Mexican Red Bowls
pictured on page 25
1 hour 20 minutes l Makes 4 bowls
Red adzuki beans, chili-�lecked rice,
and roasted cauli�lower are a winning
combo in this satisfying bowl.⅔ cup chopped onion
4 cloves garlic, minced(^2) 1/2 tsp. chili powder
(^1) 1/2 cups dried long grain brown
rice
(^1) 1/2 cups low-sodium vegetable
broth
1 cup oil-free red salsa
5 cups cauliflower florets (1 lb.)
3 Tbsp. lime juice
(^1) 1/2 15-oz. cans no-salt-added
adzuki beans, rinsed and
drained (2 1/4 cups)
1/2 tsp. ground cumin
4 cups torn or shredded red leaf
lettuce
1 cup Salsa Ranch Dressing
Chopped fresh cilantro
- Preheat oven to 450°F. For rice, in a
medium saucepan cook onion, garlic,
and 1 tsp. of the chili powder over
medium 2 minutes, stirring often and
adding water, 1 to 2 Tbsp. at a time,
as needed to prevent sticking. Add
rice; cook and stir 1 minute. Add broth
and 1⅓ cups water. Bring to boiling;
reduce heat. Cover and simmer
about 35 minutes or until rice is
tender and liquid is absorbed, stirring
BEFORE
judy hunsbergerI
watched my husband, Mark, go
from being apparently healthy
to needing double-bypass heart
surgery overnight. I felt lost and
out of control, but I was sure there had
to be a way to avoid future hospital
stays. Then I discovered that heart
disease could be reversed by adopting
a whole-food, plant-based diet. I knew
that I, too, could benefi t from a lifestyle
change. Our daughter was only 8, and
there was so much living to be done.
After Mark’s surgery, I decided to
go all in on the WFPB lifestyle, and
Mark soon joined me. Mark’s sister
and her family thrilled us by following
suit. Having a built-in support network
was so helpful. All of us (including the
kids) have embraced making delicious
WFPB meals.
My lifestyle change has resulted in
weight loss, lower cholesterol, lower
blood sugar, glowing skin, stronger and
shinier hair, and more energy.
If it hadn’t been for my husband’s
very loud wake-up call, I would have
been facing what millions of other
women my age face at this stage in life:
disease, pain, reduced energy, and fear.
Now, after turning 60, my future has
never looked better! I’ve even returned
to running half-marathons. I’m living a
life that I never imagined was possible.
—Judy HunsbergerMY
SUCCESS
STORY
occasionally. Stir in salsa. Cover and
let stand 5 minutes.- Meanwhile, line a large rimmed
baking pan with foil. In the pan
combine cauli�lower, 1 Tbsp. of the
lime juice, and the remaining 11/2 tsp.
chili powder; toss to coat. Spread
cauli�lower in a single layer. Roast
about 15 minutes or until crisp-tender. - In a bowl combine beans, the
remaining 2 Tbsp. lime juice, and the
cumin; stir to coat. - Divide lettuce, rice, beans, and
cauli�lower between four shallow
bowls. Drizzle with Salsa Ranch
Dressing. Garnish with cilantro.
Salsa Ranch Dressing In a blender
combine half of a 12- to 14-oz. pkg.
extra-�irm silken light tofu; 1/2 cup
unsweetened, un�lavored plant milk,
such as almond, soy, cashew or rice;
1/2 cup oil-free red salsa; 1 Tbsp. lime
juice; 1 clove garlic, peeled; ¼ tsp.
each onion powder, dry mustard, and
freshly ground black pepper; and
sea salt, to taste. Cover and blend
until smooth. Transfer to an airtight
container. Cover and chill up to
3 days. Use as a salad dressing or a
dip for vegetables. Makes 2 cups.