Lunches for the last week of May, made from selections from the farmers market this past Saturday.
Beets were roasted and cauliflower transformed into bite sized pieces.
Then mingled with the kale from Mellowfield farms.
A little apple cider vinegar, honey, olive oil, sea salt, garlic powder, cayenne pepper, for dressing.
Chopped, roasted almonds to be added immediately before consuming, for maximum crunch. Plant based eating at it's finest.