I’m an ardent fan of light, simple, easy-to-make and buy lunches. I think of my diet as the reverse European diet; I prefer eating minimally during the day and wholesomely at dinner time. 





This small cabbage and avocado salad (no larger than the size of an appetizer plate) is an example of what I might eat for lunch on any given day with a bowl of vegan soup (click here for more winter soup recipes). Legume soup such as lentil soup and black bean soup (I will be posting my recipe for this one) are great because they bring protein into the meal.


Cabbage and Avocado Salad Recipe


What You Need

Green Cabbage


Extra Virgin Olive Oil

Lemon juice




How To Make

Shred your cabbage. Whisk olive oil, lemon, salt, and pepper together in a prep bowl. Coat cabbage with dressing. Let cabbage marinate in dressing for 5-10 minutes. Cut avocado into triangles. Place on top of cabbage. Yum!


A Few Health Benefits Of Cabbage:

~Contains Ani-Oxidants

~Lowers Cholesterol and improves cardiovascular health

~Prevents certain types of cancer including colon, bladder, and prostate cancer

~Rich in Vitamins C&A

~Helps maintain digestive health by creating the correct environment for necessary bacteria to live and do their work in our intestines

*Note to New Yorkers: My favorite cabbage salad is Taim’s “Pickled Green Cabbage Salad” in a sweet & sour marinade. View Taim’s website here.

A Few Health Benefits of Avocado

~Anti-Inflammatory & Anti Oxidative (may helpt to prevent certain cancers)

~Increases absorption of carotenoids

~Regulates blood sugar levels

~Contains omega-3 fatty acids


Recently, I made this awesome roasted cauliflower soup.


Roasted Cauliflower Soup


What You Need

(makes about 3-4 servings)



1/2 Vegetable Bullion

1 Garlic  Clove

Sea Salt

Extra Virgin Olive Oil

Cut your head of cauliflower into florets (use three fourths of the whole cauliflower). Place florets into a pyrex baking dish. Drizzle cauliflower florets with olive oil. Roast for 35-40 minutes, until golden (Make sure to check half way through and turn the florets so all sides of them cook). Remove cauliflower from oven and place in blender (I use a Cuisinart blender). Add enough water to cover the cauliflower by about 1/2 inch. Toss in your 1/2 vegetable buillon. Puree. Add more water gradually to get a thinner soup (stop when you get the consistency you like). Crush your garlic into the blender and add your sea salt. Liquefy all ingredients in blender. Pour your soup into a pot. Let sit over a low flame. Taste for flavor and temperature and if needed, add more salt. Ladle your soup into a serving bowl. Drizzle olive oil on top.


A Few Health Benefits of Cauliflower

~Like cabbage, cauliflower is a cruciferous vegetable and though it contains several different nutrients than does cabbage, it also shares many (the ones mentioned above) as well as cabbage health benefits:

~Anti-Oxindant & Anti-Inflammatory

~High in fiber

~Vitamin K

~Glucoraphanin, which helps to maintain health of blood vessels


Roasted Cauliflower


Roasted Cauliflower


Vegan Soup: Roasted Cauliflower


Vegan Soup: Roasted Cauliflower