Categories: STAGE 4

Ingredients

• 3 pastured egg yolks
• 1 teaspoon dried mustard
• 3 cloves of garlic
• Juice of 1/2 lemon
• 1/2 teaspoon salt
• 1/2 cup extra-virgin coconut oil
• 1/2 cup olive oil
• 2 Tablespoons, whey, sauerkraut juice or pickle juice, optional

Directions

1. Mix all ingredients in food processor and store Aioli in jar in the fridge

2. NOTE: save the egg whites and make Coconut cookies as follows:

3. Preheat oven to 300 F

4. 2 egg whites

5. 1 teaspoons vanilla

6. 1 cup unsweetened shredded coconut

7. 3 tablespoon maple syrup

8. Put egg whites, vanilla, and syrup in a jar. close the jar tightly with a lid. Shake the jar until the mixture is foamy. Pour the mixture into a bowl and add the shredded coconut and mix together well.

9. Bake in a cookie sheet lined with parchment paper by dropping spoonfuls. Poke lots of holes into the cookies using a fork.

10. Bake for 25 minutes or until golden brown on the edges.

Email to a friend | Print this recipe | Back