INGREDIENTS
3 smalls
sweet potatoes
1 large bunch
asparagus
5 media
green onions
2 tbsp
coconut oil
1
scant cup of wide leaf parsley
1 1/2
full cups of cilantro
3 large cloves
garlic
5 tbsp
shallot
2 tbsp
lemon juice
1 1/2 cups
olive oil
1/4 cup
red wine vinegar
1 serving
salt
1 serving
bell pepper