Demo at the Tomato Festival (8/27/09): Delia Quigley

Serves 6 -8

5 Large Tomatoes, Chopped
3 - 4 Slices Whole Grain Sourdough Bread, Cubed
1/2 Sweet Onion, Cut into 1/2 moons
1 Cup Fresh Basil, Chopped
1 Cup Fresh Parsley, Chopped
1/4 Cup Extra Virgin Olive Oil
3 - 4 Tablespoon Golden Balsamic or Red Wine Vinegar
2 Teaspoon Ume Plum Vinegar or 1 teaspoon sea salt.

1. Combine oil and vinegar and in a measuring cup.
2. Combine remaining ingredients in a large bowl and add the dressing.
3. Toss well, adjust taste and let sit until bread absorbs the dressing.
4. Serve and Enjoy!

Delia Quigley is the Director of StillPoint Schoolhouse, where she teaches a holistic lifestyle designed to achieve optimal health and well being, based on her 28 years of study, experience and practice. the programs she has created, the Body Rejuvenation Cleanse, Cooking the Basics, and Broken Bodies Yoga, are offered as daily and weekly classes in New Jersey and Pennsylvania. Delia is a nutritional counselor, Kushi certified macrobiotic chef, and certified Yoga instructor, a certified Jin Shin Jyutsu energy therapist and a performing artist.

For information about training and Cleanse sessions log on to: www.deliaquigley.com

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