INGREDIENTS
1
Avocado
1
Beet
2
Blood oranges
1 15 ounce can
Chickpeas, reduced sodium
4 cups
Kale
1 pinch
Lemon, Zest
1 cup
Pomegranate seeds
1 cup
Sprouts or microgreens
1
Sweet potato
1 tbsp
Lemon juice
2 tbsp
Tahini
1 cup
Quinoa, cooked
1 pinch
Cayenne
1/2 tsp
Paprika
1 tsp
Turmeric
3 tbsp
Olive oil, Extra Virgin
1/2 cup
Walnuts
2 tbsp
Water