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Soups and Stews - Moderation
Sauté the onion in water in a large saucepan, covered, for 5 minutes, without browning. Add the potatoes and enough water to cover them, and cook covered and gently for a further 5-10 minutes.
Add the beets. Bring to a simmer for 20 min., until the potatoes and beets are tender.
Puree the soup in a blender or food processor, add the lemon zest and juice, dill and seaweed.
Serve or chill until ice cold. Delicious either way.
Smoothies Teas and Juices
Juice and enjoy!
Smoothies Teas and Juices
Juice and enjoy!
Salads - Moderation
Bake the potatoes and beets, cool, peel beets if skins are very thick, and dice.
Toss with the shredded parsnip, the celery, and the lemon juice and oil.
Garnish with fresh dill.
Salads - Anytime
Toss the lettuce, onion, snow peas and cucumber together.
Dress each persons plate with this mixture.
Peel (if needed) and coarsely grate the beet, toss with sunflower seeds.
Top each plate of green with this mixture.
Drizzle with apple cider vinegar and olive oil.
