Breakfast

Avocado Milk Shake

1 cup water

1/2 avocado – peeled and pitted

1/2 cup Honey or Agave

1 teaspoon vanilla extract

1 small hand full spinach leaves

Daily supplements

            Blend slowly but for enough time to make smooth and homogeneous; especially if Ultimate Green Zone has been added.  Add any fruit and enough additional water or juice for desired consistency.

Cinnamon Oatmeal – 2 serving

1 cup oat groats
1/2 apple, chopped
2 tablespoons  purified water
1/2  teaspoon ground cinnamon
3 tablespoons raisins
Pinch of salt
            Soak the oat groats for 8-12 hours in 3 cups of purified water.
            Drain the groats, rinse, cover again with fresh water, and allow to soak for another 8-12 hours. Drain and rinse the oats once more. Use the groats immediately or store them in a sealed container in the refrigerator for up to 3 days.

Buckwheat Meusli – serves 3

1/4 cup pitted dates, packed
1 1/4 cups raw buckwheat groats, soaked and sprouted
1 cup purified water
1/4 cup ground flaxseeds
1/4 cup pumpkin seeds, soaked for 4-6 hours, rinsed, and drained
1/4 cup sesame seeds, soaked for 4-6 hours, rinsed, and drained
1/4 cup sunflower seeds, soaked for 4-6 hours, rinsed, and drained
1 1/2 ripe bananas, sliced
2 tablespoons EACH raisins and pecans 

1/2 teaspoon ground cinnamon
            Loosely separate the dates.  Place the dates in a blender with the buckwheat, water, flaxseeds, pumpkins seeds, sesame seeds, and sunflower seeds. Process until smooth.
            To serve, top with the bananas, raisins, and walnuts, and sprinkle with the cinnamon.
            Notes; To serve warm, rinse the sprouted grains and seeds in purified HOT water, and process as directed.

Lunch/Dinner

Corn, Black Bean and Avocado Salad - Serves 4-6

2 ears fresh corn, silks and husks removed
1 1/2 cups (1 can)  cooked black beans, drained and well rinsed
1 medium tomato, cut into 1/2-inch pieces
1/2 green bell pepper, finely chopped
1/4 teaspoon chili powder
1/4 teaspoon salt (or to taste)
1 tablespoon fresh lime juice
1/2 teaspoon hot sauce (or to taste)
1/4 - 1/2 jalapeno pepper seeded and finely chopped (to taste)
1 avocado and 4 lime wedges, to serve
 Cut the corn from the cob and place in a medium mixing bowl. Add the well-rinsed black beans and all remaining ingredients except the avocado and lime wedges. Mix well, cover, and refrigerate a couple of hours to allow flavors to blend.
 To serve, peel and slice the avocado and place on a bed of spring greens.  Top with corn and bean mixture OR begin with mixture and top with avocado slices. Serve with wedges of lime to be squeezed over the salad at the table.                                                            

Grain Casserole

Grain preparation:

1 1/2 cups quinoa or raw whole buckwheat, rinsed very well
2 1/4 cups water
1 clove garlic, minced or pressed

May be cooked or low heated in thermos overnight.

Vegetables:

1 large cucumber; peeled, seeded, and diced               2/3 cup parsley; minced
2 medium-large tomatoes; finely chopped                                1 jalapeños; seeded and diced
kernels of 2 ears of cooked corn (about 1 cup)             1/2 cup scallions; sliced
1 1/2 cups chickpeas – cooked, low heated or slightly sprouted
1/3 cup fresh mint - minced
1 ripe avocado, peeled, pitted, and diced (reserve a few slices for garnish)

Dressing:

  
3 tablespoons vegetable broth or bean cooking liquid       1 clove garlic; minced
1/2 teaspoon salt, or to taste (optional)                             1/4 cup fresh lime juice
1/8 teaspoon ground pepper                                                  1/2 teaspoon chipotle peppers
Combine all of the vegetables in a large bowl. Add grain and mix well. Whisk the dressing ingredients together and pour over the salad. Mix well and refrigerate until chilled. Taste before serving, and add more lime juice as necessary (you want it to be tangy). Garnish with avocado slices and serve.                                                                         Makes about 10 servings.