Esme's Recipe Book

Tomato & Olive Salad

Serves 4

Ingredients

4 parts cherry tomatoes 1 part olives

raw extra virgin olive oil

lemon juice to taste

sea salt and pepper to taste

handful basil

arugola or other greens (optional)

Directions

1. Break the tomatoes so that the juice comes out (best in a cup so juice won’t spill)


2. Combine the tomatoes and olives in a bowl.


3. Add the olive oil, lemon juice and pepper.


4. Toss.


5. Just before dinner, add the basil and arugola.

Avocado Carrot Soup

Serves 2

Ingredients

1 avocado

1 medium Carrot

¼ cup Almond or Sesame Milk

1 tablespoon Ginger (finely chopped)

½ lemon

2-4 drops Stevia or 1 tablespoon of Agave Syrup (optional)

pinch cayenne pepper

pure Water (until you get desired consistency)

Directions

1. Put all ingredients in a high speed blender and mix well.


2. Add some purified water or carrot juice if the consistency is too thick.

Tip

This is also an excellent dip or warm soup.

Tomato & Olive Salad

Serves 4

Ingredients

4 parts cherry tomatoes

1 part olives

raw extra virgin olive oil

little lemon juice to taste

pepper to taste

basil to taste

arugola or other greens (optional)

Directions

1. Break the tomatoes so that the juice comes out (best in a cup so juice won’t spill)


2. Combine the tomatoes and olives in a bowl.


3. Add the olive oil, lemon juice and pepper.


4. Toss.


5. Just before dinner, add the basil and Arugola.

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