Tuesday, August 2, 2011

Cheezy Kale Chips, Beet Salad & Tabbouleh

Pictured above is kale with the tahini dressing prior to massaging this mixture..


2 bunches of Kale washed and large stems removed~place in a bowl and sit aside

In a blender or Vita-Mix  add:
1/4 c. Bragg's Apple Cider Vinegar
1/4 C. Bragg's Liquid Amino's
1/2 c. filtered water
*you may need a little more water~you need to be able to pour this out of the blender,
but you don't want it runny.
3/4 c. Tahini
1 garlic clove
2 T. dried onions
1/4 t. sea salt
1/4 c. nutritional yeast

Blend until smooth, pour over kale and massage dressing into kale.
Place on Teflex sheets in dehydrator and dehydrate for 6 hr @ 115 degrees.


Today's green juice was an endeavor to clean out the fridge.
swiss chard
kale stems
beet tops
I added lemon juice and liquid stevia
This juice was extremely GREEN!!
This made one gallon of juice

Beet Salad
1 bunch of raw beets shreddeed
2 large garlic cloves
dash of ground cloves
1/4 c. lemon juice
1/4 c. extra virgin olive oil
Mix in a large bowl and allow flavors to marinate before eating.

Did you know that  CLOVES neutralize garlic breath?
Remember clove gum?
I used to love it!
This is not garlic clove. 
Cloves are sometimes used by the dentist to pack a dry socket when in pain.

1 bunch of parsley chopped fine
1 bunch of celery cuttings chopped fine
2 small sweet onions diced
2 bell peppers dicd
4 cucumbers seeds removed and diced
2 c. soaked bulgar
4 t. spearmint
black pepper
Himalyan salt
6 T. lemon juice
6T extra virgin olive oil

Blessings to you today!

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