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.

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