a.m.- 20oz glass of water with OG(organic) lemon-alkalizing a.m. tonic & 2 bananas
...10 min later...
Green Smoothie:
1/2 OG(organic) avocado
1 OG lemon-peel cut away
1/2 bunch OG watercress or any green
1/2 bunch OG parsley
1 Tbsp Chlorella
3 frozen OG bananas
20-30oz spring water
Blend
Lunch- 18oz cut papaya or comparable serving of fruit
salad and cooked sprouted quinoa with homemade dressing -mix it up and enjoy!
Creamy Garlic Chipolte Dressing-SOOOOO GOOD!
1 cup cashews
1 small chipolte pepper
1 med clove garlic
1 lemon-peel cut away
like 12-16 oz water
pinch sea salt
Blend
Dinner(post-work)- 4-6 bananas, 4-6 mangos, & various other fruits...mangos, pears, apples, etc
Another salad
2 Greek Style Coconut Yogurts with bee pollen and hemp seeds stirred in
4 Tbsp Raw coconut butter mixed with 2 Tbsp raw honey
Last month I was steaming my veggies and they looked sad. So this month they are fresh, crisp, and happy! This experiment has reminded me that raw vegetables provide a higher quality vibration and make more sense.
Today my salad had bok choy, romaine, red cabbage fresh local cucumbers & local heirloom tomatoes-all OG dude. This month cooked sprouted quinoa with a fresh salad is the new deal!
I have eaten this same menu everyday for the past month...changing greens in the smoothie, switching salad ingredients, and inventing new dressings....I <3 smoothies I <3 salad I <3 Mangos. These three foods I could eat everyday for the rest of my life and remain happy and healthy.
I got hooked up with some super fresh-picked amazing local produce yesterday and threw together this awesome smoothie for breakfast...including local tarragon(yellow flowers), mint, and chard.
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| Flower Power |
