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Quick and Easy, Vinegar-Free Mustard! (Fungus Protocol Approved)

Many of you have asked, and now you shall receive!!

I love mustard so much, I’d marry it. I hope you love this recipe as much as I do.

For everyone that is avoiding vinegar, this one is for you!


  • 1/2 cup boiled or soaked pumpkin seeds (boil pumpkin seeds in filtered water for 10 minutes or soak pumpkin seeds for 8 hours to remove the phytic acid)

  • 2 tbsp lemon juice

  • 2 tsp organic ground mustard (I get this brand)

  • 1/8 tsp organic ground turmeric

  • 1 tbsp bamboo sweetener (sold exclusively in house)

  • 1/2 of a small garlic clove

  • 3-4 tbsp of filtered water (depending on desired thickness)

  • Optional: 1 tsp horseradish


  1. Boil pumpkin seeds for 10 minutes or let them sit overnight.

  2. Rinse pumpkin seeds in a mesh strainer under filtered water, then put pumpkin seeds into a blender.

  3. Add the rest of ingredients into the blender and blend on high until desired thickness, stopping periodically to push contents on the sides down with a spatula.

  4. Blend until mustard is smooth and creamy (2-3 minutes).

  5. Enjoy immediately or store in an airtight container in the fridge for up to a week.

God Bless,


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