The Urban Vegetarian - Season 1 Episode 13 -

One of the freshest ways to get loads of nutrients is juicing. Our host Desiree Nielsen whips up a colorful tonic made of oranges, carrots, pomegranates, and fresh mint straight from her beautiful herb garden. She then serves up a filling and delicious sweet potato hash with edamame and bok choy, a perfect dish to fuel your morning. For lunch, Desiree shows us that not all salads are served cold. She combines warm grilled romaine with nutty barley and crispy halloumi to create a tasty main dish. Desiree then bakes a traditional Jewish braided bread called Challah, perfect for French toast, croutons, or munching all on its own. For dinner, Desiree turns to her friend butternut squash to make the ultimate lasagna, with lots of gooey, melted cheese, of course.