Cook brown rice and wild rice together, or use either one. Cooked millet or cous-cous would also be good. Steam rice to reheat if necessary.

Salad Dressing: Use equal portions of flaxseed oil and olive oil (or either one). Add an equal amount of lemon juice and half again as much water. Season with Herbamara (organic herbs with salt), and a dash each of cayenne, onion powder , and dill.

Chop broccoli flowerets, spinach, green pepper, red pepper, and cilantro or parsley. Chop fresh tomatoes fine. Mix with salad dressing.

Cube a block of tofu. Brown in skillet with Bragg’s aminos (or soy sauce), McKay’s (vegetarian) chicken seasoning, onion powder, sesame tahini.

Saute a sliced onion in water. Remove from pan and mix into rice. Mushrooms can also be sauteed with onions.

Layer salad over rice and top with tofu.