I’m busy getting the house ready for my son, daughter-in-law and 3-year old grandson’s stay here (yay!) in between their 4-month long vacation and tai chi school experience in China (I know – how fun, right?) and their new digs here in North Carolina. So as usual(!) I’ve procrastinated cleaning the house until the last minute, and needed a super quick, super healthy lunch to give me some energy. Maybe I’ll call it a “linner” – half-lunch, half-dinner, and then I’ll just make a fruit salad for dinner, easy breezy-style!
I’ve been watching Dr. Joel Fuhrman’s excellent new PBS Special, Eat to Live, (more on that later) and am inspired to consciously try to incorporate more of his recommended “GBOMBS” – Greens, Berries, Onions, Mushrooms, Beans and Seeds – into our diet.
I like the contrast of the warm sweetness creaminess of the sweet potato with the cold crunchiness and tanginess of the salad – but if anyone has ideas for other dressings and seasonings that would go together well for this lunch, please let me know!
Anyway I just popped a large sweet potato in the microwave for maybe 4 or 5 minutes, then added just a bit of Earth Balance margarine, and a small drizzle of maple syrup – which is my go-to topping for oatmeal too. Then I mixed up a huge salad from a mix of prewashed organic spinach, kale, and some organic romaine. The romaine were the only greens I had to wash, but if they’re organic I don’t get too carried away, since a little bit of the dirt is actually good for you (maybe not so great for your teeth, though!) I added some chopped onion, some shrooms, pumpkin seed, tomato and a little ground flax seed for good measure, as well as a few slices of cucumber soaked for a day in some beet juice just to be fancy. Some agave mustard dressing bought from my favorite local vegan restaurant/shop, Bean Vegan Cuisine, and I was all yummy-fied in under ten minutes! Took care of Joel’s “G,O,M, and S” all in one fell swoop – a few berries for a snack or in a fruit salad, and the B for Beans are the only thing left I have to figure out – maybe some roasted garbanzos would do the trick!
By the way this made lunch for two but I had so much salad leftover I threw it into a ziplock and will use it for a “soda salad” – a salad in a soda glass – tomorrow! Ahhhh – so easy breezy.