The lovely Maryam is going to show us how to make a this big fruit salad. We’ve never seen anything like it!
#LunchBreakLIVE features a Spectacular Salad with dozens of fruits and veggies! It’s brought to you by Maryam Mirshafiee! Maryam is the events director for the SoCal Vegfest, an all day party on Saturday, October 20th and Sunday, October 21st!!! It’s fabulous fun with fantastic food, hundreds of vendors, cooking demos and more!
The fresh ingredients used in todays salad! Yum!
If you need a quick and simple pick me up, this is the salad for you! Look at Maryam chop away. We have never seen someone chop like that! “Speedy vegan” is her new screenname for these amazing chopping skills. Jane is scared for her fingers but don’t worry all of Maryam’s fingers made it away unscathed. The fruit did not. Jane is blown away by this huge salad and Maryam’s cooking style! This is a “life-changing experience” for all of us!
Did anyone say more fruit?? Maryam has got you covered!
Make sure to come to the SoCal Vegfest and check out all the amazing food, speakers, drinks, cooking demonstrations, enter a raffle, and check out the humane organizations onsite! Jane says you can even get some holiday shopping done at this festival. The mission of the SoCal Vegfest is “to inspire and support anyone who wants to learn more about living a more healthy, environmentally friendly, and compassionate life.” So choose compassion and come out to this amazing event. Save the animals, save the planet, enjoy amazing food that is better for you without animal products, all while having a incredible time at this festival!
Less than a week until SoCal Vegfest. Get your tickets online and we’ll see you Oct 21st. and 22nd! Photo Courtesy of the SoCal Vegfest website.
Add a little healthy boost to your soup with these addons!
Detoxing Fantabulous Salad
1 cup sprouted lentils – raw, sprouted
1 cup sprouted peas – raw, sprouted
1 cup sprouted wheat berry – raw, sprouted 1 cup broccoli sprouts
2 cups sunflower sprouts
1 cup purple cabbage, shredded
1/4-1/2 cup red onion. chopped
1 cup watermelon, cubed
1 cup cantaloupe, cubed
1 cup pineapple, chopped
2 cups strawberry, sliced
2 cups blueberry
2 cups raspberry
2 lemon – juice
1 lime – juice
1/2 cup red bell pepper – chopped
1 cup jicama – cubed
2 cups pomegranate – seeded
2 cups cauliflower – chopped
2 cups broccoli – chopped
1/2 cup plum – sliced
1 cup parsley – chopped
1/2 cup apple – chopped
1 cup Asian pear – chopped
1 cup carrots – chopped
1 cup cucumber – sliced
2 cups raw beet – chopped thin
1/2 cup tangerine – sliced
Mix all ingredients in a big bowl – ENJOY!
1 canned San Marzano tomatoes whole – 32 oz can, no salt added 1 1/2 cups Vegetable broth – no salt added
1-2 Garlic cloves, cut into small pieces
1 Large Hawaiian/Sweet Onion, sliced
1/4 cup Fresh Turmeric, sliced
1 Tbsp. Chia Seeds
1 Tbsp. Sliced Almonds
1 Tbsp. Pumpkin Seeds
1 Tbsp. Sunflower Seeds
1 Tbsp. Hemp Seeds
2 cups cherry tomatoes
4 cups Heirloom tomatoes
1-2 spring of Parsley
Place the onions, garlic and turmeric and 1/4 cup of the broth in a pot and simmer with the skid on for 5 min. Add in the San Marzano, Cherry and Heirloom tomatoes along with the remainder of the broth – stir and let it simmer for another 5 minutes. Stir occasionally. Remove from heat and transfer to a blender – Blend until texture is smooth. Serve in a bowl, top with seeds: hemp, chia, sunflower, pumpkin and a bit of parsley for fun 🙂
Co-founder of the 501(c)(3) Nonprofit Animal Alliance Network activist group as part of the Save Movement. She helps organize weekly pig vigils outside of a slaughterhouse near Downtown Los Angeles. She hopes to help raise awareness in her community and around the world about the victims of animal agriculture.