This is less of a recipe than it is an insight into how I might prepare a dressing.  Remember that high magnesium foods like these greens can keep unwanted bacteria low in a healthy (alkaline) small intestinal environment.  Magnesium doesn’t alter the bacteria in the large intestine as it is very acidic in there.  But in an alkaline environment these greens can help us keep our clostridium, E. coli, enterobacter just in the right proportions.

Ingredients:

• 3 cups mixed greens: plantain, spinach, arugula, parsley
• 2 TBSP nut butter or flax oil (optional)
• 1 medium avocado OR 2/3 C soaked nuts
• Juice of 2 lemons
• 1⁄2 teaspoon sea salt
• 1⁄2 cup water
• 1 clove garlic
• pinch cayenne (optional)

Instructions:
Blend everything in your high-speed or personal blender. If you don’t have room for all the greens blend half and then add the rest. This recipe also works with a bit of cucumber or even zucchini in place of some of the greens. Yum! Make sure to taste for saltiness and sourness and adapt to your own preferences. Let me know what you made in the comments and how you adapted this for YOU!

Photo caption: Here is a photo of one of the salads I made on the road. There were plenty of edible flowers to pick so the salad looks gorgeous. Just use whatever you have on hand, yours will be pretty too!