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Sample Daily Menu
| Fruit: | Grapefruit |
| Breakfast: | Cornflakes with soy milk or Corn Bread with Peanut Apple Butter |
| Snack: | Sunflower seeds |
| Lunch: | Fresh corn on the cob with sweet, un–pasteruized
butter, or lime juice |
| Snack: | Banana |
| Dinner: | Baked Dill Salmon |
| Snack: | Fresh berries |
Corn Bread
1 cup whole wheat pastry flour
1 cup cornmeal or corn flour
1 Tablespoon baking powder (aluminum–free)
1/8 teaspoon sea salt
1/4 cup sunflower seeds (optional)
3/4 cup soy milk
1/4 cup water
1/4 cup corn oil
1/4 cup pure maple syrup
1/8 vanilla extract
Preheat oven to 350 degrees. Mix flour, cornmeal, baking powder, salt, and sunflower seeds in a bowl. In a separate bowl beat soymilk, water, corn oil, maple syrup, and vanilla together using a whisk.
Combine wet and dry ingredients. Stir a few times. Do not stir too much or the dough will become tough. Pour into oiled loaf pan and bake at 350 degrees for 45 minutes to one hour. Check with a toothpick; when it comes out clean, the bread is done.
Peanut–Apple Butter
3/4 cup apple butter or apple sauce
1/4 cup peanut butter
Blend together until smooth.
Mexican Salad Bowl
3 Tablespoons fresh lemon juice
2 teaspoons mustard
1 Tablespoon ume vinegar (or apple cider and sea salt)
3 Tablespoons tahini
4 Tablespoons water
2 heads butter lettuce or other green lettuce, shredded
2 green onions, finely sliced
1 cucumber, grated
1 small bunch red radishes, grated
4 cups cooked black beans
2 Tablespoons minced cilantro or 1 teaspoon ground coriander
Blend lemon juice, mustard, vinegar, tahini, and water together to make the dressing. For a more Mexican dressing, use 3 Tablespoons salsa, 1 Tablespoon sesame oil, and 1/2 teaspoon salt or 1 teaspoon tamari. Assemble all other ingredients in salad bowl and toss with dressing.
Baked Dill Salmon
2 Tablespoons soy sauce
2 Tablespoons lemon juice
6 salmon fillets
6 lemon slices
6 tomato slices
6 sprigs of fresh dill
Preheat oven to 375 degrees. Mix together soy sauce and lemon juice, and dip salmon fillets in mixture to coat both sides. Place the fillets in a large baking dish; place a lemon slice, a tomato slice, and a sprig of dill on top and then cover with lid or foil. Bake about 20 minutes.
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Salad of Belgian Endive
1 Tablespoon light miso
1 1/2 Tablespoons tahini
1 Tablespoon lemon juice
3 Tablespoons water
1 large head butter lettuce or other green lettuce, shredded
6 endives, horizontally cut into 1/2 inch pieces
4 Tablespoons chives, minced
Blend miso, tahini, lemon juice, and water together and toss with salad.
Photography credits: Salmon: ©iStockphoto.com/kcline
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