AIP Cheese with Fresh Parsley
Author: Sophie
Recipe type: Appetizer
Cuisine: Autoimmune Protocol - AIP
Serves: 2
- 2 cups zucchini, peeled and cut up into small cubes
- 1/2 cup water
- 2 TBSP coconut oil
, melted - 4 TBSP gelatin
(I use the brand Great Lakes / red) - 2 TSP lemon juice
- 2/3 TSP of fine sea salt
or more to taste - 2 TBSP nutritional yeast
(optional) - 1/2 cup fresh parsley, chopped
- Steam the zucchini for 5 minutes, until tender.
- Drain the zucchini.
- In a high speed blender
, blend the zucchini with water, coconut oil, lemon juice, and salt for 30 seconds or until smooth. - Add the gelatin and the nutritional yeast. Blend for another 15 seconds.
- Pour the mixture in a bowl, add the parsley and mix well with a spoon.
- Pour the preparation in a foil loaf pan
and refrigerate until set (at least 4 hours). - Bon appétit!
Recipe by A Squirrel in the Kitchen at https://asquirrelinthekitchen.com/aip-cheese/
3.5.3226