from Lighthouse Recipes p. 13
1 medium Onion, chopped
1 medium Celery Stalk, chopped
1 medium Garlic Clove, minced
1 Tbsp. Extra Virgin Olive Oil
4 cups Vegetable of choice, chopped in 1/2 - 1 inch pieces (Broccoli, Cauliflower, Asparagus, or other)
5 cups Water, boiling
2 Tbsp Light Miso or 2 Vegetable Bouillon (no MSG!)
1 1/2 Tbsp. Tahini
Freshly Ground Pepper
Heat oil in large soup pot over medium heat. Add onion, celery, and garlic. Cook and stir 1 minute, then add your vegetable of choice. Continue cooking and stirring 1 minute longer.
Add 5 cups boiling water & bring everything to a boil. Stir breifly and reduce heat to medium. Cover and cook 8 minutes. Lift cover, stir in miso and continue cooking and stirring for another 2 minutes, until miso is dissolved and vegetables are tender.
Pour soup into a bowl to cool. Remove 1/2 cup of broth from soup and stir remaining soup to cool it. While soup is cooling, place tahini and the 1/2 cup of broth in blender. Blend until smooth and set aside.
Place three-fourths of the soup in blender and liquefy to a cream. Pour into original soup pot. Place remaining one-quarter of unblended soup in blender. Pulse-blend for 2 -3 seconds, allowing mixture to remain textured. Pour it into creamed portion of the original soup pot.
Place soup over medium heat and stir in tahini mixture. Gently reheat soup, taking care not to let it boil, and stirring frequently. Add pepper to taste.
(4-5 Servings)
1.21.2011
Macaroon Bites
3 cups Unsweetened Shredded Coconut
1 1/2 cups Cocoa Powder (or you can use almond flour)
1 cup Agave Syrup
1/3 cup Coconut Oil, melted
1 Tbsp. Pure Vanilla
1/2 tsp. Celtic Sea Salt
Combine and mix well. Put in fridge to firm up a bit. Roll by hand into small balls. Put in dehydrator at 115 degrees for 24 hours. Keep chilled.
1 1/2 cups Cocoa Powder (or you can use almond flour)
1 cup Agave Syrup
1/3 cup Coconut Oil, melted
1 Tbsp. Pure Vanilla
1/2 tsp. Celtic Sea Salt
Combine and mix well. Put in fridge to firm up a bit. Roll by hand into small balls. Put in dehydrator at 115 degrees for 24 hours. Keep chilled.
Yummy Peanut Butter Bites
1/2 cup Natural Crunch Peanut Butter
1/2 cup Flax Oil (or Coconut Oil)
1/2 cup Unsweetened Shredded Coconut
1/2 cup Carob Powder or Cocoa
Thoroughly mix peanut butter with oil. Stir in shredded coconut and carob or cocoa powder (I prefer the cocoa). If not thick, add more coconut to be able to form into balls. (I added 1/4 cup xylitol when I made it with carob powder - it was just too bitter). Serve immediately or cover and chill.
1/2 cup Flax Oil (or Coconut Oil)
1/2 cup Unsweetened Shredded Coconut
1/2 cup Carob Powder or Cocoa
Thoroughly mix peanut butter with oil. Stir in shredded coconut and carob or cocoa powder (I prefer the cocoa). If not thick, add more coconut to be able to form into balls. (I added 1/4 cup xylitol when I made it with carob powder - it was just too bitter). Serve immediately or cover and chill.
7.10.2010
Creamy Red Pepper Soup
1 red pepper
1 cup warm water
½ large avocado
5 baby carrots
¼ cup hemp seeds
1 tsp. onion, chopped
½ tsp. garlic, chopped
1 tsp. raw honey
½ tsp. jalapeño pepper
½ tsp. Celtic Sea Salt®
Blend all ingredients for about 5-10 minutes until thick, smooth, and slightly warm.
1 cup warm water
½ large avocado
5 baby carrots
¼ cup hemp seeds
1 tsp. onion, chopped
½ tsp. garlic, chopped
1 tsp. raw honey
½ tsp. jalapeño pepper
½ tsp. Celtic Sea Salt®
Blend all ingredients for about 5-10 minutes until thick, smooth, and slightly warm.
Chicken Cacciatore
½ cup plus 2 Tbsp. extra virgin olive oil
2 garlic cloves, pressed
2 Tbsp Balsamic vinegar
1 ½ Tbsp Worcestershire sauce
1 tsp. crushed red pepper flakes
3 tsp. fresh rosemary, 5 sprigs stripped and leaves chopped
4 large portabella mushroom caps, wiped clean
1 ½ pounds 4 boneless, skinless breasts
Coarse black pepper
Kosher salt
2 thinly sliced and seeded Italian light green peppers-cubanelle
1 medium red onion, thinly sliced
1 28-oz. can fire roasted diced or crushed tomatoes – (lightly drained)
Handful flat-leaf (Italian) parsley, chopped
Heat a grill pan or outdoor grill to high heat. You can also use a heavy bottom pan on the stove for both chicken and mushrooms. In a large bowl, combine balsamic vinegar, Worcestershire, crushed red pepper flakes, rosemary then whisk in about ½ cup extra virgin olive oil. Run the mushrooms through the marinade and transfer to plate to reserve. Add chicken to remaining marinade and coat evenly. Let sit for 2 - 3 minutes. Season 1 side of the chicken with salt and pepper. Season the cap of mushroom with pepper only until done grilling then add salt. Place both mushrooms and chicken season side down. Place a heavy skillet on the mushroom caps to cook quickly, approximately 3 - 4 minutes per side until dark, tender, and well marked.
While chicken and mushrooms cook, add 1 Tbls. olive oil into a hot skillet. Add garlic, pepper and onions to skillet and season with salt and pepper. Cook and toss frequently for approximately 7-8 minutes. Add tomatoes and parsley and heat through, approximately 1 minute. Remove from heat.
Thinly slice mushrooms and chicken and arrange on platter. Cover with the sauce mixture and serve.
2 garlic cloves, pressed
2 Tbsp Balsamic vinegar
1 ½ Tbsp Worcestershire sauce
1 tsp. crushed red pepper flakes
3 tsp. fresh rosemary, 5 sprigs stripped and leaves chopped
4 large portabella mushroom caps, wiped clean
1 ½ pounds 4 boneless, skinless breasts
Coarse black pepper
Kosher salt
2 thinly sliced and seeded Italian light green peppers-cubanelle
1 medium red onion, thinly sliced
1 28-oz. can fire roasted diced or crushed tomatoes – (lightly drained)
Handful flat-leaf (Italian) parsley, chopped
Heat a grill pan or outdoor grill to high heat. You can also use a heavy bottom pan on the stove for both chicken and mushrooms. In a large bowl, combine balsamic vinegar, Worcestershire, crushed red pepper flakes, rosemary then whisk in about ½ cup extra virgin olive oil. Run the mushrooms through the marinade and transfer to plate to reserve. Add chicken to remaining marinade and coat evenly. Let sit for 2 - 3 minutes. Season 1 side of the chicken with salt and pepper. Season the cap of mushroom with pepper only until done grilling then add salt. Place both mushrooms and chicken season side down. Place a heavy skillet on the mushroom caps to cook quickly, approximately 3 - 4 minutes per side until dark, tender, and well marked.
While chicken and mushrooms cook, add 1 Tbls. olive oil into a hot skillet. Add garlic, pepper and onions to skillet and season with salt and pepper. Cook and toss frequently for approximately 7-8 minutes. Add tomatoes and parsley and heat through, approximately 1 minute. Remove from heat.
Thinly slice mushrooms and chicken and arrange on platter. Cover with the sauce mixture and serve.
Primavera Vegetables
2 medium zucchini, sliced
2 stalks celery, diagonally sliced
1 red pepper, seeded and cut into strips
1 yellow pepper, seeded and cut into strips
½ green pepper, seeded and cut into thin strips
1 ½ cup broccoli florets, fresh or frozen
2 Tbs. olive oil
3-4 garlic cloves, sliced
¾ cup fresh basil leaves or 3Tbsp. dried
1 cup flat leaf Italian parsley, slightly chopped
1 (15 oz.) can fire roasted or regular crushed or diced tomatoes
Salt and pepper to taste
Parmesan cheese (sprinkle sparingly if recommended)
Prepare all the vegetables. Heat pan or wok over high heat. Add olive oil and sliced garlic. Stir fry 1 to 2 minutes. Add zucchini, celery, and broccoli while constantly stirring just until vegetables soften approximately 6-7 minutes. Add the peppers, basil, parsley, salt, pepper, and entire can of tomatoes. Cover and reduce heat to medium high for 2-3 minutes.
Remove from heat and sprinkle with parmesan cheese. Serve as a side dish or top on fish, chicken, or cooked and shredded spaghetti squash.
2 stalks celery, diagonally sliced
1 red pepper, seeded and cut into strips
1 yellow pepper, seeded and cut into strips
½ green pepper, seeded and cut into thin strips
1 ½ cup broccoli florets, fresh or frozen
2 Tbs. olive oil
3-4 garlic cloves, sliced
¾ cup fresh basil leaves or 3Tbsp. dried
1 cup flat leaf Italian parsley, slightly chopped
1 (15 oz.) can fire roasted or regular crushed or diced tomatoes
Salt and pepper to taste
Parmesan cheese (sprinkle sparingly if recommended)
Prepare all the vegetables. Heat pan or wok over high heat. Add olive oil and sliced garlic. Stir fry 1 to 2 minutes. Add zucchini, celery, and broccoli while constantly stirring just until vegetables soften approximately 6-7 minutes. Add the peppers, basil, parsley, salt, pepper, and entire can of tomatoes. Cover and reduce heat to medium high for 2-3 minutes.
Remove from heat and sprinkle with parmesan cheese. Serve as a side dish or top on fish, chicken, or cooked and shredded spaghetti squash.
Fresh Spring Rolls
2 romaine leaves, stems removed and cut in half lengthwise or 4 raw spring roll wraps
12 whole basil leaves
12 whole spearmint leaves
40 bean sprouts
½ avocado or meat of 1 young Thai coconut cut into thin strips (divided into 4)
½ lb. sunflower greens
Place the romaine halves (or spring rolls) on a cutting board. Close one end of each leaf. Place 4 basil leaves, 4 spearmint leaves, 10 bean sprouts, 1/4 of the reserved avocado or coconut, and 1/4 of the greens. Roll up the ingredients and place a toothpick through the middle to hold it together. Place the rolls upright on a plate. Enjoy!
12 whole basil leaves
12 whole spearmint leaves
40 bean sprouts
½ avocado or meat of 1 young Thai coconut cut into thin strips (divided into 4)
½ lb. sunflower greens
Place the romaine halves (or spring rolls) on a cutting board. Close one end of each leaf. Place 4 basil leaves, 4 spearmint leaves, 10 bean sprouts, 1/4 of the reserved avocado or coconut, and 1/4 of the greens. Roll up the ingredients and place a toothpick through the middle to hold it together. Place the rolls upright on a plate. Enjoy!
Herb Salmon
4 salmon fillets, about 6 oz. each
4 Tbsp. fresh lemon juice
Celtic Sea Salt® and ground pepper
½ cup Dijon mustard
1 tsp. extra-virgin olive oil
3 Tbs. chopped fresh dill
3 Tbs. chopped fresh basil
Heat broiler with rack 4 inches from the heat. Rinse salmon and pat dry with paper towels. Place salmon on a broiler pan and drizzle 2 tablespoons of lemon juice over the top. Season with salt and pepper. Broil until salmon is just cooked but still moist, 8 to 9 minutes. Remove the salmon's skin. In a medium bowl, stir together the mustard, remaining 2 Tbsp. lemon juice, oil, dill, and basil. Spoon the sauce over the salmon and serve immediately.
4 Tbsp. fresh lemon juice
Celtic Sea Salt® and ground pepper
½ cup Dijon mustard
1 tsp. extra-virgin olive oil
3 Tbs. chopped fresh dill
3 Tbs. chopped fresh basil
Heat broiler with rack 4 inches from the heat. Rinse salmon and pat dry with paper towels. Place salmon on a broiler pan and drizzle 2 tablespoons of lemon juice over the top. Season with salt and pepper. Broil until salmon is just cooked but still moist, 8 to 9 minutes. Remove the salmon's skin. In a medium bowl, stir together the mustard, remaining 2 Tbsp. lemon juice, oil, dill, and basil. Spoon the sauce over the salmon and serve immediately.
Vinaigrette Dressing
1/3 cup olive or flax oil
1 Tbsp Dijon mustard
1/4 cup Balsamic Vinegar or Lemon Juice
1 clove Garlic, minced
1/4 cup Water
Herbs to taste
Mix all ingredients together and refrigerate in a sealed container. Let dressing sit out for a few minutes before using.
1 Tbsp Dijon mustard
1/4 cup Balsamic Vinegar or Lemon Juice
1 clove Garlic, minced
1/4 cup Water
Herbs to taste
Mix all ingredients together and refrigerate in a sealed container. Let dressing sit out for a few minutes before using.
Apple Cider Vinaigrette
3 Tbs. organic apple cider vinegar
1/2 cup extra-virgin olive oil
1/4 tsp. Celtic Sea Salt®
1 tsp. oregano
1/8 tsp. freshly ground pepper
Mix all ingredients together and refrigerate in a sealed container. Let dressing sit out for a few minutes before using.
1/2 cup extra-virgin olive oil
1/4 tsp. Celtic Sea Salt®
1 tsp. oregano
1/8 tsp. freshly ground pepper
Mix all ingredients together and refrigerate in a sealed container. Let dressing sit out for a few minutes before using.
Garlic Flax Oil Dressing
2 cloves of organic garlic
1/8 tsp. Celtic Sea Salt®
Juice from half of a freshly squeezed lemon
¹⁄3 cup flax oil
Mash garlic cloves with Celtic Sea Salt®. Squeeze lemon juice into the mixture. Taste–if needed, add more salt, garlic, or juice. Add flax oil. Mix all ingredients together and pour over salad.
1/8 tsp. Celtic Sea Salt®
Juice from half of a freshly squeezed lemon
¹⁄3 cup flax oil
Mash garlic cloves with Celtic Sea Salt®. Squeeze lemon juice into the mixture. Taste–if needed, add more salt, garlic, or juice. Add flax oil. Mix all ingredients together and pour over salad.
Salad Accents
Fruit Toppers:
Top your salad with pureed fresh or frozen raspberries, strawberries, blueberries, or blackberries.
Try cutting up an apple to add a little bit of sweetness, as well as decrease any bitter taste from greens.
Try freshly squeezed lemon, to add zing to your greens.
Top your salad with pureed fresh or frozen raspberries, strawberries, blueberries, or blackberries.
Try cutting up an apple to add a little bit of sweetness, as well as decrease any bitter taste from greens.
Try freshly squeezed lemon, to add zing to your greens.
Green Bean Salad
2 ¼ cup of green beans, cut in 2-inch pieces
2 ½ tsp. fresh lemon juice
½ tsp. fresh mint, minced
2 tsp. olive oil
½ tsp. dried dill
1 cup of celery, sliced diagonally in ¼-inch pieces
Sea salt
Freshly ground pepper
2 tsp. fresh parsley, chopped
1 ripe tomato, cut in wedges
Steam-cook green beans until crisp-tender. Run them under cold water to stop the cooking process; set aside. Combine lemon juice and mint; reserve. In a large skillet heat olive oil and stir-cook dill for 20 seconds. Add green beans, celery, and salt and pepper to taste; saute for 2 minutes. Transfer vegetables to a bowl, stir in the lemon/mint mixture and parsley; refrigerate. Before serving, garnish with tomato wedges.
2 ½ tsp. fresh lemon juice
½ tsp. fresh mint, minced
2 tsp. olive oil
½ tsp. dried dill
1 cup of celery, sliced diagonally in ¼-inch pieces
Sea salt
Freshly ground pepper
2 tsp. fresh parsley, chopped
1 ripe tomato, cut in wedges
Steam-cook green beans until crisp-tender. Run them under cold water to stop the cooking process; set aside. Combine lemon juice and mint; reserve. In a large skillet heat olive oil and stir-cook dill for 20 seconds. Add green beans, celery, and salt and pepper to taste; saute for 2 minutes. Transfer vegetables to a bowl, stir in the lemon/mint mixture and parsley; refrigerate. Before serving, garnish with tomato wedges.
Beet and Orange Salad with Citrus Vinaigrette
4 medium beets, stems trimmed to 1 inch
1 large navel orange
8 large Boston lettuce leaves
1-2 Tbsp. diced red onion
Arrange beets in one layer in steamer. Cover tightly and set pot over high heat. When water boils, reduce heat and simmer beets 45 minutes. Transfer beets to plate and let cool just enough to handle. Cut tops and root tip off beets. With your fingers, pull and slide off beet skin. Cut each beet crosswise into 6 slices. Grate 2 teaspoons zest from orange and set aside. Cut off top and bottom of orange. Setting orange on one of its cut sides on your work surface, slice off peel in strips, letting knife follow the curve of the fruit. Cut orange crosswise into 8 slices.
To assemble, line 4 salad plates with lettuce. On each plate, arrange 6 beet slices and 2 orange slices on top of lettuce. Sprinkle each with one-fourth of onions.
For the dressing:
¼ cup orange juice
1 Tbsp. lemon juice
2 tsp. balsamic vinegar
½ tsp. salt
Freshly ground black pepper
1 Tbsp. extra-virgin olive oil
In a small bowl, whisk together orange and lemon juices, vinegar, salt and pepper until salt dissolves. Whisk in oil and add zest. Spoon dressing over the salad. Serve immediately.
1 large navel orange
8 large Boston lettuce leaves
1-2 Tbsp. diced red onion
Arrange beets in one layer in steamer. Cover tightly and set pot over high heat. When water boils, reduce heat and simmer beets 45 minutes. Transfer beets to plate and let cool just enough to handle. Cut tops and root tip off beets. With your fingers, pull and slide off beet skin. Cut each beet crosswise into 6 slices. Grate 2 teaspoons zest from orange and set aside. Cut off top and bottom of orange. Setting orange on one of its cut sides on your work surface, slice off peel in strips, letting knife follow the curve of the fruit. Cut orange crosswise into 8 slices.
To assemble, line 4 salad plates with lettuce. On each plate, arrange 6 beet slices and 2 orange slices on top of lettuce. Sprinkle each with one-fourth of onions.
For the dressing:
¼ cup orange juice
1 Tbsp. lemon juice
2 tsp. balsamic vinegar
½ tsp. salt
Freshly ground black pepper
1 Tbsp. extra-virgin olive oil
In a small bowl, whisk together orange and lemon juices, vinegar, salt and pepper until salt dissolves. Whisk in oil and add zest. Spoon dressing over the salad. Serve immediately.
Raw Corn Salad
2 cups Corn
1 cup Tomato, chopped
½ cup Celery, minced
½ cup Onion, minced
½ c. Orange Bell Pepper, minced
1 cup Cashew Sour Cream
1 Tbsp Vegesalt, Spike, or Herbanaire
½ tsp Cayenne Pepper or freshly ground Black Pepper
Mix together and enjoy!
Cashew Sour Cream:
1 cup Cashews
1 cup water
lots of lemon juice!
Blend together.
1 cup Tomato, chopped
½ cup Celery, minced
½ cup Onion, minced
½ c. Orange Bell Pepper, minced
1 cup Cashew Sour Cream
1 Tbsp Vegesalt, Spike, or Herbanaire
½ tsp Cayenne Pepper or freshly ground Black Pepper
Mix together and enjoy!
Cashew Sour Cream:
1 cup Cashews
1 cup water
lots of lemon juice!
Blend together.
Chocolate Satin Pie
For the Crust:
2 Tbsp Coconut Oil
¾ cup Almond Flour (blend raw almonds in a blender to make into flour)
¾ cup Cocoa Powder
1-2 Tbsp Maple Syrup (you can use more to taste)
Blend together and press into a pie pan.
For the Filling:
2 ¼ cup Maple Syrup
2 ¼ cup Cocoa Powder
1 cup Coconut Oil
Then blend the filling and pour on top of the crust. Refrigerate and Enjoy!
This would also taste great with raspberries for garnishing and/or some sweet cashew cream.
2 Tbsp Coconut Oil
¾ cup Almond Flour (blend raw almonds in a blender to make into flour)
¾ cup Cocoa Powder
1-2 Tbsp Maple Syrup (you can use more to taste)
Blend together and press into a pie pan.
For the Filling:
2 ¼ cup Maple Syrup
2 ¼ cup Cocoa Powder
1 cup Coconut Oil
Then blend the filling and pour on top of the crust. Refrigerate and Enjoy!
This would also taste great with raspberries for garnishing and/or some sweet cashew cream.
Creamy Strawberry & Blueberry Pie
For the Crust:
1 - 1 1/2 cups soaked almonds
1/2 cups dates
1 tsp cinnamon
1/2 tsp nutmeg
1/4 cup orange juice
Combine in blender and press into pan.
For the Filling:
1/4 cup plus 2 Tbsp agave nectar
2 cups strawberries
1 cup blueberries
One way to do the filling is to stir the agave nectar among the sliced or whole fruit. Or you can blend the strawberries with the agave nectar, then stir in the whole blueberries. Decorate the top of the pie with blueberries. Freeze 1 hour. Let thaw a little before cutting.
You can use just about any fruit that you imagine. Be creative! Experiment!
1 - 1 1/2 cups soaked almonds
1/2 cups dates
1 tsp cinnamon
1/2 tsp nutmeg
1/4 cup orange juice
Combine in blender and press into pan.
For the Filling:
1/4 cup plus 2 Tbsp agave nectar
2 cups strawberries
1 cup blueberries
One way to do the filling is to stir the agave nectar among the sliced or whole fruit. Or you can blend the strawberries with the agave nectar, then stir in the whole blueberries. Decorate the top of the pie with blueberries. Freeze 1 hour. Let thaw a little before cutting.
You can use just about any fruit that you imagine. Be creative! Experiment!
6.29.2010
Veggie Fajita Salad
1 Tbsp. Cumin
2 tsp. Chili Powder
Sea Salt and Ground Pepper to taste
Mix in small bowl together.
If you can have meat on your diet:
4 chicken breast cut into 1/2" strips - dip in mixture until coated.
1 Tbsp Extra Virgin Olive Oil - heat in skillet and saute chicken until almost done.
1 Tbsp. Fresh Lime Juice
1 Red Bell Pepper - julienned
1 Green Bell Pepper - julienned
1 small Zuchinni - julienned
1 small Yellow Crookneck Squash - julienned
1/2 pound fresh mushrooms - sliced
1 small onion - halved and sliced
1 medium carrot - julienned
Add to chicken and saute 5-7 minutes or til crisp-tender. Enjoy as a topping on a big green salad, or just by itself!
2 tsp. Chili Powder
Sea Salt and Ground Pepper to taste
Mix in small bowl together.
If you can have meat on your diet:
4 chicken breast cut into 1/2" strips - dip in mixture until coated.
1 Tbsp Extra Virgin Olive Oil - heat in skillet and saute chicken until almost done.
1 Tbsp. Fresh Lime Juice
1 Red Bell Pepper - julienned
1 Green Bell Pepper - julienned
1 small Zuchinni - julienned
1 small Yellow Crookneck Squash - julienned
1/2 pound fresh mushrooms - sliced
1 small onion - halved and sliced
1 medium carrot - julienned
Add to chicken and saute 5-7 minutes or til crisp-tender. Enjoy as a topping on a big green salad, or just by itself!
Asian Style Coleslaw
1 large Carrot - peeled and sliced thinly (or grated)
1 cup Red Cabbage - sliced thinly
1 1/2 cups Green Cabbage - sliced thinly
1 cup Napa Cabbage - sliced thinly
3 oz. Snow Peas - sliced thinly lengthwise
Combine in a large salad bowl.
Dressing:
3 tsp. Rice Wine Vinegar
1 tsp. Dry Mustard
1/2 tsp. Ground Ginger
2 Tbsp. Olive Oil
1 Tbsp. Asian Sesame Oil
2 tsp. Wheat Free Tamari Sauce (optional)
Sea Salt and Ground Pepper to taste
Stir together until well blended. Pour over salad and enjoy!
(Try adding cucumbers and bell peppers thinly sliced!)
1 cup Red Cabbage - sliced thinly
1 1/2 cups Green Cabbage - sliced thinly
1 cup Napa Cabbage - sliced thinly
3 oz. Snow Peas - sliced thinly lengthwise
Combine in a large salad bowl.
Dressing:
3 tsp. Rice Wine Vinegar
1 tsp. Dry Mustard
1/2 tsp. Ground Ginger
2 Tbsp. Olive Oil
1 Tbsp. Asian Sesame Oil
2 tsp. Wheat Free Tamari Sauce (optional)
Sea Salt and Ground Pepper to taste
Stir together until well blended. Pour over salad and enjoy!
(Try adding cucumbers and bell peppers thinly sliced!)
Parsley Dressing
1 shallot, chopped
1 clove garlic, chopped
1/2 cup rough chopped parsley
pinch of salt & pepper
3 tablespoons lemon juice
2 tablespoons apple cider vinegar
2/3 cup – 1 cup olive oil
Place all ingredients in blender. Blend until green. Use on salad or as a spread on sandwiches. Refrigerate to store.
(Take 1 spoonful before meals to promote healthy digestion)
1 clove garlic, chopped
1/2 cup rough chopped parsley
pinch of salt & pepper
3 tablespoons lemon juice
2 tablespoons apple cider vinegar
2/3 cup – 1 cup olive oil
Place all ingredients in blender. Blend until green. Use on salad or as a spread on sandwiches. Refrigerate to store.
(Take 1 spoonful before meals to promote healthy digestion)
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