From The Plant Paradox Cookbook, by Steven R. Gundry, MD. Page 85
2 tablespoons extra virgin olive oil*
2 large yellow onions, thinly sliced
1 clove garlic, minced
1 tablespoon fresh thyme leaves
1 teaspoon fresh rosemary, minced
1 teaspoon iodized sea salt
1 teaspoon ground black pepper
Zest of 1 lemon
Juice of 1 lemon
2 cups plain coconut yogurt
Minced chives, garnish
1 jicama, peeled and cut into sticks for dipping
1. Heat the olive oil in a large pan over medium low heat. Add the onions and cook, stirring
regularly, until onions are tender and translucent, about 8 minutes.
2. Add garlic, thyme, rosemary, sea salt, pepper, and lemon zest and continue to cook, stirring
regularly until onions are evenly browned, about 10-15 minutes. If garlic starts to brown,
reduce heat to low.
3. Stir in the lemon juice, then remove the pan from heat and let cool to room temperature.
4. Place the coconut yogurt in a bowl and stir in the cooled onion mixture until combined.
Transfer dip to a serving dish and garnish with chives. Serve with jicama sticks, other fresh
veggies, chips or crackers.
*TWIHW generally advises against cooking in olive oil. Alternative choices here are grass-fed ghee or
butter, or coconut oil.