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all recipes below

Hemp Caesar Salad
John Wood

Greek Salad with Creamy Feta Dressing

Apple & Fennel Salad
Regina

Date mustard spinach salad
John Wood

509 SHOW

Hemp Caesar Salad
John Wood

Serve over a  a salad of romaine lettuce, red cherry tomato, yellow cherry tomato and halved macadamia nuts. 

Garnish with a sprinkle of hemp nuts and nutritional yeast. 

NOTE:  Hemp oil is higher than flax seed in Omega 3 and 6.

Hemp oil is hard to find. Ask at your local health food store. Dulse is a seaweed product that gives a Caesar dressing that "anchovy" flavor and can be found in the bulk section of your health food store.

John Wood has a book of recipes called "Inner Healing, Outer Beauty". For information he can be emailed at:

healthsyndicatetrust@earthlink.net

Ingredients:

- 1/2 cup hemp oil
- 3/4 cup of cold pressed organic olive oil
- 1 1/2   tablespoon chopped garlic
- 1 tablespoon chopped shallots
- 1/4 cup of lemon juice
- 1/3 cup  nutritional yeast
- 1/4 cup of dulse
- 1 tablespoon of capers
- 1 tablespoon of fresh oregano
- 1 tablespoon of Braggs Liquid Aminos
- dash of sea salt


Greek Salad with Creamy Feta Dressing  

1.      Place the dressing ingredients in a blender and blend until smooth.

2.      Combine the remaining ingredients in a salad bowl. Add the dressing and toss.  Serve immediately.

Ingredients:  

Dressing:
- 1/4 cup cottage cheese
- 3 Tb. seasoned rice
vinegar

- 2 1/2 Tb. olive oil
- 1/4 cup French feta cheese, crumbled
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 2 Tb. milk
- 1 small cucumber, peeled, quartered, seeded and sliced
- 2 cups chopped tomatoes of different color or variety
- 1/4 cup pitted Kalamata olives, sliced
- 3 Tb. small green olives, halved
- 1/4 cup thinly sliced red onions
- 1/4 cup toasted pine nuts


Apple & Fennel Salad
Regina

1.      Combine the apple, fennel, grapes and walnuts in a bowl.

2.      In a separate bowl, whisk the rice vinegar, mustard and honey together until smooth.

3.      Add the oil, salt and poppy seeds and blend until creamy.

4.      Pour the dressing over the apple mixture and toss. 

5.      Crumble the cheese over the top and serve.

Ingredients:

- 1 tart apple, peeled and chopped
- 1 small bulb fennel, finely sliced
- 1 cup red grapes, halved
- 1/2 cup toasted walnuts, broken in pieces


Honey Mustard Poppy Seed Vinaigrette

-
4 teaspoons seasoned rice vinegar
- 1 1/2 teaspoons spicy brown mustard
- 1 1/2 teaspoons honey
- 2 Tb. nut oil or grapeseed oil
- 1/8 teaspoon salt
- 1/4 teaspoon poppy seeds
- 1/4 cup crumbled English Stilton cheese (optional)


Date mustard spinach salad
John Wood

Place the oil and mustard seed in the blender until thoroughly blended. Blend the remainder of ingredients.

Option.... you can also warm this dressing up to 110 degrees.

Dress the salad with red onion ringlets and diced red bell peppers, if desired.

 

Ingredients:

- 2 cups of olive oil
- 1 tablespoon of mustard seed
- 1 cup of pitted dates
- 3 cloves of garlic
- 5 tablespoons of raw apple cider
- 1 teaspoon of celtic sea salt
- In a large salad bowl place, 2 bunches of spinach, cleaned and stemmed
- 1 chopped Fuji apple
- 1/4 cup chopped walnuts
- 1/4 cup  chopped red pepper
- 3 chopped figs

- 1 small red onion sliced in rings (marinated in Braggs Amino Acids)

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