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Page 356
| Oatmeal or multigrain cereal with soy milk. Add a tablespoon of ground flaxseeds and top with a little pure maple syrup and grated citrus peel. |
| Poached egg with steamed asparagus and a slice of toasted whole-grain bread. |
| Seasonal fruit salad. For example, a winter salad might include pomegranate, apples, pears, and citrus; a summer salad might include watermelon, grapes, peaches, plums, and berries. |
| Lunch |
| Black bean and rice burrito* with arugula salad. |
| Lentil soup* with mixed green salad. |
| Sprouted hummus spread* on whole-grain bread with tomatoes and onions. |
| Baked marinated tofu on sprouted whole-wheat bread with greens and mustard. |
| Leftovers. Any vegetables, fish, tofu, or tempeh left over from the previous evening's meal can make an excellent cold lunch when combined with fresh greens as a salad or used as a sandwich filler. |
| Dinner |
| Lemon-broiled tempeh,* basmati and wild rice, steamed broccoli, and a salad of mixed fresh greens. |
| Roasted salmon with greens,* new potatoes with parsley, stewed tomatoes, and spring fiddlehead fern salad.* |
| Vegetable lasagna,* arugula salad, and garlic bread. |
| Asian tofu and bok choy,* brown rice, steamed carrots, and a green salad. |
| Skillet fish,* millet with scallions, sautéed rutabagas,* and wilted spinach salad.* |
| Beverages |
| The best beverage to drink with meals is pure water. It should be sipped for refreshment, not gulped with food. Herbal teas are best for after-dinner |
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