By Matt Mumber and Heather Reed

Not too long ago – just after World War II – few people in the United States brushed their teeth with any regularity. Now, the mere thought of going an entire day or night without brushing one’s teeth is simply out of the question for most.

Hopefully, someday in the near future, a similar attitude will prevail regarding mental well-being, says Dr. Matt Mumber, an oncologist and author of “Sustainable Wellness: An Integrative Approach to Transform Your Mind, Body, and Spirit,” (www.sustainablewellnessonline.com), coauthored by Yoga therapist Heather Reed.

“Human happiness and well-being are rudderless without awareness, which I define as the quality of paying attention to what’s going on in the present moment from an inquisitive, nonjudgmental and focused perspective,” he says.

An easy way to think of optimal wellbeing might be to envision a three-legged stool, says Reed.

“The three legs include physical activity, nutrition and that under-appreciated component missing from too many Americans’ lives – stress management, or a healthy mental state,” she says.

After checking off a healthy diet and exercise from the list, how does one go about ensuring a healthy mind? Mumber and Reed say the key is mindfulness, which they define as paying attention on purpose, non-judgmentally and as though your life depended on it. Framed another way, mindfulness means focusing on something without trying to change it, like the sky holding passing clouds without clinging to them.

They describe the states necessary for attaining mindfulness:

• Beginner’s mindis the ability to see things with new eyes. The Bible warns against putting new wine in old wine skins – doing so risks tainting the new stock. A beginner’s mind opens people to the world of

Matt Mumber

possibilities that exist in the present moment. That does not mean throwing away good ideas from the past; rather, it means to entertain new ideas with a truly open sensibility.

• Trust: Believe in your authority to know your own body, thoughts and feelings. We need to have the confidence necessary to trust that our thoughts and feelings at any given moment have value.

• Non-judging is the ability to see things for what they are, to hold an open and neutral place for whatever comes up within and around you, without thinking of anything as categorically better or worse than anything else.

• Patience is a willingness to continue with the process of paying attention on purpose even when it appears that no progress is being made. Learning and growing through mindful practice happens with time, and we can’t force the outcome.

• Acceptance refers to allowing whatever comes up in the moment to be held in our field of awareness. This is not the same as giving up or being passive; acceptance is merely acknowledgement.

Heather Reed

• Letting go is refusing to attach to specific thoughts, feelings or behaviors. This can feel like losing something, but every time we let go, we open ourselves to something new and, potentially, deeper.

• Non-striving: In our goal-oriented society, this may seem counterintuitive. However, non-striving refers only to practicing mindfulness without expectation of some future goal or dream, which helps us better live in the now.

“By having our three-legged stool firmly planted in awareness, we can drop into what we typically call a sense of spiritual wellbeing,’ says Mumber.

Matt Mumber, MD, is a practicing board-certified radiation oncologist with the Harbin Clinic in Rome, Ga. He completed his radiation oncology residency at Wake Forest University Bowman Gray School of Medicine and graduated from the Associate Fellowship Program in Integrative Medicine at the University of Arizona. Dr. Mumber is past president of the Georgia Society of Clinical Oncology. He founded Cancer Navigators Inc, a non-profit organization offering cancer patients access to nurse navigation, social services and educational programs to support and augment the clinical care they receive. Dr. Mumber received the Hamilton Jordan Founders Award for involvement in statewide oncology activities and in 2008 he was named a Health Care Hero by Georgia Trend magazine.

Heather Reed has been teaching Yoga since 1996. She expresses an integrative, adaptive approach and specializes in using Yoga and meditation techniques for people living with cancer, post-polio syndrome and other chronic illnesses. Heather received an Experienced Teacher Certification from Esther Myers Yoga Teacher Training Program and has had extensive training with senior staff of the Commonweal Cancer Help program and Dr. Dean Ornish’s Program for Reversing Heart Disease. She developed Yoga classes for cancer patients at The Wellness Community, Atlanta. Since 2008, she has been Yoga teacher and co-facilitator for the Residential Retreat Program for Cancer Navigators of Rome, Ga.

Whether you’re a seasoned wine aficionado or a novice who’s just beginning to explore the pleasures of the glorious grape, the vast world of wine can sometimes seem a bit daunting. That’s why I’m a strong proponent of local independent wine merchants. Their expert advice will help you find the perfect bottle for your budget and occasion.

Here are a few reasons I suggest going independent for your wine purchasing:

Service. Visiting the wine aisle of your grocery store or big-box retailer can be overwhelming with the extensive selection to choose from. It’s not always easy to find an employee who is familiar enough with the inventory to help you make an informed decision. Because an independent shop is typically smaller, you’ll get personalized service from someone who is knowledgeable and shares your interest in wine.

Relationship. By frequenting the same independent wine merchant, you’ll get to know the staff and they’ll become a great resource for you. They will also become familiar with your likes and dislikes, and make recommendations accordingly.

Selection. Independent merchants offer an interesting choice of wines. While you won’t find the huge mainstream selection that you would at most supermarkets, you’ll delight in discovering some off-the-beaten path wines or overlooked regions that you might never have previously considered.

Quality. Because they’re not buying in enormous quantities, independents have established relationships with boutique and low-volume producers, giving you access to some of the best quality wines that won’t make it into larger stores. Indies specialize in stocking high-end wines as well as very drinkable budget-friendly wines.

Education. Independent wine shops hold regular educational events such as tastings and wine-appreciation classes. These are a fun and relaxed way to expand your knowledge while meeting some fellow wine enthusiasts.

When you buy from local wine merchants, you’re also supporting the economy, the community and the environment. Here’s how:

Protect Local Character and Prosperity. Our region boasts its own uniqueness. By choosing to support locally owned businesses, you help maintain its diversity and distinctive flavor.

Community Well-Being. Locally owned businesses build strong neighborhoods by sustaining communities, linking neighbors, and by contributing more to local causes.

Local Decision Making. Local ownership means that important decisions are made locally by people who live in the community and who will feel the impacts of those decisions.

Keeping Dollars in the Local Economy. Your dollars spent in locally-owned businesses have three times the impact on your community as dollars spent at national chains. When shopping locally, you simultaneously create jobs, fund more services through sales tax, invest in neighborhood improvement and promote community development.

Entrepreneurship. Entrepreneurship fuels America’s economic innovation and prosperity, and serves as a key means for families to move out of low-wage jobs and into the middle class.

Public Benefits and Costs. Local stores in town centers require comparatively little infrastructure and make more efficient use of public services relative to big box stores and strip shopping malls.

Environmental Sustainability. Local stores help to sustain vibrant, compact, walkable town centers-which in turn are essential to reducing sprawl, automobile use, habitat loss, and air and water pollution.

Competition. A marketplace of tens of thousands of small businesses is the best way to ensure innovation and low prices over the long-term.

Product Diversity. A multitude of small businesses, each selecting products based, not on a national sales plan, but on their own interests and the needs of their local customers, guarantees a much broader range of product choices.

Adapted and reprinted with permission of The Institute for Local Self-Reliance (ilsr.org), a national nonprofit organization working to strengthen independent businesses and local economies.

Lisa Englert is a Boomer entrepreneur. As a Virtual Assistant, she provides administrative consulting services to consultants, entrepreneurs, business owners and nonprofits—particularly those associated with the wine, culinary, sustainable farming and hospitality industries. For more information, visit virtualme.biz.

Transitions by Katie Gailes

The land had been in the Adams family since the 1700s. Nine generations had lived there and farmed tobacco. When tobacco farming became unprofitable, John Adams looked for another crop or business that would keep the

Joyce and John Adams, co-founders of Adams Vineyards in Willow Springs, NC. For more information visit www.adamsvineyards.com.

land in the family. Though he and his wife Joyce were both in their sixties, they decided to plant a vineyard and build a winery. Adams Vineyards grows grapes that are as much a part of North Carolina history and culture as tobacco: muscadines.

As most southerners know, muscadine grapes are native to the southeastern United States because they thrive on the southern heat. One variety, the scuppernong, was originally cultivated right here in North Carolina. In fact, it is now the official state fruit.

John ordered the grape plants in 2005, the same year that he was diagnosed with cancer, and planted the vines in 2006. They harvested their first grapes in February of 2008. With Joyce handling the back office, sales and marketing, John taught himself how to manage a vineyard and how to make wines. Adams Vineyards became the first vineyard and winery in Wake County when it opened its doors in September of 2008.

Adams Vineyard wines were not the sugary sweet kind most people associate with muscadines. They offered eight flavors that were great food companions; not just dessert drinks.

Adams winery will be five years old in September, but John will not be here to celebrate. He lost his battle with cancer in October of 2010, taking his wine recipes with him. While grieving the loss of her life partner, Joyce had some tough decisions to make and some problems to solve. Would she and could she keep the business going without John? Who would manage the vineyards and make the wine? How can you make wine with no recipes?

Joyce decided to hold onto the dream that she and John had shared. “I have never known anything but work,” she says. “If hard work could make a business successful, then I knew we had a chance.”

Son Quincy joined the business on a part-time basis. Starting from scratch, just like his father, he learned how to manage the vineyards and how to make wine. And much to his mother’s delight, he is a natural. Last year, Adams Vineyards wines won seventeen medals in two competitions. Their list of wines has more than doubled.

Joyce likes to think that John is getting a real kick out of seeing that his dream is such a perfect fit for his son. He is probably also pleased to see his 11-year-old granddaughter helping to prune the vines and do other minor tasks around the winery.

In August of 2012, Quincy joined Joyce in the business full-time. They are the only full-time employees but do bring in part-time help during harvesting and other peak business times. Joyce still manages the back office and does the marketing. She and Quincy host wine tastings and special events at the winery. On some Saturdays, they hire a band, and throw a party.

Joyce does not see traditional retirement in her future. She is too busy protecting the family legacy and building the dream.

Katie Gailes, CEO of SmartMoves International, is a marketing strategy consultant, speaker and trainer from Holly Springs, NC, smartmovesintl.com.

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Photos by Greg and Barbara Petty

The French Quarter Festival at Jackson Square.

My first introduction to Louisiana, and New Orleans in particular, came when a friend invited me to come meet his parents who lived near Lafayette. This is the heart of Cajun country—also known as Acadians. I loved the homes painted in every imaginable bright color; the radio playing Cajun and Zydeco music that I came to love. All the radio announcements were in Acadian French. Delightful! His parents placed before me a variety of sumptuous local dishes—I did my best to savor each item, but alas, there were just too many dishes. Now that was Louisiana hospitality! The remainder of the trip included Baton Rouge and a brief visit to the French Quarter, the Vieux Carre. It was my first visit to a European city, and I was still in America.

Our opportunity to visit again came when a mutual music aficionado Wil White (who writes some of our music reviews) invited us to join him and his friends for their biannual trip to the four day French Quarter Festival. It is the largest free music festival in the South. It was our chance to see and hear the huge variety of musical styles and fantastic performers for which New Orleans is renowned the world over.

New Orleans has had many descriptions applied to it, The Place that Care Forgot, The Crescent City, A City Named Desire, NOLA and the most popular, The Big Easy. All of them capture some of the essence of the city. New Orleans’ history has made it into America’s greatest melting pot and an example of how diverse people can contribute to create a unique city bursting with the joy of life.

The explorer LaSalle claimed the area for France and by the early 18^th century they realized that they needed a city in the Delta to control the river from encroaching Spanish and English settlements and influence. French Canadian explorer Sieur de Bienville founded New Orleans in 1718. The area we now know as The French Quarter was laid out in a grid and the city began to grow. French soldiers, Ursuline nuns and boatloads of French prisoners from Parisian jails flowed into the city. Germans came and settled the lands outside the city, The Choctaw Indians showed the people how to use the native plants for food and waves of French Acadians came to the area from Nova Scotia and Maryland. Thrown into the mix were African slaves from French speaking Caribbean islands. That is how NOLA ended up with the vibrant cultures we see today existing side by side in harmony.

Musicians at The Three Muses.

Our home base would be the Omni Royal Crescent Hotel at 535 Gravier Street, in the Warehouse/Art District just two blocks west of the Quarter. A four-diamond boutique hotel, the rooms are sumptuous, well-equipped and the staff is top notch. You can easily walk to art galleries, parks or to the Quarter from here.

Music 
Just as the city’s cultural and gastronomic delights spring from its merging of cultures, the music also celebrates the rhythms of many cultures. Cajun, Zydeco, Southern Rock, Blues and Jazz music would all be present at the French Quarter Festival held every year in mid-April. All of the area’s best performers show up for this cultural event hosted along the waterfront, streets and venues on Bourbon and Royal streets in the Quarter. Even though the festival music stops around 9pm the night is young and people then flock to their favorite venues in the Quarter or on Frenchman Street. We went to the House of Blues one evening to see The Royal Southern Brotherhood with Cyril Neville and Devon Allman (Greg’s son) and Mark Zito. The headline act was Tab Benoit. We had a wailing good time and came away fans of both groups. (See our online review at www.boomnc.com/boom-bits-reviews-books-movies-music-misc/royal-sothern-brotherhood) If you venture to Frenchman Street we suggest that you go to the Three Muses at 536 Frenchman. The restaurant is popular for its food and the quality entertainment they always bring in. We stopped for a cocktail and a bite to eat and were charmed by the music of a duet with a guitarist and accordion player. We remarked it was just like being in Paris. The food is also outstanding. Try the Hookers on Flying Saucers dish—seared bacon wrapped Gulf oysters over plantains with celery root remoulade!

By the end of the four days we came home with about six favorite bands. Among those not already mentioned before were Sean Ardoin, Grayson Capps and the Lost Cause Minstrels, and Theresa Andersson. Take our word for it—if you are a music fan the French Quarter Festival is the place to be.

The Court of the Two Sisters.

Culture and Architecture
A good way to capture the history and culture of New Orleans is to take the French Quarter Self-Guided Walking Tour put together by the Convention & Visitors Bureau. The tour will take about three hours and includes 38 stops—wear good walking shoes. After stop 29, the Old Ursulines Convent, go to the famous Café du Monde at the French Market for some beignets and their special coffee. The caffeine and sugar rush will help you get through the last site at the House of Jeane Pascal, a rare example of French Colonial architecture. A definite do-not-miss is the Historic New Orleans Collection housed in the Kemper and Leila Williams home at 533 Royal Street.The Collection is a non-profit museum, research center and publisher dedicated to the study and preservation of the history and culture of New Orleans and the Gulf South. We enjoyed the tour of the home, and I was not going to come home without a cookbook so I bought The Little Gumbo Book that contains 50 great recipes.

Architecture fans will also want to ride the St. Charles trolley west and get off at Jackson Street. This is the beginning of the Garden District and the homes and gardens of these mansions are terrific. The entire area covers 12 blocks west and five blocks south down to Magazine Street.

Being the art lovers that we are, we always make a point of visiting the art museums and galleries wherever we visit, and NOLA would be no exception. On your way back from the Garden District, get off St. Charles trolley at the St. Joseph Street stop and walk one block down to Camp Street. That’s where you will find The Ogden Museum of Southern Art at 925 Camp Street. The museum does an excellent job of telling the story of the entire South, through paintings, sculpture, arts and crafts and photography. The collection is housed in a pleasing contemporary building that allows the art to be the visitor’s central focus. We discovered two artists we really enjoyed—Julian Onderdonk’s BlueBonnet Scene With Girl and Will Henry Stevens modernist Ships in the River both struck a chord with us.

Next, we took the Canal Street trolley all the way to the end at City Park. The New Orleans Museum of Art is at the entrance to the park. The museum houses an outstanding collection of French and American art including most of the important Impressionists. We toured the Besthoff Sculpture Garden behind the museum that encircles the lagoon. The five-acre garden holds many surprises and works by world-renown artists. Walk west across the park toward Delgado Community College and go to the Morning Call for some more delicious beignets.

From the museum walk a couple of blocks east near Bayou St. John to visit Saint Louis #3 cemetery. Here you can view the iconic marble above-ground crypts NOLA is famous for.

Food
Known for its fabulous restaurants, I can only write about the places we did visit, but feel free to explore on your own—you will not be disappointed. For breakfast visit the Camellia Grill at 540 Chartres Street. We ate lunch at

Henry Moore sculpture, Reclining Mother and Child at the Besthoff Sculpture Garden.

Jimmy Buffet’s Margaritaville at 1104 Decatur Street. We were lucky enough to get a table outside on the balcony that enabled us to watch the passersby. The menu has a great variety including Shrimp Etouffee, Jambalaya, Shrimp and Andouille alongside the usual burgers and sandwiches. The atmosphere was fun and the food was enjoyable.

We had a group dinner at The Court of Two Sisters at 613 Royal Street. It is a meeting place for the city of New Orleans. Named after two Creole sisters who owned the notion’s shop on the site, Royal Street was also known as Governor’s Row, and the original resident was the royal governor of colonial Louisiana between 1726-1733. We enjoyed the friendly conversations and our evening dinner in the beautiful courtyard. We selected culinary delights from an expansive food and wine menu, and the ambience is one-of-a-kind.

Speaking of local culinary institutions, we recommend that everyone have dinner, lunch or the Sunday Brunch and Jazz at least once at Arnaud’s, 813 Bienville Street. Plan to spend a leisurely meal as the expert staff and gracious atmosphere is meant to be savored. We ordered a martini and the Oysters Arnaud appetizer to begin our gastronomic exploration. The oysters were followed by Crawfish O’Connor for me and Speckled Trout Mueniere for Barbara. Absolute works of art. Our waiter talked us into dessert and we finished with Chocolate Devastation—a flourless chocolate cake featuring Belgian dark chocolate and espresso that lives up to its name!

Next month’s French Quarter Festival, April 11-14, may be a good time for you to make the journey. Many thanks to Christine Decuir at the New Orleans Convention & Visitors Bureau for assisting us with our itinerary. For sure, we will be back!

Click here for a complete listing of past Live Large! (Travel and Leisure) articles

“The cure is in the kitchen…and healthy food never tasted as good as it does with Suzanne’s recipes!”  -

“The Passionate Vegetable” by chef and educator Suzanne Landry reveals the pure simplicity and bountiful flavor of fresh vegetables with recipes that are easy and delicious.

From the first tender pea shoots in spring to the last brilliant orange pumpkins in autumn, vegetables are the cook’s harbinger of the changing seasons. Vegetables are often thought of as sides that complement a main dish of meat, fish or poultry. While this is a great way to showcase the garden’s gems, one chef is celebrating vegetables in all their starring roles — breakfast, salads, sides and entrees. The Passionate Vegetable, by fresh food chef and educator, Suzanne Landry, is full of delicious recipes that fit any type of eating style, from vegan and vegetarian, to recipes that include meat.

Everyone knows that eating a variety of vegetables every day is the best way to get the vitamins and minerals needed for optimal health. Having taught natural foods cooking classes for over 30 years, Suzanne believes in encouraging and educating people to eat more vegetables and high-fiber whole grains and beans and less meat protein.  Focusing on the connection between food and healing, Suzanne has created fresh and flavorful dishes that allow home cooks to make the most of seasonal produce from local farmers markets, stands, and gardens and cook tasty, yet healthy, well-balanced meals.

More than a cookbook, The Passionate Vegetable reveals the pure simplicity and great flavor of fresh, seasonal vegetables with recipes that are easy to prepare.  Chapters include: Healthy Start Breakfasts, Salads that Satisfy, Fresh Garden Salads, For the Love of Soups, Amber Waves of Grain, Bean Cuisine, and Vegetables: Nature’s Bounty.  Suzanne has included a chapter devoted to meat – To Meat or Not to Meat, and healthy treats: Good for You Desserts.  Some of her mouth-watering recipes include:

• Barley Confetti Salad with Fresh Dill
  Lentil and Wild Rice Salad with Cilantro
• Spinach Salad with Turkey Sausage & Buttermilk Mustard
  Yam and Pinto Bean Soup
• Thai Coconut Chickpeas with Fresh Basil
  Ratatouille over Spaghetti Squash
• Herb Roasted SummerVegetables                                                                        -      Jambalaya
• Crunchy Corn Crusted Picnic Chicken                                                                    -      Roasted Fresh Figs with Goat Cheese
• Fresh Fruit Crisp with Velvety Cashew Cream                                                      -      Breakfast Cookie on The Go

Suzanne has also included a simple guide to food nutrition, suggestions for healthy vegetarian meals, transition recipes for the meat lover, pantry makeovers, and 145 tips and time-saving techniques to make cooking with vegetables funs.

Suzanne’s journey of healthy eating began with her father, who died young from cancer.  “My father believed that without good health nothing else in life mattered.  The 17 years of recurring cancer taught him the value of good health.  His death, along with my own health challenges and those of my children were the catalyst for my journey to explore the connection between food and healing.  I know with absolute certainty that changing our diets from high animal protein to one high in fruits, vegetables and whole grains can improve our health.”

The Passionate Vegetable brings good health and great flavor together in one easy-to-use package!

Suzanne Landry is an inspiring health educator and gourmet organic chef.  For over 30 years, she has shared her love of natural foods cooking and her passion for health with more than 10,000 students nationwide.   Since 2005, Suzanne has developed and taught nutrition education programs for cancer recovery patients, guiding them on the road to health and vitality.  She is certified by the world-renowned Kushi Institute as a macrobiotic chef and counselor. Suzanne’s success as a personal chef to high-profile clients, her extensive knowledge, and talent for engaging and entertaining her students, has made her a sought-after guest speaker at seminars and workshops. She has been featured in numerous newspapers and magazines and in many television segments. Suzanne has also served as an industry consultant to well-known retail stores and food products manufacturers.  She is the mother of three sons and lives in Ventura, California with her husband, George.  Visit her website, www.SuzanneLandry.com.

Beets and Tangerine Salad

(Serves 4)

3 beets, cooked, peeled and cubed

3 seedless tangerines, peeled, and sectioned

½ cup feta cheese, crumbled

Dressing:

1/3 cup olive oil

2 Tbs balsamic vinegar

1 Tbs minced fresh mint

If using fresh beets, scrub well but do not peel.  Cut stem off to within one inch of beet.  Immerse in water, cover and bring to a boil then reduce heat to medium.  Depending on the size of the beets, cooking will take about 30 minutes or longer. They are cooked when the beet feels tender when a fork is pushed into the center. Drain and cool. Remove skin and stem by rubbing off with your fingers under running water. Cut beets into ½-inch bite size pieces.

Peel tangerines and separate wedges.  Remove any white membrane. Either leave whole or cut in half.

This dressing will make more than you need for this salad. It’s a favorite in our house and I’m sure you’ll want to have extra. For this amount of salad, place ½ cup of finished dressing in a salad bowl.  Add cooked beets and tangerines and toss.  Sprinkle with feta cheese.

Bites of Insight:  Beets are available at our local farmer’s market in three varieties. The standard red, yellow and candy striped (or Chioggia).  The candy stripped beet is a variety from a small coastal town in Italy called Chioggia.  This “peppermint candy” beet looks beautiful grated in salads. However, it loses its candy stripe once cooked and becomes pale pink. It is milder in flavor and requires less cooking.

California Fiesta Quinoa Salad

(Serves 6)

Absolutely one of the most loved salads by my clients, students, family, and friends!

1 cup quinoa, uncooked

2 cups water

¼  tsp sea salt

¾  cup tomato, chopped (1 medium tomato)

¼  cup celery, chopped (1 stalk)

½  cup cucumber, seeded and chopped (1 medium cucumber)

½  cup scallions, chopped (4 scallions)

½  cup fresh cilantro, cleaned and chopped

½  cup fresh or frozen corn, blanched

½  cup cooked black beans, rinsed and drained

¼  cup black olives, pitted and diced (Kalamata are the best!)

Dressing:

1/3 cup extra-virgin olive oil

1   tsp hot red pepper flakes (or more to taste)

2   Tbs red wine vinegar or ¼ cup lemon juice

½  tsp sea salt

Boil 2 cups water and add salt. Thoroughly rinse quinoa in strainer. Place in boiling water, cover, and reduce heat to medium-low. Cook for 20 minutes or until grain is fluffed and water is absorbed.  Remove from pot into a large bowl and allow to cool before adding vegetables.

Slice tomatoes into ½-inch slabs and remove most of the seeds.  Then cut tomatoes into sticks and crosswise into ½-inch cubes.  This will give you evenly sized tomato pieces that won’t get mushy if the salad isn’t eaten right away.

Cut celery by slicing down the rib in the center of the stalk. If the stalk is large you might want to cut it in thirds. Then cut crosswise into ½-inch pieces.

Slice cucumber lengthwise into 4 strips and then remove center seeds. Chop these strips into ½-inch pieces. Remove root ends of scallions and cross chop into ¼-inch pieces. Toss cooled quinoa with all remaining vegetables, beans, and olives.

Mix vinegar, oil, hot pepper flakes, and salt together.  Toss lightly with salad.  Refrigerate for an hour before serving.  This will last 5 days in the refrigerator.

Serving Suggestions:  My favorite way of enjoying this as a leftover is in scrambled eggs!  Just before the eggs set hard, I add ¼ cup or so of this salad and give it a stir.  Very yummy breakfast!

Recipes from The Passionate Vegetable by Suzanne Landry

Health Inspired Publishing

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