Steam 5 celery stalks, 30 baby carrots, 1 cup cauliflower & leaves, & 3 sweet baby peppers
Once soft, add to a nonstick pan with 1 tbsp ginger juice, 2 tbsp water, 1 tbsp ACV, 1 tsp parsley, & 1 tsp garlic salt.
Plate with mini cucumber slices, over iceberg lettuce & @kibofoods Pico de Gallo chickpea chips for the PERFECT crunch!