Dead Sea Herbs

By Dr. Karyn Mitchell

• We use raw Romaine leaves instead of bread, taco shells, or wraps.
• We use raw spinach chopped fine with basil, tomatoes, olive oil and garlic as a salad dressing or pesto for gluten free pasta.
• We use thin julienne strips of zucchini or cucumber as a substitute for pasta.
• We use raw processed cauliflower instead of mashed potatoes.
• We never cook our corn on the cob. We eat it raw with chopped olives, garlic, & chopped red peppers and a drizzle of toasted sesame oil. A dash of seal salt and pepper is optional. (This is much more digestible.)
• We eat raw red peppers stuffed with sprouted lentils or quinoa (soak in water overnight and let sprout for one or two days), chopped onion and garlic to taste, and chunks of avocado. Add olive oil and a splash of lemon if you’d like. You can make any guacamole recipe to fill peppers or Romaine.
• Fennel, Jicama, sweet potatoes, red peppers, celery, and apples make a great chunk salad smothered with olive oil and almond butter mixed with a dash of cinnamon and Agave.
• Put something unexpected on you greens like pomegranate, blueberries, or raspberries.
• Make a great dressing with 1 cup EVOO, 2 tablespoons toasted sesame oil, 1 tablespoon Italian seasoning, 4 tablespoons Bragg Aminos, and raw lemon or lime juice to taste (about 3 tablespoons.)  Optional is 1 clove of minced garlic.
• Chop 4 leaves of kale fine and roll this in a couple of shakes of sea salt (this breaks down the tough cellulose.) Add toasted pine nuts (or toasted sesame seeds), a drizzle of toasted sesame oil and Agave, and 1 teaspoon of Bragg Aminos. Toss is some other vegetable, mushrooms, or use as a salad topper. Also great on potatoes.

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