Bell Pepper Medley

1 red pepper
1 yellow pepper
1 green pepper
1 orange pepper
1 red onion
1 teaspoon chopped garlic (use garlic press)
1cup slivered almonds (toasted optional)
 1 cup dried cranberries
1/3 cup extra virgin olive oil.
Juice of two lemons
Salt and pepper to taste

Cut all peppers and onion into inch cubes. Mix with cranberries, almonds and garlic. Add olive oil and lemon juice. Season to taste. Makes a great snack. Keep in the fridge for two-three days.

Fennel Grapefruit Salad

1 fennel bulb shaved (Anise)
1 grapefruit peeled segmented and cut into small chunks (reserve the juice)
1 small red onion chopped
1 teaspoon chopped cilantro
Juice of one lemon
Salt and pepper to taste

Mix all ingredients. Add the grapefruit juice. Add the lemon juice to taste. Add salt and pepper to taste.

Thai Cucumber, Shallot and Chili Relish

1 Cup Shallots Sliced
2 Cup Cucumber Sliced
1 Thai Chili Chopped
Juice of two lemons
Stevia and Salt to taste
Cilantro Sprigs

Combine all ingredients and season with stevia and salt to your own taste. Add whole cilantro leaves. The relish taste should be sweet and sour. Serve with grilled food such as chicken, seafood or vegetables.

Broccoli Slaw with Cucumber and Pears

2 cups broccoli slaw
1 cup pears seeded and cut into small chunks
1 small red onion finely chopped
1 medium English Cucumber thinly sliced
2 teaspoons Flax seed oil
1 teaspoon ginger juice
Salt and pepper to taste

Mix all ingredients. Season to taste with salt and pepper.

|