I Eat Green

Dr. Sheryl Duchess, is a Certified Naturopathic Doctor and Master Herbalist. Dr. Duchess developed an educational program to help educate the average person on the basic principles of naturopathy and preventative care, which has been shared with thousands of people across the United States. It is Dr Sheryl's passion to help both adults and children discover more natural solutions to many of the most common health challenges. For further information, Dr. Sheryl can be reached through her website at www.drsheryl.net Mint, Feta and Watermelon Salad 1 medium Seedless Watermelon 1/3 cup white Balsamic Vinegar Juice of ½ lemon 2 Tbs Olive Oil Salt and Pepper 1 Red Onion, chopped 1 lb Feta cheese, cut into small cubes 1 medium bunch mint leaves, chopped Chop Watermelon into 1” cubes. Drain in colander for ½ hour. Save juice to drink! Whisk together the white balsamic vinegar, olive oil and lemon juice in a bowl. Mix the watermelon, feta, onion and mint in a large bowl. Chill in refrigerator. Drizzle with dressing and Toss, right before serving. Sprinkle with salt and pepper to taste. Sugar Snap Peas, Snow Peas and Asparagus over Mesculan Greens 1 lbs. sugar Snap peas, washed, trimmed and blanched 1 lb snow peas, washed, trimmed and blanched 1 lb asparagus, washed, trimmed and blanched 1 yellow pepper- cut into julienned strips 1 small cucumber, seeded and sliced 1 pt cherry tomatoes, cut in half Mesculin Salad or any mixed greens Dijon Tarragon Vinaigrette 2 cloves garlic 1 Tb. whole grain mustard 1 Tbs aji mirin 2 Tbs brown rice vinegar 2 Tbs lime juice ¼ t. sea salt ¼ t. freshly ground pepper ½ cup olive oil 1 Tbs. chopped tarragon 1 Tbs. chopped parsly Bring a large pot of water to a boil. Have ready a large bowl of ice water. Blanch the sugar snap peas and asparagus for 2 minutes and the snow peas for only 30-45 seconds, depending on desired softness. Drain and immediately put in ice water. Drain again and lay out on dish towel to dry. Meanwhile, in a food processor, make the salad dressing. Place all of the vegetable in a bowl, except for the lettuce. Pour dressing on top. This can be served immediately over the mixed greens, or it can keep in the fridge for a couple of days, marinating.