Thought it might be fun to share any original recipes that we come up with along our journey.  PWA approved ingredients of course!  I believe this is good for all phases.  Here's a raw salad dressing that I put together.  1/2 cup  raw organic unfiltered apple cider.  1/2 teaspoon celtic sea salt.  1 tablespoon herbs de Province (or your choice), 1/4 chili/garlic flaxseed oil and 3/4 organic extra virgin olive oil.  Place in sealable glass jar and shake well.  Keep refrigerated (flaxseed oil is very fragile).  I put my avocado half from tonight and 1/4 cup of this dressing together in blender and made a creamy green goddess dressing for our salads tonight.  The test is tomorrow when I serve this at our church luncheon!

Hi Gramma Sue

Thanks for the recipe.  I think I might try that tonight.  Today is day 2 of my cleanse.  I really doubted I would be able to do this as I really lack willpower.  However, when I got on the scale this morning - that was all the motivation I needed!  All I have to say is Yippee!  I am lower in weight than I have been in over 6 months!  Who doesn't need that kind of motivation! 

For your dressing recipe, when you say 1/4 or 1/2 are you saying cups?  It doesn't indicate and like I said, I might want to make it tonight.  Thanks for sharing with all of us! 

Sorry Mary.  Wrote this late at night and forgot to state 1/4 and 1/2 cup.  You can adjust to your taste.  Congrats on your weight loss!  You go girl!!

Thanks!  And, thanks so much for the recipe clarification. 

Melissa - thanks for the heads up about the smoothie!  I will be trying it next week for sure.  Also thanks for your favorite breakfast recipe.  It sounds so healthful and easy.  I really like avocados and am so glad they are super good for us!  Because I thought they had to many calories I use to divide 1 (!!!!)  into like 4 servings.  CRAZY!  Last night I made the balsamic grilled zucchini and mushrooms, and I've made the glazed salmon, and meat chili.  Everything has been so GOOD.   I am so thankful to have been introduced to something that finally makes sense.  God sure put some beautiful foods on this planet for us to enjoy.  I think only recently have I come to more appreciate more fully the beautiful colors of the fruits and veggies.  Man made stuff just looks boring with lackluster color. 

I hope you and everyone else is having an awesome evening!

God bless

YAY! I'm so glad I found this thread; I've been looking for something like this. Thanks for the ideas! What an awesome breakfast idea, too -- thanks, Melissa! I can't wait to try it. Here is an easy one I tried last night for acorn squash that was yummy:

Cut one acorn squash in half and discard seeds. Rub flesh with ~1T coconut oil. Season with salt (if desired). Place skin side up in a baking pan and bake at 375 for 25 minutes. Turn squash over and bake, covered, for another 15 minutes. While squash is baking, combine 1T melted coconut oil, 1tsp melted butter and 1tsp honey. Coat the flesh of the squash with the honey mixture and bake, uncovered,  5-10 minutes more, or until the squash is tender and the top is slightly caramelized.* Enjoy!

* If you are using raw honey and do not want to damage it by cooking, you can drizzle the honey/oil glaze onto the squash after it is through cooking.

This isn't a recipe, but a product endorcement.  For years I have made my own live salad dressings, but I recently needed something to take while traveling.  I tried the Bragg's new dressings.  They are awesome and do not need refrigeration.  They are a great asset to have when ordering a salad "dry" at a restaraunt.  When I got home, I tried maranating some boneless skinless chicken breast in the sesame/ginger flavor and then grilled them.  Yum-yum.  I have stayed away from bottled dressings for so many years becasue of the challenge of finding a canola free dressing- glad to finally find one!

ps- I have made homemade cultured veggies for about 5 yrs.  If anyone is interested in a recipe let me know.

Hi Linda,

I am out of town until Monday, but would be happy to post a recipe next week.  Two great sites that you can get info on culturing veggies are Bodyecology.com and Weston A Price foundation.  Thank you for asking,  we"ll connect next week.

Sue

Thanks Sue I look forward to it.

Linda

Thanks Sue I look forward to it.

Linda

Thanks Sue I look forward to it.

Linda

Thanks Sue I look forward to it.

Linda

Hi Linda,

Sorry for my delay, business has been busy- we are grateful.  Have a dear friend who was just diagnosed with inflamatory breast cancer, so kind of pre-occupied.  Here is my basic recipe for cultured veggies.  I use a Harsch crock, but any glass jar with tight fitting seal will work.  I sterilize utensil that I will be using by running through dishwasher and using seventh generation soap. Variety is the key here.  Use the veggies that please your palate.  Just remember that veggies with strong flavors will be overpowering and take over the overall taste.  Our favorite combo is:  red cabbage (2 medium heads), 6 carrots, 1/2 red onion, 1 large spring of dill,  1 teaspoon of celtic sea salt and a granny smith apple.  I use Donna Gates body ecology starters or increase the salt to a tablespoon.

1. I use only organic veggies.  With the red cabbage, look for the heads with the off white film on the outside leaves if possible.  This is good from the earth bacterium.  Pull of 3-4 of the hard outside leaves, rinse and set aside.  In a food processor finely slice the cabbage.  Shred the carrots and finely slice the onion.  seperate rings.  Put all these veggies in a large stainless steel bowl.  2. Seed and quarter the apple.  No need to peel.  Put apple quarters in blender with salt and 1+ cups of water and puree.  You want this to be soupy.  Now add the starter and stir by hand.  let set for a minute or two.  3.  Pour this on top of veggies and with clean hands mix well.  4.  You are now ready to pack your veggies.  If you are using jars,  spoon veggies into jars leaving a 1/2 inch head at top (like canning).  Keep pushing down the veggies with the back of spoon untill very tight.  Do this until all veggies are gone.  This can make 6-8 quarts.   Now is where those set aside cabbage leaves come into use.  Fold the cabaage leaves so they will fit into jar and press until liquid comes to top.  The cabbage leaf is going to fill that empty space you left.  Seal jars with airtight lids and set in a cool dark place (like cabinet or pantry for 4-7 days.  If you are in the south or its summer, probably 4 days.  Cooler house, probably seven days.  Transfer to refrig and enjoy!  For the best coleslaw type salad you will ever taste,  have a serving of cultured veggies with a teaspoon of flaxseed oil and a tablespoon of raw cream mixed in.  Cultered veggies are served as a condiment (2-3 tablespoon size serving.)  The leftover juice is a wonderful addition to juicing and loaded with probiotics.  Things to watch out for- they have a strong odor is not a bad thing, but if there is pink or black mold, throw out.  Sometimes a small amount of white mold from the cabbage will form on top edges, just spoon out and throw that little bit away.  Enjoy the rest of the jar.  I have made these for about 8 yrs, in fact the first time I met Jordan, was at Weston A Price conference and we enjoyed some of my veggies at dinner.  Will keep refrigerated for 6 months, but mine never last that long!   If you have any questions, let me know.  Sue

OOOPS- I forgot one important part to the cultured veggies.  DO NOT WASH IN CHLORINE TAP WATER!  Chlorine is used to kill bacteria and can't tell which is good or bad for us.  Use filtered water if possible in recipe and for cleaning veggies or boil a large pot of water for 20 minutes, let it cool to room temp and then use that water for cleaning veggies.  Sorry about that, we have filtered water at our house so I often forget that part of the recipe.

I was wondering if anyone had a good soup recipe they would share.  I am on phase 1 of PWA . My  whole family is eating along with me and I have 8 year old twins that are a little picky. ( Acually it is a sensory issue from being premature- too many beans is not a good thing.) I love the comfort and ease of soups.  Please share some . ~~~ Lynn

I actually adapted this recipe from the food network.  It is roasted brocolli and tomatoes.  So simple and yummy even the second day on lunch salad.  Wash a head of brocolli and cut or break off into bite size stalks.  Rinse a pint of cherry tomatoes.  Chop one red onion.  Place all ingredients in large bowl and toss with 1/2 cup extra virgin olive oil, Celtic Sea Salt to taste and 1 teaspoon of Simply organics veggie grilling spices (you can use whatever you like, Herbamare would work also).  Pour veggies onto stainless steel baking sheet and place in hot 350 degree oven.  Roast approximately 20 minutes or until brocolli is fork tender.  Don't over cook.  I served ours with a piece of talapia that I had baked also.  Love those meals that cook by themselves so I can catch my breath after work!  Enjoy, Sue