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Page 356
Oatmeal or multigrain cereal with soy milk. Add a tablespoon of ground flaxseeds and top with a little pure maple syrup and grated citrus peel.
Poached egg with steamed asparagus and a slice of toasted whole-grain bread.
Seasonal fruit salad. For example, a winter salad might include pomegranate, apples, pears, and citrus; a summer salad might include watermelon, grapes, peaches, plums, and berries.
Lunch
Black bean and rice burrito* with arugula salad.
Lentil soup* with mixed green salad.
Sprouted hummus spread* on whole-grain bread with tomatoes and onions.
Baked marinated tofu on sprouted whole-wheat bread with greens and mustard.
Leftovers. Any vegetables, fish, tofu, or tempeh left over from the previous evening's meal can make an excellent cold lunch when combined with fresh greens as a salad or used as a sandwich filler.
Dinner
Lemon-broiled tempeh,* basmati and wild rice, steamed broccoli, and a salad of mixed fresh greens.
Roasted salmon with greens,* new potatoes with parsley, stewed tomatoes, and spring fiddlehead fern salad.*
Vegetable lasagna,* arugula salad, and garlic bread.
Asian tofu and bok choy,* brown rice, steamed carrots, and a green salad.
Skillet fish,* millet with scallions, sautéed rutabagas,* and wilted spinach salad.*
Beverages
The best beverage to drink with meals is pure water. It should be sipped for refreshment, not gulped with food. Herbal teas are best for after-dinner

 
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