Day 15:
– Breakfast: Green smoothie with cucumber, apple, mint, and almond milk
– Lunch: Raw red cabbage and carrot slaw with a creamy avocado dressing
– Dinner: Vegan stuffed mushrooms with garlic, spinach, and walnuts
Day 16:
– Breakfast: Berry and banana smoothie bowl with hemp seeds and almond milk
– Lunch: Raw cucumber boats filled with a spicy sunflower seed pâté
– Dinner: Vegan eggplant parmesan made with almond flour and served with a side of sautéed kale
Day 17:
– Breakfast: Chilled melon soup with lime and mint
– Lunch: Raw salad of julienned kohlrabi, apple, and mint with a lemon vinaigrette
– Dinner: Vegan stuffed bell peppers with a mix of riced cauliflower, carrots, and peas topped with pine nuts
Day 18:
– Breakfast: Smoothie with avocado, lime, spinach, and almond milk
– Lunch: Raw pad Thai with spiralized zucchini, carrots, bell peppers, and a tangy almond butter sauce
– Dinner: Vegan roasted butternut squash with sage and onion, served over a bed of arugula
Day 19:
– Breakfast: Almond yogurt parfait with layers of mixed berries and nut granola (ensure grain-free)
– Lunch: Raw marinated mushroom caps with herbed cashew cheese filling
– Dinner: Vegan chili made with a medley of beans, tomatoes, and bell peppers, served with avocado slices
Day 20:
– Breakfast: Green smoothie with spinach, fresh mint, peeled zucchini, pear, and almond milk.
– Lunch: Raw carrot and ginger soup served cold with a side of cucumber slices
– Dinner: Vegan “meatballs” made from walnuts and sun-dried tomatoes, served with a raw marinara sauce
Day 21:
– Breakfast: Pear and ginger juice with a side of raw pecan and date bars
– Lunch: Raw sushi rolls with avocado, cucumber, carrot, and a sprinkle of sesame seeds
– Dinner: Vegan cauliflower steaks with a herb and garlic rub, served with a side of steamed asparagus
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