Day 8:
– Breakfast: Smoothie with kale, blueberries, avocado, and almond milk
– Lunch: Raw carrot noodles with creamy almond sauce and crushed peanuts
– Dinner: Vegan zucchini boats stuffed with a savory mix of minced mushrooms, onions, and sun-dried tomatoes, topped with nutritional yeast
Day 9:
– Breakfast: Almond yogurt with sliced kiwi, hemp seeds, and walnut pieces
– Lunch: Raw spinach and arugula salad with sliced almonds, dried cranberries, and an orange vinaigrette
– Dinner: Vegan stir-fry with mixed vegetables (broccoli, bell peppers) and a tamari sauce, served over spiralized zucchini noodles
Day 10:
– Breakfast: Mango and almond milk smoothie bowl topped with sliced strawberries and coconut flakes
– Lunch: Raw spring roll wraps with avocado, cucumber, carrot, and a tahini dipping sauce
– Dinner: Vegan lentil soup with carrots, tomatoes, and celery, seasoned with herbs and spices
Day 11:
– Breakfast: Blueberries and basil smoothie
Ingredients:
– Two bananas
– Three tablespoons of hemp seeds
– Some basil leaves (5)
– One date
– A cup of blueberries
– 1 teaspoon of amla powder
– One and a quarter cup of water
– Lunch: Raw beet and carrot salad with sunflower seeds and a lemon-tahini dressing
– Dinner: Vegan chickpea and vegetable tagine, served with a side of mashed cauliflower
Day 12:
– Breakfast: Smoothie with raspberries, banana, flax seeds, and almond milk
– Lunch: Raw vegan taco salads with walnut taco “meat”, avocado, tomatoes, and lettuce
– Dinner: Vegan “paella” with saffron, mixed vegetables, and riced cauliflower
Day 13:
– Breakfast: Apple cinnamon smoothie with almond butter and almond milk
– Lunch: Raw broccoli and cauliflower salad with creamy cashew dressing
– Dinner: Vegan black bean burgers served on portobello mushroom caps, with a side salad
Day 14:
– Breakfast: Avocado and lime smoothie with a sprinkle of spirulina for extra nutrition and almond milk
– Lunch: Raw zucchini and squash ribbons with pesto (make sure it’s cheese-free) and cherry tomatoes
– Dinner: Vegan ratatouille with eggplant, zucchini, bell peppers, and tomatoes, served over steamed greens
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