Featured Recipes

contributed by pHBB Members

Lemon/Mint Dressing for Salad, Fish, Pasta

Contributed by Christine Gannage 

Ingredients:

 Whirl 1/2 c. fresh squeezed lemon juice 4 med cloves of fresh garlic Goodly handful of fresh mint (out of season 1T dehydrated or dried) 1/2 tsp Real Salt, Celtic Salt, or Himalayan Salt. Then add Cold Pressed Oil to liking (olive oil works great, as do others). 

Blend (Tribest Personal Blender works great) all ingredients, except oil. Once emulsified add the oil slowly (pulsating) until you get the thickness of dressing you are prefer. Christine uses 1/2 olive and 1/2 sunflower, it’s also good with a bit of Sesame Oil and a dallop of Tahini!  

PS - We add 1 tsp of Living Clay, it helps emulsify and hold the dressing from separating.

This is now a staple for us! When I asked Christine how long this remained fresh, her comment back to me was “hmn, don’t know for sure because I make it every 5-7 days because it’s used up so quickly” – So, there you go!   Thanks Christine! ENJOY!