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Better than Budwig―Chia
Recipes |
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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® Brand,
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® Brand
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.
OptionsThis 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.
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® Brand 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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