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Udo's Choice DHA Oil Blend, 17 Fl. Oz.
Udo's DHA Blend
"Fish Type Oils" that Vegans can consume! Made from algae.

 

 

 


 

 

 

 

Udo's DHA Blend Recipes  

Editor's Note: I've had angry readers write to me telling me that I was WRONG WRONG WRONG when I'd written that in order to get DHA from food, you must eat fish. These vegans/vegetarians would then send me to a web site that listed all sorts of foods from which you can get DHA, but what those web sites did not tell you, was that the foods listed contained NO DHA, but that in your body they "could" be converted to DHA and EPA. The problem is this: for your body to do this, it must be in tip top shape and it must have a good supply of good bacteria in the digestive tract and your liver must be in perfect condition and not overburdened. In your average American, DHA and EPA cannot be created and must be consumed.

Enter Udo's DHA blend. This is a fishless fish oil. The oils come from algae. Now even vegans can get DHA, which is essential to proper brain function and to lowering one's inflammation index. 


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

4 Egg Yolks
1 1/2 Cups Grape Seed Oil or Safflower Oil (we prefer Grape Seed Oil) 

1 Cup OR
1 Cup  Grape Seed Oil or Safflower Oil (we prefer Grape Seed Oil)
(This is your choice; depends on your tastes.)
 

1/2 Cup Udo's DHA Oil Blend

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)

Note about the options: The recipe needs 3 cups of oil. UDO's DHA Blend, though not as potent in taste as fish oils, can put you off a bit. Adding Coconut Oil helps hide the flavor. However, once made, no matter which option you use, this is one tasty mayo, and most don't take long to get used to the flavors of the oils. Also note, if you are using the coconut oil, it must be added in a liquid form, so you will heat it up with the other heated ingredients before adding.

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.

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 salt, dry mustard, and vinegar mixture while still mixing.

Then add the next 1/2 cup of Grape Seed Oil (or Safflower). You can add this a bit faster, but again, it's best to take your time.

Next, add one half cup of Udo's DHA Blend. Add it slowly to keep your mixture thick.

In a medium saucepan stir up the remaining ingredients (except for the lemon juice): water, honey, 1/4 cup + 2 tablespoons vinegar, coconut oil (if you chose to use it), and remaining salt, and then 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.

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
2 round tsp
Celtic Sea Salt
1/3 Cup Udo's DHA Blend
1/3 Cup Apple Cider Vinegar
4-6 Cloves Garlic (to taste)
8 oz Plain Yogurt (for thin dressing)
or 8 oz Low Fat Cottage Cheese (for a thicker dressing, or a dip)
or 4 oz Plain Yogurt and 4 oz Low Fat Cottage Cheese
1 Cup Cilantro Leaves (to taste)
Optional: Honey

The amounts of Yogurt/Cottage Cheese is totally up to you and your taste. Personally, I never measure this; I just eyeball.

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 Udo's DHA Blend into a blender and puree.

Flax oil and Udo's DHA Blend are very fragile oils. Once the recipe is ready, just add the oils and stir them in. Lasts two weeks in your refrigerator.

  

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