Adulting

Pesto Mayo

To say my family is obsessed with this condiment is an understatement. Even my folks love it, and they are quite linear with their food choices.

For someone with a soy allergy and other food sensitivities, pesto and mayonnaise can be a challenge to purchase on the shelf of a grocery store. However, making mayo and pesto at home doesn’t have to be a daunting task.

My version of pesto is different. No cheese. No nuts. Which I can have neither of but this version is delicious and has full on flavor. My mayo recipe is simple, fast, and tangy. Blend them, and well, it’s become a staple in our house.

At times I use my pestle and mortar to make the pesto but this recipe we are doing it the less arm workout way.

Ingredients for the mayo:

1 cup light tasting olive oil or garlic infused olive oil

1 free range egg

1 tsp spicy brown mustard

1 tbsp lemon juice

1 to 1 1/2 tsp all-seasons salt (Simply Organic can be found at Publix and Amazon) or you can use pink salt and ground peppercorns.

*seasonings are personal. Start with 1 and add after you blend if you so desire. Adding is easier than taking away*

Directions

In a blender add 1/4 of the oil, egg yolk, mustard, lemon juice, and seasonings. Keep blender on low. If it’s too fast, the whole thing will break once you start to add the rest of the oil. Blend until it begins to thicken. Don’t shut off the blender. Open the circular part of the lid at the top of the blender and slowly pour in the rest of the oil.

Once blended in shut off the blender and stir. This is the time to add more seasonings. Keep in mind the taste will increase over a resting period in the refrigerator. I usually wait 12 to 24 hours before use.

Ingredients for the pesto:

Fresh basil

Two cloves of garlic, minced

1/4 to 1/3 cup extra light olive oil (you can use a bit less if using it immediately in the mayo)

A few mint leaves

1 sage leaf

1/4 of a lemon

Dash of pink salt and crushed peppercorns

Teaspoon of Primal Palate Amore seasoning or any Italian seasoning

Directions

In the food chopper, I have the KitchenAid 3.5-Cup Food Chopper, fill to top with basil leaves and a few mint leaves. Add garlic and seasonings. Blend. After I dry mix, I use a spoon and scrape the mixture back into the middle. I found this method blends better especially if some of the basil and mint leaves don't thoroughly chop up. 

Add the olive oil and lemon (watch out for the seeds). Chop again.

Please taste. I can't emphasize enough to taste as you cook. Everyone's palates differ. Some prefer garlic. Others salt. 

I tend to go lighter with the seasonings because you can always add, but you can't take away.

When ready mix the two together in a bowl. Here is where it is up to how much of each you desire. If you want it for just a sandwich or wrap mix together a small batch, that way the both remain separate and can be used for other dishes.

This recipe is an allergy friendly recipe. One you can involve the kids, especially when you can use your own homegrown herbs. As a veteran homeschool mama, this is a great lesson as well and teaches them how to make food on their own.

Products used in this recipe:

Balm For The Soul Tea

Before my hysterectomy, I had Adenomyosis which is a is a condition in which the inner lining of the uterus (the endometrium) breaks through the muscle wall of the uterus. Adenomyosis causes extreme menstrual cramps, lower abdominal pressure, and bloating before menstrual periods and can result in heavy periods. This is a painful condition and would trigger IBS symptoms.

During my herbalist training, I learned much about different herbs that would aid in relief. I created different teas to calm my symptoms as much as possible. The four dried herbs I found the most significant help was red clover, burdock, lavender, and yarrow.

Red Clover - Delicate & sweet, studies have shown it lowers cholesterol, helps with indigestion, hot flashes, and PMS.

Burdock - The root has a distinctive smell and is known to boost the immune system, lower blood pressure, heal a damaged liver, and detox the blood.

Lavender - Studies show the herb aids in digestive distress, nausea, and stomach cramps. It is an antispasmodic and reduces gas and bloating.

Yarrow (a favorite of mine)- This is an anti-inflammatory, reliefs menstrual cramps and pain, heals, detoxes, and lessens stomach pain, gas, and diarrhea.

All that is stated above is from my studies. Holistic medicine is portrayed as false, but many disagree myself included. I have witnessed the aid with herbs and oils. As a society, we are all for taking many pills, and some are needed to survive but we never honestly ask questions. We are willing to take on the side effects which could lead to more problems. But when I mention holistic healing, I’m bombarded with skepticism and negativity. I was on many medications in the past for my IBS, Pelvic Adhesive Disease, anxiety, and depression. Once I began my herbalist journey, my mind changed immediately. When I have an IBS flare-up, this is the first thing I make. The lovely aroma alone calms me down.

This beautiful and healing tea brings comfort, relief, and solace. I make a medium size batch that fills a mason jar. Equal parts of the above herbs. Mix. A little goes a long way. I use a stainless steel mesh tea infuser strainer. Amazon carries various tea steepers. Steep for 10-15 minutes. Lemon or honey is optional.

I purchase my herbs from Tame The Spirit on Etsy and Lavender Life Company. Both businesses are trustworthy, reliable, and have excellent herbs.

This is not medical advice. Please check with a physician if you are pregnant, breastfeeding, or have any other serious medical conditions.

Products used in this recipe



Ew, People Winetini

Because of the holidays.

Because of family.

Because of people.

Enough said.

Ew.

Ingredients

Ice cubes

3oz cranberry juice

2oz Peppermint Vodka

2oz dry white wine (I prefer Sauvignon Blanc or Dry Riesling)

Sugar for glass

Cranberries for garnish

Directions

Fill shaker with ice about three-fourths. Add cranberry juice, vodka, and wine. Shake.

On a two plates, pour a bit of cranberry juice on it, sugar on the other. Rim the martini glass with sugar.

Pour into the glass. Garnish with fresh cranberries.

Tart but sweet. Refreshing.

And after a couple, you won’t be bothered by 2nd cousin Joe and his excessive need to share in great detail his colonoscopy at the dinner table.

Happy Ew Holidays from The Rustic Woman!