This weeks “weekly basics”. I prepared forbidden rice, quinoa, brown rice, roasted carrots (from the garden), roasted red potatoes and brown lentils. Here are some salads I made using mixed greens, spinach and arugula. I added fresh cucumber, cherry tomatoes, sunflower seeds and Miyoko’s vegan cheese (no. 8 aged english smoked farmhouse). Easy peasy healthy organic lunches all week long!!!