2 pounds
organic carrots with tops
on 1 pound sliced blanched almonds 1 c 2 % Greek yogurt, strained 1 tsp curry powder 1/2 pound mushrooms, hon shemigi, maitake or shitake 1 c unseasoned rice wine vinegar 1 garlic clove, smashed 1 Tbsp sugar 1 pound arugula 2 tsp
canola oil Extra virgin olive
oil Salt and pepper
I try to put cinnamon
on those, too, because it helps with insulin sensitivity and then you can choose abundant amounts of good,
organic, clean vegetables; high quality fats whether it's coconut
oil, grass - fed butter, or if you can't tolerate butter, ghee may be better; avocado
oil, I use the Marks Primal Mayo for my mayonnaise because it's really good mayo with grass - fed eggs and avocado
oil versus all the soy in
canola; and then you high quality meat.