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Day 148 - Hola Everyone. TGIF. I usually reserve Friday night as the junk night. I binge watch movies such as "San Andreas," which, by the way, is a cinematic tour de force. Oh! and I pig out on dark chocolate peanut butter cups.

However, there are no peanut butter cups in our house today. Someone in my family has decided to go on a slow carb diet. What is a slow carb diet? I don't want to tell you specifics because frankly I don't know. I can tell you a slow carb diet means there is no bread, no sugar and no fun happening in our house right now. I might as well cue up a war documentary for tonight's veg out time. I would be a perfect complement to living with someone who has pulled the plug on fun eating. It's admirable that said person is trying a slow carb diet so they live longer. However, what kind of dinner do you create for someone who eats a can of beans for breakfast?

Well, after some research on slow carb diets, it seems like green leaves are an acceptable slow carb item. In that case, salad is on the menu for tonight. Actually, this is a report on the dinner made last night with left overs for tonight. The best part of the salad was the delicious Venus Verde dressing which made us want to lick our plates clean.

Where did I get such an delicious and amazing recipe? Gwyneth Paltrow's Green Goddess dressing recipe is hands down one of the best salad dressing recipes ever created. It's spicy, herby and tangy. It works great as a veggie dip as well as dressing for salad. Since the weekend might hold a party or two, let's create a batch of this Green Goddess dressing which I have renamed Venus Verde. It turns out if you use the whole jalapeño, things go from Green Goddess to Venus Verde very quickly. However, the original Green Goddess recipe can be found in Gwyneth Paltrow's cookbook: "IT'S ALL GOOD: Delicious, Easy Recipes That Will Make You Look And Feel Good"{affiliate link}

Venus Verde Dressing

2/3 cup sheep's yogurt or greek yogurt
1/4 cup cilantro
2 scallions, roughly chopped
1/4 cup lime juice (2-3 limes)
1/2 jalapeño, roughly chopped
1/2 cup extra virgin olive oil
1/2 teaspoon coarse sea salt
1 tablespoon honey or agave nectar

Step 1: Combine all the ingredients in a blender. Blend till smooth. Place in a air tight jar for up to one week.

Step 2: Enjoy this kick-in-the-pants dressing on ripe avocados, fresh corn and sliced tomatoes. Dress a full salad or give veggies a bath in green goodness. For the record, when I presented the salad to my kids, they looked at if someone had just handed them a plate of barf. They also both also started crying in unison. So this recipe isn't for everyone. Well, I'm off to cue up a war documentary and dream about peanut butter cups. See you tomorrow goddesses!

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