RAW VEGAN
RECIPES
October 2016
HOT CHOCOLATE & MÜSSLI BREAKFAST
Almond Drink, Boiled Water, Cocoa Powder for hot chocolate
MÜSSLI
Whip Soy Protein Powder, Chia Seeds, Ground Flax Seeds in Almond Drink
Add Müssli with Oat Flakes, Raisins, Hazelnuts, Peanuts, Walnuts,
Sesame Seeds, Goji Berries
Top with Banana, Apple, Pear, Kiwi, Blackberries, Strawberries in slices
LUNCH
Spinach, Arugula, Curly Kale, Dandelion Leaves, Nasturtium Leaves & Flowers,
Red Cabbage, Black & Green Olives, Tomatoes, Cucumber, Squash, Red Onions,
Slices of Avocado, Bell Peppers
Sprouted Chickpeas/Mung Beans/Red Lentils/Broccoli/Cress/Fenugreek
Black Pepper, Turmeric Powder, Moringa Powder, Red Chilli Powder
DRESSING
Blend 2 Organic Carrots, 1/2 Peeled Lemon, 2 dl. Low Fat Coconut Milk
Keep in airtight container in fridge for up to five days
DINNER
Chop 2 Organic Carrots, 1 Apple, 2 Peeled Oranges
Top with Walnuts, Raisins, Red Grape Fruit
BEFORE BEDTIME SOUP & TEA
Gazpacho Soup
Chamomile Tea
MEAL SCHEDULE
It is highly advisable to keep your meals at the same time every day.
Also please consider to stop eating solid foods after 16:00 as the human digestive system slows down, at that time, to 10-20% of what it was earlier in the day.
A healthy soup is easily digested and will keep you hydrated throughout the night for your cells to regenerate.
Please consider this timetable for your inspiration:
Breakfast 04:00-06:00
Lunch 10:00-12:00
Dinner before 16:00
Soup and tea just before bedtime.
This diet is solely for healthy adults to GO VEGAN and STAY VEGAN.
If you have health issues, are pregnant, breast-feeding, below the age of 25 or on medication, find a plant-based health care provider before making changes to your diet and life-style.
Elisabeth Stage
A proud member of
plantbaseddocs.com
