The Mayonnaise can be healthy

Dressings

Spanish Version

Many times my friends get frustrated with a reduce calorie diet and that makes them fail on trying, others on the contra ire think that buying industrially processed salad dressings bring flavor to their salad without realizing the quantity and quality of the fat and other ingredients not so good for your body.

This is why this week im going to dedicate it to publish some salad dressings, easy to make and with an ideal caloric content to put up some flavors to the salads without exceeding daily limits allowed on a reduce calories diet.

Mayonnaise its an emulsion that contains a high content of fat, however, when home made with extra virgin olive oil you get the benefits of a unrefined cold pressed oil which is healthier for you and great for a reduced calories diet, in difference with the retail version which is usually done with vegetable oil (the olive available for that company or a mix of many different oils) and another ingredients that allows it to keep shelf stability for six months without spoiling.

You don’t have to feel intimidated by this recipe, its super easy to make and delicious.

INGREDIENTS

1 egg yolk from a large egg
1/4 tbsp sea salt
1/4 tbsp Yellow Mustard
1 tbsp Lemon Juice
1 tbsp vinegar
1/2 cup Extra Virgin Olive Oil

PREPARATION

In a glass bowl mix the yolk, mustard and sea salt whipping with a whisk until salt is completely disolved.

Add the lemon juice and the vinegar whipping vigorously.

Whithout stop the beating add a thin strain of the Olive Ol and whisk until having all the ingredients well mixed.

Once done bottle it up and storage it, it will last for a whole week

NUTRITIONAL FACTS
For Each Tablespoon
Calories 106
Carbs 0 g
Fat 12 g
Protein 0 g
Sodium 49 mg
Sugar 0 g

Green Mango Ceviche

Green Mango Ceviche

Easy to make, Healthy, Ingredients

Spanish Version

It’s Mango season, which means well have mangoes for a few weeks now, one of the most wonderful things of living in caracas its the quantity of fruit trees all over the city, which makes it great to walk around this time of the year and pick up mangoes, rose apples or spanish limes. This it’s going to be Mango Season with recipes to portrait mango in a different way.

Even when mangoes are a delicious fruit, high on fiber and extremely sweet, theres things that can be done with the unripe green fruit, sweets and savory.

Now, this is a recipe turning to the savory dishes, acidity, hot and sweet mix to create this vegan version of ceviche.

You can make this as an appetizer or as a side dish for some grilled meat, pork or chicken.

this is a recipe to make 4 bowls

INGREDIENTS

5 Unriped Green Mangoes
3 Medium Red Onions
2 scallions
1 Cup Lemon Juice
2 Chilli peppers
1 tsp. Salt
1 cup Chopped Cilantro
Some Cilantro leaves to garnish

PREPARATION

With a vegetable peeler remove the skin from mangoes until removing all the green peel.

Slice every side of the mangoes to 1/4 of an inch and then in stripes.

Finely slice the onion and the white parts of the scallions.

Remove the seeds from the hot peppers and finely slice them.

Put everything in a non reactive bowl (glass or inox steel) and add the lemon juice and salt, and let it rest for at least 2 hours.

When ready to serve toss the chopped cilantro and serve with the least amount of liquid possible.

NUTRITIONAL FACTS
Serves: 4

Calories 118
Cabs 34 g
Fat 0 g
Protein 3 g
Sodium 479 mg
Sugar 21 g