GlobalHolisticHealth4Life Clinic Dr. Chungwon Kim
GlobalHolisticHealth4Life Clinic   Dr. Chungwon Kim

Citrus Chia Seeds Mustard Vinaigrette:



  • 2 tablespoons freshly squeezed orange juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Chia Seeds
  • 1 teaspoon finely grated orange zest
  • 1/2 cup extra virgin olive oil
  • 1/4 teaspoon sea salt  

 

Directions: In a large bowl, whisk together orange juice, mustard, Mila, orangezest, salt, and drizzle in the olive oil to form a smooth vinaigrette. Taste and adjust the salt, and add more orange juice or olive oil to achieve a pleasing balance of acidity.

  • 2 cups fresh basil leaves (you can substitute arugula or parsley for basil), packed
  • 1/2 cup freshly grated Parmesan cheese (optional)
  • 1/2 cup extra virgin olive oil
  • 1/3 cup walnuts
  • 1 tablespoon Chia Seeds
  • 3 medium sized garlic cloves
  • Salt and freshly ground black pepper to taste

 

Directions:

 

1. Blend together basil leaves, walnuts, galic cloves, and Mila in a food processor (pulse walnuts and garlic cloves a few times first, before adding the basil leaves and Mila). 

2. Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended (optional). Add a pinch of salt and freshly ground black pepper to taste.

 

Serve with whole wheat pasta or quinoa veggies salad, or over baked potato or grilled fish (cod, halibut, salmon)/scallop/shrimp/chicken, or spread over toasted whole wheat baguette slices and place avocado slices on top.


Yeild: Makes 1 cup.