Soups are a great way to combine raw with cooked enzyme rich vegetables, easy digestion, and encouraged plant nutrition throughout the day. Focusing on choosing a soup or salad for lunch reduces the need to develop creative meals throughout the day and lets you focus on leaving one meal of the day for recipes using meat and congestor foods: supper. Plus, it's easy to whip up a couple different soups over the weekend and portion out servings throughout the week without having to cook each day. Time saver, nutrient dense, plant based = perfection!
Instead of making "salad", lets throw together the wide variety of vegetation available and change up flavors to create an "energy bowl" for lunch. Here is the Energy Bowl Formula
2 kinds of greens
1 kind of fruit
vegetation protein source (some suggestions: nuts, pine nuts, pumpkin seeds, hemp hearts, chia, lentils, beans)
I absolutely love these simple and crunchy crackers. They are grain free a great Builder Function, and easy to make. They go great with anything typical for crackers. My favorites...sunbutter, or hummus, and lately....I use them to scoop my Vegan Sloppy Joes rather than using a bun or gluten free bread.
Keep this recipe around...it's a great replacement for typical Congestor foods!
It's really no different than what we're currently doing, you know. Think about it...what do you basically eat? Burger, potato, pizza, spaghetti, spaghetti sauce, noodles, bread, chicken.....you've basically just found different ways to combine the same ingredients. Look at mexican dishes....corn, beans, rice, tomato, lettuce, burger, chicken....they've just combined them differently again and again.
We need to take this approach with salad. All salad is not SALAD. Just like all noodles and pasta sauce is not spaghetti...It's lasagna, manicotti, ravioli....you get the idea.
Easy to make ahead and use as take along meals with no need to-reheat. Gluten free, vegan and vegetarian, healthy and clean
- Page 1 of 4