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.

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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 spinach

1/2 teaspoon vanilla extract

1/4 teaspoon cinnamon 

Put all ingredients in blender.  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 spirulina in juice.

 

Lunch

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Nori Rolls with Almond Sunflower Hummus

Almond Sunflower Hummus or left over from Day 4: 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 teaspoons 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.  

Lay a nori sheet shiny side down on a cutting board.  Spread almond sunflower hummus (from Day 4) on sheet, spreading evenly on 2/3rds of the nori sheet.  Pile on julienned or grated carrots, cucumber, red pepper strips, 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!

 

Mid Afternoon

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1 - 2 cups warmed veggie broth

 

Dinner

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Gazpacho 

6 ripe tomatoes diced

1 cucumber diced

1 green pepper diced

1 red pepper diced

1/2 small red onion diced

1 clove garlic

1 avocado pitted

1/2 cup cilantro chopped

1/4 cup olive oil

2 tablespoons balsamic vinegar

juice of 1/2 a lime

1 teaspoon Himalayan pink salt

1/2 teaspoon cracked black pepper

1/2 teaspoon ground cumin

Put all ingredients in a blender and blend to desired consistency.  Serve with some chopped green pepper, cucumber and avocado and a drizzle of olive oil as a garnish.