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

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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

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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

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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.

 

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Mid Afternoon

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1 - 2 cups  Warmed veggie broth

 

Dinner

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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.