Yay!! I’ve lost 25.6 pounds total so far with 54.4 pounds to go to reach my goal! My BMI has dropped from 36.9 to 33.1 and my goal is 24.9.
Natural Weight Loss
Eat This Every Day
Long before dark green leaves were available prewashed and precut in convenient bags in the supermarket produce aisle, people foraged in forests, jungles, and meadows for wild greens to add flavor and nutrients to their diets – a practice that continues to this day.
Nearly every culture has food traditions surrounding wild greens.
Recently, Westerners have rediscovered wild greens in their own neighborhood woods, like dandelion, mustard, watercress, sorrel, purslane, and poke.
Make sure each day includes a healthy dose of green leafy vegetables.
Recipe of the Day: Harvest Wild Rice Salad With Persimmons and Baby Spinach
Active Preparation Time: 20 minutes
Total Preparation Time: 45 minutes
Harness the power of greens every day – even when cool weather descends.
This harvest salad calls on deep-green spinach, persimmons, and a tahini-ginger dressing for hearty flavor (and nutrition).
Packed with slow-burning carbs, heart-loving fats and antioxidants, and powerful plant protein, you can put this salad in a container for a lunch on the go, or serve it for dinner with chili or a simple bean dish.
Makes 8 servings (about 1-1/8 cups each)
1/2 cup uncooked brown basmati rice
1/2 cup uncooked wild rice
2-1/4 cups water
3 medium firm persimmons, coarsely chopped
1 cup diced celery
1/2 cup chopped fresh parsley
2 green onions, white and green parts, sliced
1/2 cup coarsely chopped walnuts
1/4 cup dried cranberries
2 tablespoons tahini (see Note)
4 tablespoons lemon juice
1 teaspoon honey or agave nectar
1/2 teaspoon stone-ground mustard
1 teaspoon caraway seeds
1/2 teaspoon minced fresh ginger
1/4 teaspoon black pepper
Pinch of sea salt, optional
1-1/2 cups baby spinach leaves
*Use as many organic ingredients as possible.
1. Combine the brown basmati rice and wild rice in a small pot. Add the water, cover, and bring to a boil. Reduce to medium heat and cook for 40 minutes, until tender. Allow to cool slightly.
2. While the rice is cooking, combine the persimmons, celery, parsley, green onions, walnuts, and cranberries in a medium bowl.
3. In a small dish, whisk together the tahini, lemon juice, honey, mustard, caraway seeds, ginger, and black pepper. Taste and add a pinch of sea salt, if desired.
4. Add the cooled rice to the persimmon mixture. Add the dressing to the salad and toss.
5. Line a salad bowl or platter with the spinach. Spoon the rice salad over it and serve immediately.
Note: Tahini, sometimes called sesame seed paste, is available at most natural food and Mediterranean markets, as well as many large grocery stores.
Variations: Substitute another whole grain, like quinoa, barley, bulgur, or farro for the brown rice, following package directions for cooking instructions. If you can’t find persimmons, substitute sliced fresh or canned (drained) peaches. Omit the spinach to create a grain-based salad that will store for up to 3 days in the refrigerator.
Per serving: 172 calories, 7 g total fat (1 g saturated), 30 mg sodium, 24 g total carbohydrates (2 g sugar), 3 g fiber, 5 g protein.
If you have any questions, send us an email!
Come join us on our natural weight loss journey! We’d love to have you along!
Have an awesome day!
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Dick and Lenay
from Plant-Powered For Life by Sharon Palmer, RDN