Staying home today after being out 3 times this week, feels like a lot!😀
Our lunch today was a giant salad. Yayyy!
INGREDIENTS
SALAD
Lettuce
Goji berries
Red cabbage
Wakame
Fresh Jackfruit
Mung bean sprouts
Pink Kimchi - recipe is also in the Plant-Based Bundle in the eBook The Art of Raw Food by @artrawpaulina
Kkakdugi - recipe is in my Fun With Ferments eBook 👉
https://rawchefyin.gumroad.com/l/UOMznMandarin orange
Cherry tomatoes
Brazil nut
Avocado
Baby Pink Radish
Red Grapes
DRESSING
The other day I made Derek Simnett’s recipe from the Plant-Based Bundle November 2024! (HAPPENING NOW till 2 Dec 2024 📅)
This is his BRAND NEW eBook and he’s launching it as part of the Plant-Based Bundle.
I’ve made some adaptations to his recipe based on what I have with me, and here’s what I used:
INGREDIENTS
For Dressing (for 2):
• 6 tbsp balsamic vinegar
• 1 avocado
• 10 small dates
• 2 tsp onion powder
• 2 tsp garlic powder
• 1 ½ cup water
• Dehydrated papaya seeds
1 tablespoon Miso paste
1 tablespoon @mu.soysauce
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