What I Eat In A Day #4 Vegan Low Fodmap

OPEN ME FOR RECIPES:

Salad:
organic mixed greens (spinach, kale, chard)
green onions (green part only)
bean sprouts
cucumbers
vegan cheeze
nutritional yeast flakes
sesame seeds
boiled tumeric potatoes


Tumeric potatoes:
1. fill a large saucepan with water
2. cut potato into chunks (I leave the skins on)
3. put potatoes into pot, turn on stove flame and bring to a boil with NO lid
4. add ground tumeric and black pepper and give a little stir
5. once its boiling rapidly, turn flame down to a medium boil, and boil until tender but not too soft- time will vary depending no how big or small you make your chunks
6. drain potatoes, let cool a bit then add to salad


Salad Dressing:
fresh lemon juice (6Tablespoons)
water (1-T)
apple cider vinegar (4T)
extra virgin olive oil (3T)
optional: add salt + pepper, or any other seasonings of your choice

Combine all ingredients in a small jar and shake to combine. Store extras in an airtight container in the fridge.

I usually don"t measure how much of each so the measurements are estimates- you can play around with it to your desired consistency- add more olive oil for a thicker, creamier, more calorie dense dressing, add less for a lighter, low fat, low calorie dressing.

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