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Breakfast:
- Daily GVJ- just celery juice or spinach, celery, quarter of an orange blended in a Vita-Mix
- Chopped sprouted & dehydrated almonds, blueberries, sunflower seeds, nutmylk
- (Hot oatmeal with cinnamon, and grated apple)
- Raw almond butter and banana w dehydrated sunflower seeds or Banana and nutmilk "shake"
- Raw carrot almond muffin
Lunch:
- Salad with lemon juice/olive oil dressing, and sunflower seeds or coleslaw
- (Legume-based cooked salads: three-bean, chickpea, lentil)
- Soups: raw carrot-ginger, (cabbage based- vegetable, black bean, lentil, split pea)
- Raw Hummus w dipping veggies
- (Kids have left-overs, lentils and brown rice with vegetables, PBJ sandwiches & fruit)
- Pasta marinara: zuchini noodles on top of Russell James almond polpetta
- (Baked vegetables: eggplants and tomatoes are not in season- but you can use it if you have some canned) Raw cauliflower macaroni and cheese from Mathew Kenney's book, (my family wont eat even homemade real mac n cheese) Califlower is in season though- baked cauliflower with vinagrette on top, served with brown rice
- Vegan pinto beans w sautéed bell peppers (bells are not in season) onion, zuchini
- Gratitude raw almond-dill dip with crudite
- Admundson vegetable stir-notfry
- Raw Food Real World spicy indian cauliflower samosas and lemon tahini
- Homemade Pizza from Raw World
Snacks:
- Glass of water to start, more GVJ, more soup, cucumber/carrot/bellpepper plate w raw hummus, (apples, bananas, not-too-sweet-flax-oatmeal cookies)
