My dinner today was an awesome mushroom and kidney bean salad. I usually keep a base salad in the fridge, just ready to go. I mix tones of different kinds of green leafs, carrots and usually some cabbage too. This time I had yummy purple cabbage that has lot's of anti antioxidants. I lightly fry the shiitake and white mushrooms add some sea-salt, and garnish with lots of cherry tomatoes and sunflower sprouts. As dressing I just use some olive oil and apple cider vinegar. I like to keep it clean. Ciao!