Dinner ~ Avocado Corn Fritters with Butternut Squash Sauce & Corn Sprouts Garnish

Avocado & Corn Fritters
1 c fresh kernel corn
1 avocado, diced
1/4 c flour
2 tbsp rice milk
pinch of sea salt
safflower oil

Mix ingredients in bowl then drop heaping tbsp of mixture into heated safflower oil. Cook for 1 minute.

Sliced marinated heirloom carrots and celery, pomegranate seeds, corn and avocado fritters with corn sprouts garnish, kale with butternut squash sauce, and wild rice.

I love the senses that are stimulated when preparing and cooking food. The color, aroma, flavor, texture, and nutrition add to my appreciation of the meals. For that reason, I seek out special touches and combinations of vegetables. The sweet corn sprouts added whimsy to the plate. The crispy vinegar marinated carrots add brightness.

Each day I incorporate leafy greens and grains onto my plate. Pomegranate seeds are proposed as having many health benefits; I purely enjoy their taste.