This “What Do I Eat Today" menu is a bit different. It is focused on cooling, fresh, seasonal foods. And the entire menu is vegan.
Start your day with lemon water, then green drink. My Berry Parfait is a light 'begin' the day' breakfast. Try my chilled raw cucumber avocado gazpacho for a creamy, refreshing lunch. For dinner, grilled artichokes are so good! Serve them with my Green Soup recipe topped with lemon basil pesto made with fresh herbs.
I have lemon water in the morning and then I wait until I'm hungry to have my Green Drink.
For Breakfast – Berry Parfait
My raw berry parfait is made with nuts. Here's a tip: many raw food recipes call for soaking nuts. Why? Soaking nuts (from 2 hours to overnight) improves the flavor and nutritional value of the nuts by releasing dust, residue and tannin into the water, leaving the nuts with a softer, buttery texture and increasing their digestibility. Never use the soak water – always discard it.
For Lunch – Chef V's Raw Cucumber Avocado Gazpacho
Cool and creamy, soups are a great way to start a meal, but are also awesome as a main course. You can easily double or triple my recipe and have delicious leftovers. The beauty of my veggie-rich recipe is that its high water and fiber content slows how fast you eat and fills you up quicker.
Dinner – Grilled Artichoke with Two Sauces
Grilled artichokes, precooked and finished at the picnic. They’ll love these on the barbecue. Serve with my two vegan sauces: Raw Horseradish Mayonnaise, and Vegan Herb Aioli.
Also for Dinner – Green Soup with Lemon Basil Pesto