Yummy salad recipe-

[Guest guest]

this one is for you ...

Welcoming you back to eating as you need a huge pat on the back for your courage

to do what you just accomplished. The hard part after fasting that some will run

into is going back to eating. I have been guilty of over indulging ecspecially

at the beginning when I started with the fasting journey. It was like I

rewarding myself for the diligence of being on a fast, but over time the longer

I went on with fasting the taste buds start to change and more exploring went

into recipes that I really enjoy, so I would like to share this one I have made

many times, in fact others crave it and ask for more.

Originally came from the cookbook Veganomicon. I will give you my tweaked

version and believe me it is just as good!

Roasted Fennel and Hazelnut Salad with Shallot Dressing

Roasted vegetables:

2 heads of fennel, sliced in 1/4- inch-thick-chunks

3 large shallots, peeled and sliced in half

2 tablespoons olive oil

Salt

Put these items in the ovens at 375 for 20 minutes while you are getting the

rest ready

Salad:

Spring salad mix

3/4 cup sliver almonds

3/4 cup of dried cranberries

Dressing:

1/4 cup of olive oil

2 tablespoon of hazelnut oil, walnut oil or more olive oil

1/4 cup champagne vinegar, white wine vinegar. Preferrable a white vinegar, if

all you have is apple cider vinegar, give it a try and let me know

2 tablespoon of Maple syrup

1/2 teaspoon dried tarragon

1/2 teaspoon dried thyme

Pinch of Nutmeg

1 teaspoon salt

Mix above ingredients and roasted shallots in a food processor until creamy,

cover and refrigerate.

For

the grand finale when ready: Mix all the above ingredients of salad,

dressing and roasted fennel together by gentle tossing. This is a

beautiful looking and tasting combination.

[Guest guest]

It does sound good, thanks. I think my salad today will be green (no tomatoes)

with an olive oil, fresh basil, garlic and apple cider dressing with ground

pumpkin seeds on top. My salad tomorrow will be one that is good for my thyroid.

Grated carrots, seasalt, EVCO and apple cider vinegar. A cheesburger will remain

in my fantasy folder! I put carob and hempseeds in my frozen peach smoothie

today and made it a chocolate shake. That was my decadence!

>

> this one is for you ...

> Welcoming you back to eating as you need a huge pat on the back for your

courage to do what you just accomplished.

[Guest guest]

>

> The hard part after fasting that some will run into is going back to eating. I

have been guilty of over indulging ecspecially at the beginning when I started

with the fasting journey.

>

Yeah, I had trouble after my 20-day. After the 10-day, I was able to speed up

the process a bit and was eating solids sooner than I planned. Didn't work so

well after the 20-day. I don't think I would have tried to push it if my

hunger hadn't come back at day 19. I was a bit impatient. I was fine when I

had raw veggies earlier in the day a couple days after the fast when I should've

waited a good 3-4 days. When I had a bit of rice and steamed veggies at dinner,

things went downhill quickly! So I went back to soup and smoothies for a day,

then tried again and it was pain like I've never known. Honestly, I would take

childbirth over it because at least you get a break between contractions. This

was like my stomach froze up, and it was one solid contraction for about 15

hours. Got into acupuncture the next day and he got things moving again, but I

still played it safe for many days afterwards. Lesson learned!

Crystal