August Recipe: Calming Blue potato & mushroom salad with almond dressing

Taste, one of my favorite summer meals that gives you both nurturing and lightness for your active summer lifestyle. Defeat the heat, cool, and reduce inflammation in the body try out my Blue Potato and Brown Mushroom Salad! All of the ingredients bring perfect balance on all levels in this summer meal. It's Devine!


4 medium sized blue potatoes- boiled until soft then peeled
2 cups of bella mushrooms -washed and sliced, organic if possible. Pan fry it with olive oil and garlic until lightly brown. 
1/2 cup of finely sliced red onion
1 cup of green beans- ends trimmed, cut 1 inch piece and steamed until soft
1/2 of sweet bell pepper- washed, seeded and finely sliced
1/2 cup of finely chopped parsley and dill
hard boiled egg for decoration(optional)

Prepare all of the ingredients and place it in bowl then dress it up with almond dressing and mix well. Let it refrigerate for 30min before serving for better results. Decorate with egg and greens then serve.

Almond Dressing

1 cup of almonds- soaked over night
2 cup or more of almond milk or water  depends on desired thickness
1/4 cup of olive oil
1 grated zest of organic med lime
1 freshly squezed juice  med size organic lime
2tbsp of nutritional yeast
2tbsp of rice bran solubles optional to increase nutritional value and decrease inflammation. 
2tbsp of apple cider vinegar
1 clove of garlic
Fresh Black pepper grind and salt to taste

Place all of the ingredients in blender and process until smooth, add more liquid if texture it too thick for your blender but just a little at the time to avoid making it too runny.

For 4 people as main entry or 8 people for side dish