• 2 bunches of Italian parsley – washed and most of the stems cut off
  • 1 large roma tomato – squeeze out seeds and cut into small pieces
  • Juice of one lemon
  • ¾ cup cooked quinoa – can add less or more depending on your preference
  • 4 tablespoons olive oil – add more if needed
  • Salt and pepper to taste
  • Optional – add in diced katamala olives, red onion, and/or minced garlic


Directions:  Chop parsley by hand in food processor then transfer to a medium sized bowl.  Mix in the rest of the ingredients.  Will keep in the refrigerator for 5 days.



    • 15 oz can of organic garbanzo beans – rinsed and drained
    • 2-3 tablespoons Olive oil – add a little and then see how much more you want to add in
    • Salt to taste
    • Paprika to taste
    • 1 garlic clove - minced
    • Juice of ½ lemon


    Directions:  Place all ingredients in food processor with “S” blade and process until smooth.  Serve with tabouli recipe below.  Will keep in the refrigerator for 5 days.

    By:  Katy Joy Freeman

Life Ionizers

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Drink a little apple cider vinegar in water before a meal