February 4th Dinner Talk Recap.

Left Heather Maher RYT – Center Dr. Noah De Koyer – Right Jamie Konigsberg Brotz RYT

40 plus person crowd!

If you would like to contact Heather or Jamie please get in touch with me and I will have them call you personally!

You can get a free copy of The 5 Tibetans at www.T5T.com

Never have any hesitation to contact me! Chiropractic can have such a profound impact on your health and wellness in so many ways!

Put it in the books – the next Dinner Talk is Sat. June 16th!

Dinner Talk Recipes

 Edamame Hummus

 

16 oz. Organic Non-GMO shelled frozen edamame

3 Tablespoons tahini
1/4 extra virgin olive oil
3 tablespoons lemon juice
1 large clove of garlic smashed
1/2 teaspoon sea salt
1/2 cup cold water

Boil edamame for 6 minutes – cool in cold water and smash.

In a food processor with metal blade combine all ingredients scraping down sides slowly adding cold water.  Pulse until creamy!

Additions – added cashew butter!
Serve with veggies!

*few cautions – edamame must be organic non-gmo, this recipe does not fit into paleo diet, if you are sensitive to soy I suggest to substitute edamame for another bean or nut, edamame contain antinutrients this recipe should only be used in a rotation of other dips and foods

Pomegranate Vinaigrette:

1/4 cup pomegranate molasses

2 tablespoons red wine vinegar

1 heaping tablespoon Dijon mustard

1 tablespoon honey, or more to taste

Salt

Freshly ground black pepper

3/4 cup extra-virgin olive oil

Pomegranate molasses is made by combining the juice of one lemon, 1/2 cup sugar, and 32 oz. of pomegranate juice and simmering this for about 60 minutes until it reduces to 1/4.  Be sure to mix this mixture frequently. Store in a glass jar in the fridge for up to 3 months.

* Mix this with romaine hearts, a fine blue cheese, chopped up apples, and raw walnuts.

Dr. Noah

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