So, it is time for a cleanse of sorts.  Too much fun, too much stress, the holidays, and lots of celebrating with company have left me with more than a few posts. Ahem.  Time to lay off the booze and get back to the gym, so this week, I will write a few food posts or maybe repeat a past piece.

I have been trying to incorporate more vegetarian and vegan meals in our home.  My sister’s success with the Anti-inflammatory diet, some inspiration from blogs I love (yes, you Lauren), and general health practices are great motivators.  Tonight’s dinner was delicious and one worth sharing.

049I picked up some forbidden (black) rice at Whole Foods, although I’ve never used it.  In an attempt to use the veggies I had, I made this salad.  Even the kids loved it.  To quote my daughter, “Are you kidding me?  This is delicious!”  I’ll make it again.  Even though I didn’t pair it with anything, a Riesling would have been great.  Next time, I’ll add some cilantro, too. And the hubs and I put a little Siracha on at the end.

Forbidden Rice Salad

1 Red Bell Pepper, diced

2 Purple Spring onions (from Pa’s garden), thinly sliced

1 cup thinly sliced red cabbage

1/3 cup cashews

2 cups cooked forbidden rice (while warm I melted some coconut oil over it)

Top with avocado and mango


1 Tbsp. Sunflower oil

1 Tbsp. Rice Wine vinegar

1 Tbsp. Lime juice

Tsp. Sugar

Salt and pepper