I listened to my Vegan mentor, the brilliant Cardiologist and author, Dr. Joel Kahn (The Holistic Heart Book), and added color to my salad along with some antioxidants that were in the house the whole time anyway. Easy and tasty! This is my lunch for tomorrow. Prep time was all of 8 minutes!
I just cut 6 spears of asparagus in half, placed them in a microwaveable glass bowl with a teaspoon of water, sprinkled it with Mrs. Dash Italian Herb Seasoning and ground ginger and microwaved it for 3 minutes covered. Let it sit for 5 minutes still covered. While that was cooking, I made a salad with the usual veggies and added a little spinach with an orange sweet pepper. Over this I drizzled same Tahini, red wine vinegar and dried onion flakes followed by a handful of blueberries. Done! No oil, no fat, just flavors and goodness.
Stent? No thank you!
