I've been searching through the discussion boards and I do recall viewing a discussion providing ideas to eat what type of raw veggies during breakfast, snack, lunch and dinner. Can somone please point me in the right direction?
Thanks
2BHealthee
the only dherbs discussion that came to mind was the recent one i started about 50/50 raw/cooked food consumption (and that's still on the front page). so, i did a quick online search and found the following info.
i have not followed any of these plans. i normally just refer to the detox manual or the little guide that comes with the kit when deciding on what to prepare (while cleansing). so, you could always purchase the ebook so that you can receive additional guidance or you can feel free to use what's found below
i mention this because i recall you stating that you will be performing the FBD in jan.
http://www.everydiet.org/diet/raw-food-dietSample Meal PlanBreakfast
Fresh fruit salad topped with chopped fresh almonds, wheat germ, and pumpkin seeds; coconut cream.
Lunch
Mixed salad of various leaves, tomatoes, yellow capsicums, onions and parsley with olive oil and balsamic vinegar dressing. Topped with sprouted lentils.
Dinner
Raw mixed vegetable soup (blended); home-made sunflower seed cheese; 1/2 avocado; raspberry and banana sorbet.
Drinks
Water, juices, fruit smoothies, coconut milk.
http://www.welikeitraw.com/rawfood/2006/08/sample_raw_food.htmlThe All-Raw Diet Weekly Menu (Fall/Winter):Day 1: Monday Morning: 2 young coconuts, with coconut meat and water blended together in a cream. If young coconuts cannot be found, blend 2 avocados with mature coconut water.
Afternoon: 5 oranges. 2 avocados. Spinach leaves.
Snack: 3 oranges.
Evening: One large spinach salad containing cucumber, tomato, and green onion salad with 1 avocado and fresh-squeezed lemon.
Day 2: Tuesday Morning: One large papaya eaten whole or blended with orange or lime juice.
Afternoon: 4 oranges. One small green-leafed vegetable salad (containing kale or spinach) with 10-20 almonds and fresh-squeezed lemon.
Snack: 2 oranges.
Evening: Large salad containing 80% green-leafed vegetables, 2 avocados, cayenne pepper, and an orange squeezed as dressing. 1 quart (1 liter) of freshly made vegetable juice containing at least 60% green vegetables, 40% other vegetables or fruits (i.e. squash, peppers, okra, etc.).
Day 3: Wednesday Morning: 1 quart (1 liter) of freshly-made orange juice mixed with 1/2 avocado or 3 teaspoons of flax seed oil. (Mixing a fat with a sugar for breakfast will time-release the sugar for more endurance energy).
Afternoon: Cucumber, 10 pitted dates, lettuce mixed salad. Squeeze an orange into the salad as dressing.
Snack: 2 persimmons. Assorted green leaves (lettuce, spinach, endive).
Evening: Large salad containing 80% green-leafed vegetables eaten with 1-2 cups of raw nuts, and an orange squeezed as dressing. Add several servings of raw dulse seaweed to the salad. Add 30-40 Sun-ripened olives (if available).
Day 4: Thursday Morning: 2 large pomegranates and 3 oranges cut and juiced on a citrus juicer. Blend with 0.5 ounces (0.015 liters) flax oil if desired.
Afternoon: 8 dried prunes. Silicon salad! (see Appendix C: Sunfood Recipes).
Snack: 2 asian pears. Assorted greens (kale, spinach, baby bok choy).
Evening: Nori rolls! Be creative! (see Appendix C: Sunfood Recipes).
Day 5: Friday Morning: 8 tangerines. 1 avocado.
Afternoon: Cucumber, okra, zucchini, onion mixed salad. Add high-quality extra virgin cold-pressed olive oil as dressing
Snack: 2 tangerines. 1 grapefruit.
Evening: Large salad containing 80% green-leafed vegetables, 2 avocados, and an orange squeezed as dressing. 1 quart (1 liter) of freshly made vegetable juice containing at least 60% green vegetables (including 3 ribs of celery), 40% other vegetables or fruits (i.e. asparagus, apple, cucumber, etc.).
Day 6: Saturday Morning: 1 Papaya mixed with lettuce or mixed with 1 avocado.
Afternoon: 1 cup (0.25 liters) of wheatgrass juice blended or juiced with 3-4 apples or 1 quart (1 liter) of freshly-made vegetable juice containing at least 50% celery, 50% apples or pears.
Snack: 2 apples. 10 almonds.
Evening: Large salad containing 80% green-leafed vegetables (including kale or spinach), 2 avocados, and high-quality extra virgin cold-pressed olive oil as dressing. Add 8 pitted dates to the salad for added zest.
Day 7: Sunday Morning: No breakfast.
Afternoon: 1 quart (1 liter) of freshly made vegetable juice containing at least 60% green vegetables (including 3 ribs of celery), 40% other vegetables or fruits (i.e. jicama, pumpkin, etc.).
Snack: 2 pears. 1 zucchini.
Evening: Large salad containing 80% green-leafed vegetables, 3 avocados, and a lemon or lime squeezed as dressing.
The All-Raw Diet Weekly Menu (Spring/Summer):Day 1: Monday Morning: 3 pounds (1.4 kg) of watermelon (not seedless).
Afternoon: 2 mangos. 1 avocado. 3 sticks of celery.
Snack: 2 mangos.
Evening: One large lettuce, cucumber, tomato, and green onion salad with one handful of raw sunflower seeds, two avocados, and a fresh-squeezed lemon.
Day 2: Tuesday Morning: One large honeydew melon. The water of 2 coconuts.
Afternoon: 4 oranges. One small green-leafed vegetable salad (containing at least 3 ribs of celery) with 10-20 walnuts and fresh-squeezed lemon.
Snack: 2 oranges.
Evening: Large salad containing 80% green-leafed vegetables, 2 avocados, and an orange squeezed as dressing. 1 quart (1 liter) of freshly made vegetable juice containing at least 60% green vegetables, 40% other vegetables or fruits (i.e. apple, cucumber, yam, etc.).
Day 3: Wednesday Morning: 2-3 apples. 10-20 pecans or macadamia nuts with lettuce.
Afternoon: Cucumber, tomato, zucchini mixed salad. Squeeze an orange into the salad as dressing.
Snack: 2 apples. Assorted greens (green cabbage, lettuce, endive).
Evening: Large salad containing 80% green-leafed vegetables including kale or spinach eaten with 20-30 macadamia nuts, and an orange squeezed as dressing.
Day 4: Thursday Morning: 1/2 quart (1/2 liter) of freshly-made grapefruit juice.
Afternoon: 2 bowls of berries (strawberries, blueberries, etc.). One small lettuce salad with cucumber. 1 avocado.
Snack: 2 mangos.
Evening: Large salad containing 80% green-leafed vegetables, 20-30 almonds, and an orange squeezed as dressing. Add several servings of raw dulse seaweed to the salad.
Day 5: Friday Morning: 3-4 oranges (eat the white pith too!). 10-20 macadamia nuts with lettuce.
Afternoon: Cucumber, tomato, okra, zucchini mixed salad. Add high-quality extra virgin cold-pressed olive oil as dressing.
Snack: 2 oranges. Assorted greens (spinach, baby bok choy, endive).
Evening: Large salad containing 80% green-leafed vegetables, 2 avocados, and an orange squeezed as dressing. 1 quart (1 liter) of freshly made vegetable juice containing at least 60% green vegetables, 40% other vegetables or fruits (i.e. pear, zucchini, asparagus, etc.).
Day 6: Saturday Morning: 30-40 berries (strawberry, blueberry, etc.) mixed with lettuce or mixed with 1 avocado.
Afternoon: 1 cantaloupe. 1 quart (1 liter) of freshly made vegetable juice containing at least 50% green vegetables, 50% apples or pears.
Snack: 1 handful of sunflower seeds.
Evening: Large salad containing 80% green-leafed vegetables including 3 ribs of celery, 2 avocados, and high-quality extra virgin cold-pressed olive oil as dressing. Add several servings of raw dulse seaweed and grated raw garlic to the salad.
Day 7: Sunday Morning: No breakfast.
Afternoon: The water of 2 coconuts. 1 quart (1 liter) of freshly made vegetable juice containing at least 60% green vegetables, 40% other vegetables or fruits (i.e. asian pear, broccoli, cauliflower, etc.).
Snack: 2 apples. 2 ribs of celery.
Evening: Large salad containing 80% green-leafed vegetables, 1 avocado, dulse seaweed, and an orange blended with raw, unhulled tahini as dressing.
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