Sea Buckthorn Mayonnaise Recipe
The sea buckthorn berry has recently become very popular; that’s not surprising since it’s very tasty and beautiful, as well as extremely nutritious.

This berry contains high levels of omega-7 fatty acids, which are good for preventing skin
problems. Its mineral and vitamin content is also high.

The sea buckthorn grows wild along big stretches of the Swedish coastline. It’s sometimes called the Nordic passion fruit because of its intense flavor. It’s a very simple sauce to put together, and it’s very aromatic thanks to the tartness of the berries. If you can’t find sea buckthorn berries, substitute pomegranate seeds.

Sea Buckthorn Mayonnaise

• a scant ½ cup frozen sea buckthorn berries (or pomegranate seeds)
• 5 fl. oz. (150 ml) mayonnaise (see recipe page 42)
• crumbled salt flakes

Mash the berries with a fork in a bowl to extract all their juice. Mix with the mayonnaise.
Season with some salt flakes.

Leave the sauce in the refrigerator so that its flavor blooms. Serve the sauce with grilled
fish, shellfish, or chicken.

Article Source: Low Carb High Fat Barbecue by Birgitta Hoglund
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Blueberry and Nettle Pesto Recipe
A classical Italian pesto made from olive oil, basil, Parmesan, and pine nuts complements many dishes of grilled fish, meat, fowl, or vegetables.

Here I’ve made two Nordic variations on this nutritious sauce, using ingredients you may
be able to pick for free out in the woods. Use gloves when picking nettle shoots to avoid
being stung. If you can’t find nettles, you can substitute baby spinach.

Both sauces are freezer friendly if you happen to make larger quantities; this way you can
defrost a container at any time and enjoy a taste of summer throughout the year.

Blueberry Pesto
• 4½ oz. (200 ml) blueberries
• 1½ oz. (100 ml) Parmesan (or Swedish Västerbotten) cheese, finely grated
• 1⅓ oz. (100 ml) hazelnut flour
• 1 bunch parsley
• 1 bunch lemon balm
• 1 teaspoon white balsamic vinegar
• about ¼ teaspoon salt
• 3⅓ oz. (100 ml) cold-pressed olive oil

Place all ingredients except the oil in a food processor. Process the ingredients to a paste.
Pour in the oil in an even stream while running the processor at full speed so that
everything is thoroughly mixed.

Taste to see if you need to add additional vinegar or salt. Transfer the pesto to small jars
and keep them in the refrigerator (the pesto will keep for a few weeks). Let the sauce come
to room temperature for a bit before serving it to allow the full flavor of the sauce to
develop.

Nettle Pesto
• 2 cups (500 ml) young nettle leaves or shoots (or baby spinach)
• ⅞ cup (200 ml) Italian parsley
• a scant ½ cup (100 ml) basil leaves
• 7 tablespoons (100 ml) pumpkin seeds
• 3⅓ oz. (100 ml), aged Präst cheese (or Havarti)
• about ¼ teaspoon (1 ml) black pepper
• about ¼ teaspoon salt
• 3⅓ oz. (100 ml) cold-pressed olive oil

Parboil the nettles in boiling, salted water for 2 minutes. Drain off the water, but save it
and use it to make stock for a soup later. If using baby spinach, you don’t need to parboil
it.

Place the nettles (or baby spinach) together with herbs, pumpkin seeds, cheese, and spices
in the bowl of a food processor. Mix the ingredients until all the herbs have been chopped
finely, and then add the oil in a thin stream through the feeder tube. Taste to adjust for
salt. Keep the pesto in the refrigerator, but let it come back to room temperature before
serving to let the olive oil become liquid again.

Nettle pesto keeps for a few weeks in the refrigerator, but make sure that it’s completely
covered by olive oil to stop any air from getting to it.

Article Source: Low Carb High Fat Barbecue by Birgitta Hoglund
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Mayonnaise and Aioli Recipe
Coconut cream is delicious and also a very good alternative to crème fraîche, if for some
reason you wish to limit your intake of dairy products.

This rich and smooth cream is sold in small packages under the name coconut cream. But
if you’re unable to find this product, the creamy top layer in a can of coconut milk will do
the job just as well.

Coconut Mayonnaise with Curry
• 3⅓ fl. oz. (100 ml) coconut cream, room temperature
• 3⅓ fl. oz. (100 ml) mayonnaise (see recipe page 42)
• juice of ½ lime
• 1–2 teaspoons curry powder
• salt

Mix the coconut cream and mayonnaise thoroughly for an even texture; season with lime
juice and curry powder (to taste), and a pinch of salt.

Leave the mixture at room temperature for a little while to give the flavors time to develop.
Store the mayonnaise in the refrigerator, but let it come to room temperature before
serving.

Article Source: Low Carb High Fat Barbecue by Birgitta Hoglund
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authorHello, my name is Jim Black. I'm interested in healthy cooking and fitness.



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