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"Homeopathy… cures a larger percentage of cases than any other treatment and is beyond a doubt a safer more economical and the most complete medical science.” Mahatama Ghandi

Beet-and-Apple Salad

4 large beets (2 1/2 pounds)
5 thyme sprigs
1/2 cup extra-virgin olive oil, plus more for drizzling
Salt and freshly ground pepper
1/4 cup apple-cider vinegar
1 teaspoon Dijon mustard
3 tablespoons prepared horseradish
1/3 cup salted pistachios, chopped
1 green apple, thinly sliced












  Preheat the oven to 375°. In a baking dish, lightly drizzle the beets and thyme with olive oil. Season with salt and pepper. Cover with foil and roast until the beets are tender, about 1 hour and 45 minutes. Let cool, then peel the beets and cut them into 3/4-inch dice.

In a large bowl, whisk the vinegar with the mustard. Whisk in the remaining 1/2 cup of oil until emulsified. Add the horseradish and season with salt and pepper; toss with the beets and pistachios. Transfer the beets to a platter, top with the apple and serve.

Recipe Courtesy of George Mendes Food and Wine Magazine January 2011








Waldorf Salad

1/3 cup plain yogurt
1/3 cup mayonnaise
2 tablespoons fresh lime juice
1 teaspoon grated lime zest
2 teaspoons curry powder
½ teaspoon sugar
½ cup thinly sliced celery
½ cup raisins
¾ cup halved seedless grapes
1 apple cored and diced
½ cup walnuts toasted
5 ounces baby spinach









  Place yogurt, mayonnaise, lime juice and zest, curt powder and sugar in a small bowl and whisk to combine.

Place celery, raisins, grapes, apple and nuts in a large bowl. Add half of the dressing and stir to combine. Add the spinach and toss with the remaining dressing.


Recipe Courtesy Myra Goodman, Food to Live By: The Earthbound Organic Cookbook






Green Bean and Pear Salad Recipe

Refreshing and packed with flavor, enjoy this easy healthy summer salad.

1 pound fresh green beans ends trimmed
1 red D’Anjou pear, thinly sliced
¼ cup olive oil
1 ½ to 2 tbsp red wine vinegar
2 tbsp brown sugar
1/3 cups sugar roaster pecans

 

In a medium saucepan, blanch the green beans in boiling water for three minutes. Transfer the beans to a bowl of ice water until cooled, then drain and place in a medium sized bowl.

Add the pear slices, and lightly toss.

In a small bowl, prepare salad dressing: Whisk together the oil and vinegar, then add the brown sugar.

Pour the dressing over the beans and pears. Garnish with pecans. Makes six to eight servings.

Recipe from Easy Garden recipes.


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