Other than A LOT of fruit and the daily BIG salad these have been some of my favs:
1/2 lb. presoaked dried chick peas or NO salt canned
1 lemon squeezed
3-4 heaping tsp of minced garlic
9-15 (NO salt) calamato olives and 2-3 tsp of their juice (or No salt black olives work well)
1-2 tblsp cumin
1 tblsp Braggs Liquid Aminos
3-4 heaping tblsp tahini paste (sesame butter)
Put all ingredients in a food processor and blend. For a smoother consistency you can add some water once the taste is where you want it. I eat with gluten-free corn chips!
Potato Salad w/Avocado Dressing:
3-4 ears corn, roasted and cut from the cob or substitute approximately 2 cups frozen (thawed) -when fresh isn’t available
3 cups cooked black black beans or two (No salt)15 ounce cans
2 cups grape tomatoes, sliced in half
2 cups diced boiled potatoes, cooled
1 cup diced red onion
1 cup fresh cilantro, chopped
2 avocados, pitted and diced
3-4 limes, juiced
2-3 tbsp white wine vinegar
1 tsp ground chili ancho or to taste (opt)
1/2 tsp ground chili chipolte or to taste
1/2 tsp sea salt
1 tsp raw honey, agave nectar OR coconut nectar (optional)
In a large bowl combine the fist 6 ingredients.
***Juice 3 limes and place the juice in the bowl of a food processor along with the avocados, 2 tbsp of vinegar, both chili powders, salt and honey. Process until smooth and creamy. Taste and add the remaining lime juice and vinegar if desired. I like lots of lime flavor so I normally use all 4 limes.
Pour over the black bean mixture and gently stir to combine.
Chill 30 minutes to an hour and serve.
3 Bean Salad:
15oz. can No salt white Navy beans
15oz. can No salt pinto beans
15oz can No salt black eyed peas
15oz. can No salt small white corn
15oz can No salt chopped tomatoes
1 whole bunch cilantro chopped
I whole chopped onion or bunch of green onions (for milder flavor)
2-4 tblsp of your favorite vinaigrette (I love Ken’s light Caesar Dressing)
Toss & enjoy!