Jane Casey's Kitchen

MAYONNAISE
Makes 1 1/2 cups
Ingredients:
1 egg, at room temperature
1 egg yolk at room temperature
1 teaspoon Dijon mustard
1 1/2 teaspoons of lemon juice or Bragg’s raw apple cider vinegar (alkalizing)
1 cup organic organic extra virgin olive oil (a lighter oil will produce a lighter flavored mayonnaise and darker color a richer mayonnaise).
Unrefined celtic sea salt or Himalayan unrefined sea salt (great mineral content good for Adrenal fatigue!)
In food processor or Vita-Mix place all ingredients except for the olive oil. Process until blended about 30-45 seconds. With motor of food processor or Vita-Mix on, add olive oil very gradually until well blended 1-2 minutes. Add more salt if needed. Put in refrigerator and use within 48 hours.

What is Ghee?

Ghee is essentially clarified butter, which means it is the “gold” of the butter that has had the milk solids removed (think casein).  It has been used in Ayurvedic medicine to heal ailments from digestive complaints to memory loss.  If you don’t have an allergy to dairy, Ghee is the perfect compliment to healing your digestive tract which is an issue so common in kids with autism, ADD, ADHD and other sensory kids.  If your child is a limited eater (eats four or five things) and you don’t use much fat in your cooking this may be the new fat for you!

Vitamins

Ghee  contains vitamins A, D, E and K.  Vitamin A is a fat-soluble vitamin, meaning the body needs fat in order to process it.  Vitamin A  is an essential vitamin for vision and cellular growth. Potassium,  also called vitamin K, is essential for cell function while vitamin E contributes to healthy skin, hair and nails.

It’s relatively easy to make ghee.  You simply heat the butter until the milk solids separate from the butterfat. When the milk solids rise, you skim or pour them off and put the butterfat or ghee into a jar to reserve for cooking.

• One pound unsalted butter ( organic, I used organic for this recipe but use grass-fed if possible.  Kerrygold isn’t local but it is grass-fed.  It is from Ireland)http://www.kerrygold.com/usa/product_butter.php
• Small saucepan
• Cheesecloth or thin clean dish towel
• Medium glass bowl (not plastic!)
• Glass jar with lid for storing like a Ball jar

INSTRUCTIONS

1. Over low heat, melt one pound of butter in a small saucepan.
2. Continue to simmer butter until it begins to separate.
3. Remove from heat and let sit for a few minutes while the butter continues to separate.
4. Strain butter through cheesecloth and into a glass bowl, keeping the clear yellow liquid. What you have left is ghee, or clarified butter.

Here is some information on the health properties of Ghee.

http://www.amritaveda.com/learning/articles/ghee.asp