Ryan and I have made it through Irene fury and through day 7! One week down! Go us!
Sadly, there was no juice today. I feel a little tired, but that could just be because I woke up at 5:30 a.m. and because I’m recovering from a cold. Yes, that’s right…. I’m in recovery phase. My nose as of tonight is no longer running down my face!!
So let’s see:
Breakfast: 11:30 a.m. = a pint of wild blueberries
Lunch: 2:00 p.m. = mesclun green salad with a serving of raw-ish mock tuna salad, heirloom tomato guacamole, and a half sweet potato. So delicious!!
Snack: 4:30 p.m. = 3 fresh dates (these are addictive and very sugary; not buying this again until this cleanse is over)
Dinner: 6:30 p.m. = raw-ish mock tuna salad on sprouted grain sesame burger buns plus 2 carrot sticks
So now, what recipe to share…
In my back pocket: raw apple crisp, pomegranate nice cream and mock tuna salad…
and the winner is…
Raw-ish Mock Tuna Salad
1 cup cooked garbanzo beans
1/2 cup raw sunflower seeds
1/2 cup raw almonds
1 medium red pepper, diced
1 medium yellow onion, diced (about 1/2 cup)
1/2 cup loose packed green onion, chopped (scallions)
1/2 tsp. dried dill (or 2 Tbsp. fresh)
1 1/2 Tbsp yacon syrup
2 Tbsp. fresh squeezed lemon juice
1 tsp. kelp granules with cayenne
1/4 tsp. dried parsley
Sea salt and black pepper to taste
In a small mixing bowl combine the dried dill, yacon syrup, lemon juice, kelp, dried parsley and salt and pepper. Set aside.
In a food processor combine the chickpeas, sunflower seeds and almonds; pulse until evenly broken and chopped.
Combine in a large bowl with the diced red pepper, yellow and green onion. Stir to combine. Add in the sauce and stir everything to combine.
We made our sandwich on sprouted grain buns with a little guacamole and mesclun greens.