4 large carrots chopped

1 avocado

1/2 cup cilantro chopped

1/4 cup parsley chopped

2 green onions chopped

2 TBSPS sesame seeds

juice of 2 limes

2 TBSPS flax seed or olive oil

1 TBSP soy sauce or braggs

1 tsp grated ginger

salt and pepper to taste

- Directions:

1. Process carrots to little chunks (kinda like grated) and mix in a bowl with cilantro, parsley, avocado, green onions, and sesame seeds. Set aside.

2. Blend lime juice, oil, soy sauce, ginger and salt and pepper until smooth, add to carrot mix and combine well.

3. Let sit for 10-20 mins so veggies get a little softer and serve.

1 cup cauliflower

1 cup broccoli

1-2 cloves garlic minced

1/2 cup nuts or seeds (whatever you like, it’s to absorb moisture)

2 TBSP olive oil (or flax seed oil)

salt and pepper to taste

1 TBSP dill (optional)

- Directions:

1. Process nuts or seeds to powder. Add garlic, salt and pepper and process again.

2. Add cauliflower, broccoli, oil and dill and process until creamy. (if it’s too thick add 1 TBSP pf water at a time until is creamy)

1 young coconut julienned

juice of 2 limes

1/2 cucumber julienned

1/2 red bell pepper julienned

1 tomato chopped small

1/4 cup chopped red onion

1 small avocado chopped

1 small seeded and chopped jalapeno

2 cloves garlic minced

chopped cilantro (about 1/2 cup)

2 nori sheets chopped

1 tsp oregano

splash coconut water

salt and pepper to taste

- Directions:

1. Combine all ingredients in a bowl and marinate for 1 hour.

2. Serve as a side or with chips.

3 frozen bananas

1/2 to 1 cup almond milk

2-3 TBSP raw cocoa powder

1/2 tsp vanilla

pinch salt

pinch cinnamon (optional)

- Directions:

1. Put everything in blender but only adding a little bit of almond milk.  Process until creamy, adding milk as needed.

2. It should be creamy and cold enough since the bananas were frozen, but if you like it a little harder put it in the freezer for about an hour mixing it a couple of times in between so it doesn’t get “icy” on top.

1 cup cashews

1 TBSP lemon juice

1 1/2 stalks celery chopped

1 TBSP onion

1 clove garlic

pinch turmeric (optional for yellow color)

salt and pepper to taste

1/4 cup water (or to desired consistendy)

- Directions:

1. Process Cashews to powder. Add lemon juice, celery, onion, garlic, salt and pepper and turmeric and process. Add water little by little and keep processing until it reaches a creamy consistency.

This past 13 days have been a blast! so much fun creating so many great dishes. I haven’t been really hungry at all, we are getting a huge variety of fruits and vegetables in our bodies, and we are loving it. So much easier than what we thought. Just wonderful. It makes me happy doing this.

Last night on our walk with our dog Pythias we decided that we want to make a few videos with certain things we feel are necessary to know and be able to see how somebody else does them. So very soon you will see us in action hehe.

And here are more recipes, it’s kind of a list of the main dishes we have been eating every day.

And here I wanted to include a nice picture of our refrigerator.

Avo-Coconut salad /  Crackers / buckwheat Cereal with Fruit and Yogurt

Breakfast Scramble with Zucchini Chips

Goji Delight Smuvi

Kelp Noodles with Marinara and Veggies

Avo-Coconut Salad:

meat from 1 young coconut

1 avocado

1 scallion chpped

1 TBSP olive oil

2 tsps mustard

2 stalks of celery chopped

1 tsp turmeric

salt and pepper to taste

handful of parsley

Crackers:

1 cup sunflower seeds ground

2 cups flax seeds ground

3 roma tomatoes

1 small red onion

1 tsp red chili flakes

2 TBSPS Bragg’s

Buckwheat cereal with fruit and yogurt:

1 cup buckwheat raw

fruit chopped (any fruit you like)

1/2 cup cashews soaked

water to consistency (can use coconut water if you like)

2 TBSPS sweetener (dates or agave or maple etc)

juice of 1/2 lemon or lime

- Directions:

Avo-Coconut Salad:

1. Process scallions, celery and parsley until chopped small, then add rest of ingredients and process until all is mixed well, very chunky. Ready to eat.

Crackers:

1. Process all ingredients except for the nuts and seeds until creamy and uniform.

2. Add the ground nuts and seeds slowly to the food processor with all the other ingredients until mix well.

3. Either place on a teflex sheet and dehydrate until crispy, or you can do what i did since my dehydrator is not very good, and spread the dough on a cookie sheet and set outside at the sun until they are crispy. On both cases make sure to flip them so they dehydrate on both sides.

Buckwheat cereal with fruit and yogurt:

1. Soak buckwheat for at least 8 hours (overnight works great) and try to rinse it out a couple of times, the water is really slimy.

2. Dehydrate until they are dry and crispy (i did it at the sun too and it works great!)

3. Make your yogurt by processing cashews, lemon juice, sweetener and some water until creamy and yogurt like.

4. Serve some fruit with yogurt and buckwheat, mix and eat!

1 cup nuts (almonds or cashews or whatever you like)

1/2 cup sunflower seeds

salt and pepper to taste

1 tsp turmeric

1/2 cup water

1 chopped tomato

1 green onion chopped

1/2 bell pepper chopped

1/2 avocado chopped

bunch of cilantro

1 zucchini cut into “chip” size.

- Directions:

1. In food processor process nuts and seeds until ground. Add spices and water until “scramble” consistency. Put in a bowl.

2. Add the chopped veggies to the scramble, mix and serve on a bed of spinach.

Breakfast Scramble with Zucchini Chips

1/4 cup goji berries

2 bananas

1 cup frozen strawberries

1/2 to 1 cup ice cubes

water to desired consistency

2 TBSPS beets chopped

1 cup chopped celery

2 carrots

1 serving super green powder (optional)

- Directions:

1. Blend all ingredients, adding water until desired consistency and enjoy!

Goji Delight Smuvi

1 package kelp noodles soaked in water with lemon juice for 20 minutes

Sauce:

2 cups chopped tomatoes

1 clove garlic minced

bunch of basil (a lot)

3 TBSPS extra virgin olive oil

1 TBSP lemon/lime juice (or white vinegar if you don’t have either)

1 TBSP dates (or other sweetener)

1 tsp oregano

1 tsp rosemary

salt and pepper to taste

3 TBSPS sun dried tomatoes

Veggies for the sauce:

1/2 cup broccoli chopped

1/2 cup bell pepper chopped

1 carrot grated

1 zucchini chopped

1 TBSP onion minced

1 cup spinach chopped

juice of 1/2 lemon or lime

1/4 tsp salt

1 tsp olive oil

Nutty Topping:

1/2 cup walnuts

1/2 cup nutritional yeast

1 tsp salt

- Directions:

1. Place all veggies for the sauce in a big bowl and add the salt, olive oil and lemon or lime juice and massage with your hands for one minute. (In this part you can use any veggies that you like) Set aside.

2. In blender or food processor process all sauce ingredients except for the sun-dried tomatoes. Blend until smooth. Then add the sun-dried tomatoes and blend until it’s smooth but with some little chunks, set aside.

3. In food processor process all the nutty topping ingredients and put in an air tight container. (you will have leftovers that you can use in many dishes, it’s delicious!)

4. Mix veggies and sauce, strain kelp noodles, serve noodles and top them with the sauce/veggie mix and then put some nutty topping on top. You are ready to go!

Kelp noodles with marinara and veggies