Before I start, I want to say that our new, gourmet Irish Moss
is flying of the shelves. (Yes, it really is!)
So, because of this, I want to make sure that you get a bag so
you can make some of the great recipes that we’re going to be
talking about in the next few days.
If you don’t know what Irish Moss is and why ours is different
you can read more and get a bag or two here (plus, when you get two
bags you can save $5.00)…
http://www.renegadehealth.com/irishmoss
On to the newsletter…
We’ve been back and forth across the country and have met some
amazing people. We’ve also eaten at some awesome restaurants.
One of our favorite places to eat in the U.S. is in Key West,
Florida.
The restaurant is called “Help Yourself” owned by our friend
Charlie Wilson.
To give you an idea how much we like this place, we didn’t like
Key West until we ate there… LOL!
(And of course met Charlie and her friends!)
If it weren’t for the awesome people there, we never would have
put together that fun carrot video we did the beginning of this
year.
Anyway, Charlie is a ninja when it comes to creating awesome
sauces and dressings for her restaurant.
One of her key ingredients is Irish Moss.
The reason why is because it can thicken these sauces without
having to include a bunch of nuts AND it can provide more
nutrition in the form of antioxidants and minerals.
One of her staples is a vegan Mayonnaise. It has the taste and
texture of the real thing and doesn’t contain eggs.
We asked her if she would share it and after a little arm twisting
(friendly), she agreed.
Here’s her recipe:
Charlie’s Mayonnaise
This mayonnaise is the closest I have come to the real thing.
Unlike other raw mayonnaise it does not use a lot of nuts to
thicken it but uses traditional emulsification techniques with
the properties of the Irish moss replacing the eggs. It’s so
simple to make and so much healthier! We use it in a lot of
dishes at the restaurant and nobody knows it’s not the real
thing.
1 Cup Almond Milk (made fresh)
1 Tbsp yellow mustard
1 tsp palm sugar (you can use other sweeteners) *D’s – 1Tab. sweetener
1 tsp salt
1 cup extra virgin Olive oil
3/4 Cup Unrefined sesame oil or your favorite oil
3/4 Cup Irish Moss Gel
1. Put the almond milk, mustard, salt and palm sugar into a
blender and blend.
2. Turn the blender to low speed and drizzle in both the olive
oil and sesame oil slowly to emulsify. It should thicken a
little.
3. Add the Irish moss and turn up to high speed for a couple of
seconds. You will see the mayonnaise turn white and suddenly
thicken. It will also thicken further in the fridge.
4. Store in airtight container in fridge. Keeps up to 5-7 days.
You of course need the Irish Moss to make this recipe, but it’s
so worth switching out the nuts for your own digestion as well
as to try to sell your friends and family on healthier eating.
If you can make them a mayonnaise that they like, that tastes
just like the real thing, then you have a better chance at
getting them to try other things of yours too. LOL!
To get our Irish Moss and read about how ours is different, you
can go to the link below.
We’re also offering 2 bags for a discount of $5.00, so be sure
to take advantage of that before we sell out. We only brought
in 375 bags from Ireland, and it takes 4-5 weeks to re-stock
so if you want to get some, be sure to get it now, before we
run out. 
Here’s where to go…
http://www.renegadehealth.com/irishmoss
Tomorrow, I’ll share an amazing Ceaser dressing!
BTW: If you want to check out Charlie’s place here’s where you
can go…
http://www.helpyourselffoods.com/
Live Awesome!
Kev
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