Add
tomato mixture, sugar snap peas and spring onions, lemon
juice, 1 1/2
cups basil, and 1 1/2
cups mint to pasta and toss gently to combine (you don't want to break up the
tomatoes too much); season with salt, pepper, and more lemon
juice if desired.
Ingredients: 2 large portobello mushrooms 1/4
cup olive oil
Juice of 1 lemon 1 TBSP oregano 1 tsp salt 1/8 tsp pepper
Tomato slices Avocado Sunflower sprouts (or other sprout — broccoli, bean, etc) Cucumber slices Instructions: Remove stems and marinate the portobello mushroom caps in oil, lemon, oregano, salt and pepper
mixture for 30 minutes.