INGREDIENTS
2 inches
ginger
1 lb
baby bok choy
2 lb
carrots
1 head
broccoli
1 head
red cabbage
2
avocados
1
zucchini
1
cucumber
1 pint
cherry tomatoes
2
red bell peppers
2
serrano peppers
1
jalapeno pepper
1
yellow onion
1
red onion
1 head
garlic
1 bunch
scallions
2
limes
2
lemons
2
blood oranges
1 bunch
cilantro
1 bunch
basil
1 bunch
dill
1 bunch
thai basil
3 lb
salmon fillet
12
eggs
16 oz
tofu
16 oz
ricotta
1
parmesan cheese
1 package
shredded mexican cheese blend
1 bag
vegan cheese
32 oz
almond milk
1 small jar
gochujang
15 1/2 oz
canned black beans
15 oz
canned chickpeas
14 1/2 oz
fire roasted canned tomatoes
1 pint
pineapple juice
1 package
rice papers
1 lb
gluten free spaghetti
1 serving
vegan mayonnaise