LIVING AN EXCEPTIONAL LIFE #68

By Rhonda Jones

I recently made a trip to Dallas to spend a few days with a friend who had surgery. On Monday, I had an appointment in Dallas close to where I lived for seven years so decided to make a side trip to one of my favorite eateries, Nature’s Plate.

Nature’s Plate is a take out establishment that only makes whole plant food based on recommendations by Dr. Caldwell Esselstyn and Dr. T. Colin Campbell so the food is all plant- based with very little sugar, salt and oil. They actually make their own cashew milk that they use in many of the recipes and have some really great food. I actually ordered food on a weekly basis when I lived in Dallas and rarely cooked. On the day that I was there, they had potato soup as well as chickpea noodle soup, enchiladas, crab cakes with jambalaya and meat loaf with green beans and potatoes. There was also a great assortment of cookies and muffins along with breakfast burritos and shepherd’s pie. Needless to say, we had great meals for the week with no cooking and very little cleanup.

In Dallas, it was always easy to eat out as most restaurants had substantial plant- based options and there were several vegan and vegetarian restaurants. In Carlsbad, eating out is much more of a challenge and following a plant- based diet here can be a challenge even for me. That is why I want to start a plant- based group here in Carlsbad. I have found that it is so much easier to follow this way of eating when you have like minded individuals near you that can support your efforts and give you new ideas on cooking. For many years, I have regularly attended seminars and cooking classes to gain more education in plant- based eating. I would really like to bring that knowledge and comradery to Carlsbad.

If you are currently plant- based, just starting a whole food plant-based diet or want to try this way of eating, I encourage you to call me as I would like to start a group here in Carlsbad. We would meet once a month, share a meal and discuss challenges and successes. This would be open to anyone that has an interest in this way of eating. Contact me at 469-222-9663 and I will add your name to the list and let you know when we will be having our first meeting and where.

In the meantime, here is a quick recipe for a fun summer salad!

Spinach-Mango Salad with Walnuts and Blueberry Vinaigrette

Vinaigrette

1 cup fresh blueberries

3 tablespoons apple cider vinegar

1 tablespoon minced red onion

¼ teaspoon black pepper

IN a small blender or food processor, combine 1/3 cup of the blueberries with the vinegar, minced red onion, and black pepper, then blend until smooth. Set aside.

Salad

8 cups fresh baby spinach or arugula

1 ripe mango, peeled, pitted and diced

1/3 cup chopped walnut pieces

½ small red onion, sliced paper thin

In a large bowl, combine the spinach, mango, walnuts, red onion and the remaining 2/3 cup of blueberries. Pour the dressing over the salad, toss to combine and enjoy!

This is a great salad for those hot summer days and great for your health. Dr. Michael Greger’s new cookbook based on his book, “How Not to Age” contains this recipe and lots of longevity promoting recipes. Pick up a copy of the recipes along with his book on slowing the aging process. Some of his tips may be surprising.