CANCER-FIGHTING DIET: RECIPES OF SALADS PREVENTING ILLNESS
Exotic Eggplant Salad
1 clove garlic
2-3 chillies
1 teaspoon tamari or soy sauce
2 tablespoons lime juice
1/2 teaspoon honey
4 tomatoes
1 Chinese celery 1 onion
3 small eggplants (cooked and cubed)
200 grams organic chicken breast, poached
15 grams coriander leaves
1 handful fresh lemongrass, chopped
Crush the garlic and chillies together. Add the tamari, lime juice and honey, and combine well, to form a dressing. De-seed tomatoes and slice. Cut celery, shred the onion and chop the eggplant. Tear the cooked chicken strips and mix with celery, eggplant, onion, tomato, coriander leaves, lemongrass and dressing.
Vietnamese Chicken and Cabbage Salad
1 chilli
1 clove garlic, crushed
1 teaspoon of apple juice concentrate
1/2 teaspoon tamari sauce
3 tablespoons lime juice
1 teaspoon apple cider vinegar
1/2 small onion, finely chopped
100 grams chicken breast (preferably organic) – poached and finely shredded
220 grams raw cabbage, finely shredded
40 grams carrot, finely shredded
5 grams coriander
1 teaspoon chopped parsley
1 handful raw, organic peanuts (chopped finely)
1 handful fresh mung beans
Combine finely chopped chilli with the garlic, apple concentrate, tamari, lime juice, water, vinegar and onion. Leave to stand for 15 minutes, to help the flavours develop. Add all of the remaining ingredients to the dressing, except the chopped peanuts and mung beans. Mix thoroughly. Then sprinkle the chopped peanuts and mung beans over the top and serve.
Watercress and Goat’s Cheese Salad
1/2 bunch watercress
100 grams diced goat’s cheese
1 gem lettuce, sliced
Ó cucumber, sliced
Ó green pepper, chopped
1 handful of alfalfa sprouts
Combine all ingredients and toss them with 1 tablespoon or ó
*231/34/5*
Add A Comment
You must be logged in to post a comment.