Soapy Dog. One of the other things I enjoyed doing was some cooking just for me--whatever I felt like in the moment. I made this Brussel Sprout, Asparagus and Avocado salad for lunch, and it was so good. Here's what I did:
I sauteed sliced Brussel Sprouts and Asparagus cut in thirds. I used one clove of garlic and 2 tbs of veggie broth. Saute for 3- 5 minutes or until slightly tender but not too soft.
Let cool for 10 minutes or more. Then I added:
Sliced hearts of palm
Thinly sliced onion (optional, but I think it added a great flavor and kick)
Salt and Pepper to taste
Cilantro as garnish
I finished it with some cashew dressing that I had left over from yesterday, but it would also be great with lemon or vinegar and oil. I also sauteed shitake mushrooms and had on the side. It was very easy and really satisfying.