Two Sides...To Every Meal

Here are a couple of anti-fungal recipes that are easy to fix and taste great. I found them both in the Taste of Home April/May 2012 edition. I did a couple of adjustments to make them completely anti-fungal. Hope you try and enjoy them as much as we have.

Marinated Fresh Vegetable Salad

2 c. sliced celery---2 c. thinly sliced cauliflower---2 c. halved grape tomatoes----2 c. thinly sliced carrots---   2 c. sliced cucumber---1 medium onion, thinly sliced and separated into rings. Combine all these in a large salad bowl. Then whisk together 3/4 c. olive oil---1/2 c. fresh minced parsley---3T. white wine vinegar---1 clove garlic, minced---1 t. sea salt---1 t. ground mustard---1/2 t. pepper and pour over the vegetables. 

Strawberry Spinach Salad with Sesame Seed Dressing

Combine these ingredients in a shaker or jar with a tight-fitting lid: 1/3 c. olive oil---1/4 c. xylitol or agave nectar---3T. balsamic vinegar---2T. sesame seeds---1T. diced onion---1/4 t. paprika---1/4 t. worcestershire sauce. Shake this to combine. Pour over 1 9oz. package of baby spinach and 4 cups sliced fresh strawberries. Sprinkle 1/4c. chopped pecans over once the dressing is added.

Green on the Outside...Greens on the Inside!

So...what's on your lunch menu today? What's for supper (or dinner, depending on your location) for tonight? We're marveling at all the beautiful greens outside this spring...how about adding some of those greens to your plate?

Did you know that simply eating a plate full of greens twice a day will lower blood pressure, increase circulation, lower blood glucose levels, and help with healthy elimination?

Sounds like a pretty easy deal!

How about some kale chips? To make: Cut the kale away from their stems, cut into "chip sized" pieces and rinse in a colander. Let drain or scrunch on a clean dish towel. Place the pieces of kale on a large baking sheet, sprinkle on some olive oil. Work the oil through with your hands to make sure the kale is coated lightly. Add a little sea salt on. Bake in a 350 degree oven until they are crisp, not burnt.

For a power packed, "green soup", toss some diced mustard greens or collard greens, some diced green cabbage, some green onions diced, a clove of garlic, a diced leek, and some broccoli into a pot of chicken broth. Season as needed; be sure to let everything cool down before adding too much salt or pepper...the aroma and taste of the veggies will be great and probably won't need much help.

Have a happy green day!