By way of example, today in Brest school kids are eating
organic celery salad, couscous with vegetables and vanilla yogurt — a far cry from the nugget - pizza - burger rotation in most American schools.
Not exact matches
I packed one of these
salads with some kind of muffin or a couple no - bake bites,
celery and hummus, and an
organic Gala apple to round it out.
Daily Green Juice: all
organic — kale, collards,
celery, lemon, lime Lunch: As expected I had leftovers from the night before: buckwheat, kale
salad, two bean stew.
I always have
organic salad on hand usually some mix of watercress / spinach / rocket,
organic cherry tomatoes,
organic celery and cucumbers.
Cool Summer
Salad (Semi-Raw) Ingredients: 3 cups spinach leaves, shredded 1 cup Romaine lettuce, shredded 1/2 cup shredded
organic carrots 2 zucchini, shredded 1 cup of alfalfa sprouts 1 cup of broccoli florets 1/2 cup diced yellow bell pepper 1 cup red cabbage (chopped) 2 hard - boiled omega - 3 eggs (sliced) 2 ounces shredded
organic cheese Dressing Blend together 2
organic tomatoes, one peeled and pitted avocado, 1
celery stalk, and 2 carrots, 2 tablespoons mayonnaise, and a dash of Herbamare.
SALAD 2 15 - oz cans
organic garbanzo beans, drained and rinsed 1
organic English cucumbers, sliced 2
celery stalks, thinly sliced 2 Tbsp fresh lemon juice Sea salt and fresh pepper, to taste