A very healthy breakfast hash

 

This hearty breakfast (is vegan indeed) of sweet potato (I used one steamed from the night before, cut into chunks),  sliced mushrooms and baby spinach.  This basic hash can be added to with avocado chunks, a couple of beaten eggs, or basically any leftovers in the refrigerator.  If adding avocado chunks, make sure it's a firm avocado and add it near the end of cooking time.

Microgreens, fresh grapefruit sections, sliced ripe avocado and FRESH BLUEBERRY VINAIGRETTE

This will possibly be my "go to" lunch salad even though I've never been a fan of fruity salads or fruity dressings, but this BLUEBERRY VINAIGRETTE has me hooked.  Here's the EASY recipe.

1/4 cup fresh blueberries

2 TBLSPNs organic maple syrup

2 TBLSPNs balsamic vinegar

1/4 teaspoon dry mustard

1/4 cup EVOO

S & P to taste (I used a pinch of salt and a few turns of fresh ground black pepper.

Put all ingredients into a high speed blender and blend til smooth. 

Place micro greens on a medium plate.  Top with sliced avocado, cut grapefruit sections and any juices left from the slicing, and raw pecans.  Drizzle the vinaigrette over it all.  (For additional protein, add a handful of raw hemp seeds.)

I like to grow herbs

When I was a child my Grandfather showed me how to grow basic veggies (tomatoes, carrots, radishes)  in our backyard garden.   Now I like to grow herbs, especially oregano!

HAVE A SAFE, BEAUTIFUL AND HAPPY NEW YEAR FILLED WITH THINGS YOU LOVE