Breakfast:

Water with lemon juice

Sprouted Whole Grain Toast (Ezekiel Food For Life brand) with 1 TBS almond butter

1 cup coffee with unsweetened almond milk -yes, I do drink coffee sometimes

Lunch:

Lentil Artichoke Stew (from The Cancer Project) over Brown Rice

1/4 of an avocado (on the rice)

Water with fresh lemon (from my tree)

Dinner:

Vegan ‘Coleslaw’ with Sorrel, Cabbage and Kale, hemp seeds, lemon juice and flax seed oil

Brown Rice

Channa Masala (Indian Chickpea dish)

Aloo Gobi (Indian cauliflower and potato dish)

Mango slices, fresh, for dessert

Ginger Tea

Late Night Snack:

Brown Rice Cake (lundberg’s seaweed wasabi flavor)