dinner

green juice:
dino kale
lemon with peel
grapefruit, peeled
cucumber
apple

snack

mango

dinner

green smoothie:
1 1/2 cups frozen pineapple
1/2 cup coconut water
1 T raw organic extra-virgin coconut oil
1 T maca powder
1 T local organic bee pollen
1/2 t chlorella
4 oz sunflower greens

combine all ingredients in Vita Mix.

breakfast

gt's organic raw kombucha no9

dinner

cauliflower samosas + mango chutney

lunch

romaine salad with sevillano olives, hemp seeds + honey mustard dressing

snack

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

breakfast

coconut water

dinner

saffron avgolemono with portobello 'meatballs'
(recipe from 'entertaining in the raw' by Matthew Kenney)

+ romaine salad with tomato, cucumber, dill + lemon/olive oil dressing

lunch

cauliflower samosas + mango chutney
(recipe from 'raw food real world' by Matthew Kenney + Sarma Melngailis)

breakfast

gt's organic raw citrus kombucha

dinner

green smoothie:
2 cups frozen pineapple
1 cup young thai coconut meat
1 cup coconut water
1 T local organic bee pollen
1 T maca powder
4 oz sunflower greens

combine all ingredients in Vita Mix.

dessert

chocolate mulberry fudge

lunch

romaine heart salad with tahini dressing + hemp seeds

breakfast

green juice:
1 grapefruit, peeled
1 large cucumber
1/2 bunch celery
run all ingredients through juicer.

add 1/2 t chlorella.

dessert

chocolate mulberry fudge

dinner

romaine heart salad with tahini dressing, hemp seeds + raw sevillano olives

lunch

juice:
6 carrots
1 large cucumber
1 meyer lemon, peeled
parsley

run all ingredients through juicer.

breakfast

green smoothie:
2 cups frozen cherries
1/4 cup white mulberries
1/8 cup raw cacao nibs
1 T raw organic extra-virgin coconut oil
1 T raw local bee pollen
1 T maca powder
1/2 t vanilla
1/4 cup water
pinch of pink himalayan salt
3 oz spinach

combine all ingredients in Vita Mix.

dinner

noodles with honey mustard sauce

noodles:
zucchini
summer squash
carrot
beet
make noodles with spiral vegetable slicer.


honey mustard sauce:
3 T lemon juice
3 T local organic honey
1 1/2 t ground mustard seed
1/4 cup South River organic sweet-tasting brown rice miso
14 cup macadamia nuts, soaked
5 T water
1/4 cup extra-virgin olive oil

combine all ingredients in Vita Mix.
gently toss with noodles.