Leek Créma

in

I have collaborated with Chef Amanda Ramirez of Made to Nourish on several recipes. Her philosophies reflect my own and meet my and my family’s nutritional needs. Her recipes are tailored for food allergies, food sensitivities, and special diets such as low-FODMAP, SCD (Specific Carbohydrate), and SIBO-friendly.

INGREDIENTS

  • About 5 inches of leeks (light green part, chopped to ½-inch pieces)
  • 1⁄2 cup coconut milk
  • 1⁄4 cup macadamia nuts
  • 3⁄4 teaspoon lemon juice
  • 1⁄2 teaspoon apple cider vinegar
  • 1⁄4 teaspoon salt, plus 2 additional pinches
  • About 13 cm of leeks (light green part, chopped to 1 cm pieces)
  • 120 ml coconut milk
  • 32 g macadamia nuts
  • 3⁄4 teaspoon lemon juice
  • 1⁄2 teaspoon apple cider vinegar
  • 1⁄4 teaspoon salt, plus 2 additional pinches

Directions

  1. Sauté the chopped leeks in coconut milk until soft.

  2. Blend all remaining ingredients of sauce together in a blender until smooth, about 60-90 seconds. Make sure all the pieces of leek get blended completely. Store the mixture in a jar to use with our Zucchini Soup recipe. 

Recipe by Chef Amanda Ramirez

leek.jpeg