Recipes – Dr. Meg, ND

The ingredients in this chopped salad are great for supporting healthy liver function, blood flow, healthy blood vessels, increase minerals. This salad is nutrient DENSE.

Herbal Liver-love Salad

1 package organic cherry or grape tomatoes, sliced in half
1 small red onion, diced (use less if you are not an onion fan)
1 bunch cilantro, roughly chopped
1 bunch flat italian parsley, roughly chopped
2 TBSP olive oil
pinch salt
pinch pepper
few dashes of hot sauce, I like Franks
juice of one small lemon

Directions:

Prep all ingredients above, and combine in a large boxl. Stir until combined. Serve cold. Store in airtight container in the fridge. Eat within 3 days. Use this salad to top roasted white fish, to top salad greens, or as a side for burgers. You can also add diced cucumbers or beans to the salad, if desired. The addition of cucumbers decreases how long the salad will last in the fridge.

Do not make this salad if you are pregnant – parsley has few powerful compounds that are not good for baby. Eating parsley while pregnant is not contraindicated entirely, but large servings of fresh herb like this, I do not recommend.

Classic Vanilla Chia Pudding
makes one quart mason jar

1 qt organic coconut milk, (tetra-pak Arroy-D is my favorite)
1/2 cup whole organic black chia seeds
1/2 tsp vanilla extract
15 drops Stevia Clear liquid (optional, adds sweetness)

To make your pudding:

1) Grab a clean mason jar with a tight fitting lid.
2) Add coconut milk; add vanilla, add stevia
3) Pour your chia seeds into the jar.
4) Screw on lid and shake shake shake.
5) Put jar in fridge and go do something for 5 minutes. Come back, shake shake shake. Return to fridge, come back a few minutes later. Shake, shake, shake. Repeat.
6) Let pudding do it’s thing and get all yummy overnight, or wait 30 minutes for seeds to fully take on the coconut milk.

For more info, visit this post at http://mutritiousnuffins.blogspot.com/2014/08/classic-vanilla-chia-pudding.html