Beauty Soup, Jungle Peanut Spring Salad

Hi, here’s the recipes from Episode 18 “Greening it Up”.  I loved having the great Ed Begley Jr. on!

The Beauty Soup

Yield: 4 servings

3 -5 collard green leaves with stem
3 tomatoes
2 carrots
6-8 sprigs cilantro
2 garlic gloves, no need to peel
1 inch fresh tumeric root

Run all ingredients through a juicer, stir and serve.

Sprinkle with avocado, nori flakes,  sacha Inchi or sunflower seeds if you wish. You may add water if it’s too strong.

Jungle Peanut Spring Salad

Yield: 4 dinner servings

1 Bok Choy or 3 baby bok choy
1 head Romaine or leaf lettuce
4 sprigs cilantro

Dressing:
¼ cup organic jungle peanuts
1 cup cold pressed sesame oil
1 tomato
1 garlic clove
dash sea salt or nama shoyu

In food processor with chop tool, combine all Dressing ingredients and blend until smooth. Leaving the dressing in the food processor, take the chop tool out and add the slice tool. Slice the romaine, bok choy and cilantro. Remove the lid from the food processor. Using a spatula, scrap out all greens and dressing into a salad bowl.  Toss and serve. So Delish!

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