Vegan Lunch Break with
Elizabeth Mansur
Today I humbly enter my 70th year around the sun. I am inspired to share my continuing journey with others that they may enjoy a healthy vegan lifestyle. After many years as a vegetarian I was primed and ready when the whole food plant-based movement took hold during the past decade. What a great time to be alive!
My activities keep me fit and flexible. I play tennis, practice yoga daily, lift weights and hike San Diego’s many trails.
My passion for healthy living brought me to explore ideas around whole food plant based cooking and I adapted to the SOS method. Currently my videos are posted in my Plantation Kitchen Private Facebook Group.
Along my journey through volunteering I had the honor to learn from the American Cancer Society, Gerson Institute and the Chopra Center for Wellbeing. Included in my studies, are Nutrition, the Art of Reflexology, Iridology (the study of the health of individuals through their eyes) Reiki and vegan cooking classes.
I was able to parlay my knowledge into my newfound San Diego Vegan community. But not simply content with the statues quo, I created my own following to expand the awareness beyond our immediate community to both the veg-curious and the restauranteurs catering to their emerging plant based demand. One of my proudest accomplishments is repeatedly entering unknown territory by taking my loyal dining-out followers to non-vegan restaurants as we demonstrate how to meet the demand of a growing plant based society.
I believe the heart of the home is the kitchen and that was where my Lunch & Learn classes were born. I hosted an intimate group of 6-8 guests in my eat-in kitchen where everyone had a front seat to what about you are to witness today.
Summer = Lighter food
Raw, Gluten Free Mock Tuna, all sustainable ingredients:
Ingredients:
1/2 cup raw sunflower seeds, 1 cup garbanzo beans 2 stock celery finely chopped 1 small red onion thinly chopped, 1 lemon juice. 2 gloves garlic minced, 2 Tsp tahini, 1Tsp Dijon mustard 1 pickle finely chopped ( optional ) or one Tsp capers dash black peeper to taste
Direction:
Soak sunflower seeds overnight, drain the water add to the blender, Rinse and drain garbanzo beans, add to the blender or food processor, pulsate to combine both the beans and sunflower seeds to the right consistency you like
Vegan Lunch Break with Elizabeth Mansur
Move to a bowl, add the remaining ingredients to combine, chill in the fridge for an hour. Toast sliced bread top with the Mock Tuna, add sliced tomato place on a bed of lettuce or arugula
Colorful Mediterranean Fennel salad
Ingredients: 1 large bulb of fennel thinly sliced 1 large orange pellet and sliced 1/2 chopped red cabbage
Dressing: Balsamic vinegar (Pomegranate or any other of your choice) 1 tsp dry dill 1 tsp Sumac 1/4 cup slivered toasted almond Chopped olives ( garlic stuffed olives) from TJ
Directions: In a blow add fennel and Cabbage whisk vinegar and dill, pour dressing and toss well combining all ingredients including Olives and toss with toasted slivered almond, or pumpkin seeds, shill and serve