Flying at altitude over the ocean
I look outside, caught by the notion
That skies are our sea
The ocean air
And clouds are our sustenance
Built from real fare
Shaded and white
Meant to be shared
From them comes liquid
and crystalline prayers
I hold my hand out, caught unaware
Solid and bright
Lovely and light
Emulsified liquid
Crafted to delight
Set down from the skies,
Here for our flight
Be with us all night.
Garlic Mayo | Lebanese Toum (paleo, AIP, vegan)
Prep time
Total time
The best substitute mayo ever for people who can't eat eggs (but can eat/love garlic- garlic avoiders/vampires beware). This packs an umami punch, and the emulsion can't be beat - the perfect zesty condiment for all your sandwich/dip needs!
Author: Julie Hunter
Recipe type: Paleo, Autoimmune Protocol, Vegan
Cuisine: Lebanese-inspired
Serves: 1 jar
Ingredients
- ½ cup of raw garlic cloves (peeled)
- 1.5 c - 2 c avocado oil or olive oil (I used a mix of both)
- 1 - 1.5 tsp sea salt (season to taste)
- 3 - 4 tb lemon juice (ditto)
- ¼ c ice water (if needed to thin out)
Instructions
- Food process together peeled garlic cloves, 1 tsp salt, and 1 tb lemon juice until well-combined (scrape down sides with a spatula as you go along).
- Slowly drizzle in oil, alternating with rest of lemon juice 1 tb at a time to create emulsion (~10-15 min process) - add in cold water 1 tb at a time at end to thin the emulsion if overly thick.
- Taste and add more seasoning as necessary.
- Refrigerate (should keep for a couple weeks).
This recipe has been shared on Phoenix Helix’s Paleo-AIP Roundtable.
[…] with toum and fresh/dried rosemary or […]