I will be updating this page with patient focused helpful recipes and food preparation all summer long. Here is a recent lunch my wife and I made. Any questions, leave them here or contact me directly. Enjoy!

For the dressing-

Half a lime

One teaspoon of pesto

Two tablespoons of Extra virgin olive oil

Four mint leaves chopped fine

dash of sea salt

Toppings

Lettuce 🥬 5 leaves

Radish 2 sliced thin.

Japanese sweet potato 1

Avocado 🥑 1/2

Pumpkin seeds (sprinkle over each)

Fresh Mint 4 leaves

Cumin ( a dash or two)

Sea salt ( a pinch or two)

Slice Japanese sweet potato ( however you like! I did it long cut pieces)

use olive oil add cumin and salt

Bake or cook potatoes on stove until golden and cooked all the way through.

Let cool

Put your cups together and then drizzle your dressing.

(serving size 5 lettuce cups)

Flavor is important. I like a mild cumin.