Before sharing this week’s vegan recipe we wanted to mention Forks Over Knives, an exciting new documentary that opened last week (preview above).
The film traces both the work and personal stories of researchers Dr. T. Colin Campbell and Dr. Caldwell Esselstyn who came together to conduct one of the most extensive studies on nutrition ever. And their shocking findings make several strong arguments for following a plant-based diet.
Campbell went on to write The China Study, which helped inspire our Vegan-For-a-Week Challenge. I haven’t seen the film yet, but I will soon. Had you heard of it? If you want to check it out showtimes across the country are listed here.
And now for a quick and yummy-sounding salad from Jessica of London (by way of Long Beach). From her email:
This has long been one of my favorites! I even got a non-fruit eater to go for seconds with this recipe.
Moroccan Orange and Olive Salad
1 1/4 lbs. oranges
pitted kalamata olives
1 tsp. paprika
1/2 tsp. minced garlic
1 tsp. red wine vinegar
3 tbs. olive oil
salt and pepper
3 tbs. chopped parsley
Peel oranges and cut them into bite size pieces. Put in bowl along with olives. Blend paprika, garlic, vinegar, olive oil and salt and pepper and pour over oranges and olives. Mix well and sprinkle with parsley