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Alkavorian Salads
 Salads
Romaine Peppered Salad Modified by Randy Wakefield
6 servings
1 clove minced or pressed garlic
2 tsp. cold pressed olive oil or Esential BalanceĀ
2 tsp. minced onion
2 tsp. tomato finely chopped
1 sm. jalapeno pepper, seeded & finely chopped
3 c. romaine lettuce
3 c. Belgian endive
1 red bell pepper, cut into strips
1 yellow bell pepper, cut into strips
pHlavor Liquid Salt™
Directions: Combine garlic and oil in a small bowl; let stand 30 minutes. Then add the minced onion, tomato, and jalapeno; stir well and set aside. On 6 salad plates lay out romaine lettuce leaves. Tear remaining romaine and endive into small pieces, lay pepper strips on top. Drizzle each with 1 1/2 tablespoons Oil mixture. Spray with pHlavor Liquid Salt™ to taste.
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Spicy Black Bean Salad
Heidi
2 cans black beans
1/2 red pepper, finely chopped
1/2 yellow, orange or green pepper, finely chopped
1 lime, juiced
1/2 red onion, finely chopped
1/2 bunch cilantro, leaves removed from stems and chopped
1 1/2 tsp. olive oil
2 TBSP. lemon juice
1/4 tsp. garlic powder (or 2 cloves minced garlic)
1/4 tsp. turmeric
1/2 tsp. oregano
1 tsp. chile habanero sauce (or Tabasco)
salt and pepper to taste
Directions: Mix.
A friend of mine has lost 10 pounds in 10 days just by using Greens powder and eating a diet of 80% raw, alkalizing foods and 20% less-alkalizing! She wanted me to share this recipe with everyone.
Here's the bean salad that I thought would work really well on the diet. Obviously, you wouldn't want to use the vinegar. Hope you enjoy it. Pass it on. :)
Jerusalem SaladSue Mount
1/3 cup tahini
2 Tbs. Olive Oil
1-2 cloves garlic,
crushed Juice of 1/2 lemon
3 Tbs. parsley Salt/RealSalt to taste
Water
1 cucumber
6 roma tomatoes, or 3 regular tomatoes
Directions: Mix first 6 ingredients in a salad bowl; add water to thin the tahini. Stir thoroughly to make a dressing. Dice cucumber and tomatoes. Toss in dressing. You can let this sit for an hour to allow the flavors to meld.
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