Wednesday, September 26, 2007
When I'm lucky enough to be home for lunch, I try like heck to make a giant salad--bigger than your head--with extra greens the foundation of the meal. Same for dinner. We keep a giant vat of salad (in the salad spinner bowl) in the fridge with the following staples:
fresh spinach, other greens, red onion, peas, corn, tomatoes, hearts of palm or artichoke hearts
Garnish with 1/2 an avocado, raw pumpkin seeds and freshly ground pepper. Add a dash of Annie's Goddess Dressing or something you've whipped up yourself. I'll also throw in some leftover roasted veggies (eggplant, peppers, b-sprouts), some veggie pot stickers or some shiritaki if available. Sprinkle on some nutritional yeast for a little B-12.