snack

gt's organic raw gingerade kombucha

lunch

zucchini noodles with basil almond pesto:

slice zucchini into noodles with mandoline.
marinate in olive oil with a pinch of pink himalayan salt.

basil almond pesto:
(modified from 'The Modern Vegetarian Kitchen' by Peter Berley)

3/4 cup raw almonds, soaked and dried
1 cup packed fresh basil leaves
1 garlic clove, peeled
1 1/2 T freshly squeezed lime juice
1/2 t pink himalayan salt
1 t lime zest
3/8 cup extra-virgin olive oil

grind almonds to a meal in food processor.
add all ingredients except oil and puree.
slowly add oil until smooth.

gently toss noodles with pesto.

breakfast

green smoothie:
makes 2

2 cups frozen raspberries
1/2 cup goji berries
2 bananas
4 oz sunflower sprouts
1/2 cup water
combine all ingredients in Vita Mix