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dips, dressings yields 1½ cups (optional) ents until smooth. In a blender, blend all the ingredi- ½ teaspoon Celtic or Himalayan salt ½ cup chopped spinach (optional) 1 tablespoon frozen or dried parsley ½ cup olive oil ½ cup pine nuts or cashews 2 cups fresh cilantro preparation. dishes, as well as in fish and meat in a variety of refreshing vegetable vitamin C. Cilantro is liberally used rich in calcium, iron, carotenes, and known as cilantro. Cilantro leaves are and medicine; th

& sauces

yields 2 cups yields 2½ cups
ALMOST THOUSAND ISLAND DRESSING SPINACH AVOCADO SPREAD
1 red bell pepper ½ cup olive oil 3 cups spinach 1. In a food processor, finely chop the spinach. Add the avoca-
1 parsnip ¼ cup water 2 avocados dos, garlic, pizza seasoning, lemon juice, and Bragg liquid ami-
1 clove garlic 1/3 cup minced Vidalia onion 1 clove garlic nos or salt. Process to purée.
Juice of ½ lemon or 2 tablespoons 1 tablespoon pizza seasoning 2. Transfer the mixture to a mixing bowl. Stir in the diced pep-
nama shoyu 2 tablespoons fresh lemon juice per and onion slices. Sprinkle with some diced red pepper as a

In a blender, blend the pepper, parsnip, garlic, lemon juice or nama shoyu, oil, and water. 2 teaspoons Bragg liquid aminos garnish.
Stir in the onion and serve over salads and vegetable pastas. or ¼ teaspoon salt
½ cup finely diced red bell pepper
4 pearl onions, sliced
SUNNY ONION DRESSING yields 2½ cups
This dressing not only enhances the flavor of your vegetables, but also their nutritional value.
Sunflower seeds are considered a perfect food. They are an excellent source of essential fatty AVOCADO SALSA yields 3 cups
acids, zinc, phosphorus, linoleic acid, potassium, and a rare plant source of protein. They’re
also a huge source of calcium and vitamin D, which is so beneficial for those who want a This salsa is delicious spread over a wrap and sprinkled with shredded cheese. Bake until the
natural source to strengthen their bones. cheese is melted.

1 cup sunflower seeds 2 cloves garlic 2 avocados, diced 2 tablespoons cold-pressed oil
½ cup chopped red onion 1 tablespoon Bragg liquid aminos ½ red or Vidalia onion, minced ½ teaspoon salt, or to taste
½ cup chopped herbs of your or ½ teaspoon salt 2 plum tomatoes, diced Dash of ground black pepper
choice (thyme, oregano, basil, 1/3 cup oil 2 cloves garlic, crushed Sliced sour pickles, jalapeno peppers, or olives,
cilantro, rosemary, parsley, 1 cup water 1 teaspoon parsley flakes for garnish
or mustard seed) In a medium bowl, combine all the ingredients.
In a blender, blend all the ingredients until smooth. Add water until the desired consis-
tency is reached. yields 1¾ cups
LENTIL SPREAD
Iron is plentiful in lentils—ideal for anemia sufferers. Serve chilled to eat with bread or
yields 1½ cups
ASIAN SESAME DRESSING crackers or warm as a side dish.
¾ cup sesame oil 1 clove garlic, crushed ¼ cup black sesame seeds 1 cup red lentils, soaked for 1. Cook the lentils in the water with the bay leaves and salt over
¼ cup freshly squeezed lemon (optional) Pinch of cayenne pepper 4–5 hours low heat for 20 minutes.
juice 1 tablespoon Bragg liquid (optional) 2½ cups water 2. Remove the bay leaves and gently combine the lentils with
2 tablespoons orange juice aminos 2 bay leaves the basil and lemon juice.
1 tablespoon minced ginger ¼ cup sesame seeds 1 teaspoon sea salt
½ teaspoon dried basil
Place all ingredients in a container and close tightly. Shake vigorously until well combined. Juice of 1 lemon

168 HEALTHY EVER AFTER 157