Baked Potato
Take any baking potato with skin on and back until fork tender at 400F for about 1 hour.
You will also need some diced red peppers, broccoli florets and thinly diced onion (all raw)
Cut the potatoes length-wise then top with the chopped veggies and drizzle with olive oil – place in your oven for 20 minutes at 375F to warm up the veggies.
Season with sea salt and powdered garlic. Serve hot with the salad below.
Parsley/Apple/Cabbage Salad
Parsley and cabbage chopped finely, thinly sliced julienned carrot strips, mung bean sprouts, diced apples and served with the Honey mustard salad dressing found below.
Honey Mustard Dressing:
Blend the following to make a creamy dressing:
- ¼ cup apple cider vinegar
- 1 tsp. honey
- 1 tsp. organic stone ground mustard
- ¼ cup extra virgin olive oil
- ½ tsp. cloves
Pour over your salad and toss well before serving.
