This week contained an unparalleled treat: Dan and I celebrated our October twentieth anniversary by going out for lunch... during our thirty day raw detox! We went to Ezra’s Enlightened Cafe in Indianapolis and enjoyed Buddha bowls as well as raw desserts. Driving such a distance to go out to eat during a detox is no small sacrifice, but Dan took a day off work and I gave myself a day off from the fall cleaning operation that beset our home this week. Besides, I had plenty of knitting time as Dan did all the driving!
Friday
Breakfast: muesli with apples, Brazil nuts, bananas, & homemade coconut milk
Lunch: avocados and cherry tomatoes with salt, pepper, garlic
Tea: green salad with cashew dressing, coconut meal, olives, yellow peppers, rainbow carrots, and cucumber
Saturday
Breakfast: muesli with apples, bananas, Brazil nuts, almonds & homemade coconut milk
Lunch: carrots, cherry tomatoes, cucumber, peppers, apples, & spiced chocolate chia bites
Tea: taco salad with taco filling, greens, cashew cream, homemade salsa, avocados.
Dan’s birthday cake: raw pumpkin cheesecake
Sunday
Breakfast: smoothies with blueberries
Lunch: green salad with leftover taco filling, cherry tomatoes, olives, avocados, cashew dressing, fresh coriander
Tea: watermelon, blueberries, blackberries, strawberries, almonds, coconut lime bites
Monday
Breakfast: smoothies with mixed berries
Lunch: spinach and beet leaf salad with walnuts, dried cranberries, sprouted wild rice, cashew dressing
Tea: green salad with leftover taco filling, sprouted wild rice & sprouted mung beans, avocado, cherry tomatoes, homemade salsa
Tuesday:
Breakfast: smoothies with mango and mixed berries
Lunch: walnuts, almonds & dried cranberries, apples
Tea: broccoli salad with dried cranberries, cashews, cashew dressing, & red onion
Wednesday:
Breakfast: smoothies with mixed berries & cacao
Lunch: Buddha bowls with kale, greens, raw hummus, raw falafel, carrots, & beets.
Tea: Raw key lime cheesecake & raw walnut cacao cake
Thursday:
Breakfast: smoothies with mixed berries & cacao
Lunch: kale marinated in lime juice & olive oil with grated carrots & beets, spinach & beet leaves, kalamata olives.
Tea: leftover broccoli salad with the addition of grated beets, green apples, & sprouted mung beans.
Snacks: Fruit, dried fruit and nut mix, chocolate chia spice bites, coconut lime bites.
No comments:
Post a Comment
Please don't hesitate to comment if this post has provoked your thoughts! I enjoy reading what you have to say.