On Wednesday, I joined animal activist, vegan and broadcaster Jane Velez Mitchell in her Marina Del Ray kitchen.
I created one of my favorite organic vegan salads live on her show #LunchBreakLive. It took 10 minutes to make this healthy plant-base feast.
Recipe: Dr Reese Halter’s Sensational Summer Salad with red Lentils, Herbs & Seeds
½ cup red lentils, ¼ cup water, dash pink salt, boil 3 minutes, do not drain
1 medium red apple (skin on), chopped finely
1 celery stalk, chopped
1 radish, chopped finely
Fresh ginger, 1 inch, finely chopped (skin on)
½ jalapeno, chopped finely
Fresh turmeric, 1 inch, finely chopped (skin on)
1 green onion, chopped in its entirety
4 oz, fresh arugula, chopped
½ oz, bean sprouts
3 oz, fresh basil, chopped
2 oz, fresh cilantro, chopped
2 oz, fresh mint, chopped
¼ cucumber, sliced & halved
3 cherry tomatoes, halved
8 French beans (steamed 2 min & drained)
1 purple carrot, sliced
1 slice sweet red onion, chopped finely
1 Tbsp chia seeds
1 Tbsp hemp seeds
1 Tbsp flax seeds
1 Tbsp sesame seeds
2 Tbsp pumpkin seeds
3 Brazil nuts, finely diced
Dressing:
1 lemon, freshly squeezed
Organic cold pressed olive oil, a drizzle
Directions:
Place ingredients in a large bowl, add dressing & gently toss
Enjoy!
The single biggest thing that each of us can do right now to fight the climate crisis is switch to a plant-based diet. It’s healthy, water-smart, easy and compassionate. Each year, animal agriculture contributes at least 18 percent of the climate-altering green house gases. That’s more than the entire transportation sector globally.
Earth Doctor Reese Halter’s upcoming book is “Save Nature Now.”
