Hi everyone. I do love being on vacation. The best part is that I don’t spend hours cleaning up the same mess. I think I am going to return home and throw everything away -except my blender. I have been making green shakes every day, my favorite being frozen spinach, bananas and mango. It really does help me feel less guilty and more healthy when I want to indulge in yet another ice cream with hot fudge (which we have done every night). It is filling and refreshing, much like my zesty new lemony beet salad that I concocted right before I left.
As I mentioned in the last post, I was planning in advance to use up all my ingredients in the fridge and was able to nearly accomplish that goal with this great salad. It can be beefed up to provide a very large plate of wholesome goodness-it does have beets, don’t forget, the most virtuous of all foods. I hope you like it. If you do, maybe your kids will even eat it from a tupperware for school lunches…
P.S. Check out www.suzysaid.com where I have been contributing out-of-the-lunchbox ideas for healthy school lunches for our kids.
Lemony Tuna and Beet salad:
2 cans white tuna in water, water drained out
1 carrot, chopped finely
1 beet, diced small
1/2 tsp salt
1/4 tsp pepper
1 large lemon juice and zest
1 TBS minced crystallized ginger, chopped finely
2 TBS toasted pumpkin seeds, chopped finely
3 cups of chopped greens
Combine all ingredients except for greens. Adjust salt, pepper and lemon juice if necessary and scoop onto greens. Enjoy!
P.S. Please don’t forget about attending the Slow Food “Time For Lunch” Pot Luck early dinner from 3-5 on Sept. 7th at the Van Vleck House in Montclair or the Slow Food event in your area-see below. I will be participating as a guest speaker and am psyched to eat some healthy vittles: