Grab your passport my friends because I'm taking you to Provence. Well, Provence AIP style actually.
This Mediterranean sauce, meaning garlic and oil is often whisked together with another emulsifier, usually egg yolks, but alas, when following AIP, eggs are a no go.
1⁄2 cup coconut yoghurt | 1⁄4 cup extra-virgin olive oil | 1 garlic clove, crushed (or 1/2 tsp garlic powder) | zest and juice of a lemon | himalayan salt
Place the coconut yoghurt, olive oil, garlic, lemon zest and juice and a good pinch of salt into a blender and blitz for a minute or two, until light, fluffy and well combined.
Will keep for 5 days in the refrigerator, and when ready to serve, thin with a little water until the desired consistency is reached.
2 large parsnips, peeled | coconut oil | fresh rosemary sprig (or 1 tsp dried) | himalayan salt
Preheat your oven to 180C|375F and line a baking tray.. Chop the parsnips into thick chips and toss together with a little coconut oil, rosemary and salt. Arrange in a single layer on the baking tray and bake for approximately 20-30 minutes, or until cooked and crisp.