I picked up the # 6- Beet, Carrot, Celery, Spinach Juice. Yum!
We only had about 15 minutes to check out the Local Choice Market but will definitely be coming back for a meal soon! Hmm..... maybe tomorrow.
In the meantime, I have been thoroughly enjoying the recipes in Whole Living Magazine and whipped up this beautiful and delicious Broccoli and Chickpea Salad.
Broccoli and Chickpea Salad
I tweaked the recipe just a bit. I used sunflower seeds instead of pine nuts and did not feel the need to use as much olive oil as the recipe called for.
adapted from Whole Living Jan/Feb 2013Ingredients DirectionsSteam broccoli florets until just tender, 5 to 7 minutes. Once cool, chop and combine with chickpeas, scallions, parsley, and sunflower seeds.In a bowl, combine garlic, mustard, honey, lemon zest and juice. Slowly add oil, whisking to emulsify, and season with salt and pepper.Drizzle broccoli mixture with dressing and adjust seasoning.Cook's NoteRefrigerate salad in an airtight container up to two days.This salad is AMAZING and Green. I love the way green veggies make me feel and have been trying to add as many of them into my diet as possible. I am tweaking my diet just a bit and slowly seeing the results. Yay!
On that note, I am off to pick up one of the kiddos. Have a great evening.