Yesterday my Nutless Pesto creation turned out SUPER salty. Great flavor, but really, really salty. (I put too much Garlic Salt in it to try to balance out the bitterness of the sprouted peas and lentils.)
Today I “fixed” the left overs by adding a bunch of alfalfa sprouts to it along with some spicy salsa. Wow. It was still salty, but in a good way, and it was OH SO delicious.
Day #6 Menu
- Chocolate Bliss Drink
- Cherries
- Nutless Pesto Noodle Salad: basil, garlic powder, Himalayan salt, jalapeno, pepper, olive oil (Blended.) Poured over kelp noodles and let sit for at least 1 hr. in fridge. Added in later: Fresh spicy salsa, and alfalfa sprouts. Yum.
- Rainbow Smoothie: water, spinach, frozen banana, frozen acai, frozen strawberries (w/green tops), orange (peeled w/white pith left on), agave, some ice. (The ice makes it so fun.)
- Zucchini hummus on huge salad with lots of veggies for dipping. Super delicious to share with friends.
- Dates
- More cherries
- Piece of raw chocolate w/coconut flavor
