Holly Foy
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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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 C. (1/2 dl.) 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.
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 just enough water to get the blades moving and blend on high for 1 minute.
Lunch
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Creamy Broccoli Salad Makes 2 servings
Dressing:
1/2 cup filtered water
1/4 cup lemon juice
1/3 cup extra virgin olive oil
1/3 cup sunflower seeds soaked in enough filtered water to cover for 2 hours
2 tablespoons Dijon mustard
1 teaspoon Braggs apple cider vinegar
1/2 teaspoon Himalayan pink salt
1/8 teaspoon red pepper flakes
Broccoli Salad:
1 cup chopped broccoli
1/2 cup finely shredded green cabbage
1/2 cup finely shredded red cabbage
1/2 cup finely diced celery
1/4 cup finely chopped red onion
1/2 cup chopped cilantro
1/4 cup raw sunflower seeds
1/4 cup raw pumpkin seeds
1/4 cup hemp seeds
Pink Himalayan salt & fresh ground black pepper to taste
For dressing put all ingredients in blender and blend on high for 1 minute until smooth & creamy
Put all salad ingredients in a large bowl and mix. Add dressing and mix well. Note: you may have extra dressing left over that can be used for other salads.
Mid Afternoon
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1 - 2 cups Warmed veggie broth
Dinner
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Taco Salad Makes 2 servings
Taco Meat:
2 cups walnuts
2/3 cups sun-dried tomatoes in oil or soaked in water 2 hours
3 Tablespoons olive oil
1 Tablespoon chipotle chili powder
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.
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SACRED HEART
SACRED JOURNEY
MEDICAL INTUITIVE & HEALER