Holly Foy
Upon Rising: Juice of 1/2 a lemon in 16 oz. of warm filtered water, drink on an empty stomach, wait 1/2 hour before having breakfast. Drink at least 3 quarts filtered water throughout the day, plus herb teas, kombucha, kefir water, etc. No coffee, white, green or black teas.
Breakfast
​
Green Apple Crunch
1 Granny Smith Apple- Diced
4 tablespoons chopped nuts- almonds, walnuts or hazelnuts
1 tablespoon raw sunflower seeds
1 tablespoon raw pumpkin seeds
1 tablespoon hemp seeds
1/2 cup almond milk
Optional: raisins, chopped dates, coconut flakes, sesame seeds, cinnamon
Dice apple and put into bowl, add chopped nuts and seeds and any optional ingredients. Add almond milk and enjoy.
Mid Morning
​
Carrot Lemon Ginger Juice
4 organic carrots
2 stalks organic celery
1 Granny Smith apple
1/2 a beet
1 lemon peeled
1- inch piece ginger root
Put all ingredients through a juicer. Or can be put in a high speed blender with enough water to get the blades moving and blend on high for 1 minute.
Lunch
​
Creamy Broccoli Salad Makes 2 servings
Dressing:
1/2 cup filtered water
1/4 cup lemon juice
1/3 cup extra virgin olive oil
1/3 cup sunflower seeds soaked in enough filtered water to cover for 2 hours
2 tablespoons Dijon mustard
1 teaspoon Braggs apple cider vinegar
1/2 teaspoon Himalayan pink salt
1/8 teaspoon red pepper flakes
Broccoli Salad:
1 cup chopped broccoli
1/2 cup finely shredded green cabbage
1/2 cup finely shredded red cabbage
1/2 cup finely diced celery
1/4 cup finely chopped red onion
1/2 cup chopped cilantro
1/4 cup raw sunflower seeds
1/4 cup raw pumpkin seeds
1/4 cup hemp seeds
Pink Himalayan salt & fresh ground black pepper to taste
For dressing put all ingredients in blender and blend on high for 1 minute until smooth & creamy
Put all salad ingredients in a large bowl and mix. Add dressing and mix well. Note: you may have extra dressing left over that can be used for other salads.
​
Mid Afternoon
​
1 - 2 cups Warmed veggie broth
Dinner
​
Taco Salad Makes 2 servings
Taco Meat:
2 cups walnuts
2/3 cup sun-dried tomatoes in oil or dried & soaked in water 2 hours
3 tablespoons olive oil
1 tablespoon chipolte chili powder (or to taste)
1 teaspoon Himalayan pink salt
Salad:
1 head romaine lettuce or salad greens of your choice
2 tomatoes diced
1/2 cup fresh or frozen organic corn
1 avocado diced
Optional: cucumber, red pepper, celery, red onion, or any other salad ingredients of choice
To make taco meat- drain sun-dried tomatoes and pat dry. Put all taco meat ingredients in a food processor and pulse until a ground meat consistency.
Cut up salad ingredients and put in bowl. Heap taco meat on top of salad.
SACRED HEART
SACRED JOURNEY
MEDICAL INTUITIVE & HEALER