Summer weather is here; cookouts, picnics, porch parties proliferate as bustling Farmer’s markets abound with a kaleidoscope of local summer fruits and vegetables tingling with vitamin-packed, sun-kissed deliciousness.
If I never see another health-depleting grocery store potato salad and Coleslaw it will be too soon. That stuff is just nasty; full of unhealthy fats, preservatives, sugar and God knows what else. Don’t believe me? Read ingredient labels. This food writer is not at all convinced Big Food manufacturers (in bed with Big Phama) are at all concerned about your family’s health and wellbeing; just it’s bottom line and how long the product will hold up. The vast majority of grocery premade salads were made weeks even months ago, which means its dead food! You may recall my past columns regarding the energy and vibrating of fresh versus old, processed dead food. The higher the vibe, the more that plant does for you.
So, what can a beautiful soul who is eager to take the road of nutritional righteousness do? Take the easy route and surrender in blind servitude to the grocery delicatessen? Nope. Hit the local farmers market and then get back into the kitchen for goodness sake where you control the ingredients, not a board of directors focused on profit over humanity and take charge of your loving families mental and physical health and wellbeing. Visit Chefwendell.com where you can order my educational plant-based cookbooks that create health.
I believe deep inside that you truly love yourself and want to eat better but not sure where start or think you don’t have the time. How much do you love yourself and family?
This quick salad is Sandi and my summertime go-to. It’s simple and full of anti-inflammatory vitamins, minerals, enzymes, and fiber that create health…. and compliments.
1 medium zucchini
1 medium unpeeled cucumber
1 small red onion
1 red and 1 yellow pepper, cored and seeded
Himalayan salt
3 tbsp. Apple cider vinegar
1 tbsp. raw Honey
½ tsp. Dijon
If I never see another health-depleting grocery store potato salad and Coleslaw it will be too soon. That stuff is just nasty; full of unhealthy fats, preservatives, sugar and God knows what else. Don’t believe me? Read ingredient labels. This food writer is not at all convinced Big Food manufacturers (in bed with Big Phama) are at all concerned about your family’s health and wellbeing; just it’s bottom line and how long the product will hold up. The vast majority of grocery premade salads were made weeks even months ago, which means its dead food! You may recall my past columns regarding the energy and vibrating of fresh versus old, processed dead food. The higher the vibe, the more that plant does for you.
So, what can a beautiful soul who is eager to take the road of nutritional righteousness do? Take the easy route and surrender in blind servitude to the grocery delicatessen? Nope. Hit the local farmers market and then get back into the kitchen for goodness sake where you control the ingredients, not a board of directors focused on profit over humanity and take charge of your loving families mental and physical health and wellbeing. Visit Chefwendell.com where you can order my educational plant-based cookbooks that create health.
I believe deep inside that you truly love yourself and want to eat better but not sure where start or think you don’t have the time. How much do you love yourself and family?
This quick salad is Sandi and my summertime go-to. It’s simple and full of anti-inflammatory vitamins, minerals, enzymes, and fiber that create health…. and compliments.
1 medium zucchini
1 medium unpeeled cucumber
1 small red onion
1 red and 1 yellow pepper, cored and seeded
Himalayan salt
3 tbsp. Apple cider vinegar
1 tbsp. raw Honey
½ tsp. Dijon
- Wash produce to remove field dirt.
- Slice thin — we use our mandolin slicer, but a sharp knife works, too.
- Toss with salt then let sit in a colander for 30 minutes.
- In a large bowl, whisk together raw honey, vinegar, and mustard. Taste then add additional honey if needed.
- Add veggies then toss. Eat at air-temp immediately, or refrigerate at least 1 hour before serving. Lasts two days.
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