dinner

fennel broccoli coleslaw, 'potato' salad (made with jicama) + 'roasted' squash with salsa fresca

fennel broccoli coleslaw:
2 broccoli stems, grated
1 fennel, grated
2 carrots, grated
toss with olive oil, lemon juice + pink himalayan salt.

'roasted' squash:
very thinly slice acorn squash (peeled and seeds removed) and toss with olive oil + pink himalayan salt.
put in dehydrator for approximately 2 hours until soft.

lunch

cauliflower samosas with banana tamarind sauce and mango chutney

breakfast

blue sunset
(recipe modified from 'raw food real world' by Matthew Kenney)

1 cup frozen pineapple
1 banana
1 T local organic bee pollen
1 T raw organic extra-virgin coconut oil
3/4 cup coconut water

puree all ingredients in Vita Mix.
pour half of the mixture into a glass.

add to Vita Mix:
1/2 cup frozen blueberries
1/4 cup coconut water

blend until smooth.
pour blueberry mixture over back of spoon into glass.