Ten reasons to start an Autoimmune Protocol blog

  1. As a way to document your progress. Sometimes it’s easy to forget where you started. And how far you’ve come.

    An AIP blog: to give you courage when trying new things

    An AIP blog: to give you courage when trying new things

  2. As a way to stay motivated. Because the Autoimmune Protocol (AIP) can, at times, be unexciting. It requires you to chop cabbage & make bone broth, even on those days when you want to indwell with denial, all curled up on the couch with your favorite inflammatory foodstuffs.  You’ll be more inspired to try (or invent) new recipes if you know you’re going to blog about them.
  3. To access a community of support. AIP bloggers are a super-supportive bunch. I guarantee that if you blog about your AIP journey, we’ll read your posts. I’ll follow your blog: just share the link with me!


    An AIP blog: provokes aesthetic, well-balanced breakfasts

  4. To keep you paying attention to the aesthetic side of mealtimes. Often we don’t go to the trouble of arranging our food attractively just for ourselves, but a well-presented plate lends ceremony, communicates self-respect & actually, strangely, helps with satiation. Which are all important considerations when you are embarking on a transformative healing journey with food.
  5. Likewise, getting in the habit of photographing & posting pictures of your food encourages attention to variety & well-distributed food groups.
  6. Writing blog posts forces you to articulate what you are thinking and feeling. Understanding thoughts & feelings is important for healing. For your healing & potentially for the healing of others.
  7. Your AIP blog will give you courage to try new things. Whether it works or not, you still get to blog about it!
  8. Your AIP  blog encourages AIP research. By you & others.
  9. Your AIP blog will help destabilize the evil pharmaceutical empire.
  10. As a way to contribute to the growing body of knowledge that ordinary people are developing about healing ourselves. For an exploration of my thoughts on the anecdotal nature of research on the AIP (as well as how your AIP blog can help undermine the malevolent pharmaceutical empire) visit What Proof? The Autoimmune Protocol.

    Victorious Offal Muffins

    An AIP blog: to get you up early to make meat muffins with liver… just so you can blog about it

Friendly notes

  • The primary purpose of an AIP blog is to support your healing process. Don’t let your blog run your life or stress you out. Ignore all advice about the necessity of posting multiple times a week to build a loyal following. Decide before you begin that you are not trying to make money blogging. If you need to take a blogging break, do.
  • It took me a long time to figure out the shortcode for printable recipes on wordpress. If you go for a wordpress blog & want to include printable recipes, here’s the link that gives you that shortcode.
  • I started my blog last October. The day after I learned of the existence of wordpress. Here’s my first post. It took me awhile to learn how to add pictures & whatnot. Don’t worry about what you don’t know, just figure it out as you go.


What proof? The Autoimmune Protocol

bacteriophage 2


Bacteriophage therapy was discovered 11 years before antibiotics, in 1917.

After World War II, everyone (except a few entrenched Soviets) abandoned bacteriophage & focused exclusively on antibiotics until most hospitals on the planet were colonized with antibiotic-resistant superbugs.

In case you’re not following #superbug, the gist is that “the World Health Organization has warned of an emerging global health security threat, painting a post-apocalyptic image of a world sent back to the pre-antibiotic era, where a routine cut or infection could be deadly”, according to Kelly Crowe, medical sciences correspondent for the CBC.

Some people who have contracted superbugs in hospitals are travelling to Russia where (thanks to those recalcitrant Soviets), bacteriophage therapy is still available.

And it’s worked.phagestructure

At least anecdotally.

Turns out virtually all bacteria are vulnerable to infections by one or more viral bacteriophages. It’s just a matter of finding the right match.

Plus they’re cute. In a cyborg/war-of-the-worlds kind of way.

But until a course of treatment has been proven through a clinical trial, any and all anecdotal data, no matter how intriguing, are considered unreliable.

Clinical Trials

So, let’s say you have a gastroenterologist. Nice guy. Conscientious.

Friendly, relaxed bedside manner.

The kind of guy you can trust to scope your intestinal tract (from both ends).

Mention Small Intestinal Bacterial Overgrowth (SIBO) in his presence & he closes up like a venus flytrap. Folds his arms across his chest, shrinks back against the wall & launches into a list of flaws in the SIBO research methodology.

And flawed methods=inconclusive results.

And inconclusive results mean that SIBO has not been proven to exist. So, therefore, it doesn’t.

Clinical drug trials costs $30-$50 million and are funded by pharmaceutical companies. When they think there is a reasonable chance of realizing a profit.

The Autoimmune Protocol

The Autoimmune Protocol (AIP) is the antithesis of a drug, really.

Not only is there no way for a pharmaceutical company to make money from it, but if validated, the AIP would (by design) dismantle the pharmaceutical empire.

Take my husband. Six months into the AIP, he’s no longer taking methotrexate, dilaudid or tramadaol. Aside from 2-4 over the counter Tyleneol Arthritis a day, he’s taking no pharmaceuticals at all.

After just six months.

I could insulate a suburban house with the prescriptions he’s received for his primary health issues over the past 12 years. And then wallpaper it with the scrips he’s been issued for the horrendous side effects of all those drugs.

He’s off all of them.Methotrexate

Dr Terry Wahls is currency running clinical trials on all 3 levels of her Wahls Protocol and has established a foundation to fund her research. By necessity.

The 2nd most radical thing you could do to advance the health of humankind right now might be to send her a donation.

The 1st would be to work on healing yourself with food. Then share what you learn with the rest of us.

Because that’s what we’re doing here.

Learning & sharing with each other. Anecdotally.

Hacking this whole health thing.


  1. What if most diseases are caused by inflammation in the body, and inflammation can be significantly reduced through diet?
  2. What if cellular health is determined by food, & nutrient-dense food enables the body to heal itself, maybe even in the face of a #superbug apocalypse?

I read about Bacteriophage in an article by Lisan Jutras in the July/August 2014 edition of The Walrus. It inspired me to write this post.

Biohacking Update: 6 months on the Autoimmune Protocol

Matthew & I started the Autoimmune Protocol (AIP) on December 23, 2014. This is a quick update.

Fry up w crispsPain & medication

When we started six months ago, Matthew (who I adore) was taking 4-8 hardcore prescription painkillers a day for psoriatic arthritis & other inflammatory pain.

Here’s the amazing news: he’s off Methotrexate & he hasn’t had  any Tramadol or Dilaudid for a few weeks. He’s taking just 2-4 over-the-counter ‘Tylenol Arthritis’ a day & no other pharmaceuticals.

He still has substantial pain, but he can manage it with virtually no drugs. Comparatively speaking.

A dietary deviation at the 2½ month point set him back significantly, but he has recovered the progress he’d made before the divergence & has now surpassed it.

The moral of that is: no cheating on the AIP.

Baked Sockeye Salmon, Roasted Kuri Squash, Avocado

Nausea & Dizziness

Six months ago Matthew was also suffering from extreme, undiagnosed nausea & dizziness.

He still is.

Despite every diagnostic test the western medical system could throw at it (he’s been biopsied & scoped every possible way) no one has any ideas. At first they thought his liver was declining. Then they thought ulcers. Then Ménière’s. Though it’s good news that all of those tests came up negative, he’s still very debilitated, and still on disability leave from work.

We suspect it may be Small Intestinal Bacterial Overgrowth (SIBO), which the gastroenterologist assured us does not exist. But the gastroenterologist seems to be fresh out of other ideas, so we recently found a Functional Medicine doctor who does believe in SIBO & seems to be approaching this in a rational way.

Four reasons we suspect SIBO:

  1. The only relief from nausea was after being on a low-FODMAP version of the AIP this Spring. When he put the FODMAPs back in, the nausea slowly returned.
  2. wrapsIf the nausea & dizziness was autoimmune, you’d think it would have also responded to diet, given that other autoimmune symptoms have.
  3. Matthew had Irritable Bowel in his twenties & thirties. Until he met me, really.
  4. I’ve told Matthew we’ll keep trying things until we figure this out.


Hey, I’m just living in a state of peak experience all the time & I’m evangelical about how great I feel.

Read my update here.



Avocado~Lime Blackberry Fudge

Avocado~Lime Blackberry fudge 4The robins change their song when the Salmonberries are ripe.

Every year, I wait for the Salmonberry song. Not only does it mean Salmonberries, which I love, but it means summer is almost here.

This has been a sad year for Salmonberries on Vancouver Island. But based on the superabundance of Blackberry blossoms, we’re going to be in berry heaven in August. The Salalberries are coming along nicely, too.

Avocado~Lime Blackberry fudge 3

Whenever my kids do something awesome I attribute it to all the wild berries I ate when I was pregnant with them: Salmonberries, huckleberries, Thimbleberries, Salalberries & Blackberries. When they do stupid stuff, it’s non-attributable to prenatal berry consumption, of course.

Berries are the only fruit that is included as a daily food in the WahlsPaleo+. I love eating berries every day again.

As the WahlsPaleo + relies heavily on Coconut Oil to maintain ketosis, it only makes sense to put the two together. I explain a bit more about the Coconut Oil ketosis relationship in my first recipe in this series: Blue-Raspberry fudge.

Coconut Berry Fudge is one of my best inventions. I eat it every day, one (or sometimes one & a half) with every meal.

Eileen, from Phoenix Helix, shared that her husband freezes these (the Blue Raspberry version) as an AIP-friendly replacement for ice cream. Now I’ve started freezing them too.

This Avocado~Lime Blackberry is the version if make most frequently right now. It’s more refined, less sweet, more adult, but just as fabulous.

Not everything has to be adult & refined. My other current favorite version of berry fudge totally tastes like toast with Peanut Butter & Jam (without the toast or peanuts, of course!) It’s just sweet & simple nursery food. I’ll share the PB&J variation soon.~Avocado~Lime Blackberry fudge

Avocado~Lime Blackberry Fudge (AIP & WahlsPaleo+)

 from petra8paleoAvocado~Lime Blackberry fudge 4

  • 1 ¼ cups coconut butter
  • 1 ¼ cups coconut oil
  • 1  ripe avocado
  • ¼ cup lime juice
  • 1 cup blackberries
  • 1 cup blueberries

Preheat oven to 300

Warm the coconut butter & berries in the oven in 2 separate oven-proof bowls.

Whirl ½ cup warm coconut butter, ½ cup coconut oil, the avocado & lime juice in a food processor until combined.

Line a 12 muffin tin with paper muffins cups. Spoon the warm avocado mixture evenly into the cups.

Whirl the remaining ¾ cup warm coconut butter, ¾ cup coconut oil and the warm blackberries & blueberries in a food processor until combined.

Fill each cup to the brim with the berry mixture.

Refrigerate all day or overnight.

Store in the refrigerator (or freezer for ice cream-cupcake fudge!) 

A WahlsPaleo+ & Autoimmune Protocol Pantry

It can be confusing (at first) to figure out what you can eat on the Wahls Paleo Plus or Autoimmune Protocol (AIP), so I made a pantry list:A WahlsPaleo_AIP pantry

If I run out of these items, I replace them. The vegetables rotate based on what’s in season & available (see the WahlsPaleo+ vegetable list below). The meat on the freezer list above are just our staples. We buy all manner of other types of fish & meat fresh.

Other than what’s on these two lists, there really isn’t anything else we eat.

I was surprised at first by how seemingly finite these lists are, because I don’t experience it that way in my daily life. Rather than thinking in terms of a limited diet, I see this pattern of eating as an opportunity for creativity & health.

I’m actually delighted to walk past all the crap I no longer feel compelled to buy in the supermarket. But it took awhile to get to this point.

I remember a time when I felt it as my right (somehow) to reward myself with food. Or when comfort food was my default during difficult times. Including just an exhausting workday.

Now, daily life just isn’t difficult & exhausting.

And my body is so nourished that the concept of  ‘food treats’ is actually foreign to me. When I contemplate food, I evaluate it based on how it will contribute to my well-being.

I’m not in a state of nutritional deficit, so I have no cravings. I totally enjoy food & look forward to meals but it’s not compulsive or fraught or problematic anymore.

At present I’m on an AIP-compatible version of the WahlsPaleo+.

My partner Matthew  is back on a low-FODMAP version of the AIP, as this is the only variation that seems to be correlated with a reduction in his severe, unexplained nausea. We think the nausea is related to Small Intestinal bacterial Overgrowth (SIBO), and he is now working with a Functional Medicine Doctor to try to get a diagnosis.

The difference?

  • The WahlsPaleo+is a ketogenic diet. Most of my calories are coming from Coconut Oil. I’m eating 2 meals a day & fasting in between. I’m restricting animal protein to 8-10oz a day and I’m eating no fruit other than berries;
  • Matthew also tried an AIP-friendly version WahlsPaleo+ but couldn’t handle the quantity of Coconut oil, as it exacerbated  his nausea. If he can get the nausea under control he’d like to try the WahlsPaleo+ again, but for now he is substituting olive oil in salad & animal fat in cooking. He’s eliminating high & moderate FODMAP fruits & vegetables while staying strict on the AIP. He’s eating a lot more animal protein then me, and eats small amounts of fruit, including green planatains in plantain nachos.

Here’s a list of low-carb vegetables on the Wahl’s Paleo Plus. Matthew just eats vegetables & fruits that are low-FODMAP. Find the low-FODMAP list here. Neither of us eat nightshades; they’re indicated in brackets on the list below.

  • Carbohydrate list

Bison tongue: I totally wimped out

TongueI didn’t mean to buy bison tongue.

The package said Bison Heart & heart is one of the organ meats I’ve semi-mastered. In that I know how to cook it (in place of stew meat in Cinnamon Beef Stew) & I’ve accepted that is yummy.

I’m still a little squeamish about the ventricles & aortas & whatnot, but heart is within my slowly-expanding offal repertoire.

Which isn’t too bad considering I just launched myself (reluctantly but resolutely) into organ meats 2 months ago.

I bought this particular package of heart because it was twice as big as the others. I thought that what I had was a less-manicured organ & that this would be a perfect chance for me to really grapple with the aorta situation. That was courageous, I thought.

So I was fully expecting something a little more disquieting than the well-trimmed hearts I’d previously encountered. I even recruited Matthew to take some photos to document my bravery. But what I found inside the package was a little too alarming.

I bailed.

Right from the outset.

Luckily Matthew is not so squeamish. It took us a little while to figure out that what we had was actually a humungous ruminant tongue, and not a heart at all. The whole thing was covered in tongue bumps & felt just like a cat’s tongue (Matthew made me feel it, and I couldn’t really say no, after all my earlier bravado).

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But even though I was super-impressed with his fortitude in processing the tongue, when it came to cooking it, I wimped out again. No doubt he would have cooked it, but one of the primary undiagnosed symptoms he is dealing with right now is severe nausea. And cooking isn’t conducive to his attempts at being functional. So I wasn’t going to ask him.

I was all prepared to make a bison heart stew in the slow cooker, but I had no idea what to do with this monstrous tongue.Heart

I kind of freaked out for a while.

Then I tried ignoring the situation & let the tongue just sit there on the cutting board.

Finally I just accepted that I wasn’t ready for tongue.

I buried it.

And that’s the whole, awkward story of how I’m still an offal wimp.

I’m an offal hero when it comes to bison liver, though. Read that gripping narrative (& find an excellent entry-level recipe) here.

Watercress anchovy burgers (AIP & WahlsPaleo+)

watercress portobello burger

Watresscress anchovy burger on a portobello with avocado & a green salad

Watercress always seems more romantic than practical.

You’d have some in a wicker hamper at the bottom of a punt on a summer afternoon.

With some anthropomorphized wildlife for company. Toad of Toad Hall. Squirrel Nutkin. And the White Rabbit.

Eventually you’d bump up against shore in an indolent way and have a picnic. Of watercress-inspired things.

Your companions would be querulous & strange. But somehow there’d be tea.

Illustration by Michael Hague

Illustration by Michael Hague

You’d always remember it after. The memory would be vague and dreamy, but important…

Turns out, in real life, watercress can be as poetic or prosaic as you need it to be.

You could have it for your workaday breakfast. I did today.

But I’m also planning a quixotic watercress-inspired picnic sometime soon.

Watercress Anchovy Burger (AIP & WahlsPaleo+)

 from petra8paleowatercress portobello burger 2

  • 1 lb ground beef
  • 1 bunch watercress, chopped, including the stems
  • 6 anchovy fillets (packed in olive oil), chopped
  • 6 green olives, sliced
  • 1 tablespoon dried basil
  • 1 tablespoon sea vegetable flakes

Mix all ingredients with your hands and divide in four. Form a patty from each quarter. Add a bit of coconut oil, lard or tallow to start and fry burgers in a moderately hot pan until well browned on both sides & thoroughly cooked inside.

Eat hot or cold. Poetic or prosaic.

But plan a picnic, for sure.

If you can’t find watercress, use cilantro for Thai-inspired burgers or flat-leaf parsley for Italian ones. But adjust your picnic expectations accordingly.


Morning Brew

Coffee 2I first fell in love with coffee when I was 15 and sort-of attending an alternative highschool.

It was one of those self-paced storefront places for square pegs & hoodlums.

I was both.Morning brew

There was always cheap ground coffee & lots of coffee-mate powder, so we’d show up, brew coffee & drink multiple pots of it until we were so disregulated that we could hardly walk.

Then we’d lie around on the floor laughing hysterically.

The teachers at that school were saints.

Later, I cut out all caffeine because I was pregnant. Or breastfeeding. For most of my twenties.

I love coffee. But there’s been this pattern:

I drink coffee. Work and life are stressful. I drink more coffee. It causes anxiety. My stress levels get out of control and then I quit.

For a while.

Then it starts again. My co-workers know this pattern well.

But I think I’m getting the hang of this whole moderation thing. I’ve been coffee-free for most of the past year. I started drinking green tea last July when I did my first 30 days on the Autoimmune Protocol (AIP). Previously I’d been sure I was not mature enough to drink green tea, but it turns out I actually am.

But when I got into MCT oil a month or so ago, I put coffee back in.

Coffee 3Around the same time I found a source for additive-free tinned coconut milk so I could also make AIP-friendly whipped coconut cream for my coffee.

And then I bought some vanilla powder because I wanted to experiment with its purported health benefits in my ongoing quest for accessing peak experience through nutrition.

And then, since MCT oil & unsalted pastured butter in coffee is a total thing, I thought I’d better try that, too. Even though I’ve been dairy-free for way longer than I’ve been paleo.

And an eye of newt.

But not really.

I got a mini (regular old coffee cup size) press. Some really good coffee. And now I have a cup of coffee every morning, with 2 kinds of MCT oil & vanilla coconut cream. Sometimes with unsalted pastured butter.

I’m not convinced about the butter.

Having been a lactating mammal myself, I can really only get behind the notion of lactation on an impermanent basis.

But I’m going to give the butter a fair trial. And it the meantime it doesn’t hurt that I’ve found a source of pastured butter for my vegetarian teenager to put on her popcorn.

bulletproof coffee

Bulletproof coffee: coffee, MCT oil & pastured unsalted butter

But I haven’t yet noticed that adding the butter to my coffee optimizes my day or my health in any way. The MCT oil is amazing, for sure. And I think I’m keen on the effects of the vanilla powder, too. The whipped coconut cream is primarily just fun, but I’m okay with that. Plus it’s a great vehicle for the vanilla.

My morning brew. June 2014 version.

Just to be totally clear, I didn’t make this stuff up. You can read all about bulletproof coffee here.

Whipped Vanilla Coconut Cream (AIP & WahlsPaleo+)

  • Difficulty: So easy!
  • Print
 from petra8paleo


A paleo classic

  • 1 tin full-fat coconut milk, refrigerated
  • ¼ teaspoon vanilla powder

If you are on the Autoimmune Protocol or avoiding food additives, use an additive-free brand of coconut milk. The only one I know of is Natural Value. Other brands contain guar gum.

Scoop out the hard, white coconut cream from the top of the refrigerated tin into a bowl. (Use the remaining coconut water in a smoothie or pour it in your stock pot, if you’ve got bone broth going.)

Add the vanilla powder to the coconut cream.

Whip with an electric mixer until creamy.

Store in the refrigerator.

Wonderful on frozen blackberries. In smoothies. And in coffee! (If you’re on the Autoimmune Protocol, stick with the berries & smoothies.)

blackberries & coconut cream

Greens! (& my top 10 ways to eat them)

Once upon a time, my kid’s grandparents lived in Detroit & every time we went to visit them, I’d go to the market to buy huge bunches of prehistoric-looking greens.

greens cookingVast bunches of alarmingly serrated mustard & dandelion greens.

No one else would eat them, but I adored them, even then.

One day I was waiting at the checkout with my basket full of greens (& some tofu) when I saw something that changed my perspective on everything.

The woman in front of me had greens & some bags of animal parts that I now (in my paleo wisdom) know were offal.

When her bill was tallied, she was short a few dollars.

Of course, I was completely embarrassed for her. White west-coast vegetarian that I was, I was mortified whenever my poverty was exposed for the world to see, so I was feelingly, vicariously humiliated for her, too.Chard 2

But no one else in line was fussed. Not even secretly-judging but pretending-not-to-be-fussed like people on the west coast would be.

The cashier just walked away from the till and returned moments later with a basket full of bags of offal. Pigs feet, oxtails and chitterling-ish things I’m only now starting to understand.

Everyone in line waited. No one was fussed.

Then the cashier pulled out her calculator and together, she and the woman analysed every possible combination of the bags of animal parts until they came up with one that maximized the money she had. To get her through the week. Then they completed the sale.

I learned 2 life-changing lessons during those unfussed moments:

  1. Shame about poverty is not universal, it’s cultural. And therefore optional;
  2. Greens are non-negotiable.greens

Dr. Terry Wahls agrees about the greens. She wants you to eat 3 cups of dark leafy greens a day.

Here’s how:

My top 10 ways to eat greens:

  1. Greens & Anchovies (Melt a jar of anchovies packed in olive oil in a pan; add 2 bunches chopped greens & cook until bright green & wilted);
  2. Green smoothie;
  3. Robust greens salad;
  4. Rhubarb-ginger glazed Bok Choy & Bacon (doesn’t have to be bok choy!);
  5. Green flatbread & it’s variants: green tacos & green pizza;
  6. Meal in one: the fry-up;
  7. Meal in one: stew. Try Nettles for breakfast;
  8. Simple greens soup (Sauté greens in coconut oil & add bone broth & a bit of Himalayan salt: this is my almost-everyday way to eat greens: Love!);
  9. Emerald City Soup;
  10. Kalua Pig Greens (After cooking Nom Nom Paleo’s Kalua Pig, heat the remaining fat & bacon fragments, add 2 bunches chopped greens & cook until bright green & wilted. So delicious!);




Salad of Robust Greens, Roasted Garlic & Lemon (AIP & WahlsPaleo+)

Collards & Kale“In a totally frictionless world, everything would just appear as soon as it was imagined.” ~David Allen.

greensI like to think about a frictionless world, one in which salad!, health! and a Hawaiian beach! appear as soon as I think of them.

The best way I have found to reduce friction is to eat great food. Sleep really helps, too.

We can’t eliminate friction, just find ways to reduce it’s drag.

That’s what this salad does. I could call it ‘Friction Reduction Salad’ but that would be a little esoteric.

Instead let’s have:

Salad of Robust Greens, Roasted Garlic & Lemon (AIP & WahlsPaleo+)

  • Difficulty: a mild amount, all things considered
  • Print
 from petra8paleo

  • 1 bunch robust greens: collards &/or the more emphatic types of kale
  • ½ cucumber, sliced
  • 3 green onions, sliced

Garlic Lemon Dressing

  • 1 entire head garlic
  • 3 tablespoons coconut oil, melted
  • 1 organic lemon
  • 1 teaspoon Himalayan salt
  • 1 teaspoon sea vegetable flakes (optional)

Preheat oven to 400

First roast the garlic.

Use a muffin tin to roast multiple heads, otherwise a small ramekin is perfect for just one.

Cut ½ an inch off the top of the head to expose all the cloves. Remove the excess papery skin from the outside. Pour 1½ teaspoons of the melted coconut oil over the exposed cloves, cover with tin foil and bake for 35-40 minutes.

Meanwhile, zest the lemon, then squeeze the juice.

You want about 3 tablespoons lemon juice. Combine the lemon juice, zest, salt & sea vegetable flakes (if using) with the remaining melted coconut oil. If you use a wee jelly jar, you can put the lid on & shake it.

Cut the thick stems out of the greens with scissors, and then roll the greens to cut them into ribbons or bite sized pieces.

Put them in a bowl, add the dressing mixture and get in there & massage the dressing into the greens with your hands. Get really handsy with it: you’ll hear the cellular structure start to break down.

Then add the sliced green onion & cucumber. Toss.

When the garlic is roasted, press it out of its papery skins onto the salad. It’s hot work: use the tin foil to hold the head & squeeze out every last bit of garlic.

The hot garlic will reactivate the liquidity of the coconut oil, so it’s good toss the salad for a spell until everything is well-coated with garlicky dressing.