Schedule - 5 & 7 Day Detox

Monday Dinner : Kale and Artichoke Slaw

Ingredients: Kale, Lemon juice, Tomatoes, Artichoke hearts, Cranberries, Himalayan Rock Salt, Extra Virgin Cold-Pressed Olive Oil, Asiago cheese

Monday Lunch : Mushroom & Buckwheat Kasha

Ingredients: Buckwheat, Bell pepper, Garlic, Extra Virgin Cold- Pressed Olive Oil, Sunflower Oil,Portabella Mushroom, Oyster Mushrooms, Crimini Mushrooms, Raw Hemp Seeds, Spinach, Zucchini, Red peppers Flesh, Himalayan Rock Salt

Tuesday Dinner : Cashew Quinoa Parsley Salad

Ingredients: Quinoa, Parsley, Onion, Carrot, Cashews, Dates, Lime juice, Himalayan Rock Salt, Cumin, Coconut Nectar

Tuesday Lunch : Tofu with Yam Medallions & Papaya Avocado Salad

Ingredients: Yams, Extra Virgin Cold- Pressed Olive Oil, Tofu, Papaya, Avocado, Field greens and baby Spinach, Raw almonds, House Dressing ( Sunflower Oil , Apple Cider Vinegar, Nutritional Yeast, Wheat free low sodium Tamari, Garlic, Coconut Nectar, Oregano )

Wednesday Dinner : Nutty Garlic French Beans with Quinoa and a Poached Egg

Ingredients: Unrefined Sunflower Oil, Sesame Seeds, Pumpkin Seeds, Garlic French Beans, Onion, Virgin Coconut Oil, Tomatoes, Himalayan rock salt and Black Pepper to taste , Almond Slivers, Quinoa

Wednesday Lunch : Shanghai Bok Choy Ginger- Miso Rice Bowl

Ingredients: Brown Rice, Himalayan Rock Salt Azuki Beans, Kabucha Squash , Coconut Oil, Shanghai Bok Choy, Sesame Seeds, Tofu ,Ginger Miso Sauce ( Extra Virgin Cold- Pressed Olive Oil, Sesame Oil, Low Sodium Tamari (gluten free), Ginger, White Miso, Coconut Nectar

Thursday Dinner : Roasted Roots Salad with Red Kidney Beans

Ingredients: Spinach, Red Kidney Beans, Un-ripened Goat Cheese, Creamy House Dressing, Beet Root, Carrot, Yams, Parsnips, Shallots, Extra Virgin Cold- Pressed Olive Oil, Honey, Walnut House Dressing

Thursday Lunch : Vegetarian Chickpea Korma in Cashew Sauce

Ingredients: Chickpeas, Carrot, Green French Beans, Onion, Yam, Tomato, Cauliflower, Cashews, Himalayan Rock Salt, Garlic, Green Cardamom, Green Chili, Cilantro, Turmeric, Red Chili Powder, Coriander, Shredded Coconut, Garlic, Cumin Seeds, Un- refined Sunflower Oil, Cinnamon, Brown rice

Friday Dinner : Broccoli soup

Ingredients: Leeks, Onion, Carrot, Thyme, Oregano, Extra Virgin Cold- Pressed Olive Oil, Bay Leaves, Vegetable Broth, Himalayan Rock Salt, Turmeric, Cauliflower, Broccoli, Parsley, Vegan Cashew Parmesan Cheese

Friday Lunch : Curried Lentils and Yams with Roasted Apple and Brussels sprouts salad

Ingredients: Lentils, Onion Coconut Oil, Ginger, Garlic, Cumin Seeds, Turmeric, Garam Masala, Yams, Unsweetened Coconut Milk, Cilantro, Himalayan Rock Salt
Salad: Brussels Sprouts, Apple, Cumin, Nutritional Yeast, Cranberries, Extra Virgin Cold- Pressed Olive Oil, Himalayan Rock Salt, Spinach, House dressing

Saturday Dinner : Caramelized Onion & Pear Arugula Salad with Amaranth

Ingredients: Pear, Onion, Coconut oil, Blueberries, Candied Walnuts (coconut nectar, salt, flaxseeds, black sesame), Amaranth, Arugula, Red chili flakes, Honey, un-ripened goat cheese, House dressing

Saturday Lunch : Walnut Stuffed Portobello Mushroom with Spaghetti Squash

Ingredients: Spaghetti Squash, Artichoke Hearts, Portabella Mushrooms, Extra-Virgin Cold- Pressed Olive Oil, Leeks, Garlic, Spinach, Raw Walnuts, Onion, Himalayan Rock Salt, Parsley Flakes, Basil, Nutritional Yeast, Paprika, Sesame Seeds, Coconut oil

Sunday Dinner : Sprouted Mung Bean and Quinoa Stuffed Pepper

Ingredients: Sprouted Mung Beans, Bell peppers, Quinoa ,Onion, Garlic, Ginger, Coconut Oil , Cumin seeds, Himalayan rock salt , Tomatoes, Basil leaves,Green Beans,Vegan Cashew Parmesan, Cilantro, Ginger, sauce (cilantro, lime ,dates, ginger, coconut nectar ,extra virgin cold pressed olive oil, coconut milk, Himalayan rock salt)

Sunday Lunch: Rice Pilaf with Red Kidney Beans

Ingredients: Onion, Carrot, Bay Leaves, Garlic, Extra Virgin Cold-Pressed Olive Oil, Coriander Seed, Brown Rice, Turmeric, Himalayan Rock Salt, Radish, Dill, Cucumber, Un-refined Sunflower Oil, Lemon Juice, Black Pepper