Shake well in a jar and enjoy!
Mix well and let sit overnight if possible.
Variation: try adding a tsp or more of turmeric, dry mustard powder and a little stevia if you prefer a sweet dressing.
Optional: ¼ – ½ tsp of dried mustard powder (careful – it can be very hot).
Optional: a little raw apple cider vinegar or lemon juice if you prefer.
Blend well and add water to desired consistency.
Blend the above ingredients per your taste and preference.
In a large pot, cover the potatoes with water and simmer covered, 20 minutes, or until tender.
Remove from heat, drain, and cool slightly.
Peel and cut the potatoes into ½ inch to ¾ inch cubes.
In a large bowl, combine the potatoes and corn.
Add the chilies, lime, olive oil and cilantro, toss.
Add the peppers, onions, avocado and seeds, toss.
Season with cumin and celery seed to taste .
Serve at room temperature or slightly chilled.
Boil the potatoes, cool and cut into cubes.
Toss with the remaining ingredients.
Garnish with parsley or watercress if desired.
In a large serving bowl combine the garlic, oil, vinegar, maple syrup and herbs, mixing well.
Add a dash of dulse and cayenne to taste.
Add the dates and almonds and toss.
Let stand at least an hour.
When ready to serve, add the spinach leaves and toss thoroughly.
Steam green beans until tender, 8 min.
Mix steamed beans and corn.
Add garlic and 3 tbsp olive oil, toss well and let stand for 30 min.
Just before serving, remove the garlic and add the remaining tbsp oil, vinegar, onion and tomatoes.
Mix all ingredients and enjoy!
Put the spinach leaves and pumpkin seeds into a large salad bowl.
Toss in avocado.
Mix the olive oil, celery seed, lime juice and zest in a small bowl.
Whisk to emulsify.
Pour the dressing over the salad, gently toss everything together using your hands.