INGREDIENTS
1
Beet, thin
1 1/2 cups
Brussels sprouts
1
Carrot, large yellow
1
Garlic clove, large
3 cups
Leafy greens
1
Lemon, slices
1
Oregano, Fresh
1/2 cup
Pomegranate seeds
1 cup
Radish
1
Rosemary
2
sprigs Rosemary
3 tbsp
Shallot
1 tbsp
Lemon juice
1 tbsp
Maple syrup
1 pinch
Black pepper
1/4 cup
Olive oil or avocado oil
1 pinch
Pepper
1 pinch
Sea salt
1/4 tsp
Sea salt
1/4 cup
Olive oil
1/3 cup
Hazelnuts, whole
8
slices 3 cups cubed gluten free bread or, gluten free
2 cups
Peeled sweet potatoes - spiralized or ribbon cut