Thursday, March 21st

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Salad Ingredients 

1 medium head fennel, green fronds are bonus, thinly sliced

1 medium granny smith apple, thinly sliced

½ a medium green cabbage, sliced thinly

½ to 1 cup sauerkraut. I use my own ‘kraut, made with purple cabbage. If you want the pretty colour but do not have purple ‘kraut, add a few thin slices of raw beet to colour your salad pink.


Essential Salad dressing

This is enough for about 2 recipes of salad. Extra dressing should be kept in the fridge and can be used for green salads as well.

Essential Salad dressing Ingredients

1/4 cup fresh lemon juice

1/3 cup flax oil

2/3 cup extra virgin olive oil

1 clove garlic, grated or minced

pinch chili flakes, cayenne or black pepper (opt)

pinch sea salt


– Put all ingredients into a mason jar.

-Put the lid on tightly and shake before using.

– Keep in the fridge.

-Make small amounts at a time and use quickly.



Make dressing in a jar as directed, chop veggies for salad and mix all together, coating with just enough dressing.

Keeps well in the fridge and tastes even better the 2nd day.

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