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A quick use of vegetables with a simple peanut-y sauce, which adds a bit or protein. It may taste vinegary initially, but enjoy it the next day and the cabbage will have sucked it up into deliciousness. While you can find the cabbage & carrots in colder months, the cucumbers are easier to find in summer.
This dessert could start your day elegantly as well with a sprinkle of granola or nuts. It is shared by Dr. Kaycie Rosen Grigel who states: This is one of my all-time favorite desserts—how can you beat delicious and bright green? The rich, healthful fats in the avocado are a wonderful alternative to the heavy butterfats in a traditional mousse.
Based on a recipe from Cooking with the Right Side of the Brain by Vicki Rae Chelf
Using a bit of almond flour for the crust, lowers the glycemic index and makes these gluten-free too. If you prefer using cornmeal that works as well.
The bitter arugula and strips of beets, balance nicely with the sweet balsamic and seasonal figs. A crumble of walnuts completes the dish, but if you are cheese lover feel free to add a feta, aged goat cheese or another lovely selection. Make it vegan by substituting maple syrup or your favorite sweetener for the honey. Skipping the honey is also easy if you have a thick, luscious balsamic vinegar.
Balsamic drizzled on strawberries is a heavenly gourmet treat especially on top spinach, tossed with asparagus and creamy goat cheese. Sweeten the balsamic dressing as much as you like to your personal taste. Because the asparagus is left raw, select the thinnest you can find. If you can only find thick asparagus or prefer it cooked through, steam it until tender.
