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A quick share of my most recent bento. It contained leftovers from our “yogi dinner” the previous night: recipes from the cookbook Yogifood1 by Jet Eikelboom and Seth Jansen.

Yogi lentil salad with hazelnuts, parsley, red cabbage, corn lettuce and a maple-balsamic dressing, mini plum tomatoes, cucumber, carrot, and more tomato with almond butter dip from my Lithuanian Foodie Penpal, yogi potato mash with thyme and a sea-buckthorn candy from my visit to Vlieland.

On the side: 2 clementines, santana apple and 3 sandwiches (apple-pear butter & houmous).

Local/CSA: corn lettuce, cabbage, carrot, potato, thyme, apple.

Office lunch on Thursday 13-12-2012.

Gnoe goes ExtraVeganza!

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