Friday, September 5, 2014

More food creations

Breakfast was a softly fried egg with avocado and salsa, blueberries and organic yogurt and a glass of freshly made grape juice.  Lunch a chicken soup with onions, leeks, celery, green pepper, kale, sweet potato, squash, garlic, thyme and parsley, seasoned with turmeric, ginger, chili, paprika, salt and pepper.  Luscious harvest time delights.

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