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By Pat Connolly and Associates of the Price-Pottenger Nutrition Foundation
- ½ cup coconut cream
- 2 tablespoons lemon or lime juice
- Few drops stevia
- 3 small young zucchinis (about 1 pound), shredded
- 3 scallions, finely minced, including roots and tops
- 2 tablespoons parsley, chopped
- 2 tablespoons red or yellow bell pepper, shredded
Combine coconut cream, lemon or lime juice, and stevia and mix with the vegetables. Refrigerate at least 30 minutes before serving to allow the flavors to blend. Serve with lettuce and avocado.
Adapted from The Candida Albicans Yeast-Free Cookbook, 2nd edition, by Pat Connolly and Associates of the Price-Pottenger Nutrition Foundation (published by the McGraw-Hill Companies).
About the Author
Pat Connolly was the guiding light of PPNF for over 30 years, as teacher, curator, and executive director. She was instrumental in bringing new information to public awareness, including the treatment of Candida albicans and the importance of organic gardening and farming.
Check out other Pat Connolly recipes:
Published in the Price-Pottenger Journal of Health and Healing
Winter 2015 | Volume 39, Number 3
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