Upon Rising: Juice of 1/2 a lemon in 16 oz. of warm filtered water, drink on an empty stomach, wait 1/2 hour before having breakfast.  Drink at least 3 quarts filtered water throughout the day, plus herb teas, kombucha, kefir water, etc.  No coffee, white, green or black teas.

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Breakfast

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Green Smoothie

1/2 cup almond milk

1 orange peeled

2 frozen bananas

1 large handful spinach

1/2 teaspoon vanilla extract

1/4 teaspoon cinnamon 

Put all ingredients in blender.  Blend on high until smooth.

 

Mid Morning

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Super Detox Juice

2 organic cucumbers

2 organic stalks celery

1 Granny Smith apple 

1 small handful cilantro

1 large handful spinach

juice of 1 lemon

1 inch piece ginger root

1 inch piece turmeric

1/2 teaspoon spirulina 

Push all ingredients through a juicer except lemon juice and spirulina.  Mix lemon and spirulina in juice.

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Lunch

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Spinach Super Salad

Dressing:

1/4 cup extra virgin olive oil

2 tablespoons lemon juice

1 teaspoon Dijon mustard

Himalayan pink salt and ground black pepper to taste

Salad:

2 large handfuls spinach chopped

1 cup shredded red cabbage

1 carrot grated

1/2 a beet finely grated

1/2 cucumber diced

1 stalk celery diced

1 avocado diced

2 tablespoons chopped almonds

2 tablespoons raw sunflower seeds

2 tablespoons raw pumpkin seeds

2 tablespoons hemp seeds

For the dressing put all ingredients in a small bowl and whisk together.  

For the salad put all ingredients in a large bowl and pour dressing over it and mix. 

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Mid Afternoon

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Peppermint Red Clover Tea

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Dinner

 

Buddha Bowl with Sunflower Hummus and Guacamole

Sunflower Hummus - Adapted from "I Am Grateful" by Terces Engelhart of Cafe Gratitude 

Sunflower Hummus:

1 cup sunflower seeds soaked at  least 4 hours

1 medium zucchini

1/4 cup tahini

juice of 1 lemon

1/4 cup cilantro

1 teaspoon cumin powder

1/2 teaspoon cayenne pepper 

1 clove garlic

1/4 cup olive oil - slowly added

Himalayan pink salt & pepper to taste

Drain and rinse soaked sunflower seeds and put in a food processor.  Process until roughly ground.  Add remaining ingredients and puree slowly adding olive oil until you reach desired consistency.  

Buddha Bowl:

Chop, grate and dice as much lettuce, spinach and as many salad ingredients of your choice and throw into a big bowl.  Top with a large scoop of sunflower hummus and drizzle on orange tahini dressing. 

Guacamole:

2 avocados mashed

1 tomato diced

juice of 1 lemon

1/2 teaspoon Himalayan pink salt

Mash all ingredients together and scoop half of it onto Buddha bowl.

Orange Tahini Dressing

Dressing:

1/2 cup orange juice

1/2 cup raw tahini

1 clove garlic

1 teaspoon fresh grated ginger root

3 tablespoons coconut aminos

2 tablespoons Bragg's apple cider vinegar

2 tablespoons honey

Put all dressing ingredients in blender and blend until smooth

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