dinner

zucchini noodles with pesto + tomato cucumber salad

pesto:
1 cup fresh parsley leaves
1 T fresh oregano
1 T fresh thyme
1 T fresh chives
3 T lemon juice
zest of one lemon
1 clove garlic
1/2 cup extra-virgin olive oil
1/4 cup raw pecans (soaked)
1/2 t salt

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

julienne zucchini into 1/8" noodles with mandoline.
marinate in olive oil with a pinch of pink himalayan salt.
gently toss with pesto.

snack

raw pecans (soaked) with pink himalayan salt

breakfast

green juice:
2 medium cucumbers, peeled
1 lime, peeled

run ingredients through juicer.

combine juice in Vita Mix with handful of chocolate mint.