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Wednesday Lunch: Arugula, with marinated golden and chiogga beets (recipe from the Art of Simple Food which involved roasting the beets in the oven in a little bit of water and salt for 30 minutes, draining, allowing to cool and adding a tbsp of red wine vinegar, some salt and olive oil), local goat cheese and walnuts. There is also a little bit of brown rice under the beets since I have some still left from the batch I made Sunday; iced tea; banana 

Prep time: about an hour to make the beets last night, let cook and assemble. I had a homemade granola bar about two hours ago which is why lunch is a little later today. Nice to have something more unusual today—it's been a while since I cooked beets!

Get more of a Week Without Processed Foods: 

Day One: Dinner
Day Two: Breakfast
Day Two: Lunch 
Day Three: Breakfast
Day Three: The Time Factor
Day Three: Dinner Party
Day Four: Lunch
Day Four: Dinner
The Chocolate Conundrum
A Bit of History
 


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