©iStockphoto.com - Maria Toutoudaki

This versatile oil is a staple in my kitchen. In addition to using it as a salad dressing for all types of salad, we dip bread in garlic chili oil and toss vegetables with it to saute or roast. The garlicky spiciness kicks up stir fries a notch and makes a terrific marinade base for meats or vegetables. I even rub it on the skin of my Thanksgiving turkey! The strained-out chili and garlic aren’t wasted either; use it in soups or chili.

For a milder oil, reduce the pepper flakes, or combine the finished garlic chili oil with additional olive oil to taste. (continue reading…)

ⓒ iStockPhoto - tforgo

by Natalie Anne Lanoville

This recipe was created for a patient on the Gerson Diet. The Gerson Protocol limits herbs, aromatics and other concentrated vegetables, but the patient really needed the extra pizzazz of the herbs, hence the relatively generous quantity of cilantro.

Ingredients
2 small or 1 large tomato, (approximately 1 cup)
1/3 cup red onion, finely minced
1 heaping tablespoon finely minced cilantro
lemon juice, lime juice or vinegar to taste

Blend half the tomato in a blender or food processor until it is fairly smooth.
Finely dice the other half of the tomato.
Mix the tomato with the minced cilantro and onion and let sit, covered, for a couple of hours to allow the flavours to blend.

*Makes approximately 1-1/4 cups of salsa.

ⓒiStockPhoto - BVDC

By Kelley Herring from Healing Gourmet

It’s time to give up the bottle! Not the wine bottle; that’s a pleasure you should enjoy in moderation, as long as it’s organic.  I’m talking about bottled salad dressing.  Almost every brand is made with vegetable and seed oils, rich in omega-6 fatty acids, which promote inflammation, and ultimately cancer and heart disease.

But not to worry… with just one drizzle of this bright vinaigrette, you’ll gladly put the bottle in your past. (continue reading…)

©iStockphoto.com - sharambrosia

Planting and using fresh herbs is one of the best parts of Summer. But after one too many chive omelets or yet more pesto sauce, it’s easy to find yourself wondering what to do with all those herbs that are overrunning the garden.

It’s fun to find ways to use your plants that you might not have tried before, and even better if doing so means you can make something for which you’d otherwise pay good money. Herbal vinegars are just the thing. You can usually find them in whole food or specialty stores in fancy bottles, and they can cost over ten dollars. You can easily make them at home for a fraction of the cost. (continue reading…)