I lifted this photo from this blog. If you have time, visit for news about the USDA’s promotion and then removal of the Meatless Monday campaign. It’s a perfect example of how the USDA’s food recommendations are not always based on health; some recommendations are fairly political.
Anyway, here is a belated Meatless Monday post (even though all of my meals are meatless). I made this for lunch:
Here’s a close up. Not much better, because I’m photographing with my iphone…
Over a bed of mixed greens (Spring Mix), Asian beet slaw, toasted mushrooms, barely warmed edamame, a spray or two of Braggs, and Sriracha. To make:
Asian Beet Slaw
1 large beet
3 tbsp Annie’s Asian Dressing
2 green onions, chopped
3 tbsp sesame seeds
Wash & peel the beet. Grate it with a cheese grater. Wash a large Watermelon Radish, and grate it into the beet mixture. Add in onions, Annie’s, and sesame seeds.
4-5 mushrooms (of any variety) sliced.
Spray with Bragg’s liquid aminos, and lay on some parchment paper. Toast in toaster oven until mushrooms are still firm, but cooked.
This salad is so flavorful and has soo many great health benefits. In addition to the greens (always a good idea!), the beets are are loaded with phytonutrients called betalains–which are antioxidant, anti-inflamatory, and important for detoxification. Watermelon radish are said to stimulate liver function and lower cholesterol. And sesame seeds are a good source of calcium. A great way to be kind to your body.