plant based eating at it's finest

 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. 

Raisins and quinoa added in for texture and flavor.   Plus the last of an orange pepper that was sitting in the refrigerator waiting to be used.  

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. 

Comments

[jacki long]

Again, salivating here in the OC. ;o)