Spicy Arugula-Endive Salad
INGREDIENTS: 1 cup beets, shredded 2 cups endive, chopped 1 cup baby arugula, 1 cup yellow pepper, sliced 1 cup spicy sprouts, ¾ cup fresh Italian parsley, chopped ⅔ cup red cabbage, shredded ¼ teaspoon cayenne pepper, 1 cup fresh tomatoes, diced, as garnish
DIRECTIONS: First in a large salad bowl, combine beets, endive, arugula, pepper, sprouts, parsley, cabbage, and cayenne. Toss thoroughly. Like second garnish with diced tomatoes. Next step serve with a strong lemon or vinaigrette dressing.
PAT I was hospitalized three times for congestive heart disease. I was on oxygen 24 hours a day for emphysema. I weighed 225 pounds. I had arthritis, diabetes, sciatica, glaucoma, and used steroids.I came to support group meetings in a wheelchair with oxygen hook ups. Today I call myself “A Walking Miracle.” I follow the protocol, walk daily, no longer use steroids, and even traveled to New York City. It took awhile to clean my system out, but vegan organic living was the answer. My neighbors are happy to see me as I leave for my daily stroll. Detoxification works.
The Healing Foods Cookbook: Vegan Recipes to Heal and Prevent Diabetes, Alzheimer’s, Cancer, and More
By Gary Null