"Dr. Neal Barnard's Cookbook for Reversing Diabetes" is a winner. Dr. Barnard was the featured guest speaker at our 2020 SW Florida Veg Fest in February, and he was a hit. So fortunate to have him at our PCRM table, signing books, and motivating many to take charge of their health and wellness.  I've been trying many of the recipes (created by the fabulous Dreena Burton) and this one will be for one of my Food for Life classes.

• 3 T fresh lemon juice
• 1 1/2 T coconut nectar or pure maple syrup
• 1 T red wine vinegar
• 1 tsp sea salt
• 1 tsp Dijon mustard
• 1/4 tsp allspice
• 1/2 - 1  tsp grated fresh garlic
• 1 tsp sea salt
• ground pepper to taste
• 4 cups cooked brown rice
• 1 cup chopped cucumber (seeds removed)
• 1 cup sliced grape or cherry tomatoes (can substitute chopped red pepper)
• 1/2 cup sliced kalamata olives
• 1/2 T chopped fresh oregano
• 2 T chopped fresh dill

In large bowl, whisk together the lemon juice, nectar or syrup, vinegar, salt, mustard, allspice, garlic, salt and pepper (if using). Add the rice, cucumber, tomatoes, olives, oregano, and dill, and stir to combine. Taste, and add extra salt or lemon juice, if desired. Serve as a side or as a hearty lunch over greens.

Note: You can substitute 1 cup of the rice for cooked beans, such as kidney, chickpeas or cannellini.