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Makes about 1 cup Ingredients 1 large egg, raw or coddled Grated zest from 1 lemon Juice from 1 small lemon 1 to 2 garlic cloves 1/4 to 1/2 teaspoon dry mustard Pinch of salt (optional) 2 tablespoons raw apple cider vinegar 1/2 cup flaxseed oil Directions Place all ingredients except the flaxseed oil in a blender or food processor. Drizzle in the flaxseed oil and blend until thickened and smooth. Store the dressing in the refrigerator.
Yields about 1 cup Ingredients 1/2 cup raw apple cider vinegar 1/2 cup flaxseed oil 2 cloves garlic, crushed 1 teaspoon Dijon mustard, or to taste 1 teaspoon minced fresh parsley 1 teaspoon minced fresh dill 1 teaspoon minced green onions Directions Place all ingredients in a glass container with a lid; shake well. Keep refrigerated.
Serves 4 Ingredients 4 cups torn fresh spinach leaves 2 cups torn green or red leaf lettuce, romaine, or baby greens 2 tablespoons chopped parsley 2 tablespoons chopped basil 2 tablespoons chopped cilantro 2 tablespoons chopped chives 1 cucumber, peeled and diced 1 red bell pepper, cut into strips 1 yellow bell pepper, cut into strips 1/2 cup halved cherry tomatoes 4 slices of red onion, separated into rings 1/4 cup apple cider ...Read More
Yields approx. 1/2 cup Ingredients 2 tablespoons onion powder 2 tablespoons garlic powder 2 teaspoons ground coriander 1/4 cup dried parsley 1 teaspoon minced lemon zest 1/4 teaspoon cayenne 1/4 cup ground cumin Directions Combine all ingredients and place in a cover container. Store at room temperature. Add to your veggies, sprinkle on your salad, use to season your meats, and more!
Serves 4 Ingredients 3 cucumbers, sliced 1 small red onion, quartered and sliced 4 plum tomatoes, quartered (optional) 2 tablespoons fresh lemon juice 2 tablespoons apple cider vinegar Stevia Plus, to taste Chopped dill weed, as desired Chopped Italian (flat) parsley, as desired Directions Mix all ingredients in a nonmetal container and cover. Refrigerate for at least 6 hours, shaking the pan occasionally, to allow flavors to develop.
Serves 4 Ingredients 12 ounces jicama, peeled and cut into thin strips 1 red onion, thinly sliced 1 carrot, grated 1 cucumber, cut into thin strips 1 cup parsley, chopped 1/2 cup apple cider vinegar 1/2 teaspoon dill 3 tablespoons flaxseed oil 3 garlic cloves, minced Juice of 1 lemon Directions In a large bowl, place jicama, onion, carrot, and cucumber and set aside. In a jar, put parsley, vinegar, dill, flaxseed oil, garlic, and lemon juice and shake well. ...Read More
Yields about 2/3 cup Ingredients 4 tablespoons flaxseed oil 2 tablespoons apple cider vinegar 2 tablespoons fresh lemon juice 1 tablespoon fresh parsley, chopped Directions Put all ingredients in a small jar, cover, and shake vigorously until mixed. Use immediately or refrigerate for up to 4 days. Variations For phase 1: Add 1/2 to 1 teaspoon of ground fennel, ground anise, ground coriander, or ground cumin. For phase 2: Add 1/2 to 1 teaspoon of dried basil, dried oregano, dried ...Read More
Serves 4 Ingredients 4 cups cauliflower florets 4 cups broccoli florets 2 tablespoons apple cider vinegar 4 tablespoons flaxseed oil 1 garlic clove, minced 2 tablespoons scallions, finely chopped ½ teaspoon dried mustard Directions In a steamer, place the cauliflower and broccoli and steam until just under-cooked, about 6 minutes. Transfer to a bowl and let cool. In a small bowl, blend vinegar, oil, garlic, scallions, and mustard. Pour the dressing over the cauliflower and broccoli and toss.
Serves 4 Ingredients 2 eggplants 1 garlic clove 4 tablespoons flaxseed oil 1 tomato, diced 2 tablespoons onion, minced 2 tablespoons parsley, chopped 1 tablespoon apple cider vinegar Directions Preheat oven to 350ºF. Place eggplants on a nonstick baking dish and bake for about 1 hour. Cool, peel, and dice eggplants and set aside. In the meantime, rub a salad bowl with the garlic clove and then discard the garlic. Place diced ...Read More
Yields about 1/2 Cup Ingredients 1/2 cup scallions, chopped 2 tablespoons fresh lime juice 2 tablespoons fresh cilantro, chopped 1/2 teaspoon dried mustard 2 tablespoons flaxseed oil Directions Combine scallions, lime juice, cilantro, and mustard in a medium bowl. Whisk in flaxseed oil. Use immediately or refrigerate in a small jar for up to 4 days.
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