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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Almond Vanilla Chia Seed Pudding

2 C. raw almond milk

5 Tablespoons chia seeds

5 dates pitted & chopped

1 Teaspoon vanilla extract 

1/4 C. almonds chopped

stevia to taste

1 C. fresh fruit

Put all ingredients except fruit into a blender and pulse a few times to blend.  Pour into 1 pint mason jars and refrigerate.  Mix before eating to incorporate chia seeds, and top with fruit.

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Mid Morning

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Beet the Blues Juice

1/2 medium to large organic beet

1 organic Granny Smith apple 

1 lemon peeled

2 stalks organic celery

1 inch piece ginger root

Put everything through juicer.

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Lunch

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Lettuce Wraps with Hummus and Guacamole

Sunflower Hummus: Adapted from "I Am Grateful" by Terces Engelhart of Cafe Gratitude 

Sunflower Hummus: - or left over from Day 5

1 cup sunflower seeds soaked at  least 4 hours

1 medium zucchini

1/4 cup tahini

juice of 1 lemon

1/4 cup cilantro

1 teaspoon cumin powder

1/2 teaspoon cayenne pepper 

1 clove garlic

1/4 cup olive oil - slowly added

Himalayan pink salt & pepper to taste

Drain and rinse soaked sunflower seeds and put in a food processor.  Process until roughly ground.  Add remaining ingredients and puree slowly adding olive oil until you reach desired consistency.

Guacamole:

2 ripe avocados

¼ cup cilantro chopped

1 tomato chopped

1 clove garlic minced

juice of 1 lemon 

½ teaspoon pink Himalayan salt

Mash avocado in a bowl and add other ingredients and mix.

Lettuce Wraps:

One head romaine lettuce

Lay romaine lettuce leafs on a plate and spread a layer of hummus on them and then a layer of guacamole and layer with  fresh grated or julienned carrots, celery, zucchini, jicama, cucumber, etc.  Top with alfalfa or sunflower sprouts if desired.

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Mid Afternoon

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Detox Tea

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Dinner

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Zucchini Soup

3/4 cup veggie broth

1 cup peeled and chopped zucchini

1/2 avocado pitted

1/4 cup hemp seeds

1 Tablespoon lemon juice 

1 small handful cilantro 

2 Teaspoons olive oil

1 Teaspoon garlic powder

1 Teaspoon  onion powder

1/2 Teaspoon Himalayan pink salt

Put all ingredients in a blender and blend on high for 1 minute.  Garnish with more hemp seeds & cilantro.