THOW

Monday, June 12, 2017

Early organic, vegan lunch consisting of baby romaine lettuce, diced tomatoes, sprouted chickpeas, kimchi, sauerkraut, pickled avocado slices, vegan cheese shreds and a lemon herb dressing. All homemade with the exception of baby romaine lettuce that I purchased from the farmers market. And, two glasses of watermelon, mint and lemon kombucha.


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