This is wonderful with grilled roasted fish or chicken. Good with cream cheese, brie and other cheeses.
1 C cilantro, (30 – 40 grams) coarsely chopped
¼ C fresh mint leaves (3 grams) chopped
2 tsp. fresh lemon juice, in a med bowl
1 gala apple, quarted, cored, chopped, tossed with the lemon juice
1 habanero pepper, seeded, deveined
1 small tomato, (110) grams) peeled and diced
1 tsp. honey or 1 tsp organic sugar
1 small garlic clove, crushed
½ tsp. mineral salt
1/8 tsp. ground cumin seed or ¼ tsp. allspice
- Place all the ingredients in a food processor and process briefly until ingredients are chopped fine. Use immediately or chill for later use.
I would really like to keep a daily record of my oxalate intake and would like to know if you have calculated the total oxalate content of any of your recipes.
Thank you so much for any information you can provide as I struggle with this new eating system,
Jeremy R. says
Some of the recipes in the cookbook have oxalate amounts nearby (mostly the ones that use moderate oxalate ingredients where it’s useful to control serving sizes). Sally’s writing time is all going into her oxalate book (big push on manuscript revisions), and her data helpers (like me) are all devoted to getting the data right for the book (which will include an explanation and examples of how to transition to your own low-oxalate diet). We will, once we can come up for air, offer estimates for all the recipes, but that won’t be for a few months yet (so perhaps by late summer 2021).