Fennel , orange and beet salad- serves 4
8 cups of spring salad mix
1 fennel bulb, thinly sliced
2 oranges, thinly sliced
1 avocado, cut into chunks
2 cups canned beets, rinsed, drained, and cut into half moons
1 cup thinly sliced cucumber
1/2 cup chopped roasted pecan halves
1 cup of chickpeas, drained and rinsed
1/2 cup crumbled feta cheese
2 Tablespoons balsamic vinegar
combine all ingredients in a large bowl and toss well.
Recipe from Make Every Day Mediterranean OldwaysPT. org
Lunch on the Road
1 whole wheat bagel
2 Tablespoons mustard
1 Tomato, sliced
4 lettuce leaves
Slice the bagel in half, spread mustard on both sides, and add generous amounts of tomato and lettuce. Eat as an open-faced or closed sandwich.
add homemade hummus.
1 (15 ounce ) can no salt added chickpeas, drained and rinsed
2 large cloves garlic
2 tablespoons fresh lemon juice
1 1/2 tablespoons spicy brown mustard
freshly ground black pepper
salt to taste
Recipes from The Prevent and Reverse Heart Disease Cookbook from Ann Crile Esselstyn and Jane Esselstyn
1- 14 ounce container light silken tofu
1/3 cup sugar
2 Tablespoons unsweetened cocoa powder
1 teaspoon vanilla
Place all ingredients in a blender, I use my Nutrabullet and process until smooth.
This makes about 4 small servings or 2 big ones.
Taken from the Prevent and Reverse Heart Book
by Caldwell Esselstyn, Jr., .D.