Do you have sandwiches for lunch? I used to. Every day, I used to eat a cheese and ham sandwich with a bag of potato chips on the side. Because I was very busy at work, I’d often have to eat my lunch at my desk. Right after I ate my lunch I felt full and energized but then, an hour or so later, I’d feel sleepy and hungry again too.
Why did this happen? Good question!
Bread, especially white bread, is very refined which means it’s digested quickly. In a lot of ways, it behaves just like sugar in your body. While it gives you an instant burst of energy, that energy is very short-lived. Once your body’s insulin does its job, you are left with low blood glucose levels and probably feel sleepy.
After one too many naps at my desk, I realized that my lunchtime sandwich was causing me trouble, and I made the decision to change to eating a raw lunch instead. Today’s recipe was the first raw salad lunch I tried and it’s still one of my favorites.
Preparation time: 10 minutes
Cooking time: N/A
Number of Servings: 4-6
- 2 large sweet potatoes
- 3-4 medium-sized beets
- 4 scallions – peeled and thinly sliced
- ½ cup toasted pumpkin seeds
- Garlic & lime salad dressing
1. Peel the potatoes and the beets. Use a spiralizer to thinly cut them into strips. Cut the thin, curly strips into manageable lengths – 3-6 inches.
2. Mix the spiralized vegetables in a large bowl and then add the scallions. Sprinkle with the pumpkin seeds and drizzle with your garlic and lime salad dressing.
3. Serve immediately or store in an airtight container and refrigerate.
Recipe source: aspiceyperspective.com
Picture source: under500calories.com
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