Healthy lunch in a hurry

Doncha wish you could have a healthy lunch every day, that would take only 10, maybe 20 minutes to prepare? With a just a little bit of forethought, you can easily have a different rice bowl for every day of the week.

Set aside part of one day a week when you have a bit of time to prepare (say, Sunday) and cook a pot each of 1 or 2 types of beans (consider adzuki, pinto, black/turtle, or garbanzo; also consider other legumes like brown lentils) and 1 or 2 types of whole grains (brown rice and quinoa maybe?).

While all those pots are simmering, make up some kind of yummy dressing to pour over top. You can do this in a blender or food processor, or with a fork and a bowl depending on what types of ingredients you choose. Here are some suggested ingredient combinations, just to get you thinking:

  • Tahini, lemon juice, parsley, garlic, water
  • Bragg’s soy amino seasoning or tamari, apple cider vinegar, lemon juice, cayenne
  • Almond butter, miso, apple cider vinegar, olive or flax oil
  • Organic peanut butter (cut with tahini, perhaps?), fresh ginger, garlic, tamari, olive or flax oil, water and cayenne

Add water last to adjust to the consistency you like. I like mine a bit thick, but just thin enough that it will cover the food nicely. Pour your dressings in glass jars and feel good having so much yummy stuff on hand and ready to go!

This might take an hour out of your day, from opening your dried bean bags to cleaning up at the end. Bam! Stock those goods in the fridge.

Okay, so lunch time hits. Have a bunch of fresh veggies and seeds in the fridge, and when you’re hungry, in a bowl pile up a grain and bean of your choice, top with veggies and seeds and drizzle the dressing you want over top. DONE! You can warm up your beans and rice if you’d like, though I like it cold.

If you do it raw, this will take you 5 – 10 minutes to throw together. Think grated carrots, chopped fresh tomato and basil leaves, avocado chunks, spinach, hemp seeds and dulse flakes. Whatever your little heart desires.

If you decided to steam some vegetables to put on top, this may take 10 – 20 minutes all together. Think steamed broccoli and kale, with raw zucchini and grated carrot, and  sesame, pumpkin, and sunflower seeds.

Nice work! Lunch is served, and you can play with the combinations to make up a different lunch bowl every day of the week.

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