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Ginger Dressing

Ingredients
- 3 tablespoons olive oil
- 1 to 2 tablespoons lemon juice
- 1 teaspoon ginger, freshly grated
- 1 clove garlic, minced
Directions
Mix and let sit a few minutes. Pour over salad or cooked vegetables. Makes ¼ cup.
[from The Candida Albicans Yeast-Free Cookbook by Pat Connolly]
With warmer weather on the way, the salad greens and other vegetables that are best eaten raw will be in abundance. We encourage you to grow your salads yourself, even if you only have room for some flower pots or planter boxes in a sunny location. The difference in taste and food value is well worth the few minutes a day to keep them growing. These recipes can be used over a variety of dishes, both raw and cooked. Enjoy!
Published in Health & Healing Wisdom
Spring 2003 | Volume 27, Number 1
Copyright © 2003 Price-Pottenger Nutrition Foundation, Inc.®
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