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This past May I had the incredible opportunity to host a brunch at Mission: Heirloom, the world’s first restaurant that caters to those of us on the Autoimmune Protocol (can you believe it?!). While there are a few places you can grab an AIP-compliant meal, Mission Heirloom is the first to actually build their meals using an AIP foundation, so most of their menu caters to us allergen-free folk.
What they are doing is absolutely revolutionary in the world of real food, and I hope that more restaurants and cafes take note! If you happen to live in the Bay Area, they sell an assortment of Paleo and AIP goods, including some of my recipes in their jarred food section. You can grab some Nomato Sauce and Dandelion Pesto for later!
Back to the recipe — I had a chance to spend some time in their test kitchen developing this recipe especially for the brunch. We served it on top of celeriac and bone broth pureé, purple sweet potatoes, and chicken, topped with a super crunchy plantain waffle (props to Natasha for making the waffles day-of!). It was a huge hit, and I decided to go home and figure out what I did so that you blog readers could get some benefit as well.
This is a great all-purpose sauce to have on hand to incorporate into meals during the week. Eat with roasted chicken, baked fish, or thin it to make a curry soup with some bone broth. I’ve even thinned it with olive oil to make it into a salad dressing!
A couple notes — If you can’t get your hands on fresh turmeric, substitute with 2 teaspoons of the dried variety (and in both cases, be warned that turmeric will stain everything yellow!). For those of you avoiding FODMAPs, it is possible to make this without garlic and onions like I did for the event. I’d just double the ginger for a little more kick.
- 2 tbsp coconut oil
- ½ large yellow onion, chopped
- 3-4 stalks lemongrass, exterior removed and chopped (about ¼ cup)
- 1½ tbsp minced fresh ginger
- 1½ tbsp minced fresh turmeric
- 3 cloves garlic, minced
- 1 bunch cilantro, ⅔ cup including stem ends roughly chopped and the tops reserved
- 1 can coconut milk (either thickener-free or homemade)
- ½ tsp sea salt
- 2 limes, juiced
- Heat the coconut oil in the bottom of a skillet or heavy-bottomed pot on medium-high heat. When the fat has melted and the pan is hot, add the onions and sauté for 7 minutes, until translucent, stirring occasionally.
- Add the lemongrass, ginger, turmeric, garlic, and cilantro (2/3 of the bunch including the stem ends) to the pan and cook for 3 minutes, stirring.
- Add the coconut milk and sea salt, turn down to a simmer, and cook for 10 minutes.
- Turn off the heat and set aside for a few minutes to cool.
- When the mixture is cool enough to handle, add the lime juice and transfer to a blender. Blend on high until well incorporated, for 60 seconds or so.
- Add salt to taste and serve with protein of your choice garnished with remaining cilantro leaves.