Lurisia Dale wrote:

>Sometimes I like to make (as a paleo semi-cheat) chicken marsala, with marsala
>wine, lemon, capers, and olive oil.  To thicken the sauce, most recipes call for
>corn starch or flour.  It doesn't take much corn starch to do the thickening
>(only about a tablespoon full), but it would nice to use a truly paleo
>substitute.  Anyone know of one?
>
Someone suggested ground cashews, which are not strictly paleo.  You can
use almond or pecan
meal.  American Indians thickened soups with nut meal.  Pecan meal is
lovely stuff.

>Also, I like to make tuna or chicken salad sometimes.  One good mayo substitute
>I've found is soft, ripe avacodo (about 1/2 avocado per can of tuna).  I was
>hoping to find some others as well though.  Ideas?
>
>
You can make mayo with olive oil, lemon juice and egg.  Although I don't
think paleo people pounded
olives to get olive oil, it's near-paleo, without vinegar or seed oils.
The ripe avocado sounds good too.

    Lynnet