Chef Vickie Kelson:
A very Happy Wednesday to everyone this morning! I woke up perky this morning and ready to create some good eats for our guests and a desire to make their tummies happy!
Starting off was my Baked Omelet, this week it started out with baby roasted potatoes, spinach, and topped with red peppers, leeks, and a basil pesto in the egg topping, finished off with a vegan pepper jack cheese! A meal unto itself!
To wash that down I made a sweet yet cleansing juice, Apple, Cucumber, Lemon & Parsley.
For our vegan guests we also had a Three Berry Ambrosia Salad with Coconut Yoghurt, that of course also went well with our Agave Goji Berry Trail Mix Granola.
The raw milk of the day was a combination of Sprouted Pumpkin Seed, Seseme & Apricot Kernals sweetened with maple syrup and a touch of vanilla and cardamom to enhance the flavor, yum!
Have a Berry Good Day!
Vickie Kelson, Health Coach, specializes in “Transformational Nutrition.” While a life-long student & teacher of alternative health and nutritional modalities, Vickie credits her autistic son, Corey, with inspiring her to shift her perspective and “see differently” almost 20 years ago.
