Upon Rising: Juice of 1/2 a lemon in 16 oz. (1/2 liter) of warm filtered water, drink on an empty stomach, wait 1/2 hour before having breakfast.  Drink at least 3 quarts (liters) filtered water throughout the day, plus herb teas, kombucha, kefir water, etc.  No white, green or black teas.

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Breakfast

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Green Smoothie

1/2 cup almond milk

1 orange peeled

2 frozen bananas

1 large handful kale

1/2 teaspoon vanilla extract

1/4 teaspoon cinnamon 

Remove stems from kale and put all ingredients in blend.  Blend on high until smooth.

 

Mid Morning

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Super Detox Juice

2 organic cucumbers

2 organic stalks celery

1 Granny Smith apple 

1 small handful cilantro

1 large handful spinach

juice of 1 lemon

1 inch piece ginger root

1 inch piece turmeric

1/2 teaspoon spirulina 

Push all ingredients through a juicer except lemon juice and spirulina.  Mix lemon and spiraling in juice and drink right away.

 

Lunch

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Lettuce Wraps with Hummus and Guacamole

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

1/2 cup sunflower seeds soaked at  least 4 hours

1/4 cup almonds soaked overnight or 8 hours

1 medium zucchini

1/3 - 1/2 cup raw tahini

juice of 1 lemon

1 teaspoon fresh turmeric grated

1 teaspoon cumin powder

2 teaspoon coriander 

1 clove garlic

Himalayan pink salt & pepper to taste

1/4 cup almond milk

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

Guacamole:

1 ripe avocado

1 green onion finely chopped

¼ cup cilantro chopped

¼ cup tomato chopped

1 clove garlic minced

juice of ½ 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 chopped vegetable sticks, carrot, celery, zucchini, jicama, cucumber, etc.  Top with sprouts if desired.

 

Mid Afternoon

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1 - 2 cup warmed veggie broth

 

Dinner

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Mango Coconut Ginger Soup with Cashew Cilantro Cream

2 - 3 large mangos or 2 - 3 cups frozen mangos

1 fresh coconut - the juice and flesh 

1/2 - 1 c. almond milk (as needed)

juice of 2 limes

1/2 inch piece ginger root

Cashew Cilantro Cream:

3/4 cup cashews soaked overnight or 1 hour in boiling water

1/4 cup filtered water

juice of 1/2 a lime

1/4 cup parsley

1/4 cup cilantro

1 tsp Bragg's apple cider vinegar

1/4 tsp Himalayan pink salt

Put all ingredients for dressing into blender and blend on high until smooth & creamy.  Remove from blender and rinse blender out.

For Soup:

Put all soup ingredients into blender and blend on high until silky smooth.  Add more water if needed.  Pour into bowls and add a heaping spoonful of Cashew Cilantro Cream on top.   

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