breakfast

green juice:
1 grapefruit
1 meyer lemon
1 cucumber
several dino kale leaves

run all ingredients through juicer.

lunch

fennel broccoli coleslaw

snack

oranges

snack

grapefruit celery juice:
2 grapefruits
1/2 bunch celery

lunch

cauliflower samosas with banana tamarind sauce + 'potato' salad

breakfast

fresh coconut water

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.

green smoothie app

download the Boutenko's new green smoothie iPhone app from itunes

organic winter garden

kale, beets, spinach, sorrel, mesclun greens, bok choy, romaine lettuce, cabbage, chives

cilantro + parsley

collard greens, chocolate mint, apple mint, thyme, oregano

breakfast

green smoothie:
1 cup fresh mango
1 banana
1 1/2 t local organic bee pollen
1/4 cup fresh coconut water
4 oz sunflower greens
handful of cilantro

dinner

cauliflower samosas with banana tamarind sauce, mango chutney and mint
(recipe from 'raw food real world' by Matthew Kenney + Sarma Melngailis)
serves 4

lunch

left-over portobello + lemon fennel coleslaw

portobello warmed on plate in dehydrator.
1/2 t local organic bee pollen sprinkled on top.

breakfast

fresh coconut water (from young thai coconut)

breakfast

gt's organic raw gingerade kombucha

breakfast

gt's organic raw gingerade kombucha

dinner

portobello marinated in olive oil, balsamic vinegar + pink himalayan salt with lemon fennel coleslaw
1 t local organic bee pollen + raw chopped walnuts sprinkled on top

lunch

green smoothie:
('chocolate cherry' recipe modified from 'everyday raw' by Matthew Kenney)

2 cups frozen cherries
1 banana
1/4 cup raw cacao nibs
4 oz baby spinach
1 1/2 t local organic bee pollen
1 T raw organic extra-virgin coconut oil
pinch of pink himalayan salt
1/4 cup water

combine all ingredients in Vita Mix.

breakfast

grapefruit juice