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 Apple Crunch

1 Granny Smith Apple- Diced

4 tablespoons chopped nuts- almonds, walnuts or hazelnuts

1 tablespoon raw sunflower seeds

1 tablespoon raw pumpkin seeds

1 tablespoon hemp seeds

1/2 cup raw almond milk

Optional: raisins, chopped dates, coconut flakes, sesame seeds, cinnamon

Dice apple and put into bowl, add chopped nuts and seeds and any optional ingredients.  Add almond milk and enjoy.

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Mid Morning

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Carrot Lemon Ginger Juice

4 organic carrots

2 stalks organic celery

1 Granny Smith apple

1/2 a beet

1 lemon peeled

1- inch piece ginger root

Put all ingredients through a juicer. Or can be put in a high speed blender with enough water to be able to blend and blend on high for 1 minute. 

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Lunch

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Creamy Kale Salad with Orange Tahini Dressing

Dressing:

1/2 cup orange juice

1/2 cup raw tahini

1 clove garlic

1 teaspoon fresh grated ginger root

3 tablespoons coconut aminos

2 tablespoons Bragg's apple cider vinegar

2 tablespoons honey

Put all dressing ingredients in blender and blend until smooth

Kale Salad:

2 cups shredded kale

2 cups finely shredded red cabbage

1 carrot grated

1/3 cup finely sliced red onion

1/3 cup cilantro chopped

1/4 cup fresh basil chopped

1/4 cup hemp seeds

1/4 cup sesame seeds

1/2 avocado diced

Combine all salad ingredients in a large bowl and pour dressing over and mix well.

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Mid Afternoon

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Peppermint Red Clover Tea

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Dinner

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Taco Salad  Makes 2 servings   adapted from The Rawtarian 

Taco Meat:

2 cups walnuts

2/3 cup sun-dried tomatoes in oil or dried & soaked in water 2 hours

3 tablespoons olive oil

1 teaspoon chipotle chili powder (or to taste)

1 teaspoon Himalayan pink salt

Salad:

1 head romaine lettuce or salad greens of your choice

2 tomatoes diced

1/2 cup fresh or frozen organic corn

1 avocado diced

Optional: cucumber, red pepper, celery, red onion, or any other salad ingredients of choice

To make taco meat- drain sun-dried tomatoes and pat dry.  Put all taco meat ingredients in a food processor and pulse until a ground meat consistency. 

Cut up salad ingredients and put in bowl.  Heap taco meat on top of salad.