BREAKFAST

SMOOTHIE

• 2 cups spinach
• 1 handful of parsley
• 1 1/2 cups water or non-dairy milk (coconut, hemp, or almond milk)
• 1 banana
• 1/2 avocado
• 1 tablespoon flax meal

LUNCH

SALAD WITH MUSTARD VINIAGRETTE

(Makes 2 Servings)

• 1 cup dandelion leaves, chopped
  1 cup red cabbage, chopped
  1 large carrot, shredded
  ½ cup parsley, chopped

MUSTARD VINIAGRETTE

• ¼ cup raw apple cider vinegar
• 1 tablespoon Dijon mustard
• ⅓ cup extra virgin olive oil
• 1 small garlic clove, minced
• 1 lemon, juiced
• liquid sweetener to taste
• sea salt to taste
• black pepper to taste

Prepare the dressing. In a small bowl, add raw apple cider vinegar, Dijon mustard, extra virgin olive oil, garlic, lemon juice, liquid sweetener, sea salt, and black pepper. Whisk until well incorporated. Set to the side.

Assemble the salad. In a large salad bowl, add dandelion leaves, red cabbage, shredded carrot, and chopped parsley. Top with mustard vinaigrette and mix until well coated. Serve immediately.

DINNER

SWEET POTATO CAULIFLOWER  SOUP

• 1 large head cauliflower
• Few dashes Garam masala (optional)
• 3 medium to large sized peeled sweet potatoes, cut into 1″ pieces
• 1 sweet onion, diced
• 6 cups vegetable broth
• 1 teaspoon salt

Preheat oven to 400 °F. Wash and cut cauliflower, then sprinkle lightly with Garam masala. Place cauliflower onto parchment covered baking sheet and lightly drizzle with olive oil. Roast about 20-30 minutes. In large stockpot, bring sweet potato, onion, garlic, salt and broth to a boil.

Reduce heat and simmer until sweet potatoes are tender. Add in cooked cauliflower and blend half then combine.

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