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by Annie Dru, CCE
If you keep a supply of French Onion “Chip Dip” on hand, you can whip up these tasty and nutrient-dense appetizers for drop-in visitors in minutes.
- 6 pastured eggs, hard boiled and peeled
- 2-3 tablespoons French Onion “Chip Dip”
Cut eggs in half. Remove yolks to a small bowl and mash with a fork. Add chip dip and mix until smooth. Spoon into egg white halves and sprinkle with paprika. Chill before serving.
About the Author
Annie Dru attended the University of California, San Diego, and has studied the art of nutrition for the past 25 years. She teaches a local series of classes on food preparation based on the research of Weston A. Price, DDS. She has lectured at San Diego State University and the University of California, Santa Barbara. Annie was drawn to the work of Dr. Price when confronted with her own life-threatening illness. After years of exploring macrobiotics, vegetarianism, and various fad diets, she regained her health by following the principles gleaned from his research. Annie’s DVD, Easy to Make Lacto-Fermented Foods, is available from PPNF.
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Published in the Price-Pottenger Journal of Health and Healing
Spring 2012 | Volume 36, Number 1
Copyright © 2012 Price-Pottenger Nutrition Foundation, Inc.®
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