"Reinventing Indulgence" One meal at a time!

I love when I see kids today eating salads. I had even heard recently of a NYC school by me including full salad bar options in their cafeterias. Clearly the movement is set in motion to the need for a healthier nation. As a child, I was not a fan of most vegetables nor of salads. Luckily, I grew out of that and became quite the salad maker. Prior to becoming vegan, I would make intense salads often including fruits, dried cranberries, nuts, seeds and of course all kinds of cheese. Now that I’m vegan and since I have already committed to the non use of even vegan non-dairy commercial cheeses, I had to become more creative. Dropping dairy from the diet takes some extra focus, determination and all around strength. You are fighting the dairy industry after all. See another blog I wrote earlier this year about my thoughts on that one. Anyway, I like options in my salads as I have said before- not just lettuce and tomatoes which is sometimes a vegan’s only healthy option while dining out. My salads are diverse, colorful, raw, healthy, nutrious and delicious. 
Today’s salad is:
Arugula fiesta salad
Raw corn cut off the cob
Red bell pepper slices
Crispy dehydrated spicy sunflower seeds
Olive oil
Lemon or lime juice freshly squeezed
Salt and pepper
Disclaimer: The information given here is for educational purposes only. You should not use this to diagnose or treat a health problem or disease without consulting with a qualified health care provider.
[Sunday July 8th 2012 blog]

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