I'm stumped. I'm not so sure what is the answer. I'll do some research and get back to you if I discover an decent answer. You should email the people at Medifast as they probably could assist you..
I like salads with baby spinach and slices of avocado. Also black olives..
I know you'll get a lot more suggestions from others.........
I just thought of another veggie I looooove, it's called jicama (pronounced hick-a-mah) it's sorta a cross between a potato and an apple... hard to describe, it is great in salads. just cut it into bite sized chunks...
4 cups jicama, peeled and julienned.
2 oranges, peeled and sectioned.
2 tbs. Fresh cilantro, chopped.
1/3 cup fresh juiced orange juice.
1 1/2 - 2 tbs. apple cider vinegar.
1 tbs. olive oil.
Celtic sea salt to taste..
Can you get black olives fresh at the store? Ive never noticed them..
I have yet to find true raw olives at my local grocery stores. For me to get raw olives, I would have to mail order them. Olives are one thing I do not eat raw as it's too difficult for me to obtain. I usually eat about 5 in my lunch salad. I figure those 5 can't hurt me too badly and it makes me want my salad more. If those 5 non-raw olives help me to get in my green, I will eat them..
I am not sure if Trader Joe's or Whole Foods carries raw olives or not. If you have these stores near you, you may want to check them out..
Steve, that jicama salad sounds really really good! simple, & i'll have to try it!..
I also love sugar snap peas and an oriental type dressing on my salad. Sometimes I just get burned out on salads, so you have to keep trying things to see what you like. I also like zucchini sliced up in them...
As per Revvell - Google it - I found thus far:.
There were a couple that need rawing up, but that is the blessing and challenge of being a raw chef...
When I went vegan about 2 years ago, I started trying a new veggie and a new fruit every week. There are sooooooooo many out there you won't run out of new things to try for a very, very long time. Just get one or two for starters. You can ask us how to prepare them if you wish, or ask someone you see buying the same thing. Don't be afraid to experiment. I make different kinds of salads all the time so I'm not bored.
To make sure I'm getting all the nutrients I need I simply make sure I have fruits and veggies in every color, every day. Shake it up, mix it up, your tastebuds will thank you...
I LOVE arugula ,purple cabbage , asperation (sp) -or "baby brocolli" , figs (dried and/or fresh) , cilantro -just for seasoning , oh dear the list goes on and on - salads are my FAVORITE Medifast food (that and veg. raw sushi) ,dern Im on a fast -I gotta get out of here!..
Easy on jicama. Just like potato is has very high GI and full of starch...
Potatoes are from the nightshade family whereas jicama is a legume. They are wonderful! The Hispanics in this area eat them raw with a bit of salt, chili pwder and lime as a refreshing summer treat..
I eat them just as they are, chopped into a salad or as a carrier for guacamole or salsa..
It is less starchy and lower in calories than potatoes and low in fat. It's a good source of vitamin C, and contains some potassium, iron and calcium..
Enjoy it while you can this summer!.
Ive noticed that they seem have a lot of water in them.
! You HAVE to the love high water content!.
Usually though ,imo the "white" veggies dont have all the wonderful nutrients that the "green" or "purple" veggies ,but they ARE very yummy.
,its nice to know they have vitamin c too!..
Jicama is a legume? gasp!.
For some reason I though it was a root...like a turnip, ahahaha!.
PS Revvell~how do I pronounce this so that next time the produce guy doesnt laugh at me for 5 minutes>?!!..
SweetGoddess ~ just act as though you have the hiccups. <G> HIC ~ a ~ ma..
Here's more info:.
A salad doesn't have to consist of a green leaf and other veggies, that just looks like a regular salad. Try making salads out of things you wouldn't normally combine. You can plate by itself, or add to a bed of chooped greens or sprout. 'Presentation' which is eye appeal, is as important as the flavor. Cut veggies in different ways...dice, slice, julienne to change the appearance. Zest a lime for fun and color.
I would use a fiesta plate for the one below. I'd use an Asian design for a far east salad. Colors, shapes, designs are all important to me..
1 cup raw corn.
1 cup ch tomatoes.
1 cup ch olives.
1 cup sprouted grain (oat, barley, wheat).
The rest of ingredients to taste:.
Sprouted beans (garbanzo, lentil, black).
Squeeze of lime.
Anything else you'd like to add.
Dressing of choice....I think it goes well with a Mexican flavored dressing..
1 bunch kale cut into small small thin pieces..
Adds some sea salt ( I use rock salt ) and with both hands you crunch the kale and salt together until the kale starts to wilt..
Dress it with lemon juice olive oil and if you want to - more sea salt..
I've also been adding.
And sundried black olives chopped up..
Holy moly that is one amazing salad..
I eat something like this almost every day!.
Hope that helps..
Salads for me ususally include some combination of the following:.
Dark green leafy (kale, spinach etc), carrots, tomatoes (my fave), cucumber, broccoli, cauliflower, maybe some dehydrated tomatoes or nuts on top, sesame seeds maybe too. Today I sprinkled some pea sprouts on top..yum!.
I'd also like to try a new veg or fruit each week. Jicama didn't really blow me away, though I did like the fresh, crisp quality to it. I don't know what to try next! Anyone like lychees?.
ISRAELI SALAD from Vickilyn Haycraft.
Makes 6 to 8 servings.
1 large cucumber, peeled, seeded, and cut into 1/4-inch dice.
4 medium plum tomatoes, or 2 large tomatoes, cut into 1/2-inch dice.
2 medium red bell peppers, cut into 1/4-inch dice.
1 cup finely shredded red cabbage.
2 bunches scallions, minced.
1/2 cup finely diced radish.
1 medium half-sour pickle, finely diced, or 1/3 cup chopped green.
2 to 3 tablespoons olive oil.
Juice of 1/2 to 1 lemon, to taste.
Salt and freshly ground pepper to taste.
Combine all the vegetables in a salad bowl. Toss together. Use.
Enough olive oil to moisten the vegetables, and lemon juice to.
Taste. Season to taste with salt and pepper, or just with pepper,.
And toss again...