Summer Recipe for Care of the Sacred Goddess Temple:
2 C. Wheat Couscous
2 TBSP. unsalted Butter
4 C. Filtered Water
2 Persian Cucumbers (Cubed).
¼ C. Red onions (Diced)
1 C. Garbanzo (rinsed)
1 C. Golden Raisins (Chopped)
½ C Sweet Peppers (Diced)
½ C. Sun Dried Tomatoes (Chopped)
Olive Oil ( 1 C.)
1 Whole Lemon (Seeded)
Sea Salt and Black Pepper
Prep all of the above ingredients and set aside in a large bowl.
Whisk the Olive Oil and the Lemon together and season with salt and pepper.
In a pot – boil filtered water and butter.
Move pot away from the heat and add the Couscous – fluff with a fork.
Add the Couscous in the bowl of prepped vegetables and add the Oil dressing.
Season to taste. Eat at room temp or cool.
Weekly Detox for a Healthy Liver:
Celery and Parsley Juice:
1 Bunch Celery (rinsed, and chopped into chunks)
1 Bunch Parsley (rinsed and stems trimmed)
1 Lemon (seeded)
Place and run chopped Celery, and then Parsley in your juicer.
Place in Glass
Squeeze fresh Lemon