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A quick and easy recipe for prebiotic Garlic Alioli

I love to add this delicious garlic alioli to steamed or stir fried vegetables, or to use it as a dip for vegetables or crackers. It is also a great replacement for mayonnaise, which is incredibly processed and has lots of chemicals that cause havoc on our hormones. In fact, mayonnaise has a similar molecular structure to plastic, so in my opinion should definitely be avoided. This garlic alioli is my favourite substitute and everyone I serve it to agrees as well!

Benefits of Garlic:

  • Most of its benefits come from the sulphur compounds formed when garlic is chopped or crushed

  • Garlic is very low in calories but high in nutrients such as B6, Manganese, Vitamin C Selenium & Fibre. These vitamins support mood, brain and bone as well as being high in antioxidants

  • Garlic assists in regulating blood sugar levels and carbohydrate metabolism.

  • It is a prebiotic that helps feed the good bacteria in our gut, so works as one of the first lines of defence for our immunity and helps reduce inflammation

  • Garlic holds active compounds that reduce blood pressure and improves cholesterol levels to reduce risk of heart disease.

  • Garlic is known as a natural antibiotic, and can help in breaking down the biofilms that may be encasing stubborn bacteria such as Candida and SIBO, so we can finally kill them once and for all!



  • 5 garlic cloves

  • 5 tbsp olive oil

  • 1 tbsp coconut or organic probiotic yoghurt                       

  • Pinch of pepper and salt

  • ½ tsp of Manuka Honey or Date Syrup (optional, but with added antibiotic benefits) 


  • Blend the garlic, oil and pepper/salt together

  • Add coconut yoghurt and gently mix

  • Add a good quality honey to taste. You can use Manuka honey, date or coconut syrup depending on how sweet you like it, and your chosen lifestyle.  


  • This Alioli will last for 3 days in the fridge (if you can resist using it all on the first day!)

  • Be mindful when adding the alioli to hot dishes that Manuka honey loses its active benefits when heated above 35 degrees.

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