I pack mine in a plastic storage container and toss
a few romaine leaves on top for crunch; don't forget a plastic fork.
Not exact matches
Next time, I'm going to use
romaine and a
few kale
leaves for part of the spinach, so I guess I'll have V9 juice then.
Romaine Boats: A few romaine hearts (Boston bibb or butter lettuce leaves can also be used) 1 - 1 1/2 avocados, seeded, peeled and cut into cubes 1/2 c. cherry tomatoes, cut into halves or pieces A few microgreens Edible flowers if available quick red onion pickles (or any pickles of
Romaine Boats: A
few romaine hearts (Boston bibb or butter lettuce leaves can also be used) 1 - 1 1/2 avocados, seeded, peeled and cut into cubes 1/2 c. cherry tomatoes, cut into halves or pieces A few microgreens Edible flowers if available quick red onion pickles (or any pickles of
romaine hearts (Boston bibb or butter lettuce
leaves can also be used) 1 - 1 1/2 avocados, seeded, peeled and cut into cubes 1/2 c. cherry tomatoes, cut into halves or pieces A
few microgreens Edible flowers if available quick red onion pickles (or any pickles of choice)
Salad: 3 cups shredded purple cabbage 2 carrots, shredded or shaved using a veggie peeler A
few radishes, thinly sliced 2 handful of microgreens 4 - 6
Romaine leaves, chopped or any greens of choice 2 c. cooked quinoa or grain of choice 1 c. cooked white beans or chickpeas 1/4 c. dried cranberries 1/2 c. pumpkin seeds (lightly toasted for more flavour) 4 scallions, thinly sliced diagonally
Sometimes we eat it on an Ezekiel sprouted grain tortilla with a
few spinach
leaves, in a nori wrap, as a dip with dehydrated crackers or raw vegetables or my favorite way with hearts of
romaine lettuce.