May Week 1

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:

1. 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.

2. Add Banana and Water:

   – Add the banana. Pour in the water to help the ingredients blend smoothly and to prevent the blender from overworking.

3. 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.

4. 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.

5. 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.

6. 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