It’s Monday and the most popular day of the week to start a diet – again. If you’ve had a rough weekend and need some recovery food, this recipe is the perfect prescription. Healthy, nourishing food tastes wonderful!

Asian Rice salad with Edamame

Any type of whole grain rice can be used in this recipe – I especially like the look and crunchiness of wehani rice.

Serves 6 to 8

Salad:

2 cups cooked wehani  rice

1 cup frozen edamame beans

1 cup celery, thinly sliced diagonally

1 cup carrot, peeled and shredded or grated

1/2 red or orange bell pepper, diced

1 cup radishes, thinly sliced

1/2 cup scallions, green and white parts, sliced diagonally

Dressing:

2 tablespoons rice vinegar

3 tablespoons low-sodium tamari

1 tablespoon ginger, freshly grated

2 cloves garlic, minced

1/8 teaspoon cayenne

1/4 cup sesame oil

3 tablespoons lime juice

1/2 teaspoon maple syrup

Before serving:

1 tablespoon cilantro, chopped

1/3 cup basil, chopped

1 tablespoon toasted sesame seeds

Squeeze of fresh lime juice

1. In a medium pot bring 2 cups of water to a boil over high heat. Cook the edamame until just tender, about 2 minutes.  Transfer to a colander or wire mesh strainer and rinse with cold water, set aside.

2. In a large bowl combine the edamame, rice, celery, carrot, pepper, radishes and scallions.

3. Prepare the dressing by whisking the vinegar, tamari, ginger, garlic, cayenne, sesame oil, lime juice and maple syrup together.

4. Toss the rice mixture with the dressing. When ready to serve stir in the cashews, cilantro and basil. Top with sesame seeds and a squeeze of fresh lime juice. Chill or serve at room temperature. Enjoy!

Per serving (as a main dish): 399 calories, 14g fat, 2g sat fat, 0mg cholesterol, 58g carbohydrates, 11g protein, 335mg sodium, 4g fiber

To save time the rice has been cooked ahead of time. The dressing can also be made ahead of time.

So what’s so great about this recipe?

• The ginger aids in digestion, promotes circulation and relieves inflammation.

• Basil and cilantro contain anti-inflammatory and antibacterial properties and contains many antioxidants

• Whole grain rice contains fiber, B vitamins and iron

• Healthy fats

A meatless Monday reminder!

A vegetarian diet can lower your risk of many chronic conditions, including heart disease, high blood pressure and diabetes. And—no surprise—people who cut meat from their diet, even occasionally,  tend to take in less saturated fat and cholesterol, get more fiber, vitamins C and E and heart-healthy unsaturated fat.

This recipe is adapted from one of my favorite cookbooks, One Bite at a Time, by Rebecca Katz.  A book featuring nourishing recipes for cancer survivors and their friends.