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Multi-Vitamin Packed Summer Recipes


Have you been worrying about getting all your vitamins and minerals? I believe whole foods are always your best choice and no matter how busy you are, soup and salad always comes through! A big pot of a hearty soup goes a long way and everyone can throw together a quick salad!

Alfalfa Dandelion Spinach Salad

-1 cup of alfalfa sprouts
lb. tender fresh salad greens (spinach and dandelion)
1 large cucumber, diced
- cup red onions, thinly sliced
cup sharp cheddar cheese, grated
2 tomatoes, cut in fourths

Wash greens carefully. Drain well and cut into pieces. Add the alfalfa, cucumber, onions, tomatoes, and cheese. Toss ingredients in a large bowl. Add salad dressing of your choice. Toss again and serve.


Potato and Nettle Soup

2 cups washed nettle leaves*
1 tsp. rosemary
1 medium onion
1 tsp. parsley
1 tsp. chives
6 small potatoes
3 cloves of garlic
salt and pepper to taste
6 cups water (chicken or vegetable stock can also be used)
1tsp. olive oil
pint of half-and-half, optional

Peel garlic and onion. Puree garlic, onion, and nettles with 1 cup of water. Peel and cut potatoes into small pieces. Add potatoes to saucepan and simmer with pureed mixture, rosemary and 5 cups water (chicken or vegetable broth) for 45 minutes or until potatoes are tender. Use a potato masher to mash the potatoes. Add half-and-half, chives, parsley, salt and pepper. Cover and simmer for 10 more minutes. Soup should be thick and creamy. Serve.

* You can also use dandelion leaves, but this is a perfect opportunity to grow your own;)!
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Content copyright © 2014 by Leah R. Patterson. All rights reserved.
This content was written by Leah R. Patterson. If you wish to use this content in any manner, you need written permission. Contact Leah R. Patterson for details.

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