DAY 4: March 21^st

Pre-Breakfast: Warm water with lemon

Breakfast: Kiwi & Celery Greenlicious 

What do you need? 4 ripe kiwis, 1 banana, 3 celery stalks, 2 cups of water

How do you make it? Blend all together – makes a lot so you can save some for later!

*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: Fresh Salad with my Favorite Mustard Dressing

What do you need? Chopped lettuce, 1 avocado, small yellow tomatoes, walnuts, scallions, yellow bell pepper, olive oil, juice from ½ lemon, Dijon mustard (amounts depend on how hungry you are…)

How do you make it? Add the chopped lettuce, cut up avocado, tomatoes, scallions, bell pepper, and walnuts in a bowl. Mix the olive oil, lemon juice, and Dijon mustard in a dressing flask, pour over salad. Salt if needed. I’m obsessed with this dressing!

Afternoon Snack: Any type of raw bar!

*I love the Raw Revolution ones… http://rawrev.com/

Dinner: Filled Red Peppers (Recipe from Raw Food På Svenska by Erica Palmcrantz – buy her book for many inspirational recipes)

What do you need? 2 dl walnuts (soaked & chopped), 2 dl hazelnuts (soaked& chopped), 2 small carrots (chopped), ca 10 cm of leeks (chopped), 2 tsk tamari, 3 red bell peppers, & arugula.

How do you make it?

1. Soak the nuts for 8 hours during the night.
2. Pulse the walnuts, hazelnuts, and the leeks in a blender – separately.
3. Blend ingredients and add tamari.
4. Divide bell peppers in half, remove the insides and fill with the blend.
5. Serve with arugula on the side.