Eggshell Salad Dressing

Eggshells contain excellent amounts of minerals, the most important of which is calcium. They are an excellent source of easily assimilated calcium in a form that is easily digested and utilized by our bodies.

Place crushed, clean eggshells into a sterile, airtight jar. Use enough eggshells to fill about one quarter of the jar. Cover over them with a good organic, naturally fermented apple cider vinegar and place them into the fridge until the eggshells are fully dissolved. Fill the vinegar up to just under over one third of the jar.
Dissolving of the eggshells usually takes about a week.
Meanwhile start saving up towards next week's supply of clean eggshells to use in the same manner.
The eggshells are broken down by the apple cider vinegar into a solution that contains very fine particles of eggshell that have virtually no taste or texture.

I bet you initially winced at the thought of eating eggshells!

To this solution now add a good cold pressed oil (virgin olive is good) and finely chopped garlic and minced herbs for flavor. You may also choose to add a little soybean or egg mayonnaise, tamari or tahini (or all) for extra flavor or variation. Tahini is particularly good as it is one of the most bio-available sources of calcium, magnesium and potassium that is available in perfect balance. You only need to add traces of these variations.

Experiment - and enjoy the health giving and exotic, flavorsome salad dressings that can be made from eggshells and apple cider vinegar!!

PS - As an afterthought it is wise to always add some apple cider vinegar to soup mixes that contain meat and or bones. It enhances taste and makes all the minerals more available and therefore your health quality is enhanced.

Be brave - experiment and please come back and place your favorite eggshell recipes into the comments section here. Bon apetit.