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

dessert

banana crepe with chocolate ganache

dinner

jicama Mexican rice with golden tortilla chips + salsa fresca

snack

green smoothie:
1 cup frozen pineapple
1 banana
4 oz sunflower greens
1 t local organic bee pollen
1/4 cup water

combine all ingredients in Vita Mix.

snack

raspberries

lunch

green juice:
1 large cucumber
1 lime
run cucumber and lime through juicer.
combine in Vita Mix with handful of mint.
pour over ice.

snack

organic raw green Botija olives

lunch

sprouted wild rice with corn + tomato
(recipe by Ani Phyo courtesy of rawfoodrecipes.com)

with romaine lettuce + maple, lime, olive oil vinaigrette

breakfast

green smoothie:
1 cup frozen mango
1/2 cup frozen pineapple
1/2 cup fresh orange juice
1/4 cup goji berries
3 large collard green leaves
1 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.

snack

chips + salsa

lunch

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

1 cup frozen cherries
1 banana
1/8 cup raw cacao nibs
4 oz baby spinach
1/2 t vanilla
1/2 t local organic bee pollen
pinch of pink himalayan salt
1/4 cup water

combine all ingredients in Vita Mix.

breakfast

raspberries

snack

gt's organic raw kombucha botanic no9

snack

organic raw green Botija olives

raspberry vinegar

raspberry vinegar:
(recipe courtesy of my mom)

16 oz raw organic unfiltered apple cider vinegar
2 cups fresh raspberries

pour vinegar over raspberries in a glass container. make sure raspberries are completely covered with vinegar. seal and let sit on counter for 2 weeks. strain through cheesecloth.

lunch

salad with raspberry vinaigrette:

mixed baby greens
grated golden beet
grated beet
grated carrot
raw pecans, soaked
1 t local organic bee pollen

breakfast

green juice:
1 grapefruit
1 apple
1 large cucumber
several leaves dino kale

run all ingredients through juicer.

dessert

raw chocolate macaroon