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1 medium lemon – peel it by trimming off the yellow but leaving lots of white skin (you need these bioflavonoids).
2 round tsp Celtic Sea Salt
1/3 Cup Flax Oil (or Udo’s Oil [DHA 3-6-9 Blend], or even Hemp Oil)
1/3 Cup Apple Cider Vinegar
4-6 Cloves Garlic (to taste)
8 oz Cottage Cheese OR Yogurt (see below)
1 Cup Cilantro Leaves (to taste)
This recipe is based upon Johanna Budwig’s recipe she used to heal cancer, heart disease, and childhood behavioral disorders.
Take your bunch of cilantro and remove the leaves from the stems and toss the stems away. Recipes that tell you to chop up the stems and leaves together have no clue that by the second day, your entire recipe will be very, very bitter. Sure, this takes time, but it’s worth it.
The recipe as it stands, with the cottage cheese, is actually more of a veggie dip. Dipping raw broccoli (or any cruciferous veggie) in this recipe is a real cancer killer, and one of the best, most healthy habits any family can adopt. However, if you want a thinner dressing, simply add some yogurt (Greek yogurt is best).
In a blender combine the lemon, salt, vinegar, cilantro leaves, garlic, and cottage cheese and blend it all up till the cilantro leaves are gone and the color is bright green. Then add your flax oil, mix it in and refrigerate right away.
At room temp, your flax oil will go bad quickly.
Stir in (do not blend) pomegranate seeds. I cannot think of any recipe that is better for your heart. [Well, we have this Blueberry, Pomegranate, Beet, Mangosteen Salad Dressing that is truly heart healthy.]
I found a website called Medical News that talked about heart healthy vegetables. When it got to broccoli, it said:
It can be eaten raw, although it is often combined with a crudité dip which undoes all the healthy benefits of the vegetable itself.
Must be a lack of imagination. They’ve never seen this recipe. Even kids love it. This dip will enhance any vegetable you dip into it.
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