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    • Home
    • Mediterranean Lifestyle
    • Mediterranean Every Day
    • Lunch and Dinner
    • recipes
    • testimonials
  • Home
  • Mediterranean Lifestyle
  • Mediterranean Every Day
  • Lunch and Dinner
  • recipes
  • testimonials

Lunch and Dinner

Vegan recipe

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

ingredients:

1  whole wheat bagel

2 Tablespoons mustard

1 Tomato, sliced

4 lettuce leaves


instructions

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 















Chocolate "YUMMY" Mousse

Vegan recipe

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.

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