1 egg yolk
1 t. sea salt
black pepper
1/2 t. yellow mustard powder
Juice of one lemon
1/2 c. duckfat or ghee
Place first five ingredients in blender. Heat the fat in a small saucepan until very hot (just boiling). Carefully dump it into your blender and immediately puree the mixture until smooth. Serve warm, keeping it at holding temperature by placing it in a bowl of hot water. Excellent over steamed vegetables, on roasted meats, and over basted eggs.
Here is my new post exploring what polyvagal theory is and how it relates to…
This post covers the basics of MCAS, pronounced em-cass--what it is, what the triggers are,…
This post is Day 23 of solo backpacking the SHT with MCAS continuing my journey…
This post explores nervous system dysfunction and how nervous system retraining can help.
I'm so excited to announce that this week I've completed the training and I've become…
This website uses cookies.