I love salads. I never order a salad for lunch and rarely order any for dinner, because I know I can make an exceptional salad at home and the price is unbeatable. If I do order a salad at a restaurant for dinner, I always ask for the dressing on the side. I usually make basic vinaigrettes but I wanted something different, so I came up with this. It is sweet from the strawberries but tangy from the cider, perfect combination. I used my favorite bottle, so it can be stored in the fridge for days up to three weeks.
1/4 filter water
1/2 cup extra virgin oil or avocado oil
1/2 cup apple cider vinegar
2 cups fresh strawberries, sliced
3 tbsp coconut palm sugar
1 tsp sea salt
1/4 tsp cayenne pepper
2 tsp chia seeds
- Add all ingredients to a high-speed blender*, starting with a liquid first.
- Blend for 40 seconds until smooth.
- Serve over your favorite salad greens.
*I used my Vitamix, but basically any high-speed blender will work.
There are some things we should never buy in a supermarket and applesauce is on of them. As a healthy sugar-free snack or used as a replacer for eggs, this applesauce is sure to please. This is better than any store bought applesauce you will ever taste, guaranteed.
8 apples* peeled and cored
1 cup water
1 Tbsp cinnamon (optional)
Slice the apples very thin and place in a slow cooker. Add water and cinnamon (optional). Place in a slow cooker for 5 hours on high heat. After 5 hours, use a potato masher for a chunky version or use an immersion blender like I used, for a softer applesauce. Enjoy!!
* I used organic gala apples.
Mix 1 to 3 teaspoons ground flax meal with 1 cup of boiling water until smooth and let stand for 10 minutes and become gelatinous.
Use 1/4 cup per large egg when used in baking.
It works well when replacing one egg but not as good replacing three or more eggs because it adds lots of fat.
Store flaxseeds or flax meal in the refrigerator to maintain freshness.
I love avocado, here is a simple guacamole recipe you can add on toast or have with homemade pita chips .
2 avocados peeled and chopped
1/2 small tomato
1/4 cup chopped cilantro
1 clove garlic minced
2 Tbsp lime juice
1/2 small jalapeño
salt and pepper for taste
In a bowl, combine all ingredients. Mix to a desired consistency and season with salt and pepper to taste.
Heat 1 sliced garlic clove in 2 Tbspolive oil.
Mass 1 pint grape or cherry tomatoes cut in half and 1/2 tsp coarse salt and cook until very soft.
Toss with Pasta( my favorite jersualeum artichoke ).
Drizzle wirh 1 tbsp more olive oil and sprinkle with Parmesan .