INGREDIENTS
2 tbsp. olive oil
3 tbsp. chopped cabbage
1- 15 ounce cannelini beans
1/2 cup sun-dried tomatoes
2 tbsp. sliced black olives
2 tsp. capers
2 tsp. chopped thyme
2 tbsp. parsley leaves
1 / 2 cup fresh squeezed lemon
Olive oil
DIRECTIONS
- Heat olive oil in a frying pan.
- Add cabbage and saute till golden.
- Place cannelini beans (drained and rinsed) in a mixing bowl with cooked cabbage.
- Add sun-dried tomatoes, black olives, capers, thyme, parsley leaves, squeezed lemon, and enough olive oil to moisten the salad.
- Add salt and pepper to taste.
- Check your seasoning and serve.
Meditation:
I am returning to the inner divine being tha t I am ... I
am returning to the sparkling light that grew dim on the
path of being in a human form.