This 100% vegan, local spread is the perfect lunch for days when your home is your office. It revs up the creative centers and tones the focus with its supreme grounding effect. The pot of bubbles is where you give love to the holobiome.
Sourcing local is often times better than not budging on all organic.
1 beet, sliced thin on mandoline
1/2 large carrot, sliced thin on mandoline.
1 orange, sliced into discs
1/4 cup sauerkraut
1/4 cup Pomegranate vinegar*
1 tsp sea salt
1 Tbsp avocado oil (for the root veg toss)
Toss the carrots and beets in avocado oil and sea salt. Bake at 350 until crispy on the edges.
Layer the greens and parsley first, top with citrus and roasted veggies.
Pour the vinegar in a small bowl and plop the kraut on top.
Boom shaka Laka.
Pomegranate vinegar: Makes 1/4 cup
2 TBSP Pomegranate juice
2 TBSP Super Shroom Drip
2 TBSP Avocado Oil
2 TBSP Apple Cider Vinegar
1 tsp Raw Honey
Blend/whisk and use immediately.