Healthy Salad Dressing and Veggie Soup

=====================Denny’s Favorite Salad Dressing

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3/4 cup Flaxseed Oil or Udo’s Oil or Olive Oil – Extra Virgin cold-pressed

2 T. Bragg – Organic Apple Cider Vinegar

1 tsp. Mustard – Organic Stone Ground

3 cloves Garlic (crushed/with garlic press)

1-2 squeezes from a Fresh Lemon

Whisk all ingredients together

Salad Ideas

Romaine Lettuce

Carrots

Tomatoes

Purple Cabbage

Green Onion

Sprouts

Millet (cooked)

Apple Slices

Sunflower seeds

Raisins

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Vegetable Soup

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A big favorite- especially on a cold winter’s eve

2 tablespoon olive oil

1 large onion, chopped

2 leeks, sliced and rinsed well in cold water

3 sticks celery, chopped

1 clove garlic, crushed

4 medium carrots, sliced

1 cup cabbage, shredded

2 medium potatoes, chopped (optional)

1 teaspoon chopped fresh rosemary

2 tablespoon chopped fresh parsley

2 ½ cups vegetable stock or water (2 cups if using canned tomatoes)

8 medium tomatoes, chopped or one (1) 16oz. can unsalted Tomatoes

Heat the oil in a large sauce pan and sauté the onion, leeks, celery and garlic for 5 minutes.

Add the carrots, cabbage and potatoes and stir well. Add the herbs. Add vegetable stock. Cover and simmer, for about 1 hour. Stir occasionally, and add more liquid if necessary.

Add the tomatoes last, either fresh or canned and stir well. Variation:

Add a drained can of kidney beans.

If you have never cooked with leeks, this is a great time to try them. Leeks have a milder flavor than onions and give this soup a delicate flavor.

Enjoy!