Recipes

[BirkiLady]

1/2 Cup Brazil nuts

a splash of Tamari

1/2 Cup pumpkin seeds

8 Cups mix of soft green leafy vegetables (lambs leafy lettuce, watercress, spinach, etc.), torn in bite-size pieces

1 Cup cooked chickpeas (I use chickpeas purchased in a glass jar)

1 Cup pineapple pieces (I used fresh)

1/2 Cup shelled hemp seeds

a dash of Celtic Sea Salt

Dressing:

3 Tblsp. + 1 Tsp. EVOO (olive oil)

1 Tsp. curry powder

1 Tsp. turmeric powder

juice of 1/2 lemon

1 Tsp. fresh ginger, grated

1 Tsp. raw honey

Chop each Brazil nut into three or four pieces. Roast the nuts briefly in an ungreased frying pan on high stovetop heat until they are light brown. Remove from heat and pour the tamari over it. Stir until the nuts are evenly coated. Pour mixture into a large bowl and let cool. Roast the pumpkin seeds in a clean, dry frying pan until they pop and are light brown. Add them to the Brazil nuts and let cool. Add the salad ingredients and toss everything together. 

Mix all dressing ingredients in a glass jar and shake well. Taste for the correct balance of acid and sweet. Finally, toss the dressing with the salad and serve. Delicious. Serves 8.

[blackhole99]

@BirkiLady That sounds delicious, thanks for the recipe.