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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Coconut Mango Bowl

1 cup full fat coconut milk

1 tablespoon virgin organic coconut oil

1 lime peeled

2 cups frozen mango

1/2 frozen banana

pinch of cinnamon

Toppings: shredded coconut, fresh fruit, hemp seeds, sunflower seeds 

Put all ingredients in a blender and blend on high for 1 minute. Pour into a bowl and add toppings.

 

Mid Morning

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Orange Ginger Punch 

2 oranges peeled

1 cucmber

1 handful spinach

1 lemon peeled

1/2 inch ginger root

1 cup filtered water 

Put all ingredients in a blender and blend on high.  

 

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.

 

Mid Afternoon

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1 - 2 cups warmed veggie broth

 

Dinner

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Zucchini Noodles with Cilantro Pesto

Cilantro Pesto:

4 cloves garlic
1/3 cup raw Brazil nuts 
1/3 cup raw sunflower seeds 
1/3 cup raw pumpkin seeds 
2 cups packed fresh organic cilantro 
1/3 cup Udo’s Oil or fresh quality organic oil such as flaxseed or hemp
4 tablespoons organic lemon juice 

2 tsp dulse powder 

Optional: Season with Sea salt or Miso to taste 

Process the cilantro and oil in a blender until the cilantro is chopped. Add the garlic, nuts, and seeds, dulse and lemon juice and mix until the mixture is finely blended into a paste. Add sea salt or miso to taste and blend again. Left overs can be stored in freezer in small dark glass jars and thaw as needed.

Zucchini Noodles:

2 Zucchini peeled

Spiralize zucchini into noodle shapes or if you don't have a spiralizer you can use a carrot peeler to make long ribbon noodles.   Pile onto plate and mix in desired amount of cilantro pesto.  Enjoy!

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