What to eat for Breakfast, Lunch and Dinner
Once you understand the value of plant-based diets for the prevention and reversal of disease, the next step is putting together meals that maximize the most protective components in your diet and minimize the components that are harmful. The following suggestions are meant to help turn this task into a creative, joy-filled journey.
Ingredients:
- 2 cups kale, stems removed
- 1 cup fresh basil or parsley
- 1 cup raw walnuts
- 4 cloves garlic
- 4 tablespoons lemon juice
- 3–4 tablespoons water, as needed
- ¼ teaspoon salt, or to taste
- 2 tablespoons nutritional yeast
Instructions:
- Blend all ingredients in a food processor until well blended but not smooth (you still want some texture), adding water to reach the desired consistency.
- Slather on a sandwich, toss with pasta, add to soup, dot onto homemade pizza, toss it with roasted veggies, or add it to a Buddha bowl.
