Grand Canyon Salads

I was going to call these salads "6WP in a bowl" because they include everything Dr. Fuhrman recommends in his 6-week plan (from his book Eat to Live).   But they started turning into what I felt were masterpieces, because of my layered approach, and it reminds me of the geologic layers of the Grand Canyon, which I happen to be visiting this week.   So I call them Grand Canyon Salads.   I start by putting fruit in the bottom.  I bought 6 days worth of food at the Whole Foods in Albuquerque so I got fruit with staying power:  oranges, apples, and bananas.   So one orange, one apple, and 1 banana gets cut up and put into 3 large bowls (breakfast, lunch and dinner, yes I am boring).   I top that with a can of no-salt beans.  Then spinach, arugula, lettuce, and kale.  Then 1 Tbsp of fruit-infused vinegar in each bowl.  Then scallions, mushrooms, seed mixture, red cabbage, then 1 Tbsp of fruit-infused balsamic vinegar, then broccoli and cauliflower.  Then smash down and put the lids on.  Oh, on the first day I had a tomato and used strawberries and banana for the fruit.    Here's what one looks like:

First you eat the raw veggies with a nice slight vinegar taste.  Then the mushrooms and seeds and scallions and leafy greens with some more nice vinegar taste.  The romaine lettuce and kale stay crisp but the spinach and arugula get a little soggy which I like--sort of like they have been sauteed. The dessert is the fruit and beans with a little of everything else mixed in.  It reminds me of some desserts I got in Taiwan that were made with beans and fruit.

Here I am eating my lunch at the Desert Watch Tower

and dinner at Mather point:

I'm also eating a bunch of raw carrots.  

I can verify that being a nutritarian transforms your body.  I hardly notice the altitude or get out of breath walking up the canyon, partly because I'm slowing down for others.