RAW VEGAN RECIPES October 2016

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