Very quick meal. You can make this lower in salt by using home-cooked dry beans and defrosted frozen green beans instead of canned. I always keep cooked dried beans in zip lock bags in the freezer – they thaw under running water in about the same time it takes to open a can.

1 cup moong sprouts, washed and drained dry
2 oranges, segmented, peeled, deseeded…

1 Cantaloupe, peeled and cut into large chunks
2 teaspoons chopped gingerroot…

1 bag field salad
1 can sweet corn…

The trick to this great salad is the marinating and baking of the tofu.

Edamame are vibrant, tasty green soybeans in the shells, and are readily available in most frozen sections of supermarkets and health food stores. If edamame is not readily available, you can substitute chick peas.

1 medium tomato
1/2 medium onion…

1-15 oz. can chick peas
1 cup cooked wheat berries…

3 to 4 cups cooked brown rice
1/2 medium onion, chopped…

This is a ‘to taste’ recipe where the volume of ingredients does not matter. If you’re making it for two people, you might use one large cucumber. It can also be made in bulk for a huge weekend BBQ crowd. It keeps well in the fridge, developing a stronger flavour every day.