Blog: Sensational Summer Salad With Jane Unchained

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



1 lemon, freshly squeezed

Organic cold pressed olive oil, a drizzle



Place ingredients in a large bowl, add dressing & gently toss



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.”

The Malibu Times is the first newspaper in Malibu, serving the community since 1946.

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