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Roasted Red Pepper Dressing

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    The fantastic flavour of this dressing comes from the fresh herbs. Use any combination of parsley, basil, oregano, chives, and tarragon. The herbs add powerful immune support and vitamin C along with the red peppers. Nutritional yeast is an excellent source of minerals as well as the B vitamins.

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    1/2 cup (125 ml) flax seed oil
    1/4 cup (60 ml) fresh herbs, chopped
    1/4 cup (60 ml) roasted red peppers in oil, finely chopped
    1 tbsp (15 ml) nutritional yeast (optional)
    1/2 tsp (2 ml) sea salt

    Combine all ingredients in a jar and shake well. Refrigerate and use within two days. To bake potatoes, scrub well and pierce skins with a fork. Place in a 400 F oven (200 C) for 45 - 60 minutes. Allow to cool five minutes before slicing open. Fluff inside the potato with a fork before adding dressing.

    source: "Brain Food",  alive #252, October 2003

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    Roasted Red Pepper Dressing

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