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Better than Budwig ― Chia Recipes  

Johanna Budwig healed cancer, heart disease, and many other chronic conditions in the 1950s using a combination of flax oil and kefir (we use cottage cheese in America). If you want to read about her, try this: Budwig Revistited.

Her basic recipe was very simple: three tablespoons of flax oil to a third cup of cottage cheese.

Now, in all these recipes there are things that are missing. The utilization of these wonderful omega-3 oils in our bodies releases oxygen. Oxygen oxidizes. So we need antioxidants.

We include lemon in all these recipes because lemon contains vitamin C and bioflavonoids.

But you could ALWAYS add a little more vitamin C (complex) and a good vitamin E oil to these recipes. Your other option is to get your antioxidants through supplementation.


Super Mayonnaise
Mock Miracle Whip® — it has been called, but it's BETTER than Miracle Whip®

Note: this recipe tastes a little "off" by some people. Chia oil does have a weird flavor, but it is NOT as strong as fish oils or flax oil. You can always modify the recipe; half a cup of chia oil and half a cup Udo's DHA Blend, or half a cup coconut oil (heat the oil in the concoction at the bottom part of the recipe) or just a half cup more of grape seed oil. But if you can take the taste, and for those of you with cancer, heart disease, diabetes or any chronic illness, I'd suggest first making the full recipe first.

4 Egg Yolks
2 Cups Grape Seed Oil *
1 Cup Chia Oil

1 teaspoon Celtic Sea Salt, or Himalayan Crystal Salt
2 teaspoons Dry Mustard
2 tablespoons Unpasteurized Apple Cider Vinegar

3 tablespoons Arrow Root Powder (or corn starch or cake flour)
1 Cup Water
4 tablespoons Honey
1/4 Cup + 2 tablespoons Unpasteurized Apple Cider Vinegar
1 tablespoon Celtic Sea Salt
1/3 Cup fresh squeezed lemon juice (keeps the dressing from separating)

From the brown text above, mix up one teaspoon of salt, with 2 tablespoons of vinegar and two teaspoons of dry mustard and set aside.

Chia oil "sometimes" comes in a bottle that is one cup (8 oz) plus a tad more. So, you'll actually want to use a little less grape seed oil. What I do is fill a large (four cup measuring cup) with the chia oil, and then add enough grape seed oil to equal 3 cups.

Using a mixer (on a high setting), blend egg yolks separately for about a minute to get them started. Very slowly add your oil. You have to start adding the oil just a few drops at a time for at least one cup. The idea is to get lots of air into the mixture, and if you pour too fast, it won't whip properly, and you'll have a very thin concoction.

After one cup of oil, you can add the oils a little quicker. After two cups (or 3) of oil, you can add the mustard/salt/vinegar mixture.

In a medium saucepan stir up the remaining ingredients (except for the lemon juice): water, honey, 1/4 cup + 2 tablespoons vinegar, the amount of coconut oil you've chosen and finally whisk in the Arrow Root powder while heating (the coconut oil must be liquid). Cook to a smooth paste stirring often. Blend this hot mixture slowly into the original mixture while you continue to blend with the mixer on a high setting.

Finally, add the last ingredient, the lemon juice. The lemon juice, not only adds to flavor, but keeps the dressing from separating and helps preserve it. Normally, homemade mayo will last only five days in your fridge. The lemon will help it keep for up to a month, though I've never seen it stick around that long.

Options

This is an expensive recipe. It is intended for those of our readers who are battling cancer or heart disease: our food is our medicine.

You can cut back on the amount of Chia Oil you use, down to half a cup or a third of a cup, just increase the grape seed oil so that the total oil used is three full cups. Additionally, you could use a quarter up Chia Oil and a quarter cup Udo's DHA Blend (or a half of cup of both, but it's going to have a "strong" flavor).

Mixing Secret

Because this is such an expensive recipe, I want all of you to be able to make it successfully. In the past, I've made some VERY thin mayo because I added the oils too quickly or some unknown reason, so I will let you in on secrets to making perfect mayo every time.

First off, keep your oils refrigerated. I don't know why, but cold oils work best.

Next, get yourself a coffee frother. A coffee frother is used to make froth on your home made mochas and lattes when you don't have an espresso machine. They simply whip air into the mixture. It's the air in the mixture of oil and eggs that causes the oils to thicken when making mayo.

Here are two examples of coffee frothers.


Aerolatte Frother, Satin Finish


Aerolatte To Go, Black

Another tool, one I use, is the Hamilton Beach Turbo-Twister. Normally it comes with three accessories, one being a frother, but online I've found it only with two accessories, one being the steel whisk. The whisk works as well, perhaps better, than the frothers.

When you start to whip the oil with the eggs, within one half cup of oil used, if the concoction is still thin, then it is time to whip out your frother or your Turbo-Twister Whisk. Use the frother or whisk till you see it visibly getting thicker. This will insure your perfect mayo.

Finally, once you put this recipe into the fridge, it's probably going to be a bit thicker (harder) than your old mayo, because we've used a full cup of Coconut Oil. Coconut oil is a saturated fat. We've tested a few recipes, and this appears to be the best tasting. We've had to add the extra coconut oil because Udo's DHA Blend, though not as overpowering as fish oils, still has a pretty distinct flavor. The coconut oil hides this very well.


Super Healthy Salad Dressing

1 medium lemon (or two small)
2 - round tsp
Celtic Sea Salt depending on taste
1/2 Cup Chia Oil
1/3 Cup Apple Cider Vinegar
4-6 Cloves Garlic (to taste)
1 Cup Cilantro Leaves (no stems)
Optional: Honey to taste.

Options

For Dip:
1 Cup Plain Yogurt
2 Cups Low Fat Cottage Cheese

For Salad Dressing 1
1 Cup Plain Yogurt
1 Cup  Low Fat Cottage Cheese

For Salad Dressing 2
2 Cup Plain Yogurt
2 Cup  Low Fat Cottage Cheese

The reasons for the options:

The people who sell the chia oil told us that this was way too expensive to make. I responded that we are being true to the Budwig recipe; that those readers suffering from cancer, heart disease, diabetes, and any number of chronic illnesses who want to fight their battles nutritionally, don't care about price.

You can make either one of these options using only 1/3 Cup of Chia oil. Chia oil comes in an 8 oz bottle and with shipping will come to you at a little over $30.00 per bottle. You can save some money this way.

We've purposely posted these other recipes here for those seeking nutritional therapies to fight their illnesses. The last option will be thin enough to cut the harsh taste of the chia oil, but will not be "better than Budwig." The Second option will be a thick dressing, but the taste of the oil will come through. Both options 1 & 2 are better than Budwig, with the first recipe being just about equal to her measurements, the second one being really charged with omega-3s, while both are absolutely guiltless dip and salad dressing

Instructions:

Peal the lemon by trimming off the yellow but leaving some of white skin; it's in the white part where we find most of lemon's bioflavonoids.

Pull the cilantro leaves from the stems. If you get lazy and want to use the cilantro stems and all, the result will be very bitter.

Toss everything except the chia oil into the blender and blend thoroughly. You want the outcome to be smooth and very green.

Finally add your chia oil and blend lightly. Do not damage this oil. Just blend it in and enjoy.


 

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