Sunday
Breakfast: Citrus Breakfast Smoothie
½ cup freshly squeezed orange juice from about 1 ½ navel oranges
2 tangerines, peeled and quartered, seeds removed
4 bananas
4 dates
Lunch: Cutie Smoothie (adapted from juicybites.net)
Ingredients:
3 small seedless tangerines, peeled
1 frozen banana
1/4 cup raw cashews
1/2 teaspoon of vanilla
Put all ingredients in a blender and blend until creamy.
Dinner: Pad Thai
Ingredients:
- For the Noodles:
- 2 medium zucchinis, spiralized
- 1 medium carrot, spiralized or julienned
- 1 cup purple cabbage, thinly sliced
- 1/2 bell pepper (red or yellow), thinly sliced
- 1/2 cup fresh cilantro, roughly chopped
- 1/4 cup green onions, sliced
- 1/4 cup raw cashews or almonds, roughly chopped (for topping)
- For the Sauce:
- 1/4 cup raw almond butter (or tahini for a different flavor)
- 2 tablespoons coconut aminos
- 1 tablespoon apple cider vinegar
- 1 tablespoon date syrup (or to taste)
- 1 clove garlic, minced
- 1 inch fresh ginger, peeled and grated
- Water, as needed to thin the sauce
Instructions:
- Prepare the Vegetables:
- Use a spiralizer to turn the zucchinis and carrot into noodles. If you don’t have a spiralizer, use a vegetable peeler or a knife to create thin noodle-like strips.
- Place the spiralized zucchini and carrot noodles in a large mixing bowl. Add the thinly sliced purple cabbage and bell pepper.
- Make the Sauce:
- In a small bowl, whisk together the almond butter, coconut aminos, apple cider vinegar, date syrup, minced garlic, and grated ginger until smooth. If the sauce is too thick, add water a tablespoon at a time until you reach a desired consistency that’s creamy but pourable.
- Combine:
- Pour the sauce over the vegetable noodles in the mixing bowl. Toss well to ensure all the noodles are coated evenly with the sauce.
- Garnish:
- Sprinkle with chopped cilantro, green onions, and chopped nuts for crunch.
- Serve:
- Transfer to serving plates or bowls. The Raw Vegan Pad Thai is best enjoyed fresh but can be stored in the refrigerator for a short period if needed.
Snack: Vanilla Chai Valentine’s Day Elixir
Ingredients:
- 2 cups almond milk (homemade)
- 1 date, pitted (or more, depending on your desired sweetness)
- 1/4 teaspoon vanilla extract or 1 vanilla bean, scraped
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- A pinch of ground nutmeg
- A pinch of ground cloves
- A pinch of cardamom
- Optional: 1 tablespoon raw cacao powder for a chocolatey twist
Instructions:
- Prepare Almond Milk: Soak 1 cup of raw almonds overnight, then blend with 2 cups of water and strain through a nut milk bag.
- Blend: In a high-speed blender, combine the almond milk, date, vanilla extract (or vanilla bean), cinnamon, ginger, nutmeg, cloves, and cardamom. Blend until smooth and creamy. If you opted for the cacao powder, add it in this step as well.
- Warm Gently: Since this is a raw vegan recipe, to keep it raw, gently warm the elixir in a saucepan on the lowest heat possible, just until it’s warm to the touch, but not hot. Alternatively, you can enjoy it chilled or at room temperature if you prefer.
- Serve: Pour the elixir into two cups, garnish with a sprinkle of cinnamon or a cinnamon stick for that extra special touch.
- Enjoy: Sip slowly and enjoy the warm, comforting flavors with your Valentine.
Monday
Breakfast: Citrus Breakfast Smoothie
½ cup freshly squeezed orange juice from about 1 ½ navel oranges
2 tangerines, peeled and quartered, seeds removed
4 bananas
4 dates
Lunch: Tangerine Strawberry Smoothie
Ingredients:
5 oz frozen strawberries
1 banana, peeled
2 tangerines, peeled
4 dates
1 cup packed kale leaves
Dinner: Creamy Tomato Alfredo Salad
Snack: Vanilla Chai Valentine’s Day Elixir
Tuesday
Breakfast: Citrus Breakfast Smoothie
½ cup freshly squeezed orange juice from about 1 ½ navel oranges
2 tangerines, peeled and quartered, seeds removed
4 bananas
4 dates
Lunch: Cutie Smoothie (adapted from juicybites.net)
Ingredients:
3 small seedless tangerines, peeled
1 frozen banana
1/4 cup raw cashews
1/2 teaspoon of vanilla
Put all ingredients in a blender and blend until creamy.
Dinner: Creamy Tomato Alfredo Salad
Snack: Vanilla Chai Valentine’s Day Elixir
Wednesday
Breakfast: Citrus Breakfast Smoothie
½ cup freshly squeezed orange juice from about 1 ½ navel oranges
2 tangerines, peeled and quartered, seeds removed
4 bananas
4 dates
Lunch: Tangerine Strawberry Smoothie
Ingredients:
5 oz frozen strawberries
1 banana, peeled
2 tangerines, peeled
4 dates
1 cup packed kale leaves
Dinner: Creamy Tomato Alfredo Salad
Snack: Vanilla Chai Valentine’s Day Elixir
Thursday
Breakfast: Tangerine Tropics Smoothie (adapted from all-smoothie-recipes.com)
1 tangerine, peeled and seeded
1 banana
10 oz frozen mango
10 oz frozen peaches
4 dates
Lunch: Cutie Smoothie (adapted from juicybites.net)
Ingredients:
3 small seedless tangerines, peeled
1 frozen banana
1/4 cup raw cashews
1/2 teaspoon of vanilla
Put all ingredients in a blender and blend until creamy.
Dinner: Creamy Tomato Alfredo Salad
Snack: Vanilla Chai Valentine’s Day Elixir
Friday
Breakfast: Tangerine Tropics Smoothie (adapted from all-smoothie-recipes.com)
1 tangerine, peeled and seeded
1 banana
10 oz frozen mango
10 oz frozen peaches
4 dates
Lunch: Tangerine Strawberry Smoothie
Ingredients:
5 oz frozen strawberries
1 banana, peeled
2 tangerines, peeled
4 dates
1 cup packed kale leaves
Dinner: Pad Thai
Snack: Vanilla Chai Valentine’s Day Elixir
Saturday
Breakfast: Tangerine Tropics Smoothie (adapted from all-smoothie-recipes.com)
1 tangerine, peeled and seeded
1 banana
10 oz frozen mango
10 oz frozen peaches
4 dates
Lunch: Cutie Smoothie (adapted from juicybites.net)
Ingredients:
3 small seedless tangerines, peeled
1 frozen banana
1/4 cup raw cashews
1/2 teaspoon of vanilla
Put all ingredients in a blender and blend until creamy.
Dinner: Pad Thai
Snack: Vanilla Chai Valentine’s Day Elixir
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