Watermelon Lime Sparkle

• 2 cups cubed watermelon

• 2
  ounce (1/4 cup) fresh lime juice
• 2
  ounce (1/4 cup) honey
• 24
  ounce (3 cups) sparkling mineral water, chilled

Directions

1. In a blender puree watermelon with lime, honey until very smooth. You can add ice for a cool summer treat or Serve over ice.

Histamine Intolerance food List

http://www.food-intolerance-network.com/food-intolerances/histamine-intolerance/histamine-intolerance-hit-tolerated-foods-list.html

Watermelon Feta Mint Skewers

http://www.bhg.com/recipes/seasonal/summer-watermelon-recipes/#page=12

Just cube watermelon, skewer on some feta and mint, and you’re done.

Asian Style Spiral Salad

http://www.simply-gourmet.com/2014/05/asian--spiral-salad--chicken.html

Makes 4 adult servings

Prep Time:  25 minutes

1 carrot, peeled

1 red or green apple

lemon juice (for apple)

1 yellow beet, peeled

1 zucchini, peel left on

4 large red radishes, peel left on

toasted almonds, optional

black sesame seeds, optional

cooked chicken pieces, optional

Meat is optional for this dish.  Chicken, beef or shrimp work well.  This is a great salad to use any leftover meat in the refrigerator from the night before, this is what we do.

Dressing:

Makes 1/4 cup 

2 tablespoons extra-virgin olive oil 

2 tablespoons Mirin.  

Mirin is a japanese sweet cooking rice wine.  It can be found in the asian section of most grocery stores.

1.  Spiral all of the vegetables into a large bowl.

2.  Prepare a small bowl with 1 cup of cold water and juice from half a lemon.  Spiral the apple and add to the lemon water.  This will prevent the apple from turning brown.

3.  Combine the two dressing ingredients into a jar with a lid.  Shake.  Pour over salad and toss.

4.  Salad is best served immediately.  Everything is crunchy and crisp.   Add any optional ingredients and toss again.  Leftovers should be stored in the refrigerator and will soften a bit as it sits in the dressing.

Detox Salad

• 3 large beets, peeled and shredded {makes 2-3 cups}
• ½ head green cabbage, finely chopped {makes about 2 cups}
• 1 bunch dinosaur kale, de-stemmed and shredded {makes about 2 cups} ( HW: not sure what she means by dinosaur kale but I would think kale baby or mature would be fine) 
• 1/2 cup fresh cilantro, finely chopped
• zest of 1 lemon {~1 Tbl}

Detox Salad Dressing

{double recipe for heavier dressing}

• 2 lemons, juiced {~4 Tbl}
• 1/3 cup sunbutter {directions below}
• 1 Tbl fresh ginger, grated
• 4 Tbl apple cider vinegar 

Directions:

Detox Salad

Combine all the ingredients in a large mixing bowl.

Detox Salad Dressing

Combine all ingredients in a food processor or blender and blend for 1-2 minutes, or until smooth and creamy.

Note: to make sunbutter, place ½ cup sunflower seeds in a food processor for ~5 minutes, or until “buttered.” 

Plate

Toss the salad ingredients with the dressing. Plate and top off with a generous sprinkling of the fresh lemon zest.

PINEAPPLE GUACAMOLE

http://www.gimmesomeoven.com/pineapple-guacamole-recipe/#_a5y_p=3562958

INGREDIENTS:

• 3 ripe avocados, peeled and pitted
• 1 jalapeno, stem and seeds removed, minced (add more or less to taste)
• 1 1/2 cups diced fresh pineapple, plus extra for topping
• 1/2 cup finely chopped red onion
• 1 Tbsp. fresh lime juice
• 1/4 cup fresh cilantro leaves, finely chopped
• 1/2 tsp. coarse sea salt
• dash of cumin
• 
  

DIRECTIONS:

Mash together avocados, jalapeno, pineapple, onion, lime juice, cilantro, salt, cumin with a fork until well-mixed.

Serve immediately, garnished with extra fresh pineapple and chopped cilantro, served with corn tortilla chips.  Or cover the bowl with plastic wrap (so that the plastic is literally touching the entire top layer of the guacamole) and refrigerate.

STRAWBERRY AVOCADO SALSA

http://lecremedelacrumb.com/2015/05/strawberry-avocado-salsa.html

Sweet strawberries, bright avocados, red onions, cilantro, and spicy jalapeños come together in a tasty summer salsa you can whip up in minutes!

INGREDIENTS

• 1 pound strawberries, hulled and diced
• 2 large avocados, pitted and diced
• ½ red onion, diced
• 1-2 jalapeños, seeded and very finely chopped (see note)
• juice of ½ lime
• ½ teaspoon salt
• ¼ teaspoon garlic powder
• ⅓ cup cilantro leaves, roughly chopped
• tortilla chips, for serving