The Chef: Elizabeth
The Menu: All the vegetables that are fit to eat. After today's earlier foray into the flour-based, fried, and frosted arena, Elizabeth went with a simple and raw theme for lunch. A big salad of greens, sunflower seeds, avocado, tomatoes, and grated carrots and zucchini paired with a raw, marinated kale salad from our January+February Raw Food Feature to make a light yet filling lunch.
The Goods: With doughnuts for breakfast there's no way we could have eaten one of our large, elaborate lunches today. Thankfully, we have a little practice at this whole raw thing. What are your favorite after-indulgence meals?