Try with fresh cut vegetables, kale chips or use as a marinade for chicken or fish
- 2 pastured eggs
- 1 organic lemon, juiced
- ½ cup olive oil
- ½ cup coconut oil
- ¼ tsp. pink salt
- ½ tsp. of turmeric
- ¼ tsp. Black pepper
- 1 clove minced garlic (optional)
Combine the eggs and lemon juice in a blender, mixing bowl or food processor. Mix thoroughly. With the blender running (or while mixing) drizzle the coconut oil slowly until an emulsion forms. Add in the olive oil slowly. Add pink salt. Store in a tightly covered container in the refrigerator for up to 1 week.
Season cooked vegetables or homemade kale chips with turmeric.
If you love turmeric, try my Immune Boosting Turmeric Soup.
To learn more about the many benefits of turmeric, read my blog True Power of Turmeric