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.

I 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

Dressing:

1 Tbsp. Sunflower oil

1 Tbsp. Rice Wine vinegar

1 Tbsp. Lime juice

Tsp. Sugar

Salt and pepper