Yield: 1 cup

Ingredients:

1/2 head fennel, small dice
3/4 cup coconut milk (or goat milk yogurt, if tolerated)
1-2 Tablespoon lemon juice, to taste
1/2 t. sea salt
1 pinch cayenne pepper
1/4 teaspoon cumin, ground

Preparation:

1. Blend all ingredients in a food processor for a textured sauce, or run in a blender for an entirely smooth sauce. Adjust seasonings as desired.

Copyright Chef Abby Fammartino, Abby’s Table, LLC, 2009.