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2 small zucchinis grated with the single big hole slicer on the side of my grater
olive oil, salt, lemon juice
chopped mount zero mixed olives-
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some kind of sauce made in the blender
a parsnip a carrot
lemon sorrel, English spinach and parsely all from garden
lemon juice, olive oil, salt
spoon of apple cider vinegar
handful of sultanas
a few handfuls of red lentil sprouts
a tiny spoon of tahini
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red lentil sprouts and purple sauerkraut

Spaghetti

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3 small very fresh zucchini's spiralised
a good slug of olive oil
squeeze of lemon juice and a little salt
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handful of soaked brazil nuts ground in mortar and pestle
fresh lemon thyme and oregano
1/4 whipped avocado
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a few purplely black olives
and slices of fresh crunchy asparagus

Yellow noodles

I wish you could see how fluro coloured these yellow noodles are.
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Steam sweet potato, then add coconut oil, pink salt, lots of chopped green cabbage, and fresh tumeric paste. When done add some desicated coconut and lemon juice to taste and your favorite rice stick noodles.