Sofia Helen Eleftheriou

I don’t eat a lot of mayo, but when it’s fresh it is good enough to put on steamed veggies or French fries or on grilled cheese… I could go on.

One egg yolk
1 teaspoon water
2 teaspoon lemon juice
½ teaspoon salt
1 cup canola oil


You can use a whisk and do this by hand, but if you have a hand beater it goes much faster and makes a stiffer mayo. In a deep bowl mix egg yolk, water, lemon juice and salt. Add a few drops of the oil and whip it in well to make an emulsion. Repeat. Continue to whip the mixture while you slowly pour the oil in. It should stiffen, if it is still liquid start over by cleaning the bowl, adding 1 teaspoon of water and a little more yolk and repeating the process using the previous mixture to pour into the new mixture.

I am a lover of dairy. So milk substitutes are not something I ever buy, I may have even looked down my nose on them. But while I was on the phone with my brother last night he told me he’s been making almond milk and all of a sudden there was nothing that I wanted more.  He is a genius when it comes to very simple recipes with very delicious results. 

1 cup whole raw almonds with skins 
1/2 teaspoon vanilla flavor 
2 teaspoons of honey or two whole dates pinch of salt

Cover almonds with water and soak in fridge for 24 hours. Strain and rinse discarding the water. In a blender add 3 cups water and the remainder of the ingredients to the almonds. Puree for several minutes until it is very milky and the almonds have completely combined with the water. Strain through cheesecloth reserving the almond milk. 

Use the left over almond meal for baking!