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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Lunch

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Nori Rolls with Sunflower Hummus and Guacamole

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

Sunflower Hummus - or left over from Day 3

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: or left over from Day 10

2 avocados mashed

1 tomato diced

juice of 1 lemon

1/2 Teaspoon Himalayan pink salt

Mash all ingredients together.

Nori Rolls:

Lay a nori sheet shiny side down on a cutting board.  Spread sunflower hummus on sheet, spreading evenly on 2/3rds of the nori sheet.  Spread a layer of guacamole over hummus.  Pile on julienned or grated carrots, cucumber, red pepper strips, alfalfa or sunflower sprouts, etc. Roll sheet up as tightly as possible moistening side left without hummus on it to seal closed.  Slice into 1 inch pieces and enjoy!

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Mid Afternoon

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Detox Tea

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Dinner

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Carrot Coconut Ginger Soup

1 pound carrots chopped

1 can lite coconut milk 

juice of 1/2 - 1 lemon

1 clove garlic

1 thumb fresh ginger root minced

1/2 - 1 teaspoon Himalayan pink salt

black pepper to taste

Put all ingredients in a blender and blend on high for 1 - 2 minutes until a smooth consistency.  

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