Ideal Nutrition

Beet, Avocado, and Grapefruit Salad

4 medium-sized roasted beets
2 tsp grainy mustard
2 tsp liquid honey
2 Tbsp sherry vinegar or red wine vinegar
1 Tbsp raspberry vinegar
1/3 cup extra-virgin olive oil
sea salt and black pepper
1 romaine heart, torn into bite-sized pieces
4 cups baby spinach
1 large pink grapefruit, peeled and cut into sections
1 large firm but ripe avocado, pitted, peeled and sliced
1/2 small sweet onion, thinly sliced
1/2 cup toasted pecans, coarsely chopped

Cut roated beets in half and slice. Place them in large bowl and set aside.

For the vinaigrette: combine mustard,honey,vinegars in small bowl. Gradually whisk in olive oil until well combined.  Season with salt and pepper.

Just before serving combine romaine, spinach, grapefruit, avocado and onion in a large salad bowl.  Toss with vinaigrette. Add beets and pecans and gently toss.  Makes 4-6 servings.

Energy Juice

This drink is high in Vitamin C and is a mild tonic for the liver.  The berries can be fresh or frozen, but unthaw a bit before juicing or blending.

Wash and put through juicer:

2 cups strawberries, hulled
2 carrots, unpeeled
1 orange, peeled, leave white pith on
1 cup kale or other dark greens, packed

If making in a blender, put 3/4 cup water in blender, add cut-up produce and blend until smooth. Pour into cheesecloth, twist and apply gentle pressure to get all the liquid out. Discard pulp.

Parsley and Pumpkin Seed Pesto

A great way to use the parsley in your garden!  Use on pasta, sandwhiches, fish or mix on vegetables.

Makes 2 cups

2 cups fresh parsley, packed
1 cup extra virgin olive oil
1/4 cup white wine vinegar or cider vinegar
1 1/2 cups toasted pumpkin seeds
2 tbsp crushed garlic
1/2 tsp salt

1. In a blender of food processor, pulse the parsley, olive oil and vinegar until coarsely chopped.

2. Add the toasted pumpkin seeds, garlic and salt and continue to pulse until the seeds are coarsely chopped.  This pesto keeps refrigerated for up to 1 week.