I had a request for a cooking lesson from a recent CHIP (Coronary Health Improvement Project) graduate. The lesson was a graduation gift from friends for her completion of the 26-hour educational program which addresses lifestyle factors that contribute to heart disease. Because CHIP recommends following a plant-based diet, she was ready to start cooking. And I was happy to help make it easy and delicious!
We started the meal with a "Sea"sar Salad made with Romaine Lettuce, Pear, Avocado and a Tahini Dulse Dressing. Creamy and crisp, savory and sweet, the textures complemented each other as well as the flavors.
Since my student is a fan of Indian food (as am I!), our entree was a dairy-free take on the traditional Saag Paneer made with Tofu instead of cheese, accompanied by a Curried Chickpea and Quinoa Pilaf. This high-protein, low-fat meal was quite filling.
For dessert, we enjoyed a luscious Red, White and Blue Tapioca Parfait made with sweet and plump strawberries and blueberries.
I am happy to have participated in this journey to healthy eating!