Wednesday’s Lunch

This dish is also one of my favorite breakfasts. Bought lots of beets at the farmers market and wanted to use the greens before they get all wilty. Sautéed sweet potatoes with garlic ad olive oil, then wilted the greens just before the potatoes were done. Topped with an egg. The yolk runs through the veggies like a sauce. Yum!

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I’ve been drinking some leftover red juice all morning, and decided to make a yellow juice. I’m testing out ideas, thinking about doing a self-created detox involving a rainbow of juices and possibly rice and salads. But I may wait to run it by my doc first.

Peppers, parsnips, apple, and mango.

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