● 1 Haas Avocado cut small
● 2 Kale leaves chopped small
● 2 Celery stalks washed & cut small
● 2 slices ripe tomato cut small
● 2 slices red onion minced
● Handful Walnuts
● 2 tablespoons dried unsweetened Cranberries
● 2 tablespoons Wild 3 leaves Clover from my backyard
● 2 tablespoons Pecan oil (locally pressed in Georgia)
● 1 tablespoon raw apple cider vinegar with the mother
● 2 Kale leaves chopped small
● 2 Celery stalks washed & cut small
● 2 slices ripe tomato cut small
● 2 slices red onion minced
● Handful Walnuts
● 2 tablespoons dried unsweetened Cranberries
● 2 tablespoons Wild 3 leaves Clover from my backyard
● 2 tablespoons Pecan oil (locally pressed in Georgia)
● 1 tablespoon raw apple cider vinegar with the mother
Mix everything together
Serve with wild rice cooked with quinoa
Today, the weather is perfect. 78 °, sunny with a gentle breeze. Springtime is always a perfect time for outdoor dining.
Enjoy
Marva Riley, author of EAT SLEEP MEDITATE. A NURSE’S GUIDE TO HEALTH
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