carrot parsley salad 2 medium carrots, shredded with a box grater 1/2 cup parsley leaves finely chopped 1 tablespoon cold pressed flax oil 2 teaspoons apple cider vinegar salt to taste (faring-well.com)
2 1/2 cups blanched almond flour 1/2 teaspoon baking soda 1 tsp bicarb of soda 3 eggs beaten 1 tsp stevia powder 1/2 teaspoon apple cider vinegar pinch sea salt (superchargedfood.com)
1 large round eggplant, sliced into 1/2 - inch rounds Sea salt as needed 1 cup unsweetened almond milk 3/4 cup brown rice flour 1 teaspoon apple cider vinegar Freshly ground black pepper to taste 2 cups breadcrumbs 1 Tablespoon each oregano, basil, and dried parsley Olive oil spray 6 - 8 slices cheese or vegan cheese (optional) Pasta sauce of your choice, warmed 4 cups thinly sliced fresh spinach 16 - ounce pasta of choice, cooked according to directions (vibrantwellnessjournal.com)