✓ (GARLIC CROUTONS) – or buy nice garlic croutons, which does save time
✓ 2 cups whole wheat bread, cubed (day old is best); I often use sprouted grain bread
✓ Very quick spray of olive or avocado oil (OR skip this and just use the toasted bread)
✓ 1⁄4 teaspoon each garlic powder, sea salt and black pepper (I don’t measure) if you use a little oil
✓ (BEANS) – 1 15-oz (425 g) can white beans, rinsed and drained (Northern White, Cannellini)
✓ Half a lemon, juiced (about 1 Tbsp or 15 ml)
✓ 1⁄4 teaspoon sea salt, generous pepper
✓ 1 tablespoon (4g) fresh chopped parsley or cilantro, chopped
✓ (SALAD) – One large bundle of kale, chopped, large stems removed
✓ 1/2 lemon, juiced (about 2 Tbs)
✓ About 1/3 of an avocado
✓ 1-2 tablespoon maple syrup
✓ Pinch sea salt and pepper
✓ 1 clove garlic, minced or crushed
✓ Optional: I add red onion, hemp seeds, slivered almonds and a few kalamata olives
✓ (DRESSING) – 1/3 cup tahini
✓ 1 clove garlic, minced
✓ 1-1/2 lemons, juiced (3-4 Tbs)
✓ 1-2 tablespoon maple syrup
✓ Pinch each sea salt & black pepper, Hot water to thin
