Tuesday, October 4, 2011

Spring Rolls and Salad

The Chefs: Elizabeth and Valencia Whole Foods

The Menu: A pretty standard sampling of veggie-filled spring rolls and spinach salad with cherry tomatoes, fava beans, grated carrots, and hummus.

The Goods: Though the weather outside is dreary and bleary, I opted for this combination of mostly raw delights from our trusty corner deli for lunch today. Perhaps the recent infusions of bread, chocolate, and pumpkin pie had something to do with my desire for fresh veggies, but it's hard to say for sure. One thing of which I am completely, 100-percent, totally, and unflappably certain is that days like today make me even more excited about our Vegan Yoga Retreat to Mexico. I can't wait to stretch out on the beach in November!

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