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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Overnight Oats with Fruit

1/2 cup old fashioned rolled oats

1/2 cup raw almond milk or coconut milk

1 tablespoon chia seeds 

1/4 teaspoon cinnamon

1/4 teaspoon vanilla extract

1/2 cup fruit

Put all ingredients except fruit in a mason jar with a lid and mix to combine.  Put the lid on and place in refrigerator overnight.  In the morning add fruit and any other optional toppings and more almond or coconut milk if desired.

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Mid Morning

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Beet the Blues Juice

1/2 medium to large organic beet

1 organic Granny Smith apple 

1 lemon peeled

2 stalks organic celery

1 inch piece ginger root

Put everything through juicer.

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Lunch

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Buddha Bowl with Sunflower Hummus

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

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. 

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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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Mid Afternoon

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Peppermint Tea

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Dinner

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Carrot Coconut Ginger Soup

1 pound carrots chopped

1 can lite coconut milk 

juice of 1/2 - 1 lemon

1 clove garlic

1 thumb fresh ginger root minced

1/2 - 1 teaspoon Himalayan pink salt

black pepper to taste

Put all ingredients in a blender and blend on high for 1 - 2 minutes until a smooth consistency.  

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