1 head of endive
1/2 lb cottage cheese, uncreamed
1/2 cup minced pecans
2 cups cubed pineapple
1 cup soy milk
2 tbsp honey
Juice of 1 lemon
On a bed of endive, arrange a mold of cottage cheese and encircle with pineapple.
Garnish with pecans and serve with dressing of soy milk, lemon juice, and honey.
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