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Egg

  • juice of 1/2 lemon
  • 1/2 cup Thai coconut meat
  • 1 teaspoon olive oil
  • 1/4 teaspoon apple cider vinegar
  • 3/4 teaspoon asafoetida powder
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon mustard
  • pinch of salt

Salad

  • juice of 1/2 lemon
  • 1/2 cup Thai coconut meat
  • 1 teaspoon olive oil
  • 1/4 teaspoon apple cider vinegar
  • 3/4 teaspoon asafoetida powder
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon mustard
  • pinch of salt
  • 1 Avocado - forked
  • 1/4 cup chopped chives
  • 1 teaspoon lemon juice
  • pinch Za'atar (or Thyme)
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    Method

    • step 1

      In a food processor or high speed blender blend all egg ingredients until rough (let a little bit of coconut whites stay).
    • step 2

      Dehydrate at 42 degrees Celsius (108 degrees Fahrenheit) 3-4 hours, until mostly dry.
    • step 3

      Mix in salad ingredients, gently
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