We are having zucchini noodles with a nut sauce this week. The recipe calls for peanut but since peanut is not so good on the digestive system, I am using raw almond butter.
Also, if you are new to RawFoodMealPlanner.com…
Sometimes I like to steep my teas from EHC, let it cool, and use it as a base to my smoothies instead of just plain water. In between smoothies, I keep it in the fridge. I currently use Brain Power, Circulation, and Vision Balance. If you choose to do this, you can use any type of tea you want. These teas I use are the ones I need the most. The teas are most beneficial when you consume them 3 times a day and I drink smoothies almost that often so it is very convenient for me.
Fruits
128 oz coconut water
60 oz frozen raspberries
15 pears
27 tangerines
55 dates
1 ½ cup freshly squeezed orange juice from about 4 ½ navel oranges
40 oz frozen mango
9 Pablano Peppers, chopped
9 Jalapenos, chopped
Juice of 9 limes
9 Red, yellow and Orange Bell Peppers
2 red bell peppers, shredded or julienned
6 Avocadoes
12 small zucchinis
Veggies
9 swiss chard, romaine or collards for your fajita shell
9 medium sized Portabellos (or criminis, shitaki Mushrooms (Any variety will work for the fajitas))
9 green onions
Dried Fruit
1 pack organic unsweetened shredded coconut
Nuts & Seeds
6 tbsps raw almond butter
1 cup raw hazelnuts
Herbs & Spices
1 ½ teaspoon of vanilla
9 cups Parsley, chopped
2 ¼ cups Basil, chopped
4 bunches of Cilantro
35 cloves, garlic, chopped
Himalayan salt
Black pepper
cayenne pepper
2 teaspoon grated fresh ginger
Condiments
2 tablespoon cider vinegar
2 tablespoon coconut aminos
2 teaspoon toasted sesame oil
3 tbs coconut nectar
Beverages
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