Even being so popular, mayonnaise is one of those recipes that can be difficult to make at home. For this reason today I want to share my recipe to make always a perfect mayonnaise. This mayonnaise can be used in many different preparations.

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Homemade Mayonnaise

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Phase 3 Serves: 4 - 8 Prep Time: 5 min. Cooking Time: 0

Ingredients

• 1 egg
• 1 cup of sunflower oil
• 1 tablespoon lemon juice
• 1 teaspoon mustard (optional)
• Salt

Instructions

1. Remove the egg from the refrigerator at least 30 minutes before making the mayonnaise. Make the mayonnaise with the egg and the oil at the same temperature is one of the best tricks.
2. Put the egg in a high bowl in which you can enter your blender.
3. Add oil and lemon.
4. Introduce the blender to the jar bottom and blend without moving the blender.
5. When the sauce gets the right consistency, you can move the blender (moving the mixer from top to bottom).
6. Add the salt and mustard (optional) and beat again.
   

This recipe is suitable for the Fast Metabolism diet – FMD Phase 3; Mayonnaise counts as healthy fat and its portion is 2 – 4 tablespoons for <20 pounds or 3 – 6 tablespoons for >20 pounds.

 

How to make a perfect Mayonnaise: easy recipe was last modified: August 29th, 2019 by Eloisa Faltoni

The post How to make a perfect Mayonnaise: easy recipe appeared first on Cooking with a Cat.

Today I propose a perfect recipe to give a touch of flavor to vegetables, meat or even pasta. It is a very simple and fast red pepper sauce, raw and veganto prepare. The mixture of ingredients, makes this sauce an original and creative option to dress vegetables in the oven or accompany all kinds of meat.

This sauce is a good choice also for pasta dressing in Phase 2, both the shiritaki (pasta of konjak) and the pasta of edamame * (only for vegans).

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New FMD recipes every week

All my recipes are suitable for FMD!

Red pepper sauce, raw and vegan

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Phase 1 · Phase 2 · Phase 3 Serves: 1 Prep Time: 5 min. Cooking Time: 0 min.

Ingredients

• 1 red pepper
• 1/4 celery stalk
• 1/2 onion (1 shallot in P2)
• 1/2 lime juice
• 1 clove garlic
• 3 or 4 fresh mint leaves
• 6 or 7 fresh parsley leaves
• Grated lime zest
• 1 or 2 water spoons
• 1 pinch of salt

Instructions

1. Wash and chop the pepper and celery
2. Remove the germ to the garlic clove
3. Peel and finely chop shallot and garlic
4. Chop finely parsley and mint
5. Combine all ingredients and beat until smooth.
6. Serve this sauce with vegetables, meat, or pasta *

This recipe is compatible with the Fast Metabolism Diet – FMD Phase 1, Phase 2 and Phase 3; You can eat at any time of the day: it only contains vegetables.

Red pepper sauce, raw and vegan was last modified: February 28th, 2018 by Eloisa Faltoni

Notes

* In the photo you can see this sauce served with edamame pasta and accompanied by cooked edamame. Edamame is only allowed for vegans and only in Phase 2.

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Rhubarb is a very interesting food, halfway between a vegetable and a fruit; Although biologically speaking, is a vegetable, its peculiar flavor, and its coloration led to it being classified as a fruit, in the 1940s.

It originated in Asia, where it was mainly used for medical purposes; When it was exported to Britain and the United States, was perfectly integrated into its gastronomic culture, in fact, it is often seen as an ingredient in British, American and North American recipes. Despite its popularity, there are countries is quite difficult to find, as in Spain; in Italy is quite used.

It is important to remember that only the stem is edible, the leaves contain important amounts of oxalic acid.

The recipe I propose today is very simple but tasty and, above all, has a very original flavor that will surprise you.

New FMD recipes every week

All my recipes are suitable for FMD!

rhubarb and ginger jam

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Phase 2 · Phase 3 Serves: 1 Prep Time: 20 min. Cooking Time: 1 h

Ingredients

• 3 cups fresh rhubarb
• 2 cm fresh ginger
• 1/2 lemon
• 3 or 4 tablespoons of birch xylitol

Instructions

1. Wash and cut the rhubarb in pieces of approximately 1,5 cm
2. Put them in a large bowl with 1/2 lemon juice and xylitol
3. Cover with a transparent paper and let stand 15 minutes
4. Meanwhile, with a teaspoon, peel the piece of ginger (about 4 cm) and chop it
5. After 15 minutes, pour the rhubarb and all the juice in a pot and add the pieces of ginger
6. Cook on slow heat for 1 hour, stirring occasionally
7. Let the jam cool and keep in a glass jar in the refrigerator*

This recipe is compatible with the Fast Metabolism Diet – FMD Phase2 and Phase3; The vegetables are free so you can eat as much as you want.

Sweet and spicy: rhubarb and ginger jam was last modified: May 24th, 2017 by Eloisa Faltoni

Notes

* This jam is preserved at least one week in the refrigerator without problems.

The post Sweet and spicy: rhubarb and ginger jam appeared first on Cooking with a Cat.

When talking about jams, the most popular are strawberry or apricot, but my favorite has always been the plum jam, which reminds me of when I was a girl. Apart from the classic flavors, jams are very curious and original, myself, when I finish refining the recipes, I will share an onion and vanilla jam and a rhubarb and ginger. For now, I share this recipe for raw plum jam.

The jam is a very typical and ancient recipe, which finds its roots (at least in Europe) in Ancient Greece and in the Roman Empire; Both civilizations, in fact, already used to cook the fruit with honey or sweet wine, to create jams that were preserved much longer than the fruit. Of course, it is not possible to speak of jam as we know it today, until at least the 7th century, when Arab expansion brought sugar to Europe.

New FMD recipes every week

All my recipes are suitable for FMD!

Raw Marmelade

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Phase 3 Serves: 2 Prep Time: 5 min. Cooking Time: 3 horas

Ingredients

• 2 cups of plums
• 1/8 cup of chia seeds
• 1 tablespoon birch xylitol
• 1/2 lemon juice

Instructions

1. Peel and chop the plums
2. Put the plums in a blender until they become a perfectly homogeneous puree
3. Add the lemon juice, birch xylitol, and chia seeds to plum puree and continue beating for a couple of more minutes
4. Put the compound in a tightly closed container and store it in the refrigerator for at least 3 hours

The jam is ready to eat!

This recipe is compatible with the Fast Metabolism Diet – DMA Phase3; these amounts correspond to 2 servings of fruit and 1/2 of fat, for <20 pounds.

How to make a perfect Raw Jam in 4 steps was last modified: May 13th, 2017 by Eloisa Faltoni

Notes

To get a dense jam leave it in the fridge longer. - This jam can also be made with other types of fruit such as peach or strawberry, you have to throw fantasy.

If you liked this recipe leave me a comment or share it with your friends!

The post How to make a perfect Raw Jam in 4 steps appeared first on Cooking with a Cat.