Note: this piece first appeared in the May 2008 issue of Clark Wellness ForkBytes.
Makes about 2 cups
2 cups green salad olives, drained
1 1/2 cups toasted walnuts
1/2 cup extra-virgin olive oil
sea salt to taste
Place all ingredients in a food processor and process until smooth. Serve with toasted whole-grain pita bread.
Note: this piece first appeared in the September 2007 issue of Clark Wellness ForkBytes.
Serves 4
1 cup millet, well rinsed
2 cups water
generous pinch sea salt
1/4 cup chopped pitted kalamata olives
juice of 1/2 lemon
2 tablespoons chopped fresh parsley
Place the millet in a medium saucepan over medium heat and toast briefly. Add water and salt. Bring to a boil, then reduce heat to low, cover, and cook, covered, until the millet has absorbed all the liquid, about 20 to 25 minutes. Remove from heat, fluff with a fork, and add olives, lemon juice, and parsley. Serve.
