I love when I see kids today eating salads. I had even heard recently of a NYC school by me including full salad bar options in their cafeterias. Clearly the movement is set in motion to the need for a healthier nation. As a child, I was not a fan of most vegetables nor of salads. Luckily, I grew out of that and became quite the salad maker. Prior to becoming vegan, I would make intense salads often including fruits, dried cranberries, nuts, seeds and of course all kinds of cheese. Now that I’m vegan and since I have already committed to the non use of even vegan non-dairy commercial cheeses, I had to become more creative. Dropping dairy from the diet takes some extra focus, determination and all around strength. You are fighting the dairy industry after all. See another blog I wrote earlier this year about my thoughts on that one. Anyway, I like options in my salads as I have said before- not just lettuce and tomatoes which is sometimes a vegan’s only healthy option while dining out. My salads are diverse, colorful, raw, healthy, nutrious and delicious.
Today’s salad is:
Arugula fiesta salad
Arugla
Cilantro
Raw corn cut off the cob
Red bell pepper slices
Tomatoes
Avocado
Crispy dehydrated spicy sunflower seeds
Olive oil
Lemon or lime juice freshly squeezed
Salt and pepper
Disclaimer: The information given here is for educational purposes only. You should not use this to diagnose or treat a health problem or disease without consulting with a qualified health care provider.
[Sunday July 8th 2012 blog]
