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I have lemon water in the morning and then I wait until I’m hungry to have my Green Drink.
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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.
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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