DAY 3: March 20th

Pre-Breakfast: Warm water with lemon

Breakfast: Sweet Chard Shake

What do you need? 1 ripe mango (chopped), 1 ripe banana, 1 cup freshly squeezed orange juice, 2-4 large chard leaves, 1/2 cup ice, 1 tablespoon virgin coconut oil, and fresh berries

How do you make it? Mix all ingredients in a blender and serve in glass with a festive colored straw. Add berries on top!

*If you cannot make it to lunch on this smoothie, either make more of the smoothie (adding primarily spinach) or have a fruit about 30-60 minutes after (so it’s fully digested).

Lunch: Simple Raw Greek Salad

What do you need? ½ cucumber, 1/6 red onion, 2 tomatoes, a pack of hummus, lemon juice, olive oil, Celtic sea salt or Himalayan salt, pepper

How do you make it? Dice the cucumber, red onion, and tomatoes into super small pieces, add two scoops of hummus on top and drizzle some lemon juice and olive if desired. Add salt and pepper.

Afternoon Snack: Banana Ice Cream (Yes, in the middle of the day, just like that)

What do you need? 1 sliced frozen banana, a few walnuts, and raw chocolate pieces (any brand you prefer)

How do you make it? Place the banana in a food processor until one smoothie clump (it will make sense when you see it…), add walnuts and chocolate on top

Dinner: Raw Broccoli and Cauliflower Salad with Creamy Asian Dressing (Recipe from Choosing Raw)

What do you need? 3 heaping cups broccoli florets, 3 heaping cups cauliflower florets, 1 small or 1/2 large red bell pepper, chopped 1/3 cup raisins, 1 inch ginger, 1 cup olive or flax oil, 2 tsp toasted sesame oil, juice of 1 lime, 3 tbsp mellow white miso, 6 pitted dates, 2 tbsp tamari or nama shoyu, 1/3 cup water

How do you make it?

1. Place the broccoli and cauliflower in a food processor and roughly process. Alternately, chop into small pieces with a big knife.
2. Transfer to a bowl and add chopped bell pepper and raisins.
3. Blend all ingredients (starting from ginger to water above) on in a blender on high till creamy and emulsified. Pour over salad.