Rice Vegetable Salad
Yield: 3 servings (12 servings fruits/vegetables)
Ingredients
- 2 cups rice pilaf, cooked
- 1 ounce olive oil
- 2 cups shredded carrots
- 1 cup frozen peas
- ½ cup chopped celery
- 1 zucchini, chopped
- 1 cucumber, chopped
- 2 ounces sliced almonds
- 1 cup diced or chunked pineapple
- Salt and pepper
Directions
Toss all ingredients together and add salt and pepper to taste.
Pineapple is an excellent source of enzymes and bromelain, which is a painkiller. Celery is helpful as a diuretic and good for the heart. Almonds can help lower cholesterol.
Carrot Raisin Salad
Yield: 3 servings (9 servings fruits and vegetables)
Ingredients
- 3 cups shredded carrots
- ½ cup raisins
- 1 cup chopped celery
- ½ cup chopped parsley
- ½ cup chopped cilantro
- 2 tablespoons olive oil or coconut oil
- 1 tablespoon shredded coconut
- Juice of one lime
- ½ cup walnuts, chopped
Directions
Toss all ingredients together and enjoy.
Carrots are high in beta-carotene, which is beneficial for the lungs. Celery is a diuretic and helpful for the heart. Parsley is good for the kidney. Coconut has anti-microbial properties. Lime contains medicinal constituents that are anti-cancer.
You could even make up these salads on Sunday for the week and then have them available for the rest of the week. It would make your meal preparation go a lot faster!
