ASPARAGUS VINAIGRETTE in .NET

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ASPARAGUS VINAIGRETTE
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1 pound asparagus, cleaned and trimmed Juice from 1 3 lemon 1 tablespoon extra-virgin olive oil Salt to taste Freshly ground black pepper to taste Place the asparagus in lightly boiling salted water and cook for four to five minutes until just tender. Remove, drain, and arrange on a plate. When the asparagus has cooled a bit, dress it with lemon juice, olive oil, salt, and pepper.
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DETOX RECIPES
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5 tablespoons mirin 3 4 cup filtered or spring water 12 slices sun-dried tomatoes 1 large very ripe avocado 2 cloves garlic, minced Juice of 2 limes 3 4 cup oil (half extra-virgin olive oil, half flax oil) 3 tablespoons soy sauce 1 tablespoon balsamic vinegar 3 tablespoons minced cilantro 3 pinches cumin 3 pinches cayenne pepper Salt to taste Bring mirin to a gentle boil (boiling mirin brings out its sweetness and evaporates the alcohol). Set aside to cool for thirty minutes. Heat water to a low boil. Pour over the tomatoes. In about twenty minutes they will be reconstituted. Put the tomatoes, along with the soaking water and remaining ingredients, into a blender and puree. Serve over your favorite tossed salad or with very fresh, quickly cooked shrimp, tomatoes, and butter lettuce.
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2 large red bell peppers 1 tablespoon minced garlic 1 teaspoon extra-virgin olive oil 1 cup yogurt 1 teaspoon wine vinegar 11 2 tablespoons finely chopped basil Salt to taste Freshly ground pepper to taste
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THE RECIPES
Creamy Roasted Red Pepper Dip
(continued)
Roast the peppers under the broiler. When charred, place in a bowl covered with a dishtowel for fifteen minutes. After the peppers have cooled, peel them and chop. In a large pan over medium heat, saut minced garlic in olive oil. Add the peppers and cook over medium-low heat for ten minutes. Transfer to a bowl to cool. Add the yogurt, vinegar, basil, and salt and pepper to taste. Serve with julienned raw vegetables such as celery, fennel, carrots, or daikon radish.
HONEY ROSEMARY MARINADE
F O U R S E RV I N G S
2 cup lemon juice 2 cup lime juice 3 4 tablespoons honey 1 4 cup fresh rosemary Pinch of salt Pinch of red pepper flakes
Puree all ingredients together in a blender for thirty seconds. Use as a marinade for poultry, fish, or vegetables. Do not baste with used marinade and do not serve as a sauce later. Discard all unused marinade.
Rosemary is rich in carnosol and ursolic acid, which may help protect against breast cancer by detoxifying chemicals that may initiate the cancer process. Carnosol and ursolic acid may also provide added protection against lung and skin cancer.
DETOX RECIPES
LEMON MUSTARD VINAIGRETTE
F O U R S E RV I N G S
1 scallion, minced 11 2 tablespoons extra-virgin olive oil 2 tablespoons flaxseed oil 1 tablespoon mirin 5 tablespoons fresh lemon juice (2 3 large lemons) 1 tablespoon Dijon mustard 1 teaspoon minced garlic 1 teaspoon dried oregano 2 pinches sea salt Combine all ingredients in a high-speed food processor or blender until mixed. Serve over salad or cooked vegetables. For a thicker consistency, you can add one tablespoon of any light miso such as sweet, mellow, or chickpea.
Try this twist on pesto sauce by substituting basil with parsley, a rich source of glutathione, a potent detoxification agent. Although pesto is usually served over pasta, this delicious sauce also works well over fish, tofu, or tempeh. Simply add sauce to fish or soy food about two-thirds of the way through the cooking process. It s most flavorful when not overcooked. For pasta recipes, simply prepare pasta and serve with pesto sauce.
PESTO SAUCE
T H R E E T O F O U R S E RV I N G S
3 4 tablespoons water 3 4 cup loosely packed basil or flat leaf parsley 3 tablespoons extra-virgin olive oil 2 tablespoons flaxseed oil 5 cloves garlic, minced 2 tablespoons light miso 1 2 cup pine nuts
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