Recipes

“CHINESE GREEN BEAN SALAD”

“Eight Weeks to Optimum Health by Andrew Weil, M.D."

·         1 pound fresh organic green beans

·         1 tablespoon finely chopped fresh ginger root

DRESSING

·         4 teaspoons dry mustard powder

·         1 tablespoon cold water

·         2 teaspoons sugar

·         2 tablespoons reduced-sodium soy sauce

·         (Braggs amino acids works well too)

·         3 tablespoons rice or cider vinegar

·         2 teaspoons dark-roasted sesame oil

1.   Trim and slice the green beans crosswise, into 1-inch lengths.  Cook in rapidly boiling water for about 5 minutes, or until crunchy tender.

2.   Drain beans, chill in cold water, and drain well.  Toss with the ginger root and the dressing.  Mix the dressing before tossing it with the beans.