INGREDIENTS
1/2 cup
Alfalfa sprouts
2 tbsp
Basil, fresh
3
Basil, fresh leaves
1 cup
Carrots
1 clove
Garlic
1 cup
Romaine, leaves
1 cup
Spinach
1/2 cup
Sun-dried tomatoes
1 16 ounce container
Silken tofu
2 cups
Vegetable broth
1 tbsp
Dijon mustard
2 tbsp
Lemon juice, fresh
1 cup
Quinoa
1/8 tsp
Cayenne
1/4 tsp
Pepper, ground
1/4 tsp
Salt
1/2 tbsp
Olive oil
1/4 cup
Olive oil, extra virgin
3 tbsp
Cashews
5
Tortillas, Whole grain