Michael Greger M.D. FACLM April 17th, 2019 My go-to salad dressing, from the How Not to Die Cookbook Dressing 2 garlic cloves, crushed 2 tablespoons nutritional yeast 1 tablespoon almond butter 1 tablespoon blended peeled lemon 1 tablespoon white miso paste 1 tablespoon minced fresh parsley 1 teaspoon salt-free stone-ground mustard 1 ¼-inch piece fresh turmeric,…
Ingredients Tomatoes sliced or use Cherry Tomatoes Red Onion finely chopped 2 Cloves of Garlic diced Fresh Cucumber finely chopped 2 TBSP good quality Olive Oil Black Olives Feta Cheese Cubed Celery stick chopped Freshly chopped Bunch of Coriander
Ingredients 400g Spinach Leaves 400g Broad Beans 1 medium Red Onion diced 1 Green Chilli finely sliced 1 Avocado sliced ½ Cup Chopped Strawberries 2 TBSP Olive Oil 1 TBSP Lemon Juice 50g Toasted Pine Nuts
Chopped cucumber Cherry tomatoes 1⁄4 thinly sliced red onion 1⁄2 red pepper chopped Bunch fresh coriander Juice of 1⁄2 lemon, also the zest if you have time 1 clove garlic, crushed 1 tsp. red wine vinegar Tbsp. olive oil Some pre-cooked chicken pieces, torn Nb. Barbecue meat is great with this dish. You could add…
Why go to a salad bar when you can create your own at home? As always, preparation is the key to success. To get our kitchens and ourselves prepared to enjoy a delicious salad from home, be sure to take a little time to set up your own salad bar fixings. Here’s what to do:…