Lifestyle Choices

<This soup can also be used as a salad dressing.>

• 32 ounces plain yogurt, preferably homemade
• 1O ounces cold quality water (you can use less or omit for a thicker consistency)
• 2 large diced cucumbers (peel if waxed or not organic)
• 1/2 cup chopped parsley
• 2 garlic cloves finely chopped
• 1/3 teaspoon sea salt (optional)

Place all of the ingredients in a large bowl and mix together well. Chill. Serve cool or cold.

• 3 bananas
• 1 pint plain yogurt, preferably homemade
• 1 tablespoon ground flaxseeds, cooked rice, or oat bran
• 1. Pure the bananas in a blender.
• 2. Add the yogurt and flaxseeds, rice, or oat bran and min on low speed to blend.

<Variation: Use purged carrots in place of the bananas.>

Use this sauce over tofu patties, fish, sliced cucumber or tomato, green vegetable salads, and boiled whole new potatoes. It’s great on potato skins, too.

• 3 cups plain yogurt, preferably homemade
• 6 scallions, finely chopped
• I bunch finely chopped fresh dill or 2 tablespoons dried dill
• 1/4 cup apple cider vinegar
• 1/2 teaspoon horseradish powder or 1 tablespoon grated fresh horseradish
• 2 teaspoons sea salt (optional)
• 1 dash cayenne pepper (optional)

Place all of the ingredients in a medium-sized bowl and mix together well. Store in the refrigerator in a jar with a tight-fitting lid.

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