by Melanie A. Albert, intuitive cooking expert, author, speaker, retreat host, Founder & CEO Experience Nutrition Group, LLC
Very often I like to intuitively create a very, very quick lunch using left-overs in my refrigerator. I love Dolmas and used these stuffed grape leaves as the inspiration for the lunch. With a Mediterranean focus, I added farmers’ market organic veggies and rich black Beluga lentils. Plus, I really wanted to enjoy fresh light pea sprouts from Steadfast Farm and bright edible flowers from Maya’s Farm.
You’ll notice in the ingredient list I do not include amount of the different ingredients. In making an intuitive dish, use your intuition to choose a few of your favorite veggies and their amount. A dish created this way will be different and delicious every time.
SIMPLE INGREDIENTS
Ingredients in order of plating…
- Black Beluga lentils
- Dolmas, sliced
- Avocado, sliced
- Local yellow and red tomatoes
- Romanesco tips
- Capers
- Sea salt
- Pea shoots
- Edible flowers
SIMPLE PLATING
Get your plating mise en place set…
Mindfully plate the ingredients one-by-one and enjoy your lunch…
ACTION: I invite you to choose a few ingredients in your refrigerator and mindfully and intuitively create a lunch. Share your culinary creations with us on Facebook: www.facebook.com/NewViewHealthyEating
Buy Melanie’s cookbook, with 54 whole food, plant-based, gluten-free recipes…
A few views of the Intuitive Lunch plate…
