Tag Archives: home made

Home Made Mayonnaise

9 May

I love mayonnaise.

A good condiment can make or break a dish and when you decide to live outside the realm of processed foods with all their nasties, that eliminates a lot of your condiments.

But not one!!

Mayonnaise; creamy, tangy, rich goodness that can be flavoured into a multiple of different creations to compliment just about any meal, is still on the menu!!

While I realise this is no good for the vegans. For those of us who love our eggs it is heaven in a jar. And with two lovely fat red hens roaming the backyard we are pretty sure we are using contented little yolks in our mayonnaise.


Now I know for you fat conscious folks that the list of ingredients below is going to make you balk, oil, oil, oil & lots of it. But research shows (despite what we have always been told), that we need saturated fats, our bodies simply can not function without them.

Saturated fats are needed for the proper function of your:

  • Cell Membranes
  • Heart
  • Liver
  • Lungs
  • Immune system
  • Hormones
  • Genetic regulation
  • And for the absorption of calcium
  • They also help to make you feel full, helping you to eat less

So thats a whole lot of good reasons to slather home made mayonnaise on everything.

And if that isn’t reason enough, your store brought mayo is full of trans fats that while giving it a long shelf life & creamy non greasy consistency also cause dysfunction and chaos in your body on a cellular level…….who needs that!!

The healthiest oils recommended for making mayonnaise are extra virgin expeller pressed olive oil, seasame, peanut & palm oil.

These oils have the best health giving properties and are less likely to contain hexane, which is a food-grade gasoline solvent (I kid you not!!) that is used to extract oil from most vegetable seeds around the world. Yuk!

You will never look at your store brought jar of Mayonnaise the same way ever again!

Mayonnaise a’la Mama Going Natural

  • 1 cup olive oil
  • 1 T vinegar or Lemon juice – I prefer organic braggs vinegar
  • 1 egg yolk
  • A pinch of salt to taste
  • 1 t honey to taste – optional

I love using my stick blender with the whisk attachment to make mayonnaise, but you can do this in a blender or with the normal stick blender blade attachment.

Put vinegar & egg yolk in your bowl/jug. Beat till pale and creamy. Slowly add oil drop by drop at first until the mix starts to thicken then pour your oil in in in a thin constant stream.


Once it has thickened up & you have added all the oil, you can add salt and pepper and a little honey to taste.

If your mayonnaise is too thick, add more vinegar or citrus juice 1 teaspoon at a time till you achieve the consistency you desire.

Extra virgin olive oil can be quite strong in flavour, so try out your oils first to see which one will make a mayo you will be happy with. You can even use infused oils as the base of your mayo by adding garlic, herbs or chilli to your oil several weeks in advance before you make your mayo.

mayonnaise-makingYou can make a “Bazillion Variations” to this basic recipe, here are a few of our favourites.

Honey Mustard – add more honey to taste & a few spoonfuls of your favourite mustard or mustard powder.

Curry Mayo – add your favourite curry mix, curry powder & spices to create a spicy mayo

Herbs – your favourite herb combinations can be used to flavour your mayo too.

Wasabi – add a nice hit of horseradish or wasabi for a tangy mayo with bite.

So get mayonnaise making & then slather that delicious creamy stuff on all your food.

After all you read the above your body Needs it! 🙂


Home Made Natural Lip Gloss

12 Apr

I am an un-ashamedly girly girl.

With that little secret out of the closet. I can now tell you how much I love lip gloss. I have probably owned a pot of every colour known to man; from shocking pink to clear, to full on glitter. You name it I have had it. Gloss fixes everything – right?

Well after reading about all of the nasties that go into lip gloss, I thought my little love affair was over. That was until I started making my own lip gloss & fell in love all over again!

Now I can slather on gloss without a care in the world; knowing that I am not licking, sucking and eating nasty chemicals & petrol by-products off my lips – yuk!.

This gloss is what I would call a finger gloss as it can be applied with your finger. The consistency is not hard enough for a chapstick tube, but not soft enough to be applied with a wand. It has beeswax to protect & nourish and castor oil to give it a nice slick shine, the addition of stevia & sweet orange essential oil will have you wanting to eat this from the pot – and guess what? –  you can!! – because there are no nasties!


Finger Lip Gloss a’la Mama Going Natural

You will need

  • 6gms beeswax – I use lovely unrefined honey infused beeswax
  • 15gms cold pressed castor oil
  • 6gms sweet almond oil
  • 2 drops liquid stevia
  • 5 drops sweet orange essential oil

Place the beeswax, castor oil & almond oil in a glass or ceramic bowl over a double boiler (I use a ceramic coffee mug in a saucepan of simmering water – it does the trick). Slowly heat the oils & stir to dissolve the wax. Once the wax has dissolved take it off the heat & leave to cool. Once you can start to see it setting around the edge, quickly stir in your stevia, essential oil & any iron oxides or mica’s you might want to use to colour the lip gloss.


Being a girly girl I do like to tint mine with some red iron oxide and other mica’s depending on the batch!

This recipe would also work great with all castor oil if you don’t have any sweet almond oil, it would just make the gloss that bit slicker & give you more of a wet lip look. You can even make it with coconut oil as that gives the gloss a nice subtle taste & fragrance. The stevia can be omitted, I just like it as it makes the gloss feel more like the ones you buy from the cosmetic counter with its sweet orange flavour – but I do warn you, it is good enough to eat, so you may find yourself licking your lips!

If you decide to play around & add colour to your gloss with iron oxides, just add it a pinch at a time as the colour goes a long way. I have experimented with the iron oxides & made gloss that could double as lipstick all the way down to a light tinted gloss. The difference in the amount of iron oxide used is minute – so go slowly adding your iron oxides or your subtle pink gloss can turn into racy red gloss before you know it.


Enjoy & have fun, this is a great activity to do with the girls in your life and say good bye to petro-chemicals on your lips – woo hoo 🙂


Home Made Yoghurt

12 Apr

Yoghurt is one of life’s staples for us, nothing beats a big bowl of yoghurt & fruit on a hot Queensland day.

I have always thought of yoghurt as “healthy”. Something that not only tastes good but also gives you a little pro-biotic pick me up. So imagine my dissapointment when I found out that most store brought yoghurts despite their “pot set” claims, actually contain very little live probiotics & all sorts of hidden nasties like thickening agents, stabilisers & flavour enhances (yuk!).

Not wanting to give up our yoghurt we embarked on our very own “yoghurt making adventures”.

And boy have I had a few adventures, firstly I started off trying to make yoghurt in a glass jar  stored in a thermal lunch bag, this method produced yoghurt, but it was runny. I then tried the water bath method this too produced runny yoghurt & was a royal pain as the water bath had to constantly keep being re-filled with hot water to keep it at the right temperature. I finally bit the bullet & brought a soup thermos, now we are producing lovely pot set style yoghurt – still not quite as creamy or as firm as the pot set yoghurt you buy from the supermarket – but minus all the gelatine, thickening agents and other nasties.



How to make home made yoghurt a’la Mamma Going Natural

All you need is

  • 500mls milk
  • candy or deep fry thermometer
  • 1 T pot set natural greek yoghurt to use as your yoghurt starter
  • A large opening thermos designed for soups & meals

Pour your  milk into a saucepan to heat (I use raw unpasteurised jersey cow milk) heat it to roughly between 40 to 45 degrees celsius, check the temperature with your thermometer. Once the milk is at about 43 degrees take it off the heat & add  your 1 T of yoghurt ( I have found the Pauls all natural yoghurt in a tub to be the best, the Jalna brand made a much softer, sloppier yoghurt) whisk in the yoghurt until its fully combined. Then pour it all into your thermos & place somewhere warm to do its thing – I leave the yoghurt for 12 to 24 hours checking it periodically to see if it has turned into yoghurt, once it has turned we then refrigerate & enjoy.

Be sure to save 1-2 T  of your yoghurt as this can then be used as your yoghurt starter for your next batch & in theory you should never have to buy yoghurt again 🙂

Because I am using raw un-pasteurised milk I don’t let the milk get above 45 degrees as this would kill all of the naturally occurring bacteria in the milk & negate my paying exorbitant prices for the opportunity to have pure un-adulterated milk straight from the cow!

To learn more about how amazing raw milk is visit realmilk.com

If you want to pasteurise the milk or are using pasteurised milk then heat the milk to 70 degrees & hold it at 70 degrees for five minutes before letting it cool to 40-45 degrees before adding your yoghurt starter.

Trouble shooting

*When we first started making yoghurt I thought the more yoghurt starter we added the better, but this produced sloppy yoghurt. Less yoghurt starter = a creamier more pot set style of yoghurt, don’t ask me why or how!

*If at first you don’t succeed consider changing your yoghurt starter, not all “pot set” yoghurts are equal & many contain very little live yoghurt cultures, their flavour & consistency is more the result of chemicals & thickening agents rather than live probiotic cultures. So if your yoghurt doesn’t work consider trying another brand to use as a starter.


%d bloggers like this: