Receipe of the Month

Carrot/Cabbage Salad

Grate 1 carrot and 1/4 head of cabbage into serving bowl with 1/4 of a grated bell pepper. Moisten with homemade mayonnaise and season with sesame salt and papaya seed pepper.

Mayonnaise:
1 organic, free-range whole egg (room temperature)
4-8 ounces of your favorite organic oil
(see suggestions below)
1 Tablespoon organic cider vinegar (optional)
1 Tablespoon fresh, organic lemon juice (optional)
Sea salt to taste (optional)

If using a regular blender, mix together above ingredients EXCEPT the oil. SLOWLY add a few drops of the oil at a time while blender is on slow speed.

(The fast and easy way is to use the Bamix® hand held blender. With this tool, all ingredients, including the oil, can be added together. Blend with Bamix using the “mixing” blade for one or two minutes until thick.)

NOTE: Because you are using a raw egg, know your source. It must be from free-range, organic, healthy chickens. Mayonnaise is to be refrigerated and consumed within one week.

Oil suggestions:
You can use any one or a combination of your favorite organic oils, such as extra virgin olive oil, pumpkin oil or sesame.

Recipe provided by
Pat Connolly, Curator of PPNF© Copyright 1978
Price-Pottenger
Nutrition Foundation

http://www.ppnf.org/catalog/ppnf/email_newsletter_archive/2010/2010-29-March.html

www.DEPSYL.com

http://back2basicnutrition.com

http://bionutritionalresearch.olhblogspace.com/