Day 1:
– Breakfast: Green smoothie bowl with spinach, banana, mango, and flax seeds
– Lunch: Raw zucchini noodles with tomato basil sauce and sun-dried tomatoes
– Dinner: Cooked vegan lentil bolognese with gluten-free, wheat-free pasta
Day 2:
– Breakfast: Almond yogurt with mixed berries and raw nuts
– Lunch: Collard green wraps with hummus, sprouts, and raw veggies
– Dinner: Cooked vegan quinoa stir-fry with tempeh and vegetables
Day 3:
– Breakfast: Raw vegan breakfast parfait with wheat-free raw granola, coconut yogurt, and fresh fruit
– Lunch: Massaged kale salad with lemon juice, avocado, and pumpkin seeds
– Dinner: Cooked vegan sweet potato and black bean chili
Day 4:
– Breakfast: Raw vegan energy bars with dates, nuts, and seeds
– Lunch: Raw vegan Caesar salad with romaine lettuce, kale, and vegan Caesar dressing
– Dinner: Cooked vegan curry with chickpeas and served with quinoa or wheat-free brown rice
Day 5:
– Breakfast: Raw vegan banana pancakes made with almond flour and topped with fresh fruit
– Lunch: Raw vegan BLT with eggplant bacon, lettuce, and tomato
– Dinner: Cooked vegan shepherd’s pie with lentils and vegetables, topped with mashed sweet potatoes
Day 6:
– Breakfast: Green smoothie with spinach, pineapple, coconut water, and mint
– Lunch: Raw vegan zucchini pasta with pesto and cherry tomatoes
– Dinner: Cooked vegan burrito bowls with black beans, quinoa instead of rice, and roasted vegetables
Day 7:
– Breakfast: Fruit and Basil Smoothie
Ingredients:
– 1 cup frozen chopped pineapple
– 1 frozen ripe mango, peeled and cubed
– 1 small banana, peeled and sliced (use fresh or frozen, depending on your preference for texture and temperature)
– 1 and 1/2 cup water (to aid blending and achieve desired consistency)
– 1/4 cup fresh basil leaves
Instructions:
- Prepare the Blender:
– Place the frozen pineapple and mango in the blender. Using frozen fruits will naturally chill the smoothie and give it a creamy, thick texture.
- Add Banana and Water:
– Add the banana. Pour in the water to help the ingredients blend smoothly and to prevent the blender from overworking.
- Incorporate Fresh Basil:
– Rinse the basil leaves thoroughly and add them to the blender. Basil not only infuses the smoothie with a fresh, aromatic flavor but also pairs well with the sweetness of the mango and pineapple.
- Blend Until Smooth:
– Blend all the ingredients on high until you achieve a smooth, creamy consistency. If the smoothie is too thick, you can gradually add more water until it reaches your preferred texture.
- Taste and Adjust:
– Taste your smoothie and adjust the flavors as needed. If it’s not sweet enough, you could add a date, then blend again.
- Serve Immediately:
– Pour the smoothie into glasses and enjoy immediately to benefit from the maximum flavor and nutritional content.
– Lunch: Raw vegan nori wraps with raw veggies, sprouts, and coconut aminos
– Dinner: Cooked vegan stuffed bell peppers with quinoa and vegetables
Leave a Reply