I have always used salads as one part of my High Energy Diet food choices. In the beginning, I used a Greek salad as my staple. I have changed my salad choice as I have been adding more Asian flavors to my food plan. The Asian five flavors include sweet, sour, spicy, salty, and bitter. At the end of the post, I’ve included some Asian recipes with information about the growth of American adaptation of Asian flavors.
Steve Petusevsky writes “Vegetarian Today” in the Sun-Sentinel, my local newspaper. In the July 17, 2008 issue, he writes about his Asian Peanut Lo Mein, a salad for which he keeps the ingredients ready but unmixed until time to eat it. The salad is here.
For my current High Energy Diet salad, I keep mandarin oranges, grape tomatoes with carrot matchsticks, chickpeas (garbanzo beans), and two different types of greens from Fresh Express. I have each ingredient in separate clear containers so that I can mix a salad up when I feel hungry. Sometimes I add other things such as red onions or drained water chestnuts. For my dressing I use Newman’s Own Light Raspberry and Walnut. I love Newman dressings and I appreciate the millions that have gone to charity through the sale of these dressings.
Links for Asian information and recipes:
Asian online recipes includes:
- Burmese Recipes
- Chinese Recipes
- Indian and Pakistani Recipes
- Indonesian Recipes
- Japanese Recipes
- Korean Recipes
- Laotian and Cambodian Recipes
- Malaysian and Singaporean Recipes
- Philippines Recipes
- Sri Lankan Recipes
- Thai Recipes
- Vietnamese Recipes
Steamy kitchen: modern Asian–fast, fresh, and simple enough for tonight’s supper
Mediterrasian–showcases the Mediterranean diet and the Asian diet
Temple of Thai has Thai recipes for curry, chicken/poultry, fish/shrimp, appetizers, rice, salads, desserts, beef, noodles, soup, vegetarian, and pork.