January 2010 Edition

Flexitarian Recipe Box

Most of us can use a post-holiday detox from fatty foods, sugary treats and high-calorie cocktails. Now is the time to focus on raw and lightly cooked produce to repair, rebuild and rejuvenate every cell of your body. These super simple and satisfying recipes let fruits and veggies take center stage.


Potato & Mushroom Frittata w/ Roasted Red Pepper Puree	Brown Rice Nori Rolls w/ Wasabi Chickpeas	Broccoli Soup w/ Lemon Chives	Dried Plum & Ginger Compote on Sliced Pears

PS: Eat the frittata for breakfast, nori rolls for lunch, broccoli soup for dinner and enjoy the pears for dessert and your daily total is a slimming 1,000 calories!

Go to cookflexitarian.com for an archive of all Dawn's flexitarian recipes.

Get Cooking

Dawn will prepare the delicious recipes shown above during her flexitarian classes held at The Chopping Block Cooking School in Chicago:

Saturday January 16, 10:00am - 12:30pm (Lincoln Square location)
Tuesday January 26, 6:00pm - 8:30pm (Merchandise Mart location)

To register for class ($40.00), visit www.thechoppingblock.net
or call 312-644-6360.

Get Healthy

Easy Weight Loss.
Try these simple weight loss recipes featured in USA Today.

Fitness Healthy Grocery Shopping.
Get Dawn's newest smart shopping tips by watching these online video segments.

Eat This

Raw to the Rescue.
Eat more raw and lightly cooked produce to stay nourished and energized. Try this quick 3-ingredient recipe for Raw Zucchini Noodles with Artichokes and Sundried Tomatoes:

Cut 3 zucchini into noodle shapes with spiralizer* or vegetable peeler.
Toss raw noodles with one 6-ounce jar of marinated artichokes (not drained) + 2 Tablespoons julienne sundried tomatoes (drained).

*Raw produce noodles can be made with a kitchen tool called a spiralizer. Find my favorite one here at Amazon.com.

+ Forward this Newsletter to a Friend

Newsletter design by Big Black Dog Designs.