This 🌱💙. Sometimes I find the energy to play with my food and create something different from a bunch of healing ingredients.
On my plate: sautéed onion, garlic, organic dandelion greens, organic Tuscan kale, green peas and organic unseasoned tofu. I cooked it up in some @chosenfoods avocado oil, added @redmondrealsalt, black pepper, red pepper and homemade dried mint.
This meal is vegan but is packed with protein from the peas and tofu. The dandelion greens are wonderful for your liver and if you pre-cook them in water (as I did) it knocks out some of the bitterness. I went to town on the garlic and added 6 cloves to assist in my immune function as I am still very run down since my bad bout of strep. Praying it stays away and doesn’t come back. Also, before someone tells me soy is bad for you. I rarely eat tofu and when I do it’s non-gmo and organic. Soy has also had a really bad wrap in the nutrition world, but good quality tofu is not the same as drinking a cup of soy milk which is heavily processed. Again, bioindividuality is key 🔑 here. Finally I served it with my favorite @yucancrunch crackers. I could eat these alllll day long. Made with one ingredient - yucca root. My go to way to enjoy @yucancrunch crackers is toasted then drizzled with olive oil and @redmondrealsalt. Happy Friday friends 😘