



For dinner, I started with heirloom carrots in a hijiki salad with bits of avocado. I had never had hijiki this way - only as a stand alone dish - and it was wonderful. It was savory without being too salty, and presented a whole new flavor profile with the cooked carrots. My entree was the macro plate - steamed greens, squash, beans, vegetables with a tahini dressing...it was a healthy, gorgeous plate brimming with goodness (and not an ounce of guilt!) Wanna meet me? We can pick up some designer shoes on the way...

