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Salad bowl
Herbin' Ranch Dip
Yield 1 1/2 cups
This is the one of the most nutritious, delicious ways to have ranch dip, but without guilt, or as a dressing on your favorite greens*.
1/2 cup raw cashews, unsoaked
1/2 cup raw pinenuts, unsoaked
1 zucchini, peeled and chopped
1 tablespoon extra virgin coconut oil
3 tablespoons fresh lemon juice
1 clove garlic
1 teaspoon onion powder
1 teaspoon sea salt
1/2 teaspoon tarragon
1/8 teaspoon white pepper
1/4 cup fresh basil, not packed
1/4 cup fresh dill, not packed
Blend all of the ingredients, except the fresh basil and dill, until creamy and smooth. Pulse in the basil and dill. This will stay fresh for 4-5 days when stored in an airtight container (mason jar works great) in the refrigerator. This dip also freezes well.
* To make this as a dressing, simply add more water until you reach the desired consistency.By Kristen Suzanne
Published in her June 2008 Newsletter
ADD BEETS
Young, tender beets make the most choice eating and gourmet chefs have a passion for tender, tiny vegetables.
Enjoy the luxury of feasting on baby beets, lightly steamed, anointed with butter and lemon juice or drizzled with olive oil.
Grated raw, in salads, particularly on top of gorgeous red lettuces dressed with a fruity vinaigrette made with fresh orange juice. Toss in a few roasted pecans or filberts and you have a quick masterpiece which is also high in calcium and Vitamin A
Grate beets on salads to add color and nutritional value, or steam lightly and dress with olive oil or sweet butter and lemon juice or a little wine vinegar.
Roast whole beets in the oven to retain their rich flavor for special, more hearty fare. (Don’t forget to roast extra beets and serve them sliced and chilled over baby greens with crumbled goat cheese, toasted pine nuts, finely diced scallions with a raspberry vinaigrette. Big yum
GROW YOUR OWN~FIND SEEDs 4 BEETs HERE
Do not forget the Spinach
Spinach can be enjoyed throughout the day:
Vegans will enjoy "Eggs Florentine for breakfast
Try sautéing spinach lightly in a bit of butter or olive oil with toasted pine nuts as a bed for grilled fish.
Make a bed of Spinach for grilled fish by adding a bit of heavy cream and a pinch of saffron threads or nutmeg to the sautéed spinach and pine nuts.
For the RAW folks, Try a Popeye and Olive Oil sandwich
You can create a limitless array of spinach pastas, soups and side dishes for dinner.
"T"
"Check this seed company 'KGS' out for your next garden
Hiziki Salad
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Olive Oil
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1 lg red onion
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2 c soaked hiziki (slightly chopped)
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¼ c apple cider vinegar
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6 ribs of celery
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5 carrots
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10 sliced radishes
Saute in olive oil; 1 large red onion.
When soft, add soaked hiziki with vinegar.
Saute 25 minutes.
Meanwhile, separately steam celery and carrots.
When done, mix with sliced raddish.
Add to hiziki mix and add more vinegar if necessary.
Pomegranate Vinaigrette
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Seeds from 2 pomegranates
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1/2 cup rice vinegar
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1/2 cup honey
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Sea Salt
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Freshly ground black pepper
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1 cup virgin olive oil
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In a blender, add pomegranate seeds, vinegar, honey salt and pepper.
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Blend well.
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Slowly add olive oil while continuing to blend.
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Adjust seasoning to taste and strain.
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