Week 2: November 10 – November 16, 2013

Sunday

Breakfast      Pomegranate Apple Grape Juice

Lunch             Savory Sweet Smoothie Recipe

Ingredients:

10 oz frozen organic peaches
10 oz frozen organic mangoes
3 bananas
2 handfuls of fresh baby arugula
Alkaline Water

 Put everything in the blender. I pour the water in last and fill to the 16 oz line. This will make 48 oz.

Dinner          Fried Rice

Snack            3 oz of cashews

Monday

Breakfast      5 cups of grapes

Lunch            2 pomelos

Dinner          Kale Salad

Snack            Zesty Raw Vegan Grape Parsley Lemonade Green Smoothie

Tuesday

Breakfast       Pomegranate Apple Grape Juice

Lunch              Savory Sweet Smoothie Recipe

Ingredients:

10 oz frozen organic peaches
10 oz frozen organic mangoes
3 bananas
2 handfuls of fresh baby arugula
Alkaline Water

 Put everything in the blender. I pour the water in last and fill to the 16 oz line. This will make 48 oz.

Dinner          Kale Salad

Snack            2 pomelos

Wednesday

Breakfast      2 pomelos

Lunch            Fried Rice

Dinner          Kale Salad with Simple Sweet Tahini Dressing

Snack            Zesty Raw Vegan Grape Parsley Lemonade Green Smoothie

 

Thursday

Breakfast      Pomegranate Apple Grape Juice

Lunch            Savory Sweet Smoothie Recipe

 Ingredients:

10 oz frozen organic peaches
10 oz frozen organic mangoes
3 bananas
2 handfuls of fresh baby arugula
Alkaline Water

Put everything in the blender. I pour the water in last and fill to the 16 oz line. This will make 48 oz.

 Dinner          Kale Salad with Simple Sweet Tahini Dressing

Snack            2 pomelos

Friday

Breakfast      2 pomelos

Lunch            Persimmon Nog

Dinner          Fried Rice

Snack            Zesty Raw Vegan Grape Parsley Lemonade Green Smoothie

 

Saturday

Breakfast      16 persimmons

Lunch             Persimmon Nog

Dinner            Kale Salad with Simple Sweet Tahini Dressing

Snack              2 pomelos