Monday, April 27, 2009

Small Steps--Raw Veggie Lunchs

One of the absolute best things you can do to get yourself on the path to losing weight is to eat raw vegetables for lunch once or twice a week (the more the better).

And, it's easy to do so. My local grocery store sells organic peeled, baby carrots, broccoli florets, grape tomatoes and cauliflower. I simply buy a couple of bags of raw, fully prepared veggies every week and stick them in my refridgerator for a quick lunch.

But eating raw vegetables alone is rather dull. I like to make dips to accompany my raw veggies. Here are two dips you can make in under five minutes, and both make more than one serving. Simply store the leftovers in the fridge for up to a week.

Miso Veggie Dip

2 tablespoons miso paste
1/4 cup water
Juice of half a lemon
Chopped chives (optional)

Put the miso, water and lemon in a blender and blend. Sprinkle with chopped chives if desired.

Tomato Tahini Dip

1/2 pint organic grape tomatoes (approximately 1 cup)
1/3 cup tahini
Juice of 2 limes
pinch of pepper

Put all the ingredients in a blender and blend.

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