3 lg Whole kale leaves, washed

-and trimmed Dash lemon juice Dash garlic powder 2 tb Dijon or spicy brown mustard

1 Whole wheat pita bread

Steam the kale for 2 minutes and drain off any liquid.
Do not chop–keep the leaves in large pieces.
Sprinkle with lemon juice and garlic powder and chill.
When ready to serve, cut the pita bread in half, spread each pocket with mustard, and then stuff with the cold seasoned kale.
From _The McDougall Program: 12 Days to Dynamic Health_ by John McDougall From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994

Pass the mixture through a sieve and store in an airtight jar.

NOTE: Roasting the ingredients separately is important since each gives off its characteristic aroma at a different time.

1 c Edensoy (Original)

2 2/3 c Oil

2 tb Cider Vinegar

1 tb Maple Syrup (or sugar)

1 ts Salt

——————————–NOW TRY THIS——————————–
Directions: Place soy milk in food processor (or blender).
Put on lowest setting.
Drizzle oil into soy milk.
Add other ingredients.
I add about the same amount of lemon juice in addition to the vinegar.
Someatimes I add one tablespoon of dry mustard.
You’ve got to try adding basil and/or sage and/or oregeno.
I’ve also never had a problem adding all the vinegar, syrup, salt, etc.
to the soy milk first and then adding the oil.
You cannot fail.
Try it.
I got the basic recipe from Shirley Wilkes-Johnson.
She is a gourmet cook and inventor.
JORGE [Jorge] at 21:02 EDT