SAMPLE MENU

Meals	Monday	Tuesday	Wednesday	Thursday	Friday	Saturday	Sunday
Breakfast	Blender Vegan Pancakes (pg. 49) and Potatoes and Onions (pg. 89)	Cinnamon/ Walnut Muffins (pg. 51)	Leftover Muffins And Turmeric Latte (pg. 28)	Ginger, Turmeric, Cinnamon Tea (pg.32) and Sprouted Oatmeal Raisin Cookies (pg. 123)	Dandelion “Coffee” (pg. 33) and Leftover Cookies	Leftover Dandelion “Coffee” and Savory Buckwheat Crepes (pg. 47 and 61)	French Toast (pg. 52) and Fruit of Choice
Lunch	Jackfruit as “Chicken” Quinoa Pesto Bowl (pg. 110)	Apple-Cherry Pecan Salad (pg.74) and Rainbow Fagioli (Bean) Soup (pg. 66)	Sweet Potato Rainbow Salad (pg. 73) and Mango-Peach-Pinapple Sorbet (pg. 36)	Blackened Jackfruit as “Chicken” Salad (pg. 77) and Eggplant Hummus (pg.83) with Leftover Tortilla/Pita Wedges	Cooked Sprouted Quinoa Black Bean Rainbow Bowl (pg.78)	Spring Mix Salad (pg. 75) and Rainbow Dulse, Spinach, Tomato Sandwich (pg. 101) (Use leftover eggplant hummus)	Jackfruit as “Chicken” Fried Rice (pg.112)
Dinner	Jamaican Jackfruit as “pork” (pg. 107) with Tahini Dressing (pg. 13) and Mango-Black Bean Salsa (pg. 19)	Leftover Rainbow Fagioli Soup and/or Mushrooms and Onions (pg. 88) and/or Steamed Broccoli with Pink Salt (pg. 91)	Aloo Gobi (pg. 98) With Basic Daal (pg. 67) with Cassava Flour “Roti” (Tortillas or Pita Wedges) (pg. 57)	Aloo Gobi Rice Paper Rolls (pg. 100) (uses leftovers) with Cilantro Mint Chutney (pg. 11) and Tamarind Sauce (pg. 11)	Leftover Rainbow Bowl with Roasted Brussel Sprouts and Sweet Potato Fries (pg.87)	Buckwheat Crepe Sandwiches (pg. 102) (uses leftover crepes and hummus) with Beet, Carrot, Sweet Potato Soup “Borscht” (pg. 65)	Leftovers with Seeded Cracker Bread (pg. 58)
Snack	Lemon-Lime Walnut Date Balls (pg. 130) and/or Date Almond Walnut Rolls (pg. 132)	Gail’s Super Energizing Detoz Smoothie (pg. 41) (Makes enough for four days)	Chocolate Chip Peppermint “Ice Cream” (pg. 37) and/or Cardamom Pecan Date Balls (pg. 131)	Banana-Mango Sorbet (pg. 35)	Pitaya Smoothie Bowl (pg. 43)	Baked Apple or Cherry Crumble (pg. 135/136)	Baked Apples or Pears with Pecans or Walnuts (pg. 137)