Nancy Addison’s Guilt-Free Vegetarian Mexican Salad: A Flavorful and Nutritious Delight
Meet Nancy Addison: A Nutrition Expert and Vegetarian Enthusiast
Before diving into the delicious recipe for Vegetarian Mexican Salad, let’s get to know the creator. Nancy Addison is a nutrition expert, counselor, and author who’s here to challenge the stereotype that vegetarians are weak and unhealthy. With her bright eyes, slim figure, and obvious energy, Addison is the perfect example of a healthy vegetarian lifestyle.
Addison emphasizes the importance of consulting with a doctor to ensure you’re getting adequate nutrients in any diet you undertake. She became a vegetarian due to her own health concerns. An overdose of penicillin as a child left her anemic, something she struggled with for years. After college and marriage, two pregnancies in quick succession led to extreme weight gain, then diabetes. Her father’s cancer diagnosis was the tipping point which led her to research nutrition. It turns out the seemingly wholesome diet she had been eating her whole life was not healthy at all. After much research, she made a commitment to a plant-based lifestyle for herself and her children.
Addison has pursued studies and certifications through Columbia University, The Institute of Integrative Medicine, Cornell University, the Natural Gourmet Institute for Food and Health in New York City, and the American Sports and Fitness Association. She’s the picture of health and has authored several healthy diet-related books.
Books by Nancy Addison:
- How to Be a Healthy Vegetarian, Second Edition
- Diabetes and Your Diet (which is Gluten Free, Vegan, Raw)
- Raising Healthy Children; Health and Nutrition Information, Recipes, and Resources (which is not all-vegetarian)
The inspiration for her first book came about when her kids began college and she realized many of their friends had adopted vegetarianism, but not in a good way. Her response to the need she saw for better information was How to Be a Healthy Vegetarian, which includes nutritional advice, recipes, and a resource list of products, books, and websites, published in 2012 and now in its second printing. More books followed specific to healthy diets for children, diabetes patients, diets for seniors, and for weight-loss, a website, private nutritional counseling, and more.
Addison practices the lifestyle she preaches. A vegetarian for more than 30 years now, her pantry and refrigerator are filled with whole grains and seeds, nut oils, and fresh produce, much of which comes from a backyard organic garden. She uses natural, nontoxic cleaning supplies, soaps, and cosmetics. Her books include not just explanatory information gleaned from her studies, but recipes she developed in gigs as a personal chef to nutrition-conscious celebrities.
Nancy Addison’s Mexican Salad with Black Beans: A Guilt-Free Delight
Addison shares a recipe for a surprisingly easy vegetarian Mexican salad, a fantastic choice for lunch or light supper and about as guilt-free as it gets.
Ingredients:
- 2 cups cooked black beans, preferably sprouted
- 2 tablespoons extra virgin olive oil
- 1 cup chopped cucumber
- 2 cups baby kale leaves
- 1 avocado, peeled and sliced
- 1 clove garlic, minced
- ¼ cup cilantro leaves, chopped
- Unrefined sea salt to taste
- Pepper to taste
- Lemon slice for garnish
Directions:
- Warm the black beans.
- Combine olive oil, cucumber, kale, avocado, garlic, and cilantro. Stir well.
- Place the salad on a plate or in a bowl and place the black beans on top.
- Season with unrefined salt and pepper to taste.
- Place lemon slice for garnish.
The recipe for Mexican Salad comes from page 305 of “How To Be A Healthy Vegetarian,” by Nancy Addison.
