106
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107
2
Vibrant Vegetarian Dinners
Enjoy 1½ cups of vibrant veggie dish
w/2 cups of the Rawlicious Salad or raw
vegetable mixture of your choice.
Lentil Stew
• 2 cups chopped carrots
• 2 cups chopped celery
• 2 cups zucchini
• 1 cup chopped onion
• 1 cup chopped cauliflower
• 1 cup chopped tomato
• 2 cups cooked lentils
• 1/2 - 1 TBS extra virgin olive oil
• 4 cups of veggie broth.
• Salt and Pepper to taste
Preparation:
1
Add olive oil to the bottom of a large stock pot and heat over medium heat.
2
Add carrots, celery and onion and sauté until a bit tender.
3
Add cauliflower and sauté until a bit tender.
4
Add lentils.
5
Add veggie broth.
6
Bring to a boil then reduce heat back down to low.
7
Add in tomatoes and heat for 20 minutes.
8
Salt and pepper to taste.
Note
– add your favorite seasonings
to taste. Serve with a slice of
Ezekiel bread or pour over ½ cup
of brown rice, quinoa, or whole
wheat pasta.
Pick one from category A or B and
serve with category C.
1
Protein Dinners
Enjoy Four ounces of lean protein with 2 cups of the Rawlicious Salad or raw
vegetable mixture of your choice.
Meat/fish can be grilled, baked, or pan-seared—no frying or breading. Garnish with
fresh lemon juice, balsamic vinegar, Bragg’s liquid aminos, or Cobb Salad balsamic
vinaigrette (pg 103). Feel free to experiment and create your own sauces – just be
sure they follow the plan’s guidelines.
DINNERS
A:
(4 oz Protein)
• Poultry:
chicken breast,
turkey breast
• Seafood:
salmon, halibut,
tilapia, trout
• Red Meat:
Lean beef including
round roast/tip,
sirloin, and lean
ground
B:
• 1.5 cups Vibrant
Veggie Dinner of
your choice
(pg 106)
C:
(2 cups of)
• Rawlicious Side Dish
(pg 100)
• Salad Greens of your
choice
• Mixed raw veggies of
your choice
or
with
