Ingredients used (see if you can spot them below!):

6 large collard leaves
1/2 avocado (sliced very thin and divided into 6 equal portions)
2 dried mission figs (sliced into lots of thin strips and divided into 6 portions)
a few tablespoons of ground hemp seeds (I didn’t measure)
freshly ground sea salt

They’re all really intense flavors, and by only using 2 figs and 1/2 avocado it doesn’t go overboard in fat or sugar. What’s so fantastic about this is not only it’s simplicity and nutrition, but the amazing flavor combinations! Sweet from the figs, salty from the sea salt, buttery from the avocado, nutty from the hemp, and fresh and crisp from the raw collard leaves. MMMMMMMM!!!!!!!!!

Sorry about the paper plate presentation – but I was at work…

¼ purple cabbage
½ cauliflower (put in blender on “stir” so it looks like rice)
2 green onions
1 handful cilantro
1 red bell pepper

It was HUGE but I was able to snack on it all day. I used the same amount of dressing as usual, but turned out to be just fine. Before dressing:

After dressing:

And – I don’t want to get ahead of myself but I think I may have perfected my dressing recipe

Dressing:

1 Tbs almond butter
½” piece of ginger (put through garlic press)
1 clove garlic (put through garlic press)
1 -2 tsp sesame oil
1 Tbs lime juice (this was the key!)
Soy sauce to taste
Chili paste to taste

The dressing won’t look like much, but as it sits on the salad, the juices from the veggies will break down and will be plenty!

The salad part of it was:
1  “spaghetti” zucchini
1 red bell pepper
1 handful cilantro
2 green onions

11:00am: snacked on radishes and a kale leaf

1:30pm: Juice #1: 1/2 bunch of spinach, 3 roma tomatoes, 1 lime with the peel – it gave the drink a very complex deep lime flavor!, and only 1/2 apple as I’m trying to restrict any high sugar fruits to an absolute minimum.

4:30pm: Juice #2: 1/2 bunch of spinach, radish greens from 1 bunch of radishes, 1 carrot, 1 banana. Yes the banana has a lot of sugar, but it will be the only one I eat today. And by the way it doesn’t go through the juicer at all! It just went straight into the pulp discharge. Not a drop into the juice bowl, but I did put it in first so any remnants of it would get pushed through. Afterwards I added the liquefied banana to the spinach carrot juice.

7:00pm: broke juicing fast to spend a nice evening with husband <3

I’ll pick up on juice fasting again tomorrow and last as long as I can. I’d love to build up to several days, but it’s hard when I’m the only one doing it. Definitely a challenge – even for less than 1 day, but I suppose it gets to be much easier after the first couple of days.

Until tomorrow!

1/2 white cabbage – shredded
7 brussels sprouts – shredded
1/2 bunch cilantro leaves
1/2 chopped apple
1/2 diced avocado
1 – 2 Tbs ground hemp seeds
Cumin
Lime Juice
Salt

A.maz.ing. And again – I think this is key – I let it sit overnight to marinate.

Shredded cabbage, shredded brussels sprouts. Dressing: vegenaise, rice vinegar, and anything else that strikes your fancy. I added hard boiled eggs for protein. I used 1/2 cabbage and about 6 brussels sprouts. It was enough for 2 large meals.

Here’s my daily chia porridge but served in a lovely mug given to me for my birthday by dear friend

Laurene <3

Please note that the seeds came whole but I ground them in my coffee grinder. Not only do I think it makes a better texture, but I do not believe that the body is capable of breaking down the seeds in whole form – therefore you are not absorbing any of the nutrients. The same goes for hemp seeds! Always grind to assimilate.