SPOTLIGHT ON PLANT-BASED EATING
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