Sprouts, power greens, olive oil, lime juice, Himalayan salt, turmeric, cayenne pepper
Had no cilantro and it’s not the time for tomatoes… But had some perfect – PERFECT – avocados and half a shallot… So I decided to whip up some magic.
Lime juice, olive oil, Himalayan salt, cumin, cayenne and coriander seed. Avocados, shallot. Delicious!
After hot yoga in Washington DC, I blended this big, delicious monster:
Spinach, whole cloves (I used 2), pomegranate powder, frozen mango, frozen strawberries, frozen raspberries, water.
I almost asked myself “need I post something so simple as rice on my blog?”. Yes, something so awesome deserves a place on the Awesome Vegan Blog.
truRoots Organic Germinated Brown Rice, Spectrum Organic Sesame Oil, HimalaSalt Primordial Himalayan Sea Salt, Spectrum Organic Brown Rice Vinegar.
Perfect when served with locally made vegan kimchi from Number1Sons in DC-area/Arlington, VA!
Sprouted quinoa cooked with a little Himalayan salt and better-than-bouillon. Shaved heirloom carrots. Massaged lacinato kale with olive oil, Himalayan salt and black pepper. Chopped spinach. Sundried tomatoes, rehydrated, drained, coated with Himalayan salt, olive oil and black pepper; baked for 7 minutes at 420F and then cut into bitesize pieces. Hemp seeds. Dressing: tahini, lemon juice, curry, turmeric, Himalayan salt, apple cider vinegar, olive oil, water, maple syrup. Garnished with cilantro.
Sunflower sprouts, black beans, roasted red pepper hummus, tabbouleh, olive oil, lemon juice, salt, black pepper