Check out Kristen's website and while there, sign up for her newsletter. It's a wonderful resource, filled with great ideas to give us some nice diversity on our raw food journey.
Basic Israeli Salad
3 Kirby cukes, unpeeled, diced
3 plum tomatoes, diced
3 sliced green onions - white and green part
1 medium red pepper, diced
1/2 - 1 cup finely-minced fresh parsley
This big bowl of juicy, crunchy greens with the vibrant, flavorful diced vegetables makes a super lunch or quick supper. With the Israeli salad ready in the fridge, washing and spinning some hearts of Romaine makes for an instant meal.
For those of you who are pursuing a whole foods diet, but not necessarily 100% raw, here's a nice little finishing touch:
Ciabatta with fresh ricotta and organic fig spread.
The bread, organic white whole wheat, is sliced super thin, then lightly smeared with a teaspoon of fresh ricotta cheese and a half teaspoon of fig spread. Low on calories, big on flavor — a wonderful way to finish off a light veggie meal and the perfect mate for a mellow Merlot.
Whole fresh foods — fabulous flavors, nifty nutrition — give it a try.