Make your own mayo and omit both vinegar and sugar. Basic mayo. can be used alone or herbs may be added to make all sorts of dressings for salads, veggies and fish. This recipe is from The Candida Albicans Yeast-Free Cookbook

Hint: Making mayo. is simple, although caution that it could curdle if it's really humid the day you are making it OR you hurry the drizzle process.

Ingredients:

1 egg
2 tblsp. lemon juice
1 cup olive oil
1 tsp. mustard (optional)
1/4 tsp. kelp(optional)
1/4 tsp. salt (optional)

1 cup walnuts, roasted
1 Tablespoon Miso
1/4 cup scallions, finely chopped
3 Tablespoons water

Place the roasted walnuts in a food processor or blender and finely grind them. Place the water and miso in a medium skillet and heat, stirring the miso constantly to dissolve. Add the walnuts and scallions. Mix thoroughly with the miso. Simmer 2-3 minutes. Do not boil.

(Compliments of Jesse Clark)

3 tsp Miso
1/4 cup organic roasted tahini
1/2 cup water
1/4 cup orange juice
3 teaspoons fresh parsley, chopped
1 Tablespoon scallions, chopped
1 teaspoon any Eden Organic Mustard
1 teaspoon Eden Organic Brown Rice Vinegar

Place all ingredients into a food processor and puree until smooth and creamy.

(Compliments of Jesse Clark)

3 whole roasted red peppers or 1 1/2 c roasted red pepper slices
1c black pitted olives
1c green pitted olives
12 oz can artichoke hearts
pulse ingredients in food processor to finely chop
2 carrots
1 clove garlic
1/2 small red onion

pulse ingredients in food processor to finely chop. Combine with olive mixture
2/3c vinegar
2/3c olive oil
1tsp dried oregano
1tsp dried thyme

Combine all ingredients and store refrigerated for 1 day before using.

(Compliments of Jesse Clark)

1 Tbsp fresh ginger
2 garlic cloves
1/2 c rice vinegar
1 Tbsp maple syrup
1 Tbsp miso
1/2 c oil
3 Tbsp toasted sesame seeds

(Compliments of Jesse Clark)

4 inch piece horseradish peeled and grated
1 c flat leaf parsley
1/2 c chives
6 shallots
3 Tbsp lemon juice
2 Tbsp cider vinegar
1/2 c oil