Food Journal - March 2, 3 & 4, 2012
Friday dinner: – steamed veggies (asparagus & beets) with cultured vegetables. Later in the eve I had some raw homemade hemp milk, with coconut flakes, raisins, and one banana.
Saturday
Breakfast: Green Smoothie (sunflower sprouts, apple, lemon, carrot, red pepper, parsley, sea kelp and dulcet flakes)
Lunch: Raw (home made) hemp milk, coconut flakes, banana, flax meal, raisins. Green smoothie in the afternoon. Two bananas during day.
Dinner: A whole tangerine, Coconut Bliss Cacao ice cream bar, piece of whole grain toast with Ghee and honey. I know, sounds weird. I went out to a lecture and was not hungry, so I had a cup of tea and a Coconut Bliss. Then when I got home I had a the toast.
Sunday:
Breakfast (huge one): Green Smoothie + Steamed veggies (asparagus, beets, zucchini, tomato, lots of fresh herbs topped with butter and an egg sautéed in coconut oil. Plus cultured veggies of course.
Afternoon snack: Hand full of walnuts and 3 dates. Soaked mung for Kitcheree and 1 cup of whole mungs beans for soup tomorrow.
Dinner: Steamed Zucchini (yellow) with raw butter and a bowl of Kitcheree (yellow mung beans and Quinoa).
Drank lots of water and a couple cups of green tea throughout the weekend.