Honey Cilantro Salad Dressing

Honey Cilantro Dressing

• 1/2 cup extra virgin, organic olive oil
• 2 tablespoons balsamic vinegar
• 1 large tablespoon of raw honey
• 1 clove garlic
• dash of salt
• 1 teaspoon to 1 tablespoon pepper (your preference)
• 1 small handful organic cilantro

Blend all ingredients (I have the same blender she uses in the video - Magic Bullet) - LOVE IT.

This salad dressing was absolutely fantastic!!! I didn't have any persimmons or cheese so I only added chopped bosc pears with a spring salad mix. Absolutely fantastic and both of my little girls devoured theirs!

I use a local raw honey called Guilmette's Busy Bees from Bellingham, WA.

I just love Lucy Lock from Mercola.com. She is a patient of Dr. Mercola's and does all of his recipe videos. I thinks she's humorous to watch and I love her accent. :) Enjoy!

Bartuna Salad

Bartuna = Beans + Artichokes + Tuna *wink*

• 2 cans tuna
• 1 can black beans
• 1 can artichoke hearts in water
• garlic powder (to taste)
• sea salt (to taste)
• 2-3 T mayonaise

Combine all ingredients and serve with bread as a sandwich or in a bowl as is. I buy Whole Foods tongel tuna because it's extremely low in mercury (0.02 I believe). I also buy mayo from the refrigerated section because it's made with raw eggs. Both of my little ones fight for the first spoonful of this salad. :)

Quinoa Cilantro Salad - BED

Ingredients:

1 cup of dry Quinoa
1/2 tsp of sea salt
1 cup water
1/2 bunch of cilantro
1/2 cup of corn, chopped
1/2 cup parsley, minced
----- DRESSING -----
2-3 cloves garlic, minced
1/4 cup freshly squeezed lemon juice
2 tablespoons extra virgin olive oil
1 tsp sea salt or to taste

Directions:
Rinse quinoa (pronounced KEE-nwah) well with warm water and drain. (Quinoa has a natural coating of saponin, the bitter taste of which repels insects and birds. Rinsing with warm water removes the saponin.)

Place rinsed quinoa in bowl and let soak for 12 - 24 hours at room temperature. Quinoa expands a LOT when soaking so leave room for expansion and don't use a TIGHT fitting lid so air can escape. If you don't soak the grains, you will end up with a heavier salad that doesn't feed as many people.

Drain soaking water into a measuring cup and measure it. Add to or pour out this soaking water so that you have only 1 cup of water to cook quinoa in.

Add salt to water in a pot. Bring to a boil, add quinoa, reduce heat to low, cover, and let simmer 15-20 minutes, until all the water is absorbed. Fluff into large salad bowl and allow to cool.

Prepare vegetables and dressing. Combine garlic, lemon juice, oil, and sea salt, pour over quinoa and toss well. Wash and spin-dry cilantro leaves and chop into bite-size pieces or thin strips. Add cilantro, corn and parsley to quinoa. Toss Gently. Serve at room temperature or chilled.

Makes 4 to 6 servings
Preparation time: 15-20 minutes.

Notes:
I use lots of extra corn. Just chop it up well because most children don't digest corn very well. Chopping makes it much easier for little stomachs to handle. :)

Author: Body Ecology Diet Website