A smoothie not for the faint of heart!
a base of coconut water
frozen blueberries
frozen strawberries
whey protein
sunflower seeds
ground flax seeds
vanilla
a teaspoon of matcha tea
Heavy and Light
First off, a savory and fresh raw salad. Lettuce, red cabbage, olive oil, toasted sesame oil, super greens supplement, tamari almonds, apple cider vinegar, Bragg’s, sheep feta, and kelp noodles. 
If you know me, you know I am all for eating veggies and keeping it fresh and light. But, when I’m under the weather, what’s the go-to comfort food? Hot and sour soup and fried green onion pancake from Red Jade in San Francisco. Greasy goood and will make your nose run! Mmmm Hmmm.
Sprouting 1,2,3
Sprouting lentils and sunflower seeds. Step One: soak for twelve hours.
Step 2: rinse and drain twice daily. Allow the jar to breath (cover with a cheesecloth). Keep out of direct sunlight. (Show here in bright light for documentation purposes only).
I found that the lentils sprouted a little faster than the sunflower seeds. Lentils took about three days. The sunflower seeds took about four days. Step 3: consume! They are great on salads, stir fries, or in sandwhiches. Once sprouts have reaches their desired sprouting capacity, refrigerate.
Steamed Kale Salad
Lightly steamed kale, sprinkled with toasted sesame oil, Bragg’s, green salad booster by Living Intentions, and kelp noodles.
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