dessert

blonde macaroons
(recipe from 'raw food real world' by Matthew Kenney + Sarma Melngailis)

dinner

lemon fennel coleslaw + marinated portobello with red pepper sauce

lemon fennel coleslaw:
(modified recipe from 'Slim for Life' by Dr. Gillian McKeith)
1 small red cabbage, grated
1 large fennel, grated
3 stalks celery, sliced
juice of 1 lemon
extra-virgin olive oil
1/2 t pink himalayan salt

toss ingredients and let sit for 15 min. before serving.


marinated portobello:
slice portobello.
toss with extra-virgin olive oil, balsamic vinegar and pink himalayan salt.
let sit until marinated (about 1 1/2 hours).

red pepper sauce:
(recipe from 'A Taste of Heaven and Earth' by Bettina Vitell)

lunch

green juice:
1 bunch dino kale
2 lemons, peeled
3 large cucumbers, peeled
1 apple
1/2 bunch celery

run all ingredients through juicer.

breakfast

green smoothie:
1 1/2 cups frozen pineapple
1/8 cup raw cacao nibs
1 T maca powder
1/4 t Pure Radiance C
1/2 t chlorella
3/4 cups coconut water
dino kale

combine all ingredients in Vita Mix.