Receipies

Publisher: ZZZ Unknown

Page 19

SALADS
Hummus Chick Pea Dip with Parsley and Pine Nuts
Adapted through creative experimentation
1 can (19 oz.) chick peas PLUS 1/2 of the juice from the can 2 tsp garlic, minced 1/3 cup tahini (sesame paste) 2 Tbsp fresh lemon juice or lime juice 1/4 cup olive oil 1/4 tsp cumin 3/4 tsp salt Pepper, to taste Fresh, frozen, or dried mint leaves, to taste
Place everything in a food processor and purée. Add a bit of water if it is too thick.
Optional:
Make a parsley oil of 1/4 cup olive oil, 1/4 cup fresh parsley, and 1 tsp garlic by putting all of the
ingredients into a food processor.
When serving, drizzle hummus with parsley oil and sprinkle with pine nuts. Yummy!
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Cilantro Pesto
Adapted through creative experimentation
1 clove garlic 1/2 cup almonds 1 cup packed fresh cilantro leaves 2 Tbsp lemon juice 6 Tbsp olive oil. Put the cilantro and olive oil in a blender and process until the cilantro is chopped. Add the rest of the ingredients and process to a lumpy paste. (You may need to add a touch of
hot water and scrape the sides of the blender.) You can change the consistency by altering
the amount of olive oil and lemon juice, but keep the 3:1 ratio of oil to juice. This recipe freezes well, so that you can make several batches at once. This recipe is often used for mercury chelation. Dr. Yoshiaki Omura discovered almost by
accident that the leaves of the coriander plant can accelerate the excretion of mercury, lead, and aluminum from the body. He performed a study in which three amalgam fillings were removed from an individual using all the precautions available to prevent absorption of the mercury from the amalgam. Significant amounts were later found in the individual's lungs, kidneys, endocrine organs, liver, and heart. There was no mercury in these tissues prior to the amalgam removal. Remarkably, without the help of any chelation agents, cilantro was able to remove the mercury in two to three weeks. For chelation purposes, Dr. Omura recommends a couple of teaspoons a day for two to three weeks once or twice a year.
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