Imperfectly Raw Day 19, 9/6/21
Water and coffee in the morning. I made a Lemon Ginger Blast but did not get around to drinking much of it.
On the spur of the minute, we decided to meet our friends, Hal and Lee, for lunch at Xplore Lakeside. I had the veggie burger, fries, and a glass of Pinot.
I harvested the broccoli micro greens today.
Dinner: Salad with broccoli micro greens, some of Holly’s Tahini Dressing, sauerkraut, whole grain chips, and Roasted Carrots. Ice water to drink.
Recipe for Roasted Carrots: Preheat oven to 425 degrees.
Cut 7 carrots into 1” pieces. In a medium bowl, toss the carrots with 4 Tbsp olive oil, 1 tsp dill, juice of 1/2 lemon, and a pinch of salt and pepper. Transfer to a baking dish. Cover in aluminum foil and bake on the lower rack for 30 minutes or until soft.