Researchers found that babies at high risk of developing a peanut allergy who were fed the equivalent of about 4
heaping teaspoons of peanut butter each week, starting at the age of 4 to 11 months, were about 80 percent less likely to develop an allergy to the legume by age 5 than similar kids who avoided peanuts.
1 tablespoon roasted
peanut oil 3 garlic cloves, minced 1 cup creamy natural
peanut butter 1 cup coconut almondmilk blend 1/4 cup tamari (or soy sauce) 2 tablespoons rice vinegar 1
heaping teaspoon red pepper flakes 1/4
teaspoon dried cilantro, optional Pinch
of fine sea salt