What I'm eating for the next four days: Black Lentil and Olive Salad with Spiced Roasted Carrots and Sundried Tomato Hummus ◦carrots, sliced into thick coins ◦shallot, thinly sliced ◦extra virgin olive oil ◦maple syrup ◦smoked paprika ◦ground cumin ◦black lentils ◦red wine vinegar ◦dijon mustard ◦black currants ◦castelvetrano olives, pitted and chopped ◦roasted almonds, chopped ◦flat-leaf parsley, finely chopped ◦fresh mint, chopped ◦sun dried tomato Hummus, to serve Porridge with Butterfly Pea Flower ◦Macadamia Nut Milk ◦Almond flour ◦Hemp seeds ◦Chia seeds ◦Ground flax ◦Vanilla Extract ◦Butterfly pea flower powder ◦Cardamom ◦Berries to top Sweet Potato and Cabbage Curry with Cauliflower Rice ◦shredded fresh Cabbage ◦Medium /Small Potato, diced into one inch pieces. ◦Medium finely chopped onion ◦Extra virgin olive oil ◦Cumin seed ◦Dry Red Chili ◦Turmeric Powder ◦Coriander Powder ◦Red Chili Powder ◦Cup Chopped cilantro for garnish ◦Lime juice ◦Cauliflower rice