Dr. Fuhrman, author of the recent publications “Eat to Live” and “Disease-Proof Your Child: Feeding Kids Right” suggested the following recipe to experiment with. Though it is light on sugar and oil free, there is no shortage of flavorful ingredients…
- 2 peeled navel oranges
- 1/4 cup orange juice
- 1/4 cup raw cashews
- 2 tbsp. of blood orange vinegar or pear vinegar
Blend ingredients until silkly smooth. Use liberally on salad or as vegetable dip (serves 4-6).