We had the green juice, which I loved, for a late morning snack. Mark said "yuck" and that it tasted like grass. He went ahead and drank it anyway. We both loved the carrot soup.
Raw Carrot Ginger Soup
Makes 2, 1 1/2 cup servings – save 1 for dinner
3 cups Carrot Juice
1 ripe Avocado
2 Tbsp. Agave Nectar
1 Tbsp. Ginger, minced
1/4 tsp. ground Cayenne Pepper
1/4 tsp. Sea Salt
1/2 cup Coconut Meat, optional
2 Tbsp. Avocado or Olive Oil, for garnish
2 Tbsp. Fresh Cilantro, chopped, for garnish
Puree the first seven ingredients in a blender until completely smooth. Taste and adjust the seasonings if necessary. Garnish the soup with a drizzle of oil and the chopped cilantro.
Calories: 234
For dinner we had Matt and Summer's family over for a barbecue. They all ate hamburgers, hot dogs and chips with sides of salad and steamed green beans. The salad and beans were it for us. I made the salad with 1/2 Napa Cabbage and 1/2 lettuce with cucumbers, snow peas, radishes and green onions. I then made an Asian Peanut Dressing that we put on both the salad and the beans. I didn't feel at all deprived.
This morning was Sunday and day 2. We had a spinach and kale green smoothie with banana, apple, kiwi, lemon and berries. I had a handful of raw nuts with it since I knew I wouldn't be eating until dinner.
About 11:30 I was in a meeting and started feeling SUPER HUNGRY. It felt more like a detox hunger so I told myself that the hunger wouldn't kill me and I didn't need embarrass myself by jumping up and running home to fix a sandwich. Within about 15 minutes I was feeling just fine and never felt hunger again until we got home at 4pm. While I was cooking dinner I ate the leftover salad from last night.
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