We keep a large container of deep colored greens, cruciferous, root veggies plus other veggies and mushrooms in the fridge. I make a fresh salad to keep at my disposal every 2-3 days. It’s just so easy to dish it out and eat it when busy.
So the trend of Breakfast Salads is right up my ally. The concept is to take the nutrition of the fiber and all those fresh vitamins and minerals and breakfast-fy them. Here is a way to add in some protein that may make whole food plant based protein sources more palatable in the morning. As the saying goes, the secret is in the sauce.
The Amazing Garbanzo Bean-Fresh Orange Salad Dressing
1 average size fresh orange, peeled and sections pulled apart.
1 cup of garbanzo beans (drained and rinsed if using canned)
1/4 cup plant based milk (unsweetened and minimal ingredients)
1 tsp of rice or apple cider vinegar
optional:
a dash or to taste of any of the following
garlic powder
dried crushed red pepper
lime juice
stevia
Directions:
Simply process in a high power blender until smooth. Store in airtight container. Can stay in fridge for a few days without issue. Shake before using.
Additional Notes:
For the dressing you can get creative and use other fruits as well or instead.
For the Breakfast Salad itself, for the cereal layer, I use the recommendations of Dr. Esselstyn and stick with Ezekiel or Grape Nuts. Whatever you use, read the package. Keep it minimally processed and as few ingredients as possible. No added sugar or oil.
For the salad shown, I used spinach, fresh cauliflower, snow peas, celery, carrots, mushrooms and fresh sliced strawberries. Blue berries or sliced apples are great too with it. If you use apple, consider adding some cinnamon to the top.
It’s amazing how it doesn’t weigh a person down, and that fiber keeps you full all morning and with nice steady energy that can help keep you focus.
