47)
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CINDYTW Posts: 5,783
3/18/11 12:07 A

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Ani I tried the immersion once and that was wasted too. I just think I have more control whisking. I bring the bowl and bottle of oil in to watch TV and do it there! I may try this recipe in the blender it seems different with the whole egg.

I like Austin Martin for names!

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3/17/11 11:23 P

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Austin Martin emoticon

~Laura

"If it tastes good; Spit it out!" ~ Jack Lalanne

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ANIDUCK's Photo ANIDUCK Posts: 10,863
3/17/11 6:08 P

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LOL!! I just noticed that I put Austin and Martin together--that was purely coincidental though the car is nice. (Actually called "Aston Martin"). Hmm, Aston sounds like a good name too.

Hospitals are terrific for traumatic care; for acute care. They do a really, really good job in saving lives when it’s a sudden bleeding emergency. But in terms of chronic care, they’re terrible; (that is) in terms of the illnesses that most people have, endure, that cost the most money, that last the longest and ultimately die from. -Dr. Andrew Saul


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ANIDUCK's Photo ANIDUCK Posts: 10,863
3/17/11 6:05 P

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Some of my favorite boy's names...AND DON'T LAUGH!
Trevor
Tyler
Byron
Charles
Emmet
Arthur
Dylan
Austin
Martin
I like all the ones Laura picked too

Hospitals are terrific for traumatic care; for acute care. They do a really, really good job in saving lives when it’s a sudden bleeding emergency. But in terms of chronic care, they’re terrible; (that is) in terms of the illnesses that most people have, endure, that cost the most money, that last the longest and ultimately die from. -Dr. Andrew Saul


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3/17/11 2:29 P

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Oh, boy! That's tuff!
Baby names. lol. Ummm... Oliver and..... ummmm.... it's hard not to think of "funny twin" names like Tweedle Dee and Tweedle Dum... sorry. lol
So, you already know the twins will be boys?

Oliver & Alfred
Oliver & Neville (my DH`s real name... he goes by Pip. lol)
Oliver & Ethan (hmm.. I like that one best, I think)
Oliver and Anthony
Oliver & Evan (hmmm... like that one too)


~Laura

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3/17/11 1:54 P

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I love eating raw and I feel so much better when I do! I tried the coconut mayo and it was a big hit!

So I need some help with something that isn't related to food but something that is very special to me. Henry is my grandson and he is 16 months old. He is about to welcome to brothers (twins) into his life. 13 days and counting maybe sooner. One of his brothers is Oliver and the other is ??? Any suggestions? Thanks!

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3/17/11 10:51 A

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Cool! I'm trying to do more RAW too.

~Laura

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SHAKENBAKE's Photo SHAKENBAKE Posts: 1,433
3/17/11 9:05 A

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No problem, I thik I must have typed it all out for you and sent it to everyone as it is not in my sent. I've been trying tons of raw food recipes, dehydrating, sprouting etc and I'm trying to get reorganized in that department. I'll have to look for it when I get home. :) hugs, Wanda

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ANIDUCK's Photo ANIDUCK Posts: 10,863
3/17/11 1:03 A

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Cindy, have you ever tried it the immersion blender way? Works every time for me.

Hospitals are terrific for traumatic care; for acute care. They do a really, really good job in saving lives when it’s a sudden bleeding emergency. But in terms of chronic care, they’re terrible; (that is) in terms of the illnesses that most people have, endure, that cost the most money, that last the longest and ultimately die from. -Dr. Andrew Saul


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CINDYTW Posts: 5,783
3/17/11 12:46 A

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Thanks Ani i didn't think of that...I can do it fine with a whisk. I runed it in the blender and food processor. I am gonna try though this is a different recipe.

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ANIDUCK's Photo ANIDUCK Posts: 10,863
3/17/11 12:34 A

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Oh, I meant to mention before for those whose mayo flopped; you can always use flopped mayo to make a salad dressing. Just add more vinegar and herbs of choice and whatever to make something groovy. I've had to do that before and never wasted a drop of flopped mayo. Doesn't happen very often any more though; I've got this mayo thing down and like Laura says, homemade makes all store-bought mayo seem pathetic by comparison.

Hospitals are terrific for traumatic care; for acute care. They do a really, really good job in saving lives when it’s a sudden bleeding emergency. But in terms of chronic care, they’re terrible; (that is) in terms of the illnesses that most people have, endure, that cost the most money, that last the longest and ultimately die from. -Dr. Andrew Saul


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3/16/11 11:48 P

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I had some on my greens tonight instead of salad dressing. Good stuff!

~Laura

"If it tastes good; Spit it out!" ~ Jack Lalanne

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JEN1239's Photo JEN1239 SparkPoints: (63,971)
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3/16/11 10:32 P

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Sounds pretty good I think that I will try this recipe. Thanks!

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3/16/11 4:06 P

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I had some today on my "BLT" sandwich (mock bread. lol)
The mayo was nice and creamy when I took it out of the fridge. I was worried it would become hard because of the coconut oil But it was nice. I will be doing this all the time now, I think. The taste is WAY better than any store bought stuff.
There is a TINY hint of coconut taste. I don't mind it and if I didn't know it was there I may have even missed it.
For those that hate coconut, I'm sure the refined stiff could be used instead.

~Laura

"If it tastes good; Spit it out!" ~ Jack Lalanne

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ANIDUCK's Photo ANIDUCK Posts: 10,863
3/16/11 3:54 P

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Laura, I'm going to have to try your olive oil/coconut oil mayo. I've been making my mayo with that new-fangled immersion blender technique. It works so beautifully (and so fast--no more slow pouring) that I haven't varied my mayo-making habits. I wonder if this new recipe would work with the immersion blender. I have a weeks worth of mayo already made up at the moment but next time I make it I'll try this. I love getting a lot of coconut oil in my body; better for me than liquid oils.
Thanks

Hospitals are terrific for traumatic care; for acute care. They do a really, really good job in saving lives when it’s a sudden bleeding emergency. But in terms of chronic care, they’re terrible; (that is) in terms of the illnesses that most people have, endure, that cost the most money, that last the longest and ultimately die from. -Dr. Andrew Saul


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3/16/11 12:31 P

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SHAKENBAKE can you give me that recipe again? I seemed to have misplaced the one I printed out already (it's somewhere in my HUGE binder of unorganized recipes)

~Laura

"If it tastes good; Spit it out!" ~ Jack Lalanne

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MACKANDME's Photo MACKANDME Posts: 6,103
3/16/11 11:37 A

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I cook with coconut oil so I will definitely have to try that too!

~Michelle Macari in St George UT~ Lifestyles of the fit and meatless!
What is it that should trace the insuperable line?… The question is not, Can they reason? nor, Can they talk? but, Can they suffer? —Jeremy Bentham (1748–1832)
A dead cow or sheep lying in the pasture is recognized as carrion. The same sort of carcass dressed and hung up in a butcher’s stall passes as food. —J. H.
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SHAKENBAKE's Photo SHAKENBAKE Posts: 1,433
3/16/11 9:51 A

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That sounds good! Thanks for sharing and posting. Did you ever make the raw coconut pie i gave you? I've been eating making so many things with tha coconuts and almonds. My latest favorite is yogart. YUM! I can't seem to buy the yogart in the store anymore. :)

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CINDYTW Posts: 5,783
3/16/11 9:14 A

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Thanks! I am going to try the blender and be brave! When I started making mayo I ruined 3 batches in there before I just started whisking it by hand! emoticon

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A*L*P*'s Photo A*L*P* SparkPoints: (70,469)
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3/16/11 8:41 A

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Wow, I am bookmarking this one! Thanks, Laura!

*Amber*
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3/16/11 2:00 A

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Made this today. I used raw coconut oil and you can't even really taste the coconut. Tastes like yummy homemade mayonaisse.
recipes.sparkpeople.com/recipe-detai
l.
asp?recipe=1540172


~Laura

"If it tastes good; Spit it out!" ~ Jack Lalanne

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