Healthy Day

Breakfast: Quinoa With Chopped Prunes

1/2 cup quinoa, rinsed

1 cup water

1 pinch nutmeg

1 tsp grated ginger

1 tbsp flax seed oil

1/3 cup chopped prunes

1/4 cup rice milk

In a small pot, stir 1/2 cup quinoa, a pinch of nutmeg and 1 tsp of grated ginger into a cup of water.

Bring to a boil. Reduce the heat, cover the pot and simmer for 10 minutes.

Stir in the prunes and rice milk. Cover again and cook another 5 minutes.

Before serving, stir in 1 tbsp of flax seed oil.

Snack: Kale, Pineapple and Ginger Detox Drink (Makes 4 Servings; Drink Throughout the Day)  

1/2 cup pineapple

2 large cucumbers

1 bunch kale without stemås (4 cups chopped)

1/2 lemon, squeezed

1/4 inch of ginger

1 bunch of mint (1/2 cup)

Combine all ingredients and blend in juicer.

Alternative: Pineapple, Lemon and Pomegranate Blend-Free Detox Drink (Makes 4 Servings; Drink Throughout the Day)

3/4 cup unsweetened pineapple juice

1 lemon

1 cup unsweetened pomegranate juice

3 cups water

Combine all ingredients and mix in a cup. Enjoy!

You can consume as many of these snacks as you'd like throughout the day.

Alternative Snack: Fresh Veggies 

Radishes

Celery

Cucumber

Green beans

Olive oil

Lemon juice

Salt

Pepper

For dressing, combine olive oil, lemon juice, salt and pepper. Mix well.

Lunch: Fruit Smoothie

1/2 cup almond or hemp milk (plain/unsweetened)

1 tablespoon ground flaxseed or chia

1/4 cup frozen blueberries

1/4 banana

1/2 cup ice

Combine all ingredients in a blender. Blend until smooth.  

Dinner: Vegetable Broth Soup (Makes 5 Servings)

2 red onions, roughly chopped

2 stalks celery, roughly chopped

1 fennel bulb, fronds and stalks included, roughly chopped

2 tsp caraway seeds

2 tsp sea salt

Freshly ground pepper

1 cup sliced shitake caps

4 large cloves garlic, chopped

1 cabbage, roughly chopped

2 quarts water

2 tbsp paprika

2 tbsp fresh oregano, chopped

8 sprigs parsley, chopped stems and leaves

1/2 cup parsley, chopped

Combine all ingredients, except for the chopped parsley, in a pot. Add 2 quarts of water.

Bring to a boil and then reduce heat. Simmer covered for about 1 hour. Adjust seasoning.

Remove whole parsley sprigs and serve topped with some freshly chopped parsley.

Serve with a side of traditionally fermented sauerkraut and chopped apples (warm or room temperature).