I love green beans, more
so in a salad form than any other way.
Not exact matches
I really do eat it
in every
form at the moment — roasted stuffed with quinoa, mashed like potatoes as heavenly side dish, pureed as a creamy pasta sauce and baked as a
salad filler —
so it only seems right that I use it as a soup too!
I really do eat it
in every
form at the moment — roasted stuffed with quinoa, mashed like potatoes as heavenly side dish, pureed as a creamy pasta sauce and baked as a
salad filler —
so it only seems right that -LSB-...]
Adding vegetables
in their completely raw
form into your
salad, is an ideal way to include
so many extra nutrients that your cells crave for.
As far as shelf life
in the fridge, I would say up to 4 days or
so, just think of it like a prepared
salad,
in cake
form.
Leafy greens are extremely good at healing the body and giving you energy
so that's why I recommend you try to include RAW greens with every meal, either
in the
form of a
salad, green smoothie, green soup or a green juice.
We tried shaved brussels sprouts last winter and loved them,
so we thought we'd try them again
in salad form.
I've had Cobb
salads in wrap
form and even
in pizza
form (I know it sounds strange, but it was
so good!).
I've never been a big pasta
salad fan,
so each time I used to think of Greek
salad it was
in the pasta
salad form.
It comes
in capsule or powder
form,
so there's a «swallow and don't taste it capsule option» for you if you don't enjoy the ground - up -
salad - like flavor of the powder.
For me, the only time I'm really having cruciferous vegetables raw — and it's not because I'm scared of the goitrogens; it's just because I enjoy them better when they're steamed — I might have dehydrated kale chips,
so it would be
in raw
form, kale
in my smoothie or kale
in my green juice, or I'll make a kale
salad.