A big thank you to Wendy Bright-Fallon and Debbie Peterson, Integrative Nutrition Counselors from Nourish for hosting our Clean Eating Made Simple Class in Shrewsbury. We had a blast and the recipes were delicious!   Weren't able to attend? You're in luck! We have the recipes for you right here:  Crunchy Green Salad: Serves 6 to 8 Recipe from Wendy Bright-Fallon and Debbie Peterson of www.NourishCoaches.com. DRESSING INGREDIENTS:

• 1 medium clove garlic
• ¾ t salt
• ¼ t ground black pepper
• 1 hard-boiled egg, peeled white diced small to add to greens and yolk for dressing
• 3 T sherry vinegar
• 6 T olive oil

INSTRUCTIONS:

1. In small bowl, mash garlic clove, salt & pepper, and egg yolk until smooth.
2. Stir in vinegar, then whisk in oil.

*Dressing should be a little on the tart side. SALAD INGREDIENTS:

• 1 head broccoli (about 2 pounds), cut into small florets, stalk sliced thin
• 2 c leafy green of choice (spinach, Romaine, red leaf lettuce, etc.)
• 3 medium scallions, sliced thin
• 1 c celery hearts and leaves, cut into small dice
• 1 small red bell pepper, cut into small dice
• 1 tbsp capers, drained
• ½ c fresh parsley leaves
• Egg white (from dressing)

INSTRUCTIONS:

1. In a large serving bowl, toss all ingredients, including egg white; add salt and pepper to taste.
2. Add vinaigrette and toss again. Adjust seasonings and serve.

Walnut Pesto:Recipe from Nourish a community supported cookbook, created by Margo Techter, yoga teacher. If you are looking for an alternative to traditional pesto, try this! Pesto is so versatile – you can use it as a spread for a sandwich, toss with pasta, dip for veggies, flavor for steamed veggies, a kick for soup or salad dressings. INGREDIENTS:

• 1 c fresh parsley (lightly packed)
• 1 c fresh basil (lightly packed)
• ¾ c walnuts, toasted
• 1 tsp fresh thyme leaves
• 2 garlic cloves
• ½ tsp salt, plus more to taste
• ¼ tsp freshly ground black pepper, plus more to taste
• ½ c organic olive oil

INSTRUCTIONS:

1. Mix above (minus olive oil) in food processor until finely chopped.
2. With the machine running, add the oil.

Dark Chocolate Truffles:Makes about 10 balls Recipe from Wendy Bright-Fallon and Debbie Peterson of www.NourishCoaches.com Sweet, rich and super satisfying.  PART ONE:

• ½ c pitted prunes
• ¼ c pitted dates

In a food processor, drop the prunes and dates through the feed hole one by one.  Scrape the bowl and run until smooth. PART TWO:

• 3 tbsp almond butter
• 1 tbsp maple syrup
• 3 tbsp cacao (this is unsweetened, raw chocolate of the highest quality)
• ½ c finely grated unsweetened coconut (optional)

Add above ingredients. Run until smooth and scrape the bowl as needed.  Refrigerate for at least ½ hour.   Still need more? Relive the class here: