From Green Kitchen Travels and Sprouted Kitchen, June 2016

Stir-fried rice. Recipe #1 from David Frenkiel and Luise Vindahl’s Green Kitchen Travels:


Double-pesto zucchini noodles. Recipe #22 from Sara Forte’s The Sprouted Kitchen: Bowl & Spoon


Whole egg flower curry. Recipe #2 from Green Kitchen Travels


No noodle Pad Thai. Recipe #3 from Green Kitchen TravelsThis was especially good, made with daikon and just a bit of zucchini and carrot noodles.


Baked mushroom with quinoa tabbouleh. Recipe #4 from Green Kitchen Travels. This was my mistake. I decided to make tabbouleh when I had only a small amount of parsley.


Chermoula-baked cauliflower. Recipe #5 from Green Kitchen Travels. Cauliflower smothered with a Moroccan marinade of garlic, cumin, coriander, chilli, paprika, ginger, salt, lemon, and coconut oil makes for a pretty good food.


. . . but I still decided to smother some fish with the chermoula as well:


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