Tuesday, June 7, 2011

Huge Green Salad

The Chef: Anna and the Noe Valley Whole Foods Market

The Menu: A huge salad of romaine, mixed greens, and spinach, topped with cherry tomatoes, bell peppers, carrots, red cabbage, water chestnuts, green peas, marinated tomatoes, spaghetti squash, beets, my homemade baked tofu, homemade hummus, and balsamic vinaigrette.

The Goods: If I'm not getting my essential nutrients with this bad boy, I'm giving up and eating vegan cupcakes for the rest of my days. All of the fresh, crunchy veggies, combined with my favorite tofu and hummus-dressing combo, made for the best last lunch of Kris Carr's Crazy Sexy Diet cleanse ever. Tomorrow, I'll most likely be eating VegNews Mac 'n' Cheese topped with Paxti's vegan deep-dish pizza and a side of defrosted birthday cake. For breakfast.

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