For the last 4 weeks I have been on a very active pursuit for health..some people would say we were healthy anyway having already rid gluten, dairy and refined sugars from our diet for some time now..but why was I still not feeling 100%? I got the gastro bug this winter, I felt noticeably more anxious than usual, I was “tired and wired” and I had gained a little extra weight..something I already knew about was candida overgrowth but it was only a month or so ago that the penny dropped that I did have candida overgrowth, this is why I was feeling off and I did have to address it (youtube candida overgrowth symptoms and diet for more info)..cutting out all sugars, and certain carbohydrates have meant that I have had a diet mostly consisting of meat, eggs and veggies (with a little bit of little bare coconut cream and raw cacao for those days where I had cravings for a treat). Fair to say that on a diet that seems initially so limiting became a world of excitement once I played around with making so many condiments to keep it interesting! The top shelf in the fridge has now only jars, all filled with amazing variations on paleo aioli/mayonnaise, ferments, krauts, homemade hummus, tahini, tapenades and pestos ready to transform any boring meat and vege meal into something truly amazing! One of my favourite combos is sauerkraut and paleo aioli (or paioli) mixed together..it’s amazing on burgers and once I mentioned to Brydie how much it tastes like ‘mac sauce’, she tried it and now loves and makes it all the time..she also told me I must blog it! Tonight we had mince patties and salad and I created the ‘mac sauce’ but geeked out a little more on it and added a few other ingredients..the result..really, really good burgers and Maggie (who doesn’t usually eat a lot of meat) scoffed her entire bowl of mince and mac sauce!
You will need:
1 free range egg
2 free range egg yolks
1 T dijon mustard
1/4 c lemon juice or juice of 1 1/2 homegrown lemons
1 1/2 cups olive oil (a light olive oil will give less of a strong olive oil flavour)
2 cloves garlic
1 T chopped parsley
2 t chopped capers
1/2 t paprika
1/2 t ground turmeric
2 T sauerkraut (the be nourished wild west flavour is amazing in this recipe)
Salt and pepper to taste
To Make: Place egg, egg yolks, lemon juice and dijon mustard into the food processor and process on high for about 2-3 minutes. Leave the food processor running and slowly add the olive oil in a thin stream down the shoot of the food processor lid. Depending on your food processor this could take anywhere from 5-15 mins for the oil to emulsify and the mayo to thicken up. Stop part way through and scrape down the sides and lid and add the garlic cloves. Once the mayo is at the thickness that you like, pour it into a jar and refrigerate and reserve 1/2 cup of this mayo base for the burger sauce.
Burger Sauce: In a bowl mix 1/2 cup of the basic mayo recipe above with the last 6 ingredients listed.
I found that I was so satiated after eating a meal with this sauce it is so filling and also creates a cheese-like sauce feel on the burgers without the added dairy. It also tastes so good as a dip on seed crackers.
If you have any questions about the candida diet or want to see any further blog posts on our condiments or candida friendly recipes, please let us know on our facebook or instagram pages.