-Wild rice and beet salad with flat leaf parsley, olive oil and lemon juice. (Both were separate sides in previous meals but they looked good together after blending them!)
-Baked Garnet Yams
-Farmers Market butter leaf greens with red leaf lettuce and radish. Tossed in a little lemon juice and olive oil.
-Mixed avocado, garlic, grapeseed oil and lemon juice until fairly thin, put into a piping bag and squeezed onto the yam and salad as a dressing.
Seriously green broccoli soup.
-Boiled 1 turnip (quartered) in water with sage, black peppercorn and bay leaf. Removed. In the same water, boiled chopped broccoli (florets and stem finely sliced) until bright green, removed. Boiled chopped onions in the remaining water until tender. Remove sage and bay leaf. Put all ingredients into a mixer and blended. Put the purée into the same pot to reheat. Added a little more water and coconut water until smooth and creamy. No oil, no butter, no stock. It’s a little sweet due to the coconut water (note water and not milk) but it is nice and refreshing!