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Rip's Sweet Potato Bowl

Serves 2

1 large cooked sweet potato, skin removed, cut into cubes
1 mango, peeled, seeded and cut into cubes
1 red bell pepper, seeded and chopped
1 (15-ounce) can no-salt-added black beans, rinsed and
drained
1 avocado, peeled, seeded and chopped
½ bunch cilantro, chopped
Juice of 1 lime
Balsamic vinegar, to taste

Warm sweet potato if using chilled leftovers. Place a generous
portion of sweet potatoes into a large serving bowl. Top with
mango, bell pepper, black beans, avocado and cilantro. Drizzle with
lime juice and vinegar, stir gently and serve.

Nutrition
Per serving (about 23oz/659g-wt.): 530 calories (160 from fat), 17g
total fat, 2.5g saturated fat, 0mg cholesterol, 95mg sodium, 84g total
carbohydrate (26g dietary fiber, 27g sugar), 18g protein. Recipe reprinted
with permission from The Engine 2 Diet by Rip Esselstyn.

Summer Vegetable Stew

1 big carrot, sliced
20 or so green beans, ends and strings removed, halved
2 medium-size eggplants, diced into 1 to 2-inch pieces
1 large potato, cubed
1 medium-size zucchini, sliced
1 medium-size onion, peeled and diced
4 medium-size tomatoes, peeled and diced
1 red pepper, diced
1 green pepper, diced
4 cloves garlic, peeled and sliced
3 tbsp olive oil
Salt to taste
½ tsp black pepper, or to taste
¼ cup hot water

This vegetable combination is just a suggestion – use what’s available. Place the carrots at the bottom of a large soup pot as the first layer. Then add green beans and potatoes. Toss peppers, onions, garlic and tomatoes together in a separate bowl and add half to the pot. Finally, layer eggplants and zucchini coins on top, and add the rest of the peppers, onions, garlic and tomatoes. Sprinkle salt and black pepper on them and drizzle on olive oil. Start cooking for 5 to 7 minutes on medium heat, then add hot water, reduce to low heat, cover, and cook for about 40 minutes. Vegetable stew is ready to be served hot with brown rice pilaf or another grain of your choice.

Adapted from www.giverecipe.com/vegetable-stew.html

Tomato Basil Mozzarella Salad

Heirloom tomatoes (or other fresh tomatoes), sliced
Fresh basil, leaves carefully sliced as not to bruise
Fresh mozzarella cheese, sliced
Extra virgin olive oil
Balsamic vinegar
Salt and pepper

Assemble this simple salad with the slices of tomatoes, basil leaves
and mozzarella. Sprinkle extra virgin olive oil over the salad and
add a dash of vinegar and a very light sprinkling of salt and pepper.

Adapted from http://simplyrecipes.com/recipes/heirloom_tomato_basil_mozzarella_salad/