A calcium and magnesium rich versatile sauce that is a great accompaniment to many meals (salads, meat, fish, vegetables) or have a couple of tablespoons with cut vegetable sticks (celery, carrot, capsicum) as a healthy snack or as an entree when entertaining. Garlic is a fabulous natural antibiotic and prebiotic that helps ward off infection and as you know I love my spices, especially when they nourish the gut and improve the breakdown of foods on their way down to your belly so that they can be absorbed by the body and put to good use. Seriously how could you not love fennel and coriander when all they really want to do is help reduce your flatulence and cramping.

 

Ingredients

1 garlic clove

1/2 small onion

1/2 cup hulled tahini

1/2 tsp ground fennel

1/2 tsp ground coriander

1/2 tsp himalayan salt

1 tsp cracked black pepper

1/2 cup olive oil (or macadamia oil)

 

Method

Remove garlic skin. Wrap garlic and onion in baking paper. Bake for 50 minutes

Place roasted garlic, onion and remaining ingredients in a blender and blend until smooth and creamy.

Pour onto whatever you desire.. 🙂

 

Serves many or few if feeling indulgent