It is summer  and the vegetables at the farmers market are plentiful. I’ve tried to get more creative with my salads. I know I post a lot of salads on my blog, but living alkaline, salads are a mainstay of our diet. We should be eating them every day. So try this one. I hope you like it.  

 Summer salad 
A combination of red leaf lettuce, and fresh spinach.  
Watermelon radish 
Garbanzo beans, fresh or canned 
Carrots, using a vegetable peeler to make the ribbons. 

 For the dressing,  
Mix together, 
1 Tbsp. Apple cider vinegar 
3 Tbsp olive oil 
1 tsp of mustard 

 To make your own garbanzo beans,  
Place 2 cups of dried garbanzo beans in a large bowl. Pour a generous amount of water over the beans. Cover with plastic wrap and set aside for 6 to 12 hours. Drain the beans and place in a pot. Add fresh water to cover, 1 carrot, 2 stocks of celery, ½ of a onion. Bring to a boil, reduce heat to a simmer and cook for 50 minutes - 1hour. Taste to determine  doneness. Drain the beans. They are now ready to use. I always keep a container in my freezer.  

 Note: Do not salt the garbanzo beans until they have finished cooking. If you add  salt during the cooking the beans will harden.

It is summer and the vegetables at the farmers market are plentiful. I’ve tried to get more creative with my salads. I know I post a lot of salads on my blog, but living alkaline, salads are a mainstay of our diet. We should be eating them every day. So try this one. I hope you like it.

Summer salad
A combination of red leaf lettuce, and fresh spinach.
Watermelon radish
Garbanzo beans, fresh or canned
Carrots, using a vegetable peeler to make the ribbons.

For the dressing,
Mix together,
1 Tbsp. Apple cider vinegar
3 Tbsp olive oil
1 tsp of mustard

To make your own garbanzo beans,
Place 2 cups of dried garbanzo beans in a large bowl. Pour a generous amount of water over the beans. Cover with plastic wrap and set aside for 6 to 12 hours. Drain the beans and place in a pot. Add fresh water to cover, 1 carrot, 2 stocks of celery, ½ of a onion. Bring to a boil, reduce heat to a simmer and cook for 50 minutes - 1hour. Taste to determine doneness. Drain the beans. They are now ready to use. I always keep a container in my freezer.

Note: Do not salt the garbanzo beans until they have finished cooking. If you add salt during the cooking the beans will harden.