Here are some yummy ideas for lunches and good, wholesome recipes for you. I can vouch for their yumminess…
Especially if you are having fruit or tonic breakfasts, lunch can be your main meal of the day. Take a well-earned break and have a substantial lunch. If you can’t cook or go out to eat, bring any of the following to work:
Yummy vegetarian sandwich on lightly toasted whole-grain bread with a thermos of soup, carrot and celery sticks, corn tortilla chips, and mango, banana, or pears. Note, any or all of the above can come with you to your workplace. Here is a list of suggested sandwich fillings:
- Dijon mustard, tomato* slices, Swiss cheese, thinly sliced cucumbers, and alfalfa sprouts
- Cream cheese, olives, sprouts, and shredded carrot
- Almond or peanut butter, honey, sprouts, and thinly sliced banana
- Hummus** with sprouts, onions, and sliced cucumbers
- Avocado, sliced tomatoes*, jack cheese, mayonnaise or mustard, and lettuce
*Add these just before you are going to eat your sandwich because the acidity in the tomato will ferment the bread (in fact, its enzymes immediately begin to break down the cut tomato and the starchy bread)
- Healthy crudités (a lot of raw vegetables) with hummus and pita bread chips, Apple-Carrot Slaw***
- Hot soup in a thermos, whole-grain bagel, and an avocado to spread on it
- Apple-Carrot Slaw or Waldorf Salad**** – a big bowl for weight loss and energy
- Any pasta salad, bagel, and avocado
- An energizing and slenderizing live food lunch of avocado, red pepper, carrot, celery, cucumber, whole tomato and the fruit of your choice
- Juicy fresh fruit and an assortment of cheeses
- A filling whole grapefruit, hard-boiled eggs, tuna salad, raw vegetables, and cherry tomatoes
- Enzymized almonds*** or sunflower seeds, apples, and celery
* Slenderizing tortilla wraps of you choice with a thermos soup:
Steamed broccoli, avocado, barbecue sauce, sliced pickle, and plenty of sprouts
Mustard, avocado, goat cheese, sprouts, and sliced cucumber
**Hummus recipe to follow
***Apple-Carrot Slaw recipe to follow
****Waldorf recipe to follow
*****Enzymized – eat all raw nuts and seeds – You release the enzymes in nuts and seeds if you soak them for 30 minutes or more before using. Soaked nuts can be drained, allowed to dry, and then stored in the refrigerator in a covered container for several weeks without spoilage.
**White Bean Hummus
An interesting departure from the traditional hummus made from garbanzo beans, this white bean hummus has a creamy consistency and flavor that lends itself to dips or sandwich filling. The amount of garlic you add should be determined by you palate. Love garlic? Here’s a chance to load up on it. Serve with crudités and chips or pita toasts.
2 to 4 garlic cloves, according to taste
3 tablespoons tahini
One 16-ounce can Great Northern beans
½ teaspoon sea salt, drained and rinsed
¼ teaspoon cayenne, or to taste
3 tablespoons fresh lemon juice
Paprika for dusting
1. Using cutting blade in food processor, drop garlic through chute and process until finely minced.
2. Remove lid and add everything but the paprika. Process until smooth.
3. Scrape into a serving bowl, smooth with a rubber spatula, and dust with paprika.
Yield 2 ½ cups
Variation: Substitute black beans for the white beans
***Creamy Apple-Carrot Slaw
Peeling of the apples and carrots is optional although this dish will be prettier if you do.
2 cups shredded carrots
2 tablespoons tahini or ¼ cup plain yogurt
1 apple, cored and grated
2 tablespoons pecan pieces or chopped, enzymized almonds
¼ teaspoon cinnamon
¼ cup raisons, soaked in warm water for 15 minutes, drained (reserve water)
- Combine carrots, apples, nuts, and raisins in a bowl and mix will. In a separate bowl combine remaining ingredients with ¼ cup reserved raisin-soaking water. Mix well and pour over salad. Toss to combine.
Serves 2 to 3
Make a large amount of this salad and eat it for lunch or dinner. Watch the pounds melt away!
2 apples, cored and cubed
Juice of 1 orange
1 large or 2 medium celery ribs, finely diced
2 tablespoons water
Cinnamon to taste
½ cup pecan or walnut pieces, coarsely
2 tablespoons chopped parsley, chopped
2 tablespoons nut butter or tahini
- Combine apples, celery and nuts.
- Blend nut butter, orange juice, water and cinnamon in blender.
- Pour over salad. Add parsley and mix will. Chill for several hours, if desired, before serving.