Name: Grilled Vegetable Stacks
Ingredients: TO GRILL:; 1 large Portobello mushroom; 1 red onion; 1 zucchini; 1 eggplant; TO TOSS:; 1 tomato, sliced lengthwise and in half; A handful of basil leaves; Sea salt and freshly cracked black pepper; Olive oil and balsamic vinegar; Raw milk cheddar cheese, sliced (optional)

Cucumber Celery Lettuce Green Drink

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Author: Shared by Dr. Donna Kulp, Kulp Chiropractic

Ingredients

Scale

1 apple, seeded and cut in fourths
1 cucumber or zucchini, cut in fourths
3 celery sticks, cut in half
2 tablespoons ground flax seeds
1 cup sunflower sprouts
1 head romaine lettuce
1/2 bunch spinach
Water to dilute

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Instructions

Wash all fruits and vegetables. In juicer, add apple, cucumber and celery and blend. Add a small amount of water and the flax seeds, sprouts and lettuce, and blend. Add spinach and blend. Add more water as needed to reach desired thickness.

Find it online: https://www.weaversorchard.com/recipes-first-wednesdays/