Many years ago Bryan and I did an 8 week Liver Cleansing Diet … the one made famous by Dr Sandra Cabot.
It was quite a challenge to be honest, but we made it. In fact Bryan had to stop early because he lost too much weight (don’t you hate that!), but I finished the 8 weeks feeling pretty good (and not losing any weight … hate that even more!!!!!) and knowing that I had given my little liver a much needed break.
Since then the single recipe that I have held on to, and still make, is the salad dressing … it is delicious, and people often ask me what I have used to dress my salad. But this dressing is not only fantastic on a salad, I have also drizzled it over slow cooked beef fillet that I serve at room temperature, sliced and presented on a platter ready for people to help themselves too … if doing this sprinkle over freshly chopped herbs of choice as well (Italian parsley is a given), and I promise you it will go down a treat.
So this recipe is originally from the Liver Cleansing Diet that I have adapted slightly to cater for my own taste.
-
- Simple ingredients
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- Mixed into a glass jug
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- And stored in the fridge
Simple ingredients
Many years ago Bryan and I did an 8 week Liver Cleansing Diet ... the one made famous by Dr Sandra Cabot.
It was quite a challenge to be honest, but we made it. In fact Bryan had to stop early because he lost too much weight (don't you hate that!), but I finished the 8 weeks feeling pretty good (and not losing any weight ... hate that even more!!!!!) and knowing that I had given my little liver a much needed break.
Since then the single recipe that I have held on to, and still make, is the salad dressing ... it is delicious, and people often ask me what I have used to dress my salad. But this dressing is not only fantastic on a salad, I have also drizzled it over slow cooked beef fillet that I serve at room temperature, sliced and presented on a platter ready for people to help themselves too ... if doing this sprinkle over freshly chopped herbs of choice as well (Italian parsley is a given), and I promise you it will go down a treat.
So this recipe is originally from the Liver Cleansing Diet that I have adapted slightly to cater for my own taste.
- 2 tbls honey
- 1 tbls mustard (I use grain mustard, but use your mustard of choice - Dijon is great too)
- 2 tsp dried tarragon (or other dried herb of choice)
- Extra Virgin Olive oil (see instructions for quantity)
- Balsamic vinegar (or other vinegar of choice ... raw Apple Cider Vinegar is great) (see instructions for quantity)
- Seasoning to taste - optional
- Have a 1 cup glass measure ready
- Place the honey, mustard and herbs of choice into the measuring cup
- Top up with olive oil to the ½ cup line
- Top up with vinegar to the 1 cup line
- Add seasoning if desired, but I usually add that to whatever I am serving the dressing with
- Mix together in the measuring cup, before placing into a glass container and storing in the fridge
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