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THE RECIPES
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Wash the basil or parsley and pat it dry. Chop fine. Combine all ingredients in blender and blend on low speed until creamy.
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S I X S E RV I N G S
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1 onion, chopped 2 ribs celery, chopped 2 carrots, chopped 1 teaspoon minced fresh ginger 1 tablespoon extra-virgin olive oil 1 14.5-ounce can low-sodium fat-free chicken broth Salt to taste Freshly ground black pepper to taste 1 2 cup chopped cilantro In a medium pan over low heat, saut onion, celery, carrots, and ginger in olive oil for ten minutes. Add chicken broth. Simmer, partially covered, until the vegetables are tender about ten minutes. Season to taste. Puree in a blender. Add the cilantro and stir to mix. Serve over bean and wholegrain dishes.
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Coriander, also known as cilantro or Chinese parsley, has powerful aroma and flavor. It is rich in coriandrol, which scientists believe may help protect against skin, liver, and breast cancer.
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E I G H T S E RV I N G S
4 medium red bell peppers 1 2 teaspoon ground cumin 1 2 cup toasted walnuts 2 slices firm whole wheat bread, torn into pieces 2 tablespoons vinegar, preferably raspberry 1 tablespoon extra-virgin olive oil 1 2 teaspoon salt 1 8 teaspoon ground cayenne pepper Roast the peppers under the broiler. When charred, place in a bowl covered with a dishtowel for fifteen minutes. After the peppers have cooled, cut them into large pieces. In a small skillet, toast the cumin over low heat, stirring constantly, until very fragrant, about one or two minutes. In a food processor with knife blade attached, process the walnuts until they are thoroughly ground. Add peppers, cumin, bread, vinegar, oil, salt, and cayenne. Puree until smooth. Transfer to a bowl. If you do not plan to serve it right away, cover the dip and refrigerate it for up to four hours. Serve with toasted pita bread wedges.
SPICY TOFU DIP
S I X S E RV I N G S
6 cups filtered water 1 pound extra-firm tofu 10 radishes, washed, trimmed, and chopped 3 tablespoons grated fresh horseradish 2 scallions, minced 2 tablespoons umeboshi vinegar 2 tablespoons extra-virgin olive oil 3 tablespoons minced fresh dill
THE RECIPES
Spicy Tofu Dip
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Bring water to a boil. Quickly submerge tofu for ten seconds. Remove and let cool. Clean and chop radishes. Grate horseradish after first removing skin. Use small holes for grating. (To avoid watery eyes, keep face away from grater.) Combine all ingredients, except the dill, in a blender. Puree. Add dill, mix thoroughly, and serve. Garnish with additional fresh dill.
TROPICAL MINT SALSA
F O U R S E RV I N G S
2 medium tomatoes, diced 1 mango, diced 1 small red onion, minced 2 3 cup chopped fresh mint Juice of 1 lime 1 8 teaspoon cayenne pepper or 1 jalape o pepper, seeded and minced Salt to taste Mix all ingredients together in a bowl. Serve over fish, poultry, or tofu.
Mint contains two important phytochemicals. One is luteolin, which may help prevent certain types of cancer. The other is limonene, an anticancer agent that may help block the development of breast tumors.
DETOX RECIPES
Salads
CELERY ROOT AND DAIKON SALAD WITH MINT
T H R E E T O F O U R S E RV I N G S
Salad Ingredients 1 medium celery root 1 small daikon radish 1 4 teaspoon sea salt Freshly ground black pepper to taste 1 2 cup chopped fresh mint Dressing Ingredients 3 4 teaspoon sea salt 1 clove garlic, minced 1 shallot, minced 1 5 cup extra-virgin olive oil 1 2 cup orange juice 1 teaspoon lemon juice Freshly ground black pepper to taste
TO M A K E T H E SA L A D
Trim and peel the celery root, slice it in half, and cut into julienne strips. You should have about two cups. After scrubbing the daikon radish with a natural bristle brush, cut it into julienne strips. You will have approximately 11 3 cups of daikon. Combine celery root and daikon in a serving bowl. Season with salt and ground pepper. Add mint leaves and toss.
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