|Breakfast: Oranges, Kiwi and Pluot
Every once in a while I have one of those days where I want to KNOW, with confident peace of mind, that I'm putting all natural pure goodness into my body for nutrition. On those days, I choose to eat mostly raw. This WIAW represents one of those days.
|A salad of mushrooms, tomato, carrot, celery, avocado, cucumber, green onion, dill and cilantro ( salt, pepper and lemon juice)
|Fresh homegrown tomatoes, avocado and my take on Patatas Bravas
1 Large Russet Potato, Diced
1/3 large onion, finely minced
2 cloves of garlic finely minced
1/4 cup of chopped cilantro
Serrano Chile, about 3 cm worth, diced
Coat the bottom of your sautee pan with olive oil, once warm add the potatoes and let the diced potato cook on all sides till it is golden brown.(Medium heat or low heat works best) This is when patience will be rewarded. Once the potatoes are done add in the garlic, onion and serrano. Mix the potatoes every few minutes , letting the added ingredients cook thoroughly and flavor the potatoes. Lastly, turn off the pan add the cilantro, salt and pepper and toss.
This would go great with an addition of cheese like pepperjack but I was keeping it vegan :)