Spinach Salad with Black-eyed Peas

by Dr Jo

2 cups cooked black-eyed peas or 2 cups black-eyed peas sprouted for 3 days

1 cup fresh spinach, finely shredded and firmly packed

1 carrot, coarsely grated

¼ cup minced green onion (white part only)

juice and chopped pulp of ½ lemon

2 teaspoons oil

½ teaspoon dried tarragon

¼ teaspoon dried oregano

a pinch of dry mustard

freshly ground pepper to garnish

 

Rinse and drain black-eyed peas; add them to spinach, carrot, and onion in a large bowl. Separately, whisk together lemon juice and pulp, oil, and seasonings. Pour dressing over the beans and vegetables, transfer to a serving bowl, and sprinkle with freshly ground pepper.

 

SALADS PAGE 135 of DR. JO’S NATURAL HEALING COOKBOOK

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Marinated Black Beans

by Dr Jo

You’ll love this scrumptious healthy recipe.

BEANS
2 cups dried black beans
1 small onion, peeled
1 whole clove

MARINADE
2½ tablespoons fresh lemon juice
1/3 cup olive oil
1¼ teaspoon Bragg Liquid Aminos
(or ½ teaspoon sea salt)
1 garlic Clove, pressed
3 tablespoons minced fresh parsley
3 tablespoons minced green onion
3 tablespoons minced sun-dried tomato
2¼ teaspoon sea salt (optional)
¼ teaspoon freshly ground pepper

After soaking beans overnight, rinse them thoroughly. Put beans, water, and small onion studded with a whole clove in a pot. Cover, bring to a boil, and simmer for 1½ hours or until beans are tender but not mushy. Remove onion. Drain beans and keep them warm while preparing the marinade.

Whisk marinade ingredients together and pour them over warm beans. Place beans in a container that seals tightly and refrigerate for at least 12 hours. Turn container several times (or stir) while beans marinate. Serve over tossed salad or brown rice.

From page 94 of DR. JO’S NATURAL HEALING COOKBOOK
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