In a world where we find ourselves having meals soggy, brown and limp or spilled all over you, who would have thought that storing a salad in a jar could make lunch on the go so much fresher, easier and cheaper! What are you waiting for!
Publisher: Ten Speed Press; 1st edition / Source: Amazon
Dressings should always be at the bottom.
Second layer is hard, crunchy vegetables.
Third layer rice or barley.
Fourth layer proteins, hard-boiled eggs, heavier cheeses or more vegetables.
Fifth layer softer fruits and vegetables.
Sixth layer lighter grains.
Seventh layer is lighter greens such as lettuce or baby spinach.
Eighth layer is lighter cheeses such as parmesan.
Red wine vinaigrette
Place mustard, red wine vinegar, olive oil, salt and pepper sealed in a jar and shake vigorously.
Black bean and corn
Place salsa in the bottom, Then, throw in corn, black beans avocado and romaine. Toss in a few tortilla strips.
Place oats in the bottom of a small jar. Pour in apple juice then throw in a dried fruit and mix. Leave for 15 minutes or overnight. Toss in yogurt, chopped apple, chopped nuts and maple syrup.
For the chapters on Raw, Big Jars and Sweet Endings, I could not find a good recipe. However, I thought that the recipes I highlighted were unique.
Red wine vinaigrette has totally coordinating ingredients.
Black beans and corn are bulky and filling.
Overnight oats is there ready for you whenever you are!
A few more recipes would be nice.
I give this book a 5-star