At the Rochester Hills Small Group, it was a smaller-than-usual meeting of 12 enthusiastic participants who asked a lot of questions. Topics discussed ranged from types of soy products to addressing barriers to change. The food topic was "Big Salad" (like the one pictured here) which uses greens as the base in generous amounts and any combination of vegetables (raw or cooked), grains, legumes, and raw nuts/seeds (in small amounts) on top. There were greens (of course!), cucumber, turnip, tomatoes, shredded carrots, red onions, radish, raw and roasted cauliflower, bean sprouts, beets, tabouli, roasted sweet potatoes, quinoa, black lentils, beet hummus, sunflower seeds, infused balsamic vinegar for dressing, oranges for dessert and more! As always, it was en educational and delicious meeting!