Back-to-Healthy-Vegan-Basics

After a lovely Passover and Easter weekend spent at Country Mouse House with family, it’s time to reduce the carbohydrate intake once again!  Today’s breakfast:

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I started with some baby romaine, a sliced banana, and a small portion of a raw beet, chopped.  In a bowl I stirred together a tablespoon of cashew butter with a tablespoon of almond milk.  This made a lovely dressing:

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I have to say, it was quite tasty!  Lunch was very filling and delicious as well.  Might I recommend:

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The ingredients for this salad are:

Handful of baby spinach

1/2 avocado

1-2 small carrots, sliced

1/2 apple, chopped

1/2 Cup soaked, cooked kidney beans

Very small piece of raw beet, chopped

1 portobello mushroom cap(previously grilled, leftover), chopped

1 Tablespoon roasted pepitas

Dressing:

Juice from 1/2 lime

1 Tablespoon sesame seeds

1 teaspoon olive oil

2 minced garlic cloves

Lemon pepper Mrs. Dash seasoning to taste

Water to thin, if needed

—-Arrange the vegetables, seeds, apples, and beans on a plate, toss.  Whisk dressing ingredients together and pour over top.  Toss again.  Enjoy!

Wendy

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