BREAKFAST:
~~~ Teas ~~~
- 8 ounces (1/4 liter) of herbal tea Squeeze in fresh lemon if desired. (agave, raw honey or maple syrup to sweeten)
~~~ Super Smoothies ~~~
- #1 coconut water, berries, maca powder (2 tbsp) and coconut oil (2 tbsp)
- #2 water, blueberries,blackberries, raspberries and strawberries + hempseed (2 tbsp) and/or blue-green algae (2 tbsp)
- #3 1/2 quart (1/2 liter) of freshly-blended peach and nectarine juice + hempseed (2 tbsp) and/or spirulina (2 tbsp)
- #4 apple, pear, berries, beepollen (2-3 tbsp) + hempseed oil (2-3 tbsp)
~~~ Juice ~~~
- 1 shot (1 ounce) of wheatgrass juice + 2 persimmons + 2 slices of watermelon (not seedless)
- Water of 2 coconuts with Sun Is Shining or some other greensuperfood blend in order to increase mineralization.
- 1/2 quart (1/2 liter) of fresh-squeezed grapefruit juice
~~~ Fruits ~~~
- 1 honeydew melon
- 1 cantaloupe
- 1 whole or blended papaya with lime juice
LUNCH:
~~~ Salad ~~~
Dressing options: ~~ lemon juice and olive oil ~~ apple cider vinegar ~~ flax seed oil ~~ lemon juice, basil, miso and avocado blend ~~1/2 avocado, orange, 1/2 lemon blend
- One small green-leafed vegetable salad, avocado optional
- Greek salad containing: lettuce, tomato, cucumber, red onion, salt-curedblack olives, 1-2 ounces (30-60 ml) of olive oil
- Cucumber, tomato, okra, zucchini mixed salad
- Seaweed salad containing: 2 cups dry dulse, 3-4 strips of sea lettuce, 6-8shiitake mushrooms, 25 ground walnuts, 3 tablespoons of raw soy sauce(nama shoyu), 1 tablespoon of cayenne powder and the juice of one wholelemon (Tofu optional)
~~~ Sandwiches ~~~
- Sandwich made with toasted sprouted grain bread, avocado, cloversprouts, diced red bell pepper, red onion and diced cucumber (cayenne powder, garlic powder optional)
~~~ Soups ~~~
- Warm vegetable soup
~~~ Other light options ( berries, vegetable juices) ~~~
- 2 bowls of berries (strawberries, blueberries; optional goji berries, Incan berries, etc.)
- 1 shot (1 ounce) of fresh wheatgrass juice
- 1/2 quart (1/2 liter) of freshly-made vegetable juice containing green-leafy vegetables (i.e. spinach, collards, clover sprouts), apples and pears or celery
- 1 quart (1 liter) of freshly-made vegetable juice containing cucumber, lettuce, sunflower greens and yellow bell pepper
~~~ Other cooked starch ~~~
- Green-leafed vegetables should always be eaten with any cooked starches (bread, pasta, rice, cakes), except for crispy or crunchy starches (corn chips, potato chips, toast, popcorn), which should be eaten with fats (avocados, olives or their oil, young coconut, seed oils, etc.). Crispy or crunchy starch is very coarse and harsh on the soft tissues of the body. Fats soften the abrasive quality of these foods. (All salted food products should be salted aftercooking as the heat alters the salt making it harsh on the circulatory system and the kidneys)
SNACKS:
- 1 young coconut with inner flesh; 2 oranges; 1 handful of hempseeds
- Dehydrated flax crackers with guacamole
- 2 oranges; 2 handfuls of pumpkin seeds; assorted green leaves (lettuce, spinach, endive)
- Your favorite chocolate snack (made with raw cacao beans)
- 2 oranges or Asian pears; 1 avocado with sea salt; 1-2 handfuls of goji berries
- 1 bowl of figs or cherries; 1 bowl of grapes; 1 handful of Brazil nuts
- Blended pudding containing: dates, avocado, cinnamon powder, Irish moss(a superfood from the sea) and distilled water
- 1 bowl of grapes (with seeds); 2 tangerines; 1-2 handfuls of goji berries
- One shot (1 ounce) of fresh wheatgrass juice; 2-3 apples or pears; 10-20 almonds or walnuts; 1 handful of Brazil nuts
- 2-3 pears; 2 ribs of celery; 1 cucumber with 1/2 avocado sprinkled with powdered kelp
DINNER:
~~~ Salad ~~~
- One large lettuce, cucumber, tomato, spinach, clover sprout and green onion salad with 2 avocados (Add raw sauerkraut or kim-chi if desired)
- Large salad containing 80% green-leafed vegetables (including spinach,sunflower greens, lettuce), 2-3 avocados, 1/2 cup of unhulled tahini and anorange squeezed as dressing. Add 10-20 Sun-ripened olives and raw dulseseaweed to the salad
- Large salad containing 80% green-leafed vegetables, 30-40 almonds and an orange squeezed with hempseed oil as dressing
- Large salad containing 80% green-leafed vegetables, including kale or spinach, eaten with 20-30 raw walnuts or macadamia nuts and an orange squeezed as dressing
- Large salad containing 80% green-leafed vegetables including parsley, 2avocados, kelp and blended mango juice with stone-crushed, cold-pressedolive oil as the dressing
- Large salad containing 80% green-leafed vegetables including celery, kale,spinach and other greens, two avocados and organic, extra virgin, cold pressed olive oil blended with lemon, a sprig of rosemary and raw applecider vinegar as dressing. Add several servings of raw dulse seaweed andgrated raw garlic to the salad.
~~~ Vegatable juice ~~~
- 1/2 quart (1/2 liter) of freshly-made vegetable juice containing at least 60% green vegetables (i.e. celery, lettuce, broccoli, etc.), 40% other vegetables or fruits (i.e. apple, cucumber, squash, peppers etc.)
~~~ Soups ~~~
- Warm vegetable soup
~~~ Steamed Vegetables with Hummus ~~~
- Steamed or fresh vegetables (cauliflower, broccoli, celery, cucumber, tomatoes) with Hummus (preferably raw)
~~~ Other cooked starch ~~~
- One meal of cooked starch (brown rice, baked yams, baked squash and/or sweet potatoes are preferred over potatoes) - eat salad along with starches
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