Roasted squash and carrots with baby onions. Black lava salt.
Healthy sautéed (in water and a little sea salt, no oil) red, yellow and white beets, with garlic and fresh horseradish root.
Fried wild “horn of plenty” mushrooms in olive oil, with shallots, fresh parsley, sea salt and a squeeze of lemon juice.
Served with a simple side salad (in this case, lettuce leaves with salt, pepper, and just a little bit of apple cider vinegar and sesame oil). If for lunch, or a bigger meal, a bowl of quinoa would pair nicely with these seasonal vegetables, too. :) Enjoy!
A gourmet seasonal salad of robust organic greens, living “power mix” sprouts (mungbeans, lentils, and chickpeas), himalayan pink salt, fresh-squeezed organic lemon juice, highest-quality olive oil, chervil, and a (surprise) pinch of hot cayenne pepper. Perfect.
Crispy zucchini shoestrings (dehydrated with Italian olive oil, Himalayan pink salt, and back pepper), organic vegan pesto, cayenne pepper, chervil, and raw black olives (with sea salt). A masterpiece. All organic, vegan and raw.