|raw, dijon marinated, green and purple kale salad|
|mushrooms, red onion, kale (cooked!), wild rice|
|roasted brussel sprouts|
There have been many a green salad.
|mixed greens, 3-bean salad, beets, peppers, onions, sunflower seeds|
And less white flour and sweets (boo hiss).
I've even been trying to eat things that I normally wouldn't. This yogurt didn't kill me.
But this apple almost did.
I've really been enjoying my Irish oats (once I was schooled in how to prepare them properly- thanks, MS).
|with maple syrup and raisins|
Chia is an awesome egg replacer- specifically in noodle kuegel, which really requires extra stickiness. But truth be told, it looks totally gross. Add in some soymilk and it looks even grosser- especially if your ratios are off. I couldn't choke this down. When I can convince myself to try again, I'll approach this recipe with significant fruit modification.
Always a successful snack: kale chips. Brad's are my FAVORITE! I like the heat in the raw kale chips, but the taste is a bit too earthy for me. However, the naked (plain vegan cheese) raw leafy kale chips are the best. Rest assured: the leaves are destemmed, so no worries about unfortunate, gum-impaling incidents.
I was thinking about carrots the other day (Easter bunny association?), so Choosing Raw's recipe for almond chickpea filling really caught my eye for use as a dip. It was ridiculously easy to make, but definitely needs to chill in the fridge for a couple of hours in order to for all of the flavors to successfully combine.
It's rather rich, so I decided to use the leftovers in an unapologetically rabbit food sammie: whole wheat wrap, dino kale, carrots, and spread.
Fear not; I'm not turning over a new leaf. Think of it more like preparing