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
Food as an Expression of Love
We beg you to think about cooking with fresh eyes.
Let this time of the day be your meditation and time for gratitude as you chop celery for a soup, dice onions to saute, and wash lettuce for a salad.
Let the day’s stress fall off your shoulders like rain.
Take a deep breath as you toast cumin in olive oil or mince garlic for a marinade, and let the aromas lift your spirits and take you away.
Then sit down to eat the meal you’ve prepared.
Whether you share it with friends and family or enjoy it on your own, let food be an expression of love.
Recipe of the Day: Vegetable Ribbon Salad with Lime Vinaigrette
Active Preparation Time: 18 minutes
Total Preparation Time: 18 minutes
Learn some new plant-powered culinary techniques as you make time for your daily meditation in the kitchen.
For example, lovely thin ribbons of tender garden-fresh produce, like the asparagus, summer squash, and carrots in this salad, can create a simple yet stunning dish.
Tossed with a delicate vinaigrette, this vegetable ribbon salad makes a beautiful contribution to any meal.
If you’re really crafty, buy a handheld mandoline, which creates perfect thin ribbons; however, you can rely on your trusty vegetable peeler to get the job done as well.
The peels aren’t removed, as they add great color – and nutrition – to the ribbons.
Makes 4 servings (about 1 cup each)
1 small Persian cucumber (see Notes)
1 small yellow summer squash (e.g., straightneck)
1 small zucchini
1 medium carrot
4 large spears asparagus
2 medium radishes
1/2 tablespoon extra virgin olive oil
1 teaspoon lime juice
1/2 teaspoon lime zest
1/2 teaspoon honey or agave nectar
1/4 teaspoon dry mustard
Pinch of white pepper
2 tablespoons chopped fresh chives
1-1/2 teaspoons sesame seeds
*Use as many organic ingredients as possible.
1. Without peeling, clean and trim the cucumber, squash, zucchini, carrot, asparagus, and radishes (see Notes), then use a vegetable peeler or mandoline to create long, thin ribbons.
2. Place vegetable ribbons on a plate covered with paper towels to remove excess liquid; after a few minutes, transfer them to a salad bowl.
3. In a small dish, make the vinaigrette by whisking together the olive oil, lime juice, lime zest, honey, mustard, and white pepper.
4. Add the vinaigrette to the ribbons and toss gently with a fork, just to distribute it well.
5. Sprinkle with the chives and sesame seeds and serve immediately.
Notes: Petite, sweet, and tender Persian cucumbers are perfect for a ribbon salad. If you can’t find these, substitute half of a small English cucumber.
The seedy inner cores of the summer squash and zucchini, as well as any centers of the other vegetables you find difficult to peel into ribbons, may be saved and added to a soup or stir-fry later.
Make this recipe immediately before serving and cut it in half if you’re planning a meal for two; this salad doesn’t store well.
Per serving: 70 calories, 4 g total fat (0.5 g saturated), 30 mg sodium, 7 g total carbohydrates (4 g sugar), 2 g fiber, 2 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