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DETAILS Crafted from washable, 100% mulberry silk in a satin finish 19mm fabric weight for a premium drape and hand-feel This material is certified by Standard 100 OEKO-TEX certificate SH050 127759 which ensures that no hazardous substances are present Roomy, oversized fit Removable belt Made with care in Shenzhen, Guangdong, China SIZE & FIT Your pre-pregnancy size is the best starting point to find your size Black: Model is 5'9", seven months pregnant and wearing a size medium CARE Hand wash or machine wash cold in delicate or gentle cycle with similar colors
tastes better after a day in the refrigerator Equipment: stand blender or immersion blender Ingredients 1 cup full fat, low-FODMAP mayonnaise (I like my low-FODMAP Mayonnaise recipe, or Hellmans brand) Ensure no gluten, high-fructose corn syrup, onion or garlic seasonings in the mayo 1 cup Greek yogurt, plain (or lactose-free yogurt) Greek yogurts vary in lactose content, check for your tolerance to a particular brand 1 & 1/4 ounce (weighed) fresh basil leaves, finely chopped 1 tsp shallot infused or garlic infused oil (for hints on shopping for these oils, see my Low-FODMAP Recipe swap blog) 1/4 cup white wine vinegar 2 tablespoons light corn syrup (adjust more or less to taste) 1 teaspoon Dijon mustard (confirm gluten-free and no high-FODMAP additives) Pinch of kosher salt & coarse black pepper Directions In a tall jar (for immersion blending) or blender place all ingredients Blend until well combined Adjust syrup and salt/pepper to taste Transfer to a container, cover, and refrigerate for about 30 minutes prior to use Goes perfectly on a Low-FODMAP Cobb Salad or Low-FODMAP Tossed Salad
Reference: 18.59b62417.1785592100.1016faa1
Steamed, roasted, sauteed, grilled or even raw vegetables
