Benefits of Himalayan Salt

For about a year now, I have been replacing standard table salt with Himalayan salt. At the beginning, I found it a bit strong, but it turns out I really liked it. We all know in reality that we cannot live without salt; however we must use it in moderation and if we like it, why not use something that's beneficial to us.

First, we must understand there are enormous differences between today's table salt and Himalayan salt, Himalayan salt is the purest salt of all. Table salt is 97.5% sodium chloride and 2.5% chemicals such as moisture absorbents, and iodine. After these ingredients are mixed, then it's dried at over 1,200º Fahrenheit this excessive heat alters the natural chemical structure of the salt. Himalayan salt has been around for over 250 million years.

Below are a just few benefits Himalayan:

• Absorbs food particles through the intestinal tract.
• Regulates the water content throughout your body.
• Promotes a healthy pH in your cells.
• Supports respiratory health.
• Promotes bone strength
• Supports the libido
• Regulates sleep

Health problems developed by table salt:

• Arthritis
• Kidney and gall bladder stones
• High blood pressure
• Develops double chin

Go ahead give it a try, my favorite is the pink crystals Himalayan salt. Below are a couple of great options.

Susan Powers' Kale Chips Recipe

If you haven't been following/reading http://www.rawmazing.com a blog by Susan Powers, you're really missing out. Not only does she take amazing photography but she truly makes some wonderful recipes. I've made quite a few of them and they're absolutely delicious!

Today I'm featuring her Kale Chips Recipe, this is perfect for snacking:

For all versions: wash and spin dry kale. Remove the tough spine and tear into bite size pieces, keeping in mind that they will shrink in size as they dehydrate.

Version One:

• 3 T Olive Oil
• 1 tsp Sea Salt

Combine olive oil and sea salt in large bowl. Stir in kale and coat. Place on dehydrator sheets and dehydrate at 115 for 4-6 hours or until crisp.

Version Two:

• 3 T Olive Oil
• 2 Cloves Garlic
• 1 tsp Thyme

With food processor running, drop garlic in. It will mince. Add oil and thyme. Place mixture in bowl and follow directions above.

Version Three:

• 1 clove garlic
• 1 C Cashews, soaked
• 1/4 C Nutritional Yeast*
• 1/3 C water
• 2 T Olive Oil
• 1/2 tsp Smoked Paprika
• 1/4 tsp Chipotle (spice)
• Pinch Sea Salt

With processor running, drop in garlic and mince. Add the rest of the ingredients and process until smooth. Pour over kale chips in a bowl and massage until kale is coated. Dehydrate on screens at 115 for 4-6 hours or until crisp. *Nutritional yeast is not raw but used frequently in raw food recipes.

Try them and don't forget to visit http://www.rawmazing.com for more amazing recipes. You can also buy her books, which I highly recommend.

Sopa de Fideo by Maura Hernandez

It's been quite cold these past few days and all I've been craving is soup. My Mom used to make me sopa de fideo when I was little and I just loved it! I wanted to find a recipe using fresh tomatoes so I visited my friend's Maura's blog The Other Side of the Tortilla if you haven't been there, you must experience her Mexican cuisine, she's wonderful! Her sopa de fideo was delicious and easy to make and it was just what I needed last night.

Sopa de Fideo recipe:

• 6 medium tomatoes, roasted (I like to use vine-ripened or Roma tomatoes)
• 2 tablespoons vegetable oil
• 2 ½ teaspoons of kosher salt
• 1 big slice of white onion
• 1 big clove of garlic
• 3 cups chicken broth
• 1 cup vermicelli noodles, broken into little pieces

Roast tomatoes in a shallow cazuela (or a ceramic or glass casserole dish) under low broiler heat on each side until both the top and the bottom have blackened a bit. Remove the tomatoes from the oven and transfer to a blender.
Puree the tomatoes. In a saucepan, heat 2 tablespoons of vegetable oil over a medium-high flame. Put one spoonful of tomato puree in the hot oil to make sure it is hot enough to fry the puree. When the oil is hot enough, pour the tomato puree slowly from the blender into the saucepan. Let the tomato puree fry for about 5 minutes over medium-high heat, stirring a few times once a minute; be careful, the puree may splatter.
Pour the fried puree back into the blender and add the salt, onion and garlic. Blend well so puree is completely smooth. Pour back into pan and add the chicken broth. Bring to a boil and then turn down to medium heat for 20-25 minutes until the liquid reduces a bit. Remove from heat and let cool for about 10 minutes.

sopa (left), straining the puree in a sieve (right)

While the soup is cooling, break up the vermicelli noodles into small pieces until you have 1 cup of noodles. I like my soup heavy on the noodles, but you can use less than 1 cup if you prefer.
Once the soup has cooled a bit, using a mesh sieve over a deep bowl, pour liquid into sieve and strain the puree so the liquid flows through into the bowl. Use a spoon to press puree against the sides of the sieve to force the liquid out. When the puree is mostly dry and all that remains is a paste, scrape the outside of the sieve and add to the soup.

Pour the bowl back into a clean saucepan and heat over medium-high flame. Add the noodles. Bring to a boil and then reduce to medium heat, cooking for 7-8 minutes or as directed on the vermicelli packaging. Remove from heat and let cool slightly. A thin skin may form over the top of the soup; use a spoon to remove it and discard.  Soup will thicken slightly with the addition of the noodles and upon cooling.

Ladle into bowls. Yields 4 servings. When reheating leftovers, add a few tablespoons of water per serving.

Thanks Maura, it was amazing!

The perfect lunch! Zucchini spread sandwich with spinach, tomato and avocado

I loved the  zucchini spread so much that I wanted to use it in a sandwich, instead of mayo or mustard I used the spread and it was wonderful for lunch. The following ingredients serve one:

4 Tsp of zucchini spread
1 Orowheat sandwich thin - Arnold Select Sandwich Thins Multi-Grain
1/2 tomato (sliced)
1 small avocado
2 cups of baby spinach

First, I mixed the avocado and spinach together, then I added the zucchini spread to the bread, then the spinach avocado mix and slices of tomato on top. Success! The hubby loved it just as much. You can also add sprouts, go ahead explore and make it your own.

Just in case you're wondering about the benefits of zucchini, you can read about them here: http://www.whfoods.com/genpage.php?tname=foodspice&dbid=62

Zucchini Spread

It's a new year and I'm always finding ways to eat healthy, but yet creative. I found a recipe to make "Zucchini Humus" so I decided to make my own. Mine is more like a spread than a hummus.

This is so easy, all you will need is a food processor and you're ready to go.

Ingredients:
4 Zucchinis
1/2 - 3/4 of a cup of virgin olive oil
2 Garlic cloves
Pink Himalayan salt to taste
1 Tsp of cumin
1 Lemon (juice only)
1/2 Tsp of oregano

Cut the ends of the zucchinis, but don't peel. Most of the nutrients are in the skin, make sure you washed them very well. Put the zucchinis through the food processor using the shredding blade. Also add the garlic, once everything is shredded add the remaining ingredients and you're done! You can eat it on its own or on crackers.

Fresh Sweet Green Smoothie

I know it's too cold outside to think about having popsicles or ice cream this time of year. However, if you're craving something sweet and cold this is a great healthy smoothie recipe. You can either drink it or make into popsicles.

2 bananas

1 mango

4 frozen strawberries

1 handful of grapes

1 bunch of spinach leaves or kale to taste

About 1/2 glass of water

Mix all together and enjoy! 

Favorite green juice lemonade

Every morning I get up and make this powerful juice. I feel great and the most important thing is that I don't get sick, I haven't gotten sick in over a year. This recipe is my preventative, aside from all of the fantastic benefits Kale has to offer.

Ingredients
3-4 stalks of Kale
2 Gala apples
1 lemon

You can either make it in a juicer or a powerful blender like the Vitamix. You don't have to peel the lemons or the apples.

If you want to learn more about the benefits of Kale, you can read my post here:
http://livingraw8020.blogspot.com/2010/10/why-do-i-like-kale-so-much.html

Edaname & Grape Tomatoes Salad

I love making this salad, it's quick and easy and healthy. You'll be getting more than one serving.

Ingredients:
2 packages frozen edamame - consider getting organic
2 cups yellow corn on the cob (4 ears)
1/2 cup green onion minced
1 whole red bell pepper, chopped into 1/4" pieces
1 1/2 tsp Himalayan Pink Salt
1 pinch white pepper
1 1/2 cups grape tomatoes, halved
1/2 cup cilantro, minced

Directions:
Thawed edamame until completely soft.
Cut corn from cob, seed and chop red bell pepper and mix both with the edaname in a mixing bowl.
Add all other ingredients and mix.
Refrigerate for one hour, then serve.
Add salt and pepper to taste.

You can serve it by itself, in a wrap or in a mix of greens.

The Best Vegan Marshmallows. Ever!

A neighbor invited us over for s'mores the other night. Can you believe I have never had a s'more before that night? I was looking forward to it, but all I was thinking about was how much sugar is in a marshmallow? Well imagined how excited I was when my neighbor offered us vegan marshmallows! Can I just tell you they taste just like regular marshmallows. Needless to say I really enjoyed my s'more. I will be getting some for my nice and nephew.

Really, I promise. You don't believe me? Try them for yourself.

Raw vegan sushi. Really?

Yes! It is possible and very delicious. One of my most favorites sites is http://www.rawmazing.com Not only are Susan's recipes delicious, but her pictures are amazing. I swear the pictures alone make me want to make all of these delicious recipes., and I have made a few. So today, guess whose recipe I'm featuring.

The sushi is so easy to make and you can experiment with it too and get creative. Below are the ingredients:

• 2 C Sprouted Kamut
• 1 T Nami Shoyu
• 1 T Toasted Sesame Oil
• Sunflower Sprouts
• 2 Carrots
• 1/2 Cucumber
• 1 Portobello Musthroom, marinated in nami shoyu and olive oil
• Avocado, Sliced
• 2 Seaweed Sheets

1. Marinate the Mushrooms
2. Cut the portabello mushroom into slices about 1/4 to 1/2 inch thick. 
3. Toss with 2 T of nami shoyu and 2 T oil and let sit for at least 1/2 hour.
4. Process the kamut, nami shoyu and toasted sesame oil  in a food processor until the kamut  starts to break apart. Set aside. Slice carrots and cucumber into match stick pieces, slice the avocado into 1/4 inch pieces. Set aside. Lay your sheet of seaweed on the sushi matt. Spread half the sheet with the kamut mixture. Place the avocado, carrots, cucumber, sunflower sprouts and mushrooms on top of the kamut.

It really is that easy! and you'll end up with Sushi heaven like the picture above.

Btw, If you haven't ordered her "Holiday 2010" Recipe book, get on it! I promise you will not be disappointed. You can get it here on her web site: http://www.rawmazing.com/

Oatmeal, Walnut and Dried Plum Cookies

As you can tell, I'm really liking Alicia Silverstone's book The Kind Diet: A Simple Guide to Feeling Great, Losing Weight, and Saving the Planet it has some wonderful and healthy recipes. I love making these cookies, they're so guilt free and again so easy to make.

Servings: Makes 10 to 12 cookies

Ingredients:Oatmeal, Walnut and Dried Plum Cookies

• 1 cup quick-cooking rolled oats
• 3/4 cup unbleached all-purpose flour
• 1/3 cup maple sugar
• 2 tsp. baking powder
• 1 tsp. baking soda
• 1/4 tsp. fine sea salt
• 1/3 cup maple syrup
• 1/2 cup safflower oil
• 1 tsp. vanilla extract
• 1/2 tsp. molasses
• 1/4 cup chopped dried plums or other dried fruit
• 1/4 cup finely chopped walnuts

Directions:
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

Combine the oats, flour, sugar, baking powder, baking soda, and salt in a large bowl. In a separate bowl, combine the syrup, oil, vanilla extract, and molasses. Add the wet ingredients to the dry ingredients, and stir to combine. Fold in the dried plums and nuts.

Using your hands, roll tablespoon-size scoops of dough into balls. Place the balls onto the prepared baking sheet and press down slightly on the balls to flatten the tops. Bake for 8 to 12 minutes or until lightly browned. Transfer cookies to a baking rack to cool completely.

For variety, replace the all-purpose flour with whole wheat pastry flour, barley flour, spelt flour, or a gluten-free baking mix (choose one that does not include baking soda and baking powder). You can also substitute chocolate chips for the dried fruit and any kind of nuts for the walnuts.

Greek-Style Mini Pizza

Here's another fabulous and easy pizza recipe. Lately I really have been craving pizza but I don't want all of the calories. I found the recipe below, which was created by Biggest Loser Ranch executive chef Cameron Payne. It's easy, delicious and healthy.

Serves 1

   * 1 Orowheat sandwich thin (called Arnold's Sandwich Thins on the east coast)
   * 1 1/2 Tbsp. marinara sauce
   * 1 ounce soy cheese

   * 3 Tbsp. tomato , diced
   * 1/4 cup ground turkey , cooked
   * 3 Tbsp. green olives , sliced
   * 1/2 Ounce Feta cheese

Directions
Preheat oven to 350°. Using 1 Orowheat sandwich thin, split apart and toast in the oven for 5 to 6 minutes. Ladle on 1 1/2 tablespoons marinara sauce on each pizza. Sprinkle soy cheese. Sprinkle on green onions, tomato, olives, cooked ground turkey and feta cheese. Bake in oven for 15 minutes or until pizza crust is crisp and cheese is melted.

Nutritional Information
Per serving: 259 calories, 6g fat, 17g protein, 30g carbohydrates, 5g dietary fiber

Alicia Silverstone's Radicchio Pizza Recipe

So I made another recipe from Alicia's Silverstone book - The Kind Diet: The Kind Diet: A Simple Guide to Feeling Great, Losing Weight, and Saving the Planet It was delicious and so easy to make! If you don't really feel like cooking but need to make something quick, easy and healthy. This is definitely the way to go.

I added the black olives and the crumbled feta cheese.

SERVES 2 to 4

INGREDIENTS
1 large head radicchio
Olive oil
Fine sea salt and freshly ground black pepper, to taste
White truffle oil, to taste
1 fresh pizza crust (preferably a healthy, whole grain variety)
Black Olives (My addition)
Crumbled Feta Cheese (My addition)

PREPARATION

1. Cut the radicchio in half, then slice each half crosswise into thin ribbons (as thin as possible!).
2. Dress with olive oil, salt, pepper, and a few dashes of white truffle oil to taste.
3. Preheat the oven to 415 degrees F.
4. Toast the pizza crust in the oven for 7 minutes or until it is heated through and slightly golden but not crunchy.
5. Scatter the dressed radicchio over the pizza crust and return to the oven for another 3 to 5 minutes, until the radicchio is warm and just starting to wilt. Serve immediately.

Udon Noodle Stir fry

This recipe is from Alicia's Silverstone Book - The Kind Diet. It's absolutely delicious and I highly recommended. Here's the link to her book: http://astore.amazon.com/ourgre-20/detail/1605296449


   * 1 portion Udon noodles
   * 1 small onion or 2 shallots
   * 1 handful green beans
   * 1 cup(s) of marinated tofu
   * 1 large handful of baby leaf spinach
   * 1 heaped tsp of Sambal Oelek (Indonesian Chilli Sauce)
   * 1 lime (juice of)
   * 1 tsp. of sweet freedom or agave nectar
   * 1 tsp. of white or rice wine vinegar
   * 2 tbsp. of soy sauce or shoyu
   * 1 tbsp. of groundnut oil

Steps

1. Bring a large pan of water to the boil.
2. Make the sauce by combining all the Sambal Oelek, lime juice, sweet freedom (agave), white wine vinegar, soy sauce and oil in a bowl. Whisk or stir thoroughly with a spoon and set aside.
3. Heat a little groundnut oil in a wok or skillet/frying pan. Finely slice the onion or shallots and add to pan. You want them to crisp up a little.
4. Slice the green beans diagonally & into small pieces. Add to pan with a little soy sauce.
5. Toss in the marinated tofu – Alicia uses Cauldron Brand. Stir fry for several minutes. Add a tablespoon or so of the sauce before combining the noodles.
6. Cook the udon noodles in the boiling water for 6-8 minutes, Drain, return to pot and cover.
7. Add the spinach and stir fry for a few short minutes until it begins to wilt. Then add the noodles and mix through before adding the remainder of the sauce. Allow to heat through for about a minute.
8.  Sprinkle some sesame seeds (toasted would be even better!) on top to serve.

Vegan Herb Cracker Recipe

A friend sent me this AWESOME recipe vegan & from Elana's Pantry. They're so good!

• 2 cup(s) of blanched almond flour
• 3/4 tsp. of celtic sea salt
• 2 tbsp. of Herbes de Provence
• 1 tbsp. of olive oil
• 2 tbsp. of water

Steps

1. In a large bowl, combine almond flour, salt and and Herbes de Provence
2. In a medium bowl, whisk together olive oil and water
3. Stir wet ingredients into almond flour mixture until thoroughly combined
4. Roll the dough into a ball
5. Press between 2 sheets of parchment paper to ⅛ inch thickness
6. Remove top piece of parchment paper
7. Transfer the bottom piece with rolled out dough onto baking sheet
8. Cut dough into 2-inch squares with a knife or pizza cutter
9. Bake at 350° for 9 - 11 minutes, until lightly golden
10. Let crackers cool on baking sheet for 20 minutes, then serve

Featuring Raw Mom's - Purple Slurple ice cream

Raw Mom featured this recipe on her blog and wanted to share it with you. I love ice cream, but can do without the preservatives and the calories, this recipe is absolutely delicious and so easy!

Here are the directions, straight from Raw Mom's website: http://www.rawmom.com/ If you haven't subscribe to her site, make sure you do so. You'll be glad you did.

Ingredients:
- Frozen banana
- Frozen blueberries
- Hemp seed milk
- Lemon juice

Blend in your vita-mix until lump free... spoon out and DEVOUR!

How easy is that! eat it guilt-free.

Benefits of Dry Skin Brushing

Most of us know the largest organ in the body is our skin, it's responsible for about 10-15% of body elimination.

Dry skin brushing is a perfect way to advance the detox elimination process. It's easy, quick and it has amazing benefits. One of the benefits on why I started doing it; it helps eliminate cellulite.... yup! You heard that right, ladies. It stimulates the lymphatic system (considered to be one of the best natural lymphatic cleansers available) and also stimulates circulation.

I've been dry skin brushing for over a year now and I can definitely see the difference, my skin is really soft (my husband is always commenting on it) and I don't require as much lotion as I used to use. I've also heard that eventually, no lotion at all will be needed. I have especially noticed it now during this time of the year, this is the time when my skin gets drier and it doesn't feel dry at all!

The process only takes about 5 minutes, the first time you do it may take about 10 minutes.

1. Start from your feet and move upwards in small circular motions towards your heart (It is more beneficial to brush from the extremities towards the core of the body).

2. Do your upper body, raise one arm up and do small circular motions towards your armpit.

3. Last do the abdomen. Move your brush from left to right gently massaging your colon.


Brush gently, especially over the sensitive areas.

Once you're done take a HOT/COLD shower to complete the detox process.

A few dry brushing benefits:

1. Removes cellulite
2. Cleanses the lymphatic system
3. Tightens the skin preventing premature aging
4. Removes dead skin layers
5. Tightens the skin preventing premature aging
6. Stimulates the hormone and oil-producing glands
7. Stimulates circulation
8. Helps digestion

Below are a couple of brushes that I recommend.

  

You can also find additional information on dry brushing at this web site: http://www.naturalhealthtechniques.com/healingtechniques/dry_brushing_technique.htm

MACA

Over a year ago a friend recommended Maca to me. I've been taking it everyday since and I feel great, there was a time that no matter how much I exercise or ate healthy I always felt tired.

Recently I recommended it to a good friend of mine. She's been taking it about 5 weeks and she has noticed a great improvement on the way she feels. It's an extremely powerful root and I cannot say enough about it, below are a few of its benefits:

What is Maca?
Maca is a hardy plant that grows at high altitudes (14,500 ft.) in the Andean highlands of Peru. It has been used as a food and medicine for more than 2000 years by South Americans.

• Promotes deeper sleep
• Helps adapt to stress
• Balances moods
• Promotes mental clarity – enhances memory and brain function
• Improves physical and emotional well-being
• Increases energy levels, stamina & endurance (good for Chronic Fatigue)
• Nourishes glandular system
• Balances hormones
• Slows the aging process
• Prevents osteoporosis, (high calcium and vegetable protein)
• Gives menopausal relief (like HRT) - in women
• Improves libido and fertility

Restoring strength and increasing the libidoThe Incan warriors took maca before going to battle to keep their bodies strong and ready for rigorous physical activity. However, they realized that the herb also increased their libido, so taking it after battle was forbidden, to protect the women from their sexual impulses. Word of maca’s power to restore strength and libido traveled to Europe, the United States and Japan, resulting in increased production and  popularity. In Peru, the native Indians use Maca in most foods. E.g., the Peruvian marketplace has all types of Maca cookies, drinks, deserts etc.

Regulating the Endocrine system
Maca is a potent herb that regulates the endocrine system (glands that produce hormones necessary for essential body functions). Maca increases energy levels, encourages cell growth and stimulates metabolic functions. Its nutrients fuel the system and encourage natural hormone production.

Supporting the adrenal glands
Maca is an adaptogen and so helps maintain whole body health. Its calcium, fatty acids and vitamins B1, B2, B12 content aids digestion while its phosphorus and vitamins B12 and B1 work on the nervous system. Also, its alkaloid content helps the body assimilate all the nutrients it needs.

Helping to fight cancer
Maca contains glucosinolate and fibres that help prevent some forms of cancer. Its fatty acids help improve the immune system. It also lessens the the chance of getting rickets, osteomalacia and other bone diseases.

Relieving pain
Maca contains terpenoids and saponins which relieve pain and act as expectorant, sedative and analgesic. Its analgesic effect works not just  on specific organs but on the whole body.

Not only is Maca beneficial for women but also for men.

You can read more about Maca on this web site: http://www.macaeffects.com/top-health-benefits-of-maca

Below is the brand that I've been using and highly recommend.

Why do I like Kale so much?

Kale has so many benefits, I don't even know where to start. I can tell you that since I've been juicing it (over a year) I haven't gotten sick. It gives me plenty of energy. Yes, the taste is a little bit bitter, but what I do is juice it with 2 gayla apples and one lemon add a little bit of ice and it's quite tasty.

What is Kale?

Kale is the green, leafy vegetable Brassica oleracea var. acephala, a cabbage that doesn’t form a head. One cup of boiled kale contains 2.47 g of protein in only 36 calories. Among other vitamins, one cup of kale contains 17,707 IU of vitamin A , 10,625 mcg of beta-carotene, 23,720 mcg of leutein and zeaxanthin, 1,062 mcg of vitamin K and 53.3 mg of vitamin C. Minerals include 296 mg of potassium, 94 mg of calcium, 23 mg of magnesium, and 0.54 mg of manganese.

Origin

Brassica oleracea is a common mustard plant that has been cultivated since ancient times by farmers in Asia and Europe. Conventional selective breeding by different groups of farmers over the centuries produced a range of different vegetable crops. Kale, collards, cabbage, cauliflower, Brussels sprouts, kohlrabi and broccoli are all Brassica oleracea. Modern DNA studies confirm that all Brassica oleracea plants are monophyletic, meaning that all these crops came from one wild plant domestication event.

Read more: http://www.livestrong.com/article/168539-what-is-kale/#ixzz13127Hgm0

Nutritional value

• Vitamin A: 8,854 IU
• Vitamin C: 27 mg.
• Calcium: 47 mg.
• Magnesium: 15 mg
• Potassium: 148 mg.
• Folic Acid: 9 micrograms
• Protein: 1 g
• Fiber: 1 g
• Sodium: 15 mg
• Fat: 0 g
• Saturated fat: 0 g
• Cholesterol: 0 g
• Calories: 18

Health Benefits:

• It fights fat
• High in fiber, this helps create the bulk you need to fill you up and to make your bowel movement regular.
• Kale contains seven times the beta-carotene of broccoli, carotenoid keep UV rays from damaging the eyes causing cataracts.
• Kale is a rich source of well-absorbed calcium, a mineral that is important to prevent osteoporosis.
• Kale is a rich source of folate and vitamin B6.
• Kale also contains a powerful phytochemical sulforaphane which helps boost body's detoxification enzymes, thus helping to clear potentially carcinogenic substances more quickly. Sulforaphane is formed when cruciferous vegetables like kale are chopped or chewed.

Read more: http://hubpages.com/hub/Health-Benefits-of-Kale

 Kale Smoothie Recipe

I haven't tried this yet, but I hear is very good:

Thai coconut (young) - Meat & 1 cup water
1 whole orange, peeled
2 cups kale
3-4 large strawberries

Another Benefit of Kale is that it's available year round, so go ahead & give it a try!! 

Bean & Parsley Salad

We have a big party once a year and this year's happened last weekend. My husband is in charge of planning it and doing most of the cooking. I was in charge of the healthy dishes, we have some friends that don't eat meat and wanted to accommodate them. I did this salad which was a hit!

2 Cans of Kidney beans
2 Cans of Garbanzo beans
6 Parsley bunches (organic)
2 Lemons
2 Tbsp. of Olive oil
2 Tbsp. of Balsamic vinegar
Pink Himalayan salt to taste
Pepper to taste

Toss salad well and it's ready to be served!

Amco 8-Inch Two-in-One Lemon Juicer/Squeezer