Quinoa veggie bowl
Lollo rosso lettuce
Cooked asparagus and zucchini
Beetroot hummus: In a blender, blend 1 handful of chickpeas (glass jar//rinsed with fresh water), a squeeze of fresh lemon juice, a small piece of garlic, coriander, cumin, salt, little bit of olive oil, 1 teaspoon of tahini, 1/4 cup of water, 1-2 cooked beetroots and garam masala
Sprinkled with chopped parsley, salt, tiny bit of black pepper, olive oil and fresh lemon juice
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