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SPOTLIGHT ON PLANT-BASED EATING

Watermelon Pico de Gallo BY DOROTHY GREET
dorothy_greet
June 14, 2015

What a great weekend for Plant-Based eating at the Beach! Between the Rehoboth Beach VegFest and the Historic Lewes Farmers Market Plant-Based Demo, Veg lovers and the Veg curious have had golden opportunities to listen and learn, to taste and test, to see and sample some of the finest Plant-Based dishes anywhere.

At the Farmers Market I prepared a Watermelon Pico de Gallo for an intent crowd interested as much in the health benefits of Plant-Based Eating as in the recipe which follows. Later in the morning I raced to the VegFest to hear Milton Mills, M.D., inspire an appreciative crowd with his talk on the Plant-Based Path to health.

Good eating, good connections and good fun in the heat of the sun continued through the afternoon at the VegFest.  Among the memorable eats was a refreshing egg, oil and dairy-free KALE CAESAR salad prepared by Hari Cameron of a(MUSE) Restaurant in Rehoboth Beach! Wish I had had room to try some of his other delectable dishes:  chick pea burger and chili.

To “kickstart” your summer of vibrant health, try this easy, delicious recipe:

Watermelon Pico de Gallo

½ whole small, seedless watermelon chopped

3 whole peppers chopped- 1 red, 1 yellow, 1 green

½ red onion chopped

2 whole jalapenos chopped

1 bunch cilantro chopped

Juice of 2 whole limes

For extra kick, add ¼ cup spicy salsa

  • Dorothy Greet invites you on a journey to amazing good health and vitality through Plant-Based Eating.

    A heart attack turned her life upside down at age 70.

    Now, with a Cornell Certificate in Plant-Based Nutrition, this retired clergywoman teaches free classes to community groups upon request.

    To contact Ms. Greet, email dgreet@aya.yale.edu.

    For more information on plant-based eating go to greetplantbased.blogspot.com.