A big part of eating healthy consistently is finding creative ways to eat more veggies. This asparagus breakfast definitely fits the creative veggies category! After cooking the bacon, the asparagus is gently cooked in the bacon grease and then paired with crunchy, crisp sprouted lentils.
Most people know swiss chard for it's big, beautiful leaves and brightly colored stems.
The leaves are often steamed or used raw in salads and wraps. This recipe uses up the stem, which is often discarded. It has a texture similar to celery and keeps some of it's crunch when cooked. The flavor is very mild and just a tiny bit sweet.
Warm, savory, buttery mushrooms go with tangy, salty fermented onions, sweet and sour grapefruit slices and salty feta cheese. This is the perfect salad when you want something light and refreshing but that still feels like a whole meal.