Breakfast: fruit-berries, peaches, flax seed
Lunch: kale salad, blended with dates, banana
Kale Power Blended Salad
Serves: 2
Preparation Time:
Ingredients:
2 ounces kale
3 ounces romaine lettuce
1 banana
1/2 avocado
2 medjool or 4 deglet noor dates,pitted
1 tablespoon vinegar
Instructions:
In a food processor or high-powered blender, blend all ingredients well until a smooth pudding-like consistency.
Note: Blending raw greens until smooth greatly increases the absorption of nutrients from our digestive tract. In this smoothie, the healthy fat from the avocado further enhances the absorption of beneficial phytochemicals.
Dinner: mushroom soup blended with spring mix
"Creamy" Mushroom Soup
Serves: 2
Preparation Time: 15 minutes
Ingredients:
1 cup Chopped Mushrooms
1/2 Chopped Onion
1 can White Beans
1 tablespoon Vegi Soup Base, low or no sodium
1/4 teaspoon Fresh Ground pepper to taste
Instructions:
Saute the mushrooms and onions until dry and beginning to brown. Puree the White beans (I didn't drain the beans, but you can drain them to remove the salt and add some liquid so they will puree). Pour pureed beans over the mushrooms and onions, season with the soup base and pepper.
Per Serving:
CALORIES 328; PROTEIN 24g; CARBOHYDRATES 60g; TOTAL FAT 0.9g; SATURATED FAT 0.2g; SODIUM 36mg; FIBER 14.4g; BETA-CAROTENE 601ug; VITAMIN C 5mg; CALCIUM 200mg; IRON 8.6mg; FOLATE 185ug; MAGNESIUM 142mg; ZINC 3.2mg; SELENIUM 7.4ug
Edited by: CD9898685 at: 6/2/2014 (12:33)