Whip up a quick and easy Plant-Based Lunch for 2 or 20 in minutes. Cook up a batch of whole grain instant rice. Open 3 cans—no salt corn, no salt beans, fat free refried beans. Open a jar of salsa. Chop some greens. Toast whole grain pita cut in wedges. Prepare Watermelon Pico de Gallo (recipe below). Now wow your guests with a Plant-Based lunch full of nutrients, color and flavor. No meat, no dairy, no oil, no problem!
Watermelon Pico de Gallo (The Pioneer Woman on Pinterest)
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2 |
1 to 2 limes, whole Juice Of |
|
1 whole Bunch |
Cilantro |
|
1 |
Green bell pepper, whole |
|
2 |
Jalapenos, whole |
|
1 |
Red bell pepper, whole |
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1/2 |
Red onion, whole |
|
1/2 |
Watermelon, whole Small Seedless |
|
1 |
Yellow bell pepper, whole |
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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.
