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Healthy Recipes


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Winter Bread Salad

Piling on produce and tossing in whole grains, beans or a sprinkle of nuts is a sure bet for a nutritious salad. Try this winter recipe featuring comforting whole-wheat bread*, plum tomatoes and sweet onion. Dressed with a traditional Panzanella dressing, it packs the sharp flavor of vinegar with the light touch of oregano. Work a colorful salad into your day to get a variety of plant foods an important element of a cancer-protective diet.

*Note: For a healthier recipe, select one of the suggested gluten-free options instead of the whole-wheat bread.



3 cups whole-wheat Italian bread (4 oz.), in 1-inch cubes*
1 garlic clove, halved lengthwise
3 very ripe plum tomatoes
1 celery rib, thinly sliced
1/2 cup diced sweet onion
3 cups romaine lettuce, cut crosswise into 3/4-inch strips
3 Tbsp. chopped flat leaf parsley, optional


3 Tbsp. white or red wine vinegar
1/4 tsp. sea salt
1/2 tsp. sugar
1 tsp. dried oregano
Freshly ground pepper
2 Tbsp. extra virgin olive oil

*For a healthier gluten free recipe, make your own bread crumbs or squares from one of these two recipes:

Savory Gluten Free Olive Bread

Savory Gluten Free Waffles (Use these to make gluten free bread crumbs)

Coconut Flour Bread

(As always, The Best Years in Life recommends choosing organic content and fresh content as much as possible for the healthiest recipe. Also, wash all fruits and vegetables before cutting or adding to the recipe.)



Have a very sharp knife and a small bowl/cup of water ready to wet your fingers and the knife as necessary.

1. Lay out the nori sheets and spread a little umeboshi plum paste on half the area of each to help the nut "rice" stick better.

2. Take half of the nut "rice" and pack it down firmly and evenly with the back of a spoon.

3. Layer the vegetable shreds/slices you're using and top them with some sauerkraut and sprouts. Ready to roll?

4. Dip your fingers in water and dampen the upper 1-inch edge of a sheet and carefully lifting the other edge while holding down your pile of ingredients, start rolling it as tightly as you can manage. The wet end will serve as a seal. Make sure to press that edge against the other surface. Put this roll aside and repeat the roll-up procedure with the other.

5. Wet your sharpest kitchen knife and either slice the rolls into about 1-inch thick bites or cut them in halves diagonally.

6. If you'd like a dip, mix some soy/shoyu sauce with some wasabi. The wasabi paste is easily made by mixing some powder with a touch of water.

Voilà, lunch is served. Enjoy!

Makes 2 nori rolls

Original recipe and image source: http://rawfoodfortruth.blogspot.com/2012/06/california-rawlls.html

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