Page 117 - 27040_eyal.27040_pnim_eyal.1.1A

109

sensational salads yields 4 servings yields 10–12 servings 1 teaspoon sea salt or Himalayan salt Dash of ground black pepper 1 clove garlic, crushed ¼ cup xylitol or a dash of stevia 2 tablespoons vinegar 1 cup mayonnaise DRESSING Pinch of cayenne pepper, to taste 1 teaspoon sea salt 3 tablespoons dulse flakes 1 tablespoon fresh lemon juice 1 clove garlic 3 tablespoons olive oil DRESSING dried dill dill cubes or 1 tablespoon cut into 1-inch pieces Pour the dressing over the salad and serve.

Fennel and Lemon Salad

yields 6 servings

yields 8 servings
TOMATO-LEEK SALAD
An onion can always be used in place
RAINBOW SALAD of leek, although onions have a

Fill your plates with vegetables of all slightly more pungent flavor. Leeks are
colors of the rainbow. A larger variety a good source of B complex vitamins
of vegetables gives you a larger variety and vitamin C and are considered
of nutrients; the deeper the color, the salutary for the liver.
more potent the nutrients.
3 beef tomatoes, chopped
3 radishes, sliced 1 leek, minced (see recipe note)
2 carrots, shredded ½ cup vegetable oil
2 cups shredded purple cabbage 1 teaspoon Himalayan or sea salt
1 red bell pepper, cut in strips ½ teaspoon dried dill
1 yellow bell pepper, cut in strips In a large bowl, combine all the in-
1 head romaine lettuce, chopped gredients. Serve chilled.
1 pint cherry tomatoes, halved
½ cup sunflower seeds
2 Kirby cucumbers, unpeeled and RECIPE NOTE Buy leeks
sliced that haven’t been trimmed, as
1 tablespoon sea salt the large outer leaves are your
indication of freshness. Both the
2 tablespoons cold-pressed oil white part and the green should
2 scallions, minced be used. Leeks are often dirty
2 cups shredded cheese (optional) (and can be infested with bugs),
so it’s important to clean them
1. In a large bowl, combine all the well. To clean leeks, cut off the
ingredients and toss gently. ends, remove the outer leaf of
2. Serve with your favorite salad each, and slit lengthwise into the
dressing. center. Open and clean all layers
under running water.

Vegetable “Spiraghetti”
112 HEALTHY EVER AFTER marinara sauce and toss well. MARINARA SAUCE VEGETABLE “SPIRAGHETTI” WITH 3. To prepare the sauce, blend all the ingredients until smooth. Top the Vegetable Spiraghetti with the 2. To soften the vegetables, sprinkle with the salt and let stand for 1 hour. 1. Use a mandolin or spiral vegetable cutter to spiralize the vegetables. 2 teaspoons psyllium husks powder Dash of stevia powder (optional) 1 teaspoon thyme 1 teaspoon oregano 1 tablespoon Bragg liquid aminos ¼ cup olive o

113

romaine, baby spinach)

yields 4 servings