“Crouching Blood Orange. Hidden Kale.” A bed of kale, 3 colors of bell peppers, grapes, apple, broccoli, and blood orange. No dressing.
Bed of kale, apple, grapes, broccoli, and blood oranges. No dressing.
Beet and Butternut Squash Soup with Zucchini strips on top.
Apple, carrots, grapes, tomatoes, broccoli, oranges, and pomegranate seeds.
Quick kale salad with pomegranate seeds, carrots, apple with a few almonds on top.
Cheesy carrot zoodles – SECRET SAUCE I used about 9 carrots, 1 carton of tomatoes, 1 garlic clove, juice from 1 small lemon, raw tahini, 3 drops sriracha, 1 small spoon of flaxseed oil (unfiltered, coldpressed), and 1 small spoon of yellow miso.
Lava cheese sprout salad – A mountain of mung bean sprouts and alfalfa sprouts doused with leftover SECRET SAUCE (shown above) and garnished with edible flowers, crushed red pepper, baby peppers, baby bella mushrooms, avocado, and lime.
Kale mound with apple cider vinegar and flaxseed oil massaged in and garnished with asparagus, cranberries, blackberries, baby bella mushrooms, grape tomatoes, kiwi, and cucumber.
Butterleaf lettuce with berries, pistachios, apple, and orange. I made a raw vegan chocolate sauce and drowned the plate in it using raw cacao nibs and fresh dates.
Simple tomato soup – just tomatoes and garlic with garnish.
A kale snack with cucumber, baby bella mushrooms, and mung bean sprouts. I added apple cider vinegar, a little flaxseed oil, and some raw salsa as dressing.
Fists and fists full of kale topped with sprouts, tomatoes, sugar snap peas, and cucumber noodles. See below for dressing.
Lime, Mango, Avocado, Basil, and Turmeric dressing. It was neon lime green.
1 grapefruit, 1 orange, 1 carton of raspberries, and 1 carton of blackberries.
5 oz of baby kale, 1 carton grape tomatoes, 1 avocado, 1 lemon, 1 orange, 3 carrots, and sugar snap peas. I’m actually afraid that I’ll be getting too much protein and fat with this dish!