lunch

lemon macadamia nut hummus with green olives, cucumber, mixed greens + 'roasted' cherry tomatoes

'roasted' cherry tomatoes:

slice cherry tomatoes in half.
toss with olive oil, salt + parsley.
dehydrate for 30-60 minutes at 112 degrees F.

breakfast

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

1 cup frozen cherries
1 banana
1/8 cup raw cacao nibs
1/4 cup young thai coconut
1/3 cup coconut water
1 T local organic bee pollen
4 oz sunflower greens
pinch of pink himalayan salt

combine all ingredients in Vita Mix.

lunch

green smoothie:
2 cups frozen pineapple
1 banana
1 cup coconut water
4 oz sunflower greens
apple mint

combine all ingredients in Vita Mix.

breakfast

green juice:
2 grapefruits, peeled
1 lemon, peeled
1 lime, peeled
1 apple
1 large cucumber, peeled
several large dino kale leaves

run all ingredients through juicer.

dinner

shitake moqueca + coconut 'rice'
(recipe from 'entertaining in the raw' by Matthew Kenney)

snack

carrot juice

snack

oranges

breakfast

blueberry pancakes and eggplant 'bacon'
(recipes from 'everyday raw' by Matthew Kenney)

merry christmas!

'Welcome Christmas, bring your cheer. Cheer to all Whos far and near. Christmas Day is in our grasp so long as we have hands to clasp. Christmas Day will always be just as long as we have we. Welcome Christmas while we stand, heart to heart and hand in hand.'

from 'How the Grinch Stole Christmas!' by Dr. Seuss

snack

chips + salsa

snack

gt's organic raw gingerade kombucha

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.