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Fresh Fruit Morning Salad

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I had my family over recently for a brunch and this was a huge success. This can be a starter for breakfast or the whole meal. We had some fresh squeezed apple juice and some garlic potatoes.

For the lox I prepared it with a parmesian toast instead of a typical bagel. I spread a thin layer of cream cheese and then lay a piece of salmon with red onion and capers on top. So fresh and tasty. Sometimes I add arugula or spinach. On the plant-based diet, I keep the use of dairy products to an extreme minimum.  For special occasions I might have a dish like lox   but it’s rare for every day meals.

I know some of you were wondering if it’s okay to have some dairy, so I wanted to just give you my perspective on this. To me plant-based eating is about eating mostly plant-based. If you choose to go completely sans dairy and fish, that’s entirely up to you. You will see great results if you can merely go mostly plant-based. You choose what’s best for your lifestyle. Just know that most Americans eat a SAD (Standard American Diet) which is filled with processed, fatty, sugary foods, and very few plant-based items. So, just getting started on the plant-based diet with minimal amounts of dairy, is an excellent beginning! However, if you’re suffering from disease or some other ailments, I recommend a 100% whole-food, plant-based diet.

However, if your digestion is compromised in any way, I recommend a strictly plant-based diet which would exclude dairy, meat, and gluten. Of course, consult your doctor and a nutritionist but staying clear of these products for a minimum of three months should show improvement.

The fruit salad is a simple mix of organic sweet strawberries, bananas, blackberries, blueberries, and apples. I drizzled a little bit of lemon and agave nectar for a touch of sweetness. It was devoured!


Phoebe Chongchua is a multimedia brand journalist who consults and writes on wellness, all things plant-based, fitness, lifestyle, and travel. She is yoga certified and earned her certificate in Whole Food Plant-Based Eating in 2010 through eCornell and the T. Colin Campbell Foundation. She's also a top podcaster for her marketing/storytelling podcast, The Brand Journalism Advantage at

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