Recipes

Lunch Salads


By hand-preparing our food, chopping, cutting and assembling each component, we engage all of our senses. By touching, seeing, smelling and feeling our food while we prepare it, we become intimately aware of its quality and how it will nourish our bodies.

If you don't eat lunch at home, you can prepare it in the morning, carry the crunchy stuff in a separate container and sprinkle it on just before eating.

Here are seven lunches, one for each day of the week. The base is similar, but the protein option changes to keep it interesting. These recipes are vegetarian, but you can always add chicken, turkey or tuna.


ABOUT THE INGREDIENTS:
  • Choose the least-processed ingredients possible, preferably organic
  • Seeds, raw, whole and natural
  • Beans, home-cooked and chilled (avoid canned food because of the aluminum content)
  • Nuts, raw and unsalted
  • Dressing, homemade from olive oil, vinegar, lemon juice, lime juice, tahini, etc.
  • Green leafy vegetables, a variety (more than just lettuce!)
  • Sea salt or Himalayan pink salt
  • Salsa, natural and without added sugar, preferably from the refrigerated section