I decided we needed more green with our lunch the other day. Here is our brainstorm Broccoli & Spinach salad that was really tasty.

Take about 3 cups of fresh spinach, wash well and cut up for salad.

Take 1 head of broccoli (about 2-3 c. chopped up) and dunk the whole head into boiling water for 30 seconds. Then plunge into cold water. This blanching will give just a little tenderness and releases more beta-carotene. Chop broccoli into florettes and add to spinach.

Add a couple of chopped green onions, 1/4 c. chopped green or black olives and 1 chopped Roma tomato.

For the dressing take about 1/4 soy mayonnaise and stir in:

juice of one lemon

1/2 t. organic cane crystals

1/4 t. basil

1 clove garlic, pressed

1/2 t. salt

Taste, it may need a little more sweetener. Or you could use one of the dressings from Vegan Homestyle. Just before serving toss the salad with the dressing and top with a handful of toasted chopped walnuts. Delicious. With some crusty whole grain bread, it could be a meal.

blessings,

Kay Hansen

I found out on Saturday night I’d have four extra people for lunch on Sunday, my busy work day at home.  So many projects to do, I thought we’d just eat sandwiches.  What to do.  So I soaked 2 cups of white beans.  On Sunday morning I put them in the crockpot with water and let them cook while I dug in the garden.  Just before lunch I added some sauted onions and a home canned jar of tomatoes all chopped up, juice and all.  2 t. of salt and 1 T. of our Live-for-Health vegetaruan chicken-style seasoning.  Presto - soup!  Served it with whole grain toast and sliced tomatoes from the garden.  It was hearty, filling and super easy.  Simple food that is so satisfying.