Quick and delicious chocolate mousse made with 3 ingredients you probably already have on hand.
One of my goals in life is to turn everyone on to fish by showing them how delicious it can be. I've converted many nay sayers in a single meal, and I believe their lives will benefit more than they will ever know. Why?
Because eating cold-water fatty fish high in Omega 3 on a regular basis can reduce your risk of dying from heart disease. Thats right, you can avoid the single biggest killer in North America by introducing fatty fish to your diet every week! Experts say 2x week is enough but I like to recommend my clients get up to three servings of fatty fish a week for improved benefits to the heart, and brain, as Omega 3 is also neuroprotective.
Okay, now onto the flavours.
If you don't love the flavour of anchovies, mackerel or sardines, fear not. Pâté is an excellent way to subside the fishy taste. This recipe is full of incredible health benefits and strong flavour boosters, making it a super food snack thats easy to prepare and store. Ticks all my boxes.
This recipe is:
- Anti-bacterial due to the rosemary and raw garlic
- Heart protective thanks to the fish oil and olive oil
- Brain protective due to the walnuts and fish
- Citrusy and herbaceous
- Garlicky and savory
- Smooth and crunchy textured.
Pair this pâté with apple slices or cucumber slices and you have a paleo treat that works for an auto-immune diet, paleo, AIP, dairy free, gluten free, all the things!
- 1 tbsp Olive oil
- 1 large White onion (sliced)
- 3 clove(s)Garlic
- 1 can Sardine, canned in olive oil
- 1 tsp Rosemary, dried
- 1 tbsp Lemon juice
- 1/2 tspSea salt
- 1/4 tspBlack pepper
- In a medium skillet over medium heat add 1 tablespoon of the olive oil, the sliced onions and rosemary.
- Stir and cover, cook until browned.
- Remove from the stove and set aside.
- In a food processor, add your garlic cloves and process until minced.
- Add in the sardines with the olive oil, caramelized onions, lemon juice, salt and pepper and pulse until smooth.
- Add the walnuts and pulse again until well incorporated, but the walnuts are still a little chunky.
- Place into a sealable glass storage jar and finish with the zest of 1/2 lemon.
- Serve with cucumber slices, apple slices or crackers.
Sometimes mornings can be really busy and you just want to make toast with jam and a coffee. It may seem like a quick satisfying meal but consider the effects of such a nutrient poor start to your day: The bread and sugary jam in the morning will spike your blood sugar in the morning. Even two slices of whole grain toast has the same effect on your blood sugar as 6 TSP OF SUGAR! Combined with the stimulant effects of coffee, you'll feel a high and then a crash about an hour later. This starts you on a continuous cycle of sugar spikes and crashes throughout the day leading to that all too familiar energy slump at 3pm.
The best way to maintain balanced energy throughout the day is to eat nutrient dense, blood-sugar balancing foods. Including healthy fats, fibre and protein is the best way to balance your meals and avoid the rush of simple sugars into the blood stream.
Enter....the power bagel. This recipe has been created to maximize fibre, nutrients, protein along with top flavour and satiety. Let's be honest, a gluten-free diet is often lacking in that stoggy, comforting, sauce-sopping quality of bread. This bagel is high in protein from eggs, high in dietary fibre from steel-cut oats, high in nutrients such as magnesium and zinc from the pumpkin seeds and provides insulin regulating, metabolism boosting properties from the cinnamon. Omega 3 and high fibre coming from the chia seeds. Topped with grass-fed ghee which provides soluble vitamins such as A, E.
This recipe requires a donut pan. It's a great purchase to make gluten free bagels and donuts that are quick and easy. You can buy one online here.
- 2.5 cups Steel- Cut Oats
- 2 tbsp chia seeds
- 4 free-range eggs
- 1 cup Plain, full-fat Greek Yogurt
- 1/2 cup honey
- 1/4 cup fresh lemon juice
- 1 tbsp ground cinnamon
- 6 pitted dates, chopped
- 2 1/4 tsp baking powder
- pinch of pink salt
- Heat the oven to 350 degrees.
- In a dry blender, blend the oats and chia seeds separately until finely powdered. The oats should feel like flour, not grainy, so keep blending until you achieve this consistency. Add to a medium bowl and set aside.
- In another mixing bowl add the eggs, yogurt, lemon juice, honey, cinnamon, baking powder and salt. Whisk until combined.
- Chop the dates. Add these and the pumpkin seeds to the wet mixture.
- Add the dry to the wet and stir until well combined.
- Grease the donut pan with a little bit of ghee.
- Using a spatula, add the mixture to a piping bag or large ziplock with the tip cut off. Pipe into the donut pan, the more shallow you pipe it, the more crispy your bagels will be.
- Sprinkle a touch of salt to the top and place in the oven on the middle rack.
- Cook for 15min until slightly golden on top.
- Carefully remove and place on a cooling rack.
- Repeat for the second batch.
- Yields 12 bagels
- Can be stored in an air-tight container for 1 week or frozen for 2 months.
- Try toasted with ghee, butter or peanut butter. Use as a sandwich with cream cheese.
I'm always telling my clients to carry homemade chocolate treats on them. When you're cutting out refined sugar and processed sweets, the cravings can be a hidden ravenous monster. But if you have a healthy version that tastes like a snickers bar, you won't feel deprived. Let's face it, cravings will come to the strongest of us, but if you're prepared for it, you can break the cycle of shame eating.
This recipe came about when I had a wild craving for something chocolatey as well as something with a salty crunch. It'll take you 5 minutes in a food processor and another 10 min in the freezer to set. Quicker than walking to the corner store to buy a refined sugary chocolate bar that will make you feel sad minutes after you shame eat it.
This chocolate bar has iron and magnesium rich raw cocoa powder, the oh-so-wonderful coconut oil, mixed nuts full of healthy fats, flax seed for the crunch, fibre and ant-inflammatory omega 3, and sweetened with raw local honey and medjool dates (great source of fibre). Seasoned with flaky salt, of course!
It is fudgy, crunchy, sweet, chocolatey and nutty with a touch of savoury.
- 2 tbsp coconut oil
- 2 heaping tbsp raw cocoa powder unsweetened
- 3 medjool dates, pitted
- 1 Tbsp flax seeds
- 1 and 1/2 cup mixed nuts (cashews, walnuts, almonds)
- 1 tbsp crunchy peanut butter
- 1 tbsp local honey
- 1/2 tsp flake salt
- Place all ingredients into the food processor and blend for about 3 minutes on medium speed. (The goal is to have some of the nuts remain chunky, not powdered)
- Spoon into a bread pan and level with a spatula, padding down with your fingers to make even all the way across.
- Spread a thin layer of crunchy peanut butter with a spatula.
- Place in the freezer for 10 minutes to set. Slice into bars and devour.
- Store in the fridge or wrap in cling wrap and keep in the freezer for times of great need.
Lentils are a brilliant way to add fibre to your diet. Of all the legumes out there, they appear to be the most tolerable where gas and bloating is concerned. Since it is such a nutrient dense little legume boasting a high source of calcium, phosphorus, iron and B vitamins, we often see it in many cuisines world over. It can be paired with rice to create a complete protein in vegetarian diets, or as my mom used to serve it, paired with pasta in a 'Cucina Povera' peasant dish from Sicily called "pasta con lenticche'. Due to its rich iron content, it was often served a couple times a month to correct iron deficiency in times of menstruation.
To make lentils more tolerable on the digestive system, plan ahead and soak these guys on the counter top for 1-2 days. IF you have the foresight, it will pay off and your tummy will thank you.
This recipe is warming, earthy, hearty, rich and delicious. A perfect grounding dish for the cold winter months. The good thing is it's quick and easy. No need to fry , just pop everything in the crockpot and let it do its thing.
- 4 cups of soaked lentils
- 2 cans of San Marzano tomatoes
- 2 carrots, diced
- 3 ribs celery, diced
- 2 medium yukon gold potatoes, diced
- 2 onions, diced
- 2 cloves garlic, smashed and chopped
- 1 tbsp butter
- 2 cups of beef broth / chicken, preferably homemade
- 1/2 tsp cumin
- 1/4 tsp coriander powder
- 1 tsp dry chilli flakes (optional)
- pink salt and pepper to taste
- * optional* add 1 piece of beef shank with the marrow. This will add more nutrients and depth
- Add everything to a crock pot and set to high.
- Cook for 5 hours, or until the lentils are soft. If using bone marrow, make sure it has softened and can be pushed out with a knife.
- Serve with fresh basil, enjoy!
This is my favourite 5 minute pasta inspired by the mighty 'spaghetti al limone' from @terronito. Here's today's version (changes based on fridge supply).
- Juice of 1/2 lemon
- 3 anchovies
- 1 garlic clove, crushed
- 1 tsp butter
- 2 tbsp olive oil
- 2 tsp capers (less or more to preference)
- 2 inches of leek, sliced in thin rounds
- 2 cups uncooked babe spinach
- 1 portion of gluten free pasta
- sprinkle of chilli flakes
- 1 slice of gorgonzola
- 4-5 slices of aged cheese
- salt and pepper to taste
- In a medium saucepan on medium heat, sauté leeks, garlic, capers, chilli flakes and 3 anchovies in butter and olive oil (don't be shy on oil, it's your 'sauce')
- Cook pasta in the meantime to 'al dente'
- Add spinach to pan to wilt at the last minute.
- Toss with cooked pasta and slice of Gorgonzola
- Toss with juice of 1/2 lemon
- Generously sprinkle black pepper
- Stir over heat to combine all the flavours
- Plate, topped with aged cheese
After the holidays, the fridge is usually filled up with leftover meats, vegetables, bibs and bobs. The best way to empty the fridge and not throw away leftover food is to throw it all in a big pot of soup.
The chicken broth will improve your nutrient and mineral intake. It contains collagen and amino acids that help repair damaged intestinal lining that lead to digestive issues (diarrhea, bloating, constipation etc) . It has been found that chicken broth can increase the number of white blood cells, which will make you more resilient to colds and infections. By cooking down the bones, you’ve also got the perfect recipe of vitamins and minerals to repair your own bones: calcium, magnesium, phosphorous and zinc.
- 100 grams leftover cooked chicken, sliced thinly against the grain (Or any leftover meat: ham, turkey, sausage etc)
- 1 tsp olive oil
- 6 cups homemade chicken broth
- 3 cloves of garlic, thinly sliced
- 1 small leek, sliced into thin rounds
- 2 stalks celery, diced
- 2 carrot, diced
- kale, sliced into small bits
- ginger, thumb sized, grated
- 1 cup of orzo or any small pastina
- 1/4 tsp turmeric
- sprinkle of chilli (optional)
- salt and pepper to taste
- In a medium pot on medium heat, add olive oil to warm.
- Add garlic, leeks, celery and carrots. Stir frequently until softened
- Add chicken and kale, continue stirring until kale has begun to wilt
- Add chilli and turmeric
- Place grated ginger in hand and squeeze over pot to release juice. Discard spent ginger.
- Add broth and pastina and stir.
- Cook until pastina has softened.
So eating hot things in the summer sucks, right? The humidity, the sweat dripping down, it's not a pretty sight. But you can't eat salad everyday! If you still want something healthy, fresh AND substantial, try this recipe. This recipe was 100% inspired by the lovely Eva Cabaca in her live food cooking class. She's also my herbal medicine teacher, and really opened my eyes to plant based meals. Well, not completely, there is most definitely delicious local monteforte cheese in there, I haven't forgotten my roots completely!
- 2 large firm zucchini, it's nice to mix yellow and green
- 3 stalks of fresh basil, leaves picked
- 2 day lilies from a spray free garden or the wild
- 10 mint leaves
- 2 shallot cloves
- 2 garlic cloves
- 1/4 tsp salt
- Juice from 1/2 lemon
- 1 tbsp Apple cost vinegar
- 3 tbsp olive oil
- 1/4 tsp chilli flakes
- 2 hunks of firm cheese ( I used the hob knob from monteforte. It's cow, sheep and goat)
- Handful of pinenuts (or almonds or pepita)
- 1/4 tbsp flax seeds
- Bit of water to loosen
- Rinse all the herbs
- In a blender add nuts, cheese, garlic and shallots, pulse a few times
- Add the herbs, lemon, ACV, flax, oil and salt and blend until smooth. Add water to loosen if needed but a little at a time. Set aside
- Spirilize 2 large zucchini
- Mix pesto with noodles, toss to coat
- Pull apart flower peddles and garnish ontop
On holiday in the beautiful Barbados, I was delighted by the culinary wonders that the island had to offer. From Bajan hot sauce, fresh herb seasoning and macpie! But what stood out the most was the variety and freshness of the fish. The most exciting experience was Oistin's Fish Market, which is an open air market where local fisherman have been coming to sell their daily catch for hundreds of years. Corralled between about 20 stalls are fish mongers loudly bantering, laughing and briskly chopping the heads of such large specimens as yellowfin tuna, swordfish, mahi-mahi (aka 'Dolphin') and barracuda.
The array of fish on display is exciting and dizzying, and I'm told I have to make my choice between 2 fish for dinner that evening. I choose Barracuda, a fish thats quite long with a tender flaky white texture and enough to feed our party of nine for the evening. I also go with a stack of flying fish, a local specialty thats typically served battered, fried and in a bun or with macpie and rice.
Flying fish are an incredible specie that appear to be more evolved with their wide wing span and ability to literally 'fly' above the water. They say a fish may love a bird, but where would they live? Maybe the evolution of the flying fish stems from this very dilemma ?
The flying fish are very affordable, and I received a stack of 10 fillets for a mere $10 Barbados dollars (about $7 Canadian).
Upon seeing these small fillets of pink flesh, I had a very strong urge to submerge them in acidic liquid for a time, and then douse them in olive oil, garlic and parsley, as they do in Italy. Also, I had a large bottle of Bajan Lime Vinegar that I was dying to cure fish in.
Alici Marinate is made by taking fresh anchovies and curing them in a vinegar bath for about 5 hours. You then rinse them off, marinate them with the best strong flavours of garlic, chilli, salt and citrus, and serve them anitpasti style with crusty bread. This was by far my favourite thing to eat when I lived in Italy because the texture of the cured fish is so tender and delicate, while the strong sour flavours of the marinade make you want to soak up every bit with your scarpetta.
Here are the results of this Bajan, Italian and Spanish Ceviche-style inspired cured local fish:
- 10 fillets of flying fish (or fresh anchovies, in which case you will want double the amount)
- Juniors Lime Vinegar or White Wine Vinegar (enough to submerge)
- 2 cloves of garlic thinly sliced
- 1.5 cups of chopped parsley
- red onion thinly sliced
- Good quality extra virgin olive oil
- Rinse the flying fish fillets and pat dry with paper roll
- Place in a non-reactive container loosely, then submerge in vinegar
- Sprinkle with 1 tbsp of salt
- Cover and set in the fridge to cure for 5 hours minimum (overnight works well also)
- When cured, the flesh will be white and stiff
- Either rinse under the tap or strain if you don't mind a more sour flavour
- Carefully remove the skin which will peel easily (if using anchovies, the skin can remain)
- Place in a serving dish, cover in olive oil, sprinkle with salt and pepper, thinly sliced garlic, onions and parsley.
- Serve with crusty bread, crostini or crackers.
Never in my life did I think I would make a gluten free, vegan cookie. I'm of the opinion that living a life of balance is ideal. But then my partner went on an elimination diet for health reasons. He removed: dairy, eggs, sulphites, glutenous grains, and basically all fun.
So in an effort to satisfy his sweet cravings, I attempted this recipe, which I tweaked and adapted from 'mydarlingvegan.com'. And the results were pretttttty delicious. These cookies are really chewy, moist and delicious.
I've pimped it up a bit, using large crystals of Sicilian salt, gently crumbled and sprinkled on top. I also used a couple scoops of my homemade pumpkin seed butter to max out on nutrients. Cashews were also added and Mexican chocolate chips from ChocoSol.
Disclaimer: this recipe is by no means healthy just because I substituted eggs, milk and wheat. They contain their own nutritional benefits. This recipe is for those who have intolerances and allergies, of which I have a new found respect for.
- 1 cup quinoa flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp Sicilian Sea salt (or Himalayan)
- 1/3 cup coconut oil, melted
- 1/2 cup brown sugar, packed
- 1 chia egg*
- 2 tbsp fresh pumpkin seed butter
- 1/2 tsp vanilla extract
- 1/2 cup Mexican chocolate chips
- 1/4 cup dry roasted cashews
- Sicilian Sea (or Maldon) for sprinkling on top
- Preheat the oven to 350F. Line to baking sheets with parchment paper and set aside.
- In a small bowl combine the quinoa flour, baking soda, baking powder, and salt.
- In a separate bowl, whisk together the coconut oil, sugar, and flax egg. Add the peanut butter and vanilla extract and stir to combine.
- Gently fold the dry ingredients into the wet. Once fully incorporated stir in the chocolate chips and peanuts.
- Scoop cookies onto the baking sheet (about 2 tablespoons per cookie), flatten slightly and sprinkle a little sea salt on each cookie. Bake for about 10 minutes until slightly brown on the edges. They will feel slightly underdone but will continue to harden while they cool.
- Let cool 5 minutes on the baking sheet then transfer to wire racks to cool completely.
To make a chia seed egg combine 1 tablespoon of chia seeds with 3 tablespoons of water. Whisk together until thick and gelatinous. If you have a coffee grinder, blitz the seeds a little before adding water.
This recipe takes 10min and it will enrich your life in oh so many ways! Magnesium is in the top three highest nutrient deficiencies in the world, yet it is one of the most abundant in our bodies. It's found in brain cells, muscles cells, everywhere. It can help relieve asthma and allergy symptoms as well as lower cardiovascular disease amongst many other special traits. So how do we get it in our bodies. It's a nutrient very fragile to processing, and needs to come from plant foods. Pumpkin seeds contain a very rich supply of magnesium, and pumpkin butter is so so delicious. Here's the recipe, you'll need a food processor.
- 2 cups of organic unsalted pumpkin seeds (pepita seeds)
- 1/4 cup cold pressed organic coconut oil
- 1 tsp honey
- Pinch of salt
- Combine pumpkin seeds, salt and honey in a food processor and start blending
- Slowly add coconut oil until creamy
- Process for at least 5 minutes, the longer you process the smoother it becomes. Add more oil for desired consistency
Spread it on anything and everything.
Broth. Brodo. The perfect harmony of warming, nourishing ingredients. Gently simmered to infuse the liquid with delicate vitamins, minerals and life-giving nutrition from a simple mix of basic vegetables and bones. Its always been my favourite food, as I child I would ask for my birthday dinner to be a big steaming bowl of "brodo" with rice. Being a June baby, this heated meal would dismay my family members, but nothing else would suffice...I wanted soup! When cooked with enough love, patience and know how, it can be the perfect thing to resurrect you from a cold, flu or even a bad day. So grab a glass of wine, put on some Etta James, and make a big pot of chicken broth.
The following recipe is for my basic chicken broth, which I make on a frequent basis in the colder months and have stored in my freezer at any given time. This recipe is a mix of my mother's, a classic clear french consume, as well as some personal added flavour enhancers and immune-boosters.
Please feel free to play around and add different spices and herbs, there's really no wrong way to go about it. Just remember the basics: at least add the holy trinity (onion carrot celery) and if adding bones, let cook for a minimum of 1.5 hrs. Also, remember to continually skin the surface for impurities coming from the bones. This stuff is all the toxins that you don't want in your body. This recipe can be used as a base for anything ! Roast some squash and make a purée soup. Use as the base for a tasty risotto. Add some pastina and beaten eggs with Parm for stracciatella soup. Sip in a mug when you have a cold. It is a life saver.
Ingredients: • 1 whole free range chicken
• 2 carrots, roughly chopped
• 3 ribs celery, roughly chopped
• Bunch of celery leaves
• 1/2 bunch of Italians parsley
• 1 large onion quartered
• 10 whole peppercorns
• 2 garlic cloves, smashed
• 1 1/2 tbsp sea/Himalayan salt
• 3 dry bay leaves
• 3 sprigs of thyme
• 2 small/ medium tomatoes, chopped Add for super health:
• Ginger root, roughly chopped
• 1 tbsp turmeric
• 2-3 more garlic cloves
• pinch of nutmeg ** for vegetarians substitute chicken for 1.5 cups dried mushrooms. Cook for 1 hr Method:
1) In a large stock pot add all the ingredients
2) fill the pot with water until everything is covered by about 3 inches of water.
3) on high, bring to a boil. Let boil for 10min then reduce heat to simmer. There should be small and steady bubbles.
4) using a large spoon, skim off the surface all the dark bubbles that accumulate around the edges. Know as the scum.
5) about 40-50min into cooking, take a large tong and try to lift the chicken carcass. If it feels that it might fall apart easily, remove from the liquid and set to cool
6) pick all the tender meat from the chicken bones, discard the skin, and throw ALL the bones back into the broth
7) continue cooking for a minimum total of 2 hours.
8) put liquid through a large strainer and discard the rest. Your broth should be richly coloured and taste delicious. Add salt to taste.
9) can be stored in the freezer in small batches or used right away Depending on the size of your pot this recipe should give you at least 3.5 litres of broth.
Here is the breakfast version to my stuffed patty pan squash. Remove the top half and scrape out the inside of your squash. Bake at 400f. Meanwhile, boil and sauté diced potatoes. Cook with Swiss chard, and onions. Then the layering begins:
- Layer of cooked tomato sauce
- Add your veggie mixture
- Gently crack an egg ontop
- Sprinkle with fresh parsley or coriander
- Top with cubed cheese
Bake for 5min until yolk is set. Then enjoy !
Patty pan squash. A beautiful summer vegetable relative to the cucumber and melon, with a soft inner texture that, like most squash, turns sweet when roasted. Tonight my cousin Karissa and I rummaged through a packed fridge to find tasty flavours to stuff our squash with. Its quick to prepare, and only takes 30min to bake.
- 1Large patty pan squash (about the size of two open hands
- 1 fair trade pork sausage (hot or mild)
- 1/2 medium onion
- 5 stalks of swiss chard
- 1 clove of garlic
- dash of smoked Spanish paprika
- pinch of nutmeg and cinnamon
- 1 tbsp coconut oil
- splash of whiskey
- 1 tsp butter
- 1 tbsp of pinenuts
- 1/4 cup of cubed pecorino and white aged cheddar
- fresh black pepper and salt to taste
- Preheat oven to 400 degrees
- Cut the Patty Pan squash diagonally about 1/4 of the way down from the top. Remove lid and place aside. With a large spoon, scrape out the seeds from the center and the lid. Discard.
- Carefully continue to scrap out the flesh of the squash, until only a thin shell remains. Dice the remaining squash flesh and put aside.
- Dice and sauté onion on medium heat in a large saucepan.
- Add uncased sausage and continue to cook until onion is translucent
- Add the diced squash and cook until soft.
- Roughly chop the swiss chard, separate the stalks from the leaves. Add the stalks to the saute pan.
- Add finely diced garlic to saucepan
- Turn up heat to high, add splash of whiskey. Cook until all the liquid is evaporate.
- Add the swiss chard greens and cook until wilted and liquid is evaporated.
- Finely dice the cheese and mix with the filling in a bowl.
- Fill the hollowed out squash with filling, add pine nuts to the top and cover with lid. Wrap in tin foil and place in the oven
- Cook for 30min
- Remove from oven, shred cheese on top and place back in the oven.
- Cook for 5min on broil with squash on the bottom wrung.
- Remove from oven and let cool for 10min. Enjoy
As soon as I saw these Candy-Striped Beets at the farmer's market, I had to have them. Preparing them in a raw salad maintains their flavour and crunch! Matchstick raw veg is one of my favourite things to prepare. This salad is so refreshing and the perfect side dish to grilled meats and fish, or as a light lunch with a side of soft boiled eggs and quinoa. Simple fresh herbs, lemon and apple cider vinegar dressing means that you can whip this up any time with what you have in the fridge. Ingredients:
- 6 small candy-striped beets
- two small yellow zucchini
- 1/2 green zucchini
- 1 shallot
- handful of fresh parsley
- 5 basil leave
- juice from 1/2 a lemon
- 2 tbsp apple cider vinegar
- a couple lugs of good olive oil
- salt and fresh pepper to taste
- Using a peeler, peel the skin off the beets. Using a mandolin or very sharp knife, shave the beets into very thin little rounds. Then slice diagonally to make matchsticks.
- Slice the zucchini lengthwise very thin. Then slice diagonally to make longs strips, and cut into half or thirds depending on length. Try to keep the same length as the beet matchsticks. If the green zucchini are too large, cut around the soft seedy middle part and discard this bit.
- Finely chop parsley and basil and add to bowl with matchsticks
- Finely slice shallots and add to a small bowl. Cover in vinegar and lemon juice, and let macerate for several minutes.
- Add olive oil, salt and pepper, and whip to emulsify the dressing. Pour over veggies, mix well and serve.