Thursday, December 19, 2019

Meal 1: Sweet and sour tofu, served with a celeriac and parsnip puree. Garnished with cripsy shallots and garbonzo beans.

Meal 2: Veggie stir-fry with cubed butternut squash, bell peppers, bok choy, and a coconut sweet chili sauce. Served over steamed white rice and garnished with crushed peanuts and cilantro.

Salad: Mixed green salad with orange supremes, dried cherries, feta cheese and a lime-honey dressing.

December 19 @ 00:00
00:00 — 01:00 (1h)

Article by Karri Bruce