Menu

• Fresh Ruby Red Grapefruit
• Almond Butter and Banana Sandwich
• Steamed Brussels Sprouts
• Honey Dijon Dipping Sauce
• Steamed Beets

Preparation Notes

Mark the transition from winter into spring with this lunch of many textures, flavors, and colors. Be sure to experiment with different varieties of almond butter: raw, dry-roasted, creamy, and crunchy.

Peel and segment the grapefruit.

Prepare the almond butter and banana sandwich on whole wheat bread: spread a heaping tablespoon of almond butter on one slice of bread. Choose a ripe-but-not-mushy banana, slice it lengthwise, place it on top of the almond butter, and top with the second slice of bread.

Steam the Brussels sprouts and beets and fill the medium containers with them.

Prepare a honey-dijon dipping sauce using a small amount of honey, dijon mustard, mild vinegar, and olive oil--and enjoy with the Brussels sprouts and beets.