A New View of Healthy Eating: Daily Healthy Recipes by Melanie Albert: Really Quick Intuitive Lunch: Dolmas and Farmers’ Market Left-overs

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by Melanie A. Albert, intuitive cooking expert, author, speaker, retreat host, Founder & CEO Experience Nutrition Group, LLC

Very often I like to intuitively create a very, very quick lunch using left-overs in my refrigerator. I love Dolmas and used these stuffed grape leaves as the inspiration for the lunch. With a Mediterranean focus, I added farmers’ market organic veggies and rich black Beluga lentils. Plus, I really wanted to enjoy fresh light pea sprouts from Steadfast Farm and bright edible flowers from Maya’s Farm.

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You’ll notice in the ingredient list I do not include amount of the different ingredients. In making an intuitive dish, use your intuition to choose a few of your favorite veggies and their amount. A dish created this way will be different and delicious every time.

SIMPLE INGREDIENTS

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Ingredients in order of plating…

  • Black Beluga lentils
  • Dolmas, sliced
  • Avocado, sliced
  • Local yellow and red tomatoes
  • Romanesco tips
  • Capers
  • Sea salt
  • Pea shoots
  • Edible flowers

SIMPLE PLATING

Get your plating mise en place set…

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Mindfully plate the ingredients one-by-one and enjoy your lunch…

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ACTION: I invite you to choose a few ingredients in your refrigerator and mindfully and intuitively create a lunch. Share your culinary creations with us on Facebook: www.facebook.com/NewViewHealthyEating

Buy Melanie’s cookbook, with 54 whole food, plant-based, gluten-free recipes…

A few views of the Intuitive Lunch plate…

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