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Instant "mayonnaise Spread" From Avocado
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Wanting a "mayonnaise" type sandwich spread, but just can't find one without all the ingredients you're having to avoid ?  This is so easy, I wish I had thought of it, but you have to give credit to my spouse, who's been putting it on my homemade sandwich rolls when he makes lunch.  I finally thought to ask him to show me his secret.  ;)

 

How to Make Easy, Instant, Gluten Free "Mayonnaise" Spread from Avocado

 

Ingredients:

avocado, very ripe, whole-  Don't Peel !

olive oil, gluten free, choice

vinegar, gluten free  (may sub lemon or lime juice)

salt, sea,  (iodine free option) 

spice of choice, optional, such as paprika

 

Take a ripe avocado.  Slice it in half, top to bottom, around the pit, and pry out the seed.  You now have 2 pieces of half avocado, sitting there in its own little mixing bowl.  Take a little bit of oil of your choice, such as high quality extra virgin olive oil,  and put a half teaspoon or so in the little cavity where the avocado pit was.  Next, put in a sprinkle of pure, gluten free apple cider vinegar or lemon juice.  Sprinkle with the salt product of your choice.  Add a sprinkle of smoked paprika spice or other spice ingredient, if you feel like it.

 

Now, take a fork, and cradling the half avocado bowl in your hand, mash that sucker up inside the avocado skin, until it is well blended. 

 

You now have a very tasty green "mayonnaise spread" that is just the right amount for a sandwich, and it has no egg, no soy, no iodine, and no food processor to clean up afterwards.  This makes enough for 2 sandwiches if you use up both avocado halves, and don't save the one for tomorrow. :)  

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Being an avo grower, ive been using them to replace  oil and mayo for years.

 

just put some in a food processor with spices and a little almond or soy milk, or water or vinegar and make mayo or salad dressing or dips with a littel salsa added. so much you can do with it

 

Wanting a "mayonnaise" type sandwich spread, but just can't find one without all the ingredients you're having to avoid ?  This is so easy, I wish I had thought of it, but you have to give credit to my spouse, who's been putting it on my homemade sandwich rolls when he makes lunch.  I finally thought to ask him to show me his secret.  ;)

 

How to Make Easy, Instant, Gluten Free "Mayonnaise" Spread from Avocado

 

Ingredients:

avocado, very ripe, whole-  Don't Peel !

olive oil, gluten free, choice

vinegar, gluten free  (may sub lemon or lime juice)

salt, sea,  (iodine free option) 

spice of choice, optional, such as paprika

 

Take a ripe avocado.  Slice it in half, top to bottom, around the pit, and pry out the seed.  You now have 2 pieces of half avocado, sitting there in its own little mixing bowl.  Take a little bit of oil of your choice, such as high quality extra virgin olive oil,  and put a half teaspoon or so in the little cavity where the avocado pit was.  Next, put in a sprinkle of pure, gluten free apple cider vinegar or lemon juice.  Sprinkle with the salt product of your choice.  Add a sprinkle of smoked paprika spice or other spice ingredient, if you feel like it.

 

Now, take a fork, and cradling the half avocado bowl in your hand, mash that sucker up inside the avocado skin, until it is well blended. 

 

You now have a very tasty green "mayonnaise spread" that is just the right amount for a sandwich, and it has no egg, no soy, no iodine, and no food processor to clean up afterwards.  This makes enough for 2 sandwiches if you use up both avocado halves, and don't save the one for tomorrow. :)  

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Thanks Takala for the recipe as I am interested in trying it. I have never had an avocado but since I now have food restrictions of wheat corn soy, and have severe lactose intolerance I have become adventurous in trying new things.

I had to call my daughter who lives cross country to ask her how to even tell when a avocado is ripe as I have heard her mentioning liking them. She told me they are green when you buy them and you let them ripen up at home until they are soft and brown but not too brown or too soft. I told her the recipe and she suggested I try it on a turkey sandwich. Is she correct in what she told me? Any comments appreciated.

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Yes, the avocado will be green and firm in the stores outside of avocado growing areas.  You have to let the thing ripen on the counter. Do not put them in the refrigerator, because then nothing will happen.  The skin will go from dark green to a darker shade of sort of green-mud-brown color and the avocado will then become softer to the touch when you squeeze it gently.   When you cut it open, it should still be bright green inside.  Frequently immature avocados, off the peak season, shipped a long way get sort of stubborn about wanting to be ripened, and quickly go from "not ripe" to having a lot of bad spots in them when you cut them open- you can cut them out and trim around them.  We are lucky here that this is an avocado growing state, and that the stores usually have avocados in the same pile in the bin that range from "no way, not yet" to "eat the same day you buy it" so you can pick up several to last the week. 

 

Turkey, swiss cheese, and avocado is the classic sandwich combination. :)

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    • Thanks Stephanie & Gemini for the info. that the 4 of 5 doesn't apply to children. I wasn't aware of that until now. 
    • I think the posters above have given you very good information and I will throw in my 2 cents worth.  I am surprised that they did not test her DGP IgA also.  I am sure that would have been positive.  They switched off with antibody classes and usually they do both tests for both antibodies.  IgA is more specific to Celiac but the IgG is also useful.  The testing shows your daughter is producing antibodies to the gluten in her diet. (DGP IGG). THe tTg shows positive for some damage or inflammation. You know........your daughter is only 4.  She hasn't been on the planet or eating gluten that long. It can take years for enough damage to occur for it to be able to be found on biopsy.  I would say it is highly likely that this is Celiac, especially with her symptoms. But because the damage hasn't graduated to bad enough yet, they won't diagnose her. I think you need to do what others have said and get all copies of testing and find someone else who will take a look and give a diagnosis, especially if they have you do a dietary trial and her symptoms go away.  That might be the only recourse if you want faster proof. I know I would want faster.  I would not really be happy if I thought I had to keep feeding her something that was making her sick.  If you keep her on gluten long enough, the diarrhea will probably show up. BTW.........the criteria mentioned regarding diagnosis does not apply to kids.  I know it's silly and stupid but most leading Celiac specialists do not go by this criteria for kids.......adults only.  Keep that in mind because it might come up.  You could recognize it but they might not. Have you considered gene testing, to help bolster a diagnosis? As far as false positives go, it's the other way around. False negatives happen more frequently than many people think.  It's a recurring theme here.  With her symptoms, which is what I had, a bloated belly and tummy aches are telling.  Have they tested her for lactose intolerance?  That can cause similar symptoms, although it sure won't raise those 2 blood tests.  Keep looking for Celiac because there are many red flags here.
    • This 4 out of 5 criteria does not apply to children. I was never given a reason why, but it isn't.     That said, you may try to get a second opinion from another GI who may be willing to give her a firm dx.  We were in your boat 6 years ago and while I'm sure I'll get slammed for it, I wish we had kept gluten in our kiddos diet till he scoped positive for a variety of reasons.  Again, even family is different and you have to find what is best for you!
    • Mnoosh, I had swollen lymph nodes prior to celiac dx and for a while after going gluten free. My neck as well as groin. The groin ones were the worst. Guess what? All gone! It's hard to recall a time line & consider that everyone is different but I think mine completely resolved within a year.  You've been given great information. Just breathe and then again, breathe. You're going to be fine. 
    • It is the only thing you have eaten, so it can't be anything else?  I eat it with no issues so I am not sure how you can be certain that is the problem.  All I am saying is that its sort of "your word against mine and the company's word".  
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