dinner

salad with spicy almond dressing

salad:
grated beets
grated carrots
grated jicama
green onion
romaine hearts
sunflower greens

lunch

green smoothie:
1 1/2 cups frozen mango
1 cup frozen pineapple
1/4 cup white mulberries
1 T spirulina crunchies
1 T raw organic extra-virgin coconut oil
1 T local organic bee pollen
3/4 cup water
3-4 oz mixed greens (cabbage, bok choy)

combine all ingredients in Vita Mix.

winter garden

breakfast

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

run all ingredients through juicer.

dinner

yellow corn chowder + salad

yellow corn chowder
(recipe from 'entertaining in the raw' by Matthew Kenney)

salad:
romaine
pecans, soaked
cucumber
raspberry vinaigrette
local organic bee pollen

snack

cucumber lemonade:
1 large cucumber
1 small apple
1 lemon (with peel)

run all ingredients through juicer.

lunch

raw almonds (soaked) with olive oil, pink himalayan salt + spirulina crunchies

breakfast

green smoothie:
1 1/2 cups frozen pineapple
1 banana
1/4 cup white mulberries
1 T local organic bee pollen
1 T raw organic extra-virgin coconut oil
1 t maca powder
1/2 cup coconut water
3-4 oz mixed greens (sorrel, cilantro, bok choy)

combine all ingredients in Vita Mix.

snack

gt's organic raw gingerade kombucha

dinner

cucumber lemonade:
2 large cucumbers
4 lemons (2 peeled, 2 with peel)
2 small apples

run all ingredients through juicer.

breakfast

juice:
6 carrots
1 large english cucumber

run all ingredients through juicer.

snack

chocolate mousse

lunch

tomato cucumber salad with parsley, lemon juice + pink himalayan salt

breakfast

green juice:
1 grapefruit
several leaves bok choy

snack

lemon + fennel coleslaw

lunch

green smoothie:
1 1/2 cups frozen pineapple
1 banana
3/4 cup coconut water
1 T raw organic extra-virgin coconut oil
1 t maca powder
1 T local organic bee pollen
sorrel
cilantro

dessert

banana crepe with chocolate mousse

chocolate mousse:
(modified 'chocolate pudding' recipe from 'raw food real world' by Matthew Kenney + Sarma Melngailis)

2 cups coconut meat
3/4 cup coconut water
1/4 cup raw local honey (mesquite)
1/2 cup cacao powder
2 T vanilla extract
1/4 t pink himalayan salt

combine all ingredients in Vita Mix.

dinner

portobello with tomato sauce + lemon fennel coleslaw

portobello:
marinate in olive oil, balsamic vinegar + pink himalayan salt.
warm in dehydrator at 115 degrees for 2 hours.

lunch

'potato' salad (made with jicama)

snack

green juice:
1 grapefruit
1 apple
1/2 bunch celery

run all ingredients through juicer.