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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Coconut Mango Bowl

1 cup full fat coconut milk

1 tablespoon virgin organic coconut oil

1 lime peeled

2 cup frozen mango

1/2 frozen banana

pinch of cinnamon

Toppings: shredded coconut, fresh fruit, hemp seeds, sunflower seeds 

Put all ingredients in a blender and blend on high for 1 minute. Pour into a bowl and add toppings.

 

Mid Morning

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Green Smoothie

1/2 cup almond milk

1 orange peeled

2 frozen bananas

1 large handful kale

1/2 tseaspoon vanilla extract

1/4 teaspoon cinnamon 

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

 

Lunch

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Super Green Salad with Ranch Dressing

Ranch Dressing:

1 1/4 cups cashews

3/4 cup water (or a little more)

3 tablespoons lemon juice

1/4 cup apple cider vinegar

1/3 cup extra virgin olive oil

3 tablespoons agave nectar (or honey) (or maple syrup)

2 cloves garlic

3 teaspoons onion powder

1 teaspoons dried dill weed

1 teaspoons sea salt

Put all ingredients in blender and blend on high 1 minute until smooth & creamy.

Salad:

Chop up whatever lettuce, kale, spinach, raw veggies, raw broccoli, raw cauliflower, cabbage, etc. you want and put in a big bowl.  Add sunflower seeds, sesame seeds, pumpkin seeds, hemp seeds, sprouts, etc. drizzle on ranch dressing and mix and enjoy!

 

Mid Afternoon

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1 - 2 cups warmed veggie broth

 

Dinner

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Zucchini Noodles with Cilantro Pesto

Cilantro Pesto:

4 cloves garlic
1/3 cup raw Brazil nuts 
1/3 cup raw sunflower seeds 
1/3 cup raw pumpkin seeds 
2 cups packed fresh organic cilantro 
1/3 cup Udo’s Oil or fresh quality organic oil such as flaxseed or hemp
4 tablespoons organic lemon juice 

2 tsp dulse powder 
Optional: Season with Sea salt or Miso to taste 

Process the cilantro and oil in a blender until the cilantro is chopped. Add the garlic, nuts, and seeds, dulse and lemon juice and mix until the mixture is finely blended into a paste. Add sea salt or miso to taste and blend again. Left overs can be stored in freezer in small dark glass jars and thaw as needed.

Zucchini Noodles:

2 Zucchini peeled

Spiralize zucchini into noodle shapes or if you don't have a spiralizer you can use a carrot peeler to make long ribbon noodles.   Pile onto plate and mix in desired amount of cilantro pesto.  Enjoy!

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