Salad, Soup, and a Juice

Asparagus Salad with Sweet Balsamic Vinegar
1/3 cup balsamic vinegar
3 tsp. water
1 Tbsp. Dijon mustard
1 Tbsp. fresh marjoram, chopped (or 1 tsp. dried)
1 tsp. garlic, minced
2 lbs. asparagus, ends trimmed
1 small red bell pepper, diced
1/3 cup chopped pecans, lightly toasted in toaster oven
Boil vinegar in heavy small saucepan over medium heat until reduced by half, about 3 minutes. Pour vinegar into large bowl. Whisk in mustard, marjoram, and garlic. Steam asparagus in large pot until crisp-tender, about 4 minutes. Rinse with cold water and drain. Add asparagus and bell pepper to dressing; toss to blend well. Sprinkle with pecans and serve. Serves 4.

French Minted Pea Soup
10 ounces green peas, frozen
1 small onion, chopped
1 clove garlic, chopped
1 bunch fresh mint leaves (save a few leaves for garnish) or 10 dried leaves
3 tablespoons Dr. Fuhrman's VegiZest, or other no salt soup base seasoning
3 cups water
3 dates, pitted
1/2 cup raw cashews
4 teaspoons lemon juice
1/2 tablespoon Spike (no salt seasoning), or to taste
4 cups romaine lettuce, shredded or organic baby spinach, chopped
2 tablespoons fresh snipped chives (optional)
Simmer peas, onions, garlic, mint and VegiZest in water for about 7 minutes. Pour pea mixture into a Vita-Mix or other powerful blender. Add rest of ingredients except for the lettuce and chives. Blend until smooth and creamy. Add lettuce or spinach and let it wilt in hot liquid. Pour into bowls and garnish with chives and mint leaves. Serves 2.

Refreshing Sunrise Juice
2 cups fresh pineapple or 20-ounce can pineapple, with juice
1 cup mini carrots
1/8 slice lemon, without rind
1 teaspoon grated fresh ginger
1 tablespoon goji berries (optional)
Blend all ingredients together. To make this more like a juice, add 2 cups ice before blending. This is a very colorful and refreshing drink! Serves 2.
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