I had the salad with a burrito made with quinoa, spinach, sauteed veggies consisting of carrot, potato, cabbage and celery. I topped it with homemade salsa created from a recipe with the same cookbook. The
For dinner I combined brown rice, roasted kale, urad beans and a pineapple curry sauce. The kale was roasted into kale chips with garlic seasonings. Urad beans are Indian and look a little bit like barley. The dried beans cook in about the same amount of time as the brown rice so they do not need to be made in advance. I topped the dish off with a pre made sauce which was a mild curry. The flavors were strong, but not overwhelming. I recommend it. We also had the green salad and added some sunflower seeds and almonds to it.
I like trying new tastes, and I found this tea yesterday. It is roasted dandelion root. There is definitely a roasted taste to it and it is very earthy in flavor.