Cilantro-Lime Vinaigrette

• Juice of 2 large limes

• ⅓ cup water

• ¼ cup Bragg's Liquid Aminos

• ¼ cup extra virgin olive oil

• 2 tbsp honey

• 1 clove garlic, minced

• 2 tbsp fresh cilantro, chopped

• Salt and pepper to taste

Method

In a blender, add all the vinaigrette ingredients and blend for three minutes until homogenous. Drizzle over quinoa-black bean mixture, stir well, and chill before serving.
   

This vinaigrette goes well with the Quinoa-Black Bean Salad.

This recipe was excerpted from Arthritis: An Alternative Medicine Definitive Guide, by Ellen Kamhi, Eugene Zampieron, and Burton Goldberg, ©1999. Reprinted with permission from the publisher, AlternativeMedicine.com Books, Tiburon, CA, USA.

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About The Authors

Ellen Kamhi, Ph.D., RN., H.N.C. is certified in reflexology, Bach flower remedies, herbology, darkfield microscopy, and indigenous medicines. Eugene Zampieron, N.D., A.H.G. is a licensed naturopathic physician, professional herbalist, and medical botanist specializing in the non-toxic treatment of autoimmune and rheumatological disorders, especially arthritis and fibromyalgia. Along with Ellen Kamhi, he has written The Natural Medicine Chest. He is co-executive with Dr. Kamhi of EcoTours for Cures.
Burton Goldberg, Ph.D., Hon., has published Alternative Medicine: The Definitive Guide, a 1100-page reference book, hailed as "the bible of alternative medicine". For information, go to www.alternativemedicine.com.