In order to trigger the body’s natural healing responses, proper fuel is important. Most of the pictures below are made with organic ingredients. Below are my creations and experiments.
Simple Salad – arugula and kale with pomegranate, persimmon, and banana.
Fruit Plate – 1 fuji apple, 1 green apple, 1 pear, and 1 carton of strawberries.
Sweet Tomatoes (restaurant) buffet. Eating out.
Fruit Plate – 1 cantaloupe and 2 persimmons.
Mega Salad – 1 large bowl of kale and bok choy with an apple and strawberries. It was topped with a zucchini avocado dressing.
Lunch Medley – Left bowl – kale, zucchini, and a fresh herb and brazil nut cream. Right bowl – bok choy soup. Fruit Plate – 4 cut oranges.
Veggie Plate – 1 red bell pepper, 3 roma tomatoes, 1 zucchini, 1 eggplant, and 1 avocado.
Fruit Plate – 2 persimmons, 2 bananas, and 3 kiwis.
Soup Bowl – Bok choy, kelp noodle, red and orange banana peppers, and mushroom soup.
Chili – sun dried tomatoes blended with roma tomatoes and spices mixed with diced rainbow bell pepper medley, avocado, and purple onions. Recipe inspired by Fully Raw Kristina.
Fruit Plate – 2 oranges, 2 bananas, 1 pear, 1 green apple, 1 fuji apple, a carton of raspberries, 1 persimmon, and 8 figs.
Okra and tomatoes.
Fruit Salad – Pineapple, tomatoes, and kale with jicama and blackberries. I drizzled tomato macadamia cream and cucumber avocado dressing.
Kale Boats – see next picture.
Kale Boat assembly ingredients – kale, banana, cucumber, bell peppers, banana peppers, raspberries, blackberries, and top with a tomato macadamia nut drizzle.
Mega Salad – Spring salad mix, 2 spiralized cucumbers, fresh corn, pomegranate, and the sauce is roma tomatoes, avocado, orange, dates, celery, orange and purple carrot, green onion, turmeric (both the root and the powder), curry, cumin, cayenne, and raw tahini. Inspired by Fully Raw Kristina’s Curry Noodles.
Fruit Plate – simply oranges.
Mega Salad – Spring salad mix, cucumber noodles, corn, tomatoes, green onions, banana peppers, and pink beet sauce has 2 beets, celery, cashews, green onions, and eggplant.
Fruit Salad – Honeydew and cucumber with bell pepper strips.
Mega Salad (in parts) – Bowl of spinach, 2 yellow squash spiralized, and pink sauce made with tomato, beet, green onion, cashews, cold pressed flaxseed oil, and a dash of apple cider vinegar.
Fruit Plate – 1 dragon fruit, black grapes, and 2 bananas.
Fruit Plate – 1 tomato, 1 avocado, and 1 small cantaloupe.
Veggie Plate – Purple, yellow, and red bell peppers, cucumbers, and fresh fava beans.
Fruit Plate – 1 dragon fruit and 2 passion fruit.
Fruit Plate – 1 mango, 1 banana, and 4 kiwis.
Simple Salad – Spring mix with sprouts.
Fruit – 1 carton of strawberries and 5 bananas.
Veggie Plate – Beets, radishes, yellow squash, celery, carrots, and tomatoes.
Salad Plate – 1 bundle of spinach, 1 carton of baby heirloom tomatoes, 1 red bell pepper, and 1 green bell pepper.
Fruit Plate – 1 grapefruit, 1 orange, 1 blood orange, aloe, and mystery herb.
Fruit Plate – 2 bananas, 3 carrots, 2 oranges, 1 apple.
Green Seed Vegan (restaurant) – two orders of raw tacos surrounding a raw nacho salad. Eating out.
Simple Salad – cucumber noodles to be topped with a roma tomato sauce.
Fruit plate – 1 pomegranate, 2 oranges, and 1 squash. Salad – kale, 1 red bell pepper, 1 persimmon, and 1 avocado with squeezed lemon.
Fruit Plate – 2 bananas, 1 apple, and 1 orange.
Fruit Plate – 1 small cantaloupe and 3 kiwis.
Fruit Plate – 1 pomegranate and 2 oranges. Salad – 2 roma tomatoes, 1 zucchini, and 1 red bell pepper. Soup – bok choy soup.
Alfredo Noodles – see next picture.
Alfredo Noodles ingredients – zucchini noodles, raw corn, and creamy acorn squash dressing – 1 acorn squash (skin and seeds also) into the blender with a handful of cashews, 2 dates, and a little onion, garlic, and cayenne powder.
Fruit Plate – Grapes. Salad – Pineapple, tomato, jicama, bell pepper, cucumber and kale.
Fruit Plate – 1 carton of strawberries, 2 oranges, and 1 pear.
Simple Salad – sweet pea shoots, avocado, cherry tomatoes, and lemon.