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 cup raw almond milk

5 tablespoons chia seeds

5 dates pitted & chopped

1 teaspoon vanilla extract 

1/4 cup almonds chopped

stevia to taste

1 cup 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 well 1 hour later to combine chia seeds.  Mix again before eating to incorporate chia seeds if needed, and top with fruit.

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Lunch

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Spinach Super Salad

Dressing:

1/4 cup extra virgin olive oil

2 tablespoons lemon juice

1 teaspoon Dijon mustard

Himalayan pink salt and ground black pepper to taste

Salad:

2 large handfuls spinach chopped

1 cup shredded red cabbage

1 carrot grated

1/2 a beet finely grated

1/2 cucumber diced

1 stalk celery diced

1 avocado diced

2 tablespoons chopped almonds

2 tablespoons raw sunflower seeds

2 tablespoons raw pumpkin seeds

2 tablespoons hemp seeds

For the dressing put all ingredients in a small bowl and whisk together.  

For the salad put all ingredients in a large bowl and pour dressing over it and mix. 

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Mid Afternoon

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Ginger Tea

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Dinner

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Zucchini Soup & left over Taco Salad From Day 1

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.

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