NUTRITION SPONSOR
Engine 2 Plant Strong
JUNE 2020
RECIPE OF THE MONTH n Try these two plant-based recipes from Engine 2
Plant-Strong for a tasty and healthy summer meal.
PL ANT- STR ON G HA RV EST SAL AD Makes 4 Servings
INGREDIENTS: 1 cup Unsweetened soy/nut/oatmilk 1 teaspoon Cayenne pepper 1 teaspoon Smoked paprika ½ cup Dijon mustard ½ cup Maple syrup 1 cup Brown rice 2 Apples 3 tablespoons Pumpkin seeds 4½ cups Mixed greens 3 tablespoons Dried cranberries DIRECTIONS: For the dressing: In a small bowl, whisk the unsweetened plant-based milk, cayenne pepper, smoked paprika, mustard and maple syrup together, set aside.
2. Produce prep: Wash all the produce. Pat or spin dry the salad greens. Dice the apple. Toast the pumpkin seeds. To toast, heat a small pan over medium-high heat. Add the seeds and toast the pumpkin seeds for 3-4 minutes. Place the toasted seeds onto a plate to cool. Set aside.
For the salad: 1. Cook the rice. Add the dry rice to a pot. You will need twice as much water as rice. Add water to the pot, cover, and bring to a boil over medium-high heat. Reduce heat to low and simmer for 35-45 minutes or until the water is absorbed and the rice is soft. Check on the rice periodically to prevent any sticking or burning on the bottom. Remove from the heat, fluff with a fork, and set aside to cool. (Looking for a faster option? Cook in a rice cooker or just use pre-cooked/ frozen rice.)
JUNE 2020
3. Once the rice cools down, combine the mixed greens, diced apples, cooked rice, cranberries and pumpkin seeds in a bowl. Toss with the dressing and enjoy!
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