For breakfast I had some fresh juice with carrots, celery lemons, parsley, and red cabbage.
For lunch I made a big salad with tomatoes, gojis, my pesto seed crackers crumbled up, onions, lemon, olive oil, garlic powder and salt. I also had an orange, a carrot, seaweed, and a handful of oriental rice cracker/nut mix. I ate this same salad for dinner but I mixed in a few chunks of teriyaki salmon.
For desert I had some raw graham crackers (recipe below) and an apple. My kids LOVED these crackers/cookies. As a kid I liked eating these with butter and as smores when we went camping. I may have to spread some vegan butter on these -yum! (I am a believer in moderate amounts grass fed butter and my kids eat it for dental health but my skin hates dairy so I have to avoid it.)
Raw graham crackers
1 cup buckwheat groats (soaked/sprouted)
1 cup ground coconut shreds
1 cup ground pumpkin or sunflower seeds (preferably soaked/sprouted)
2 teaspoons cinnamon powder
1 teaspoon vanilla extract
1-2 tablespoons raw honey
2 tablespoons water
1 teaspoon molasses (not raw but you can try replacing with lacuma or yacon-these are on my list of foods to try!)
pinch of sea salt
* Mix ingredients and flatten out between 2 pieces of parchment paper and dehydrate for about 24 hours.
* Makes about 8 medium sized crackers (you may want to double or triple the recipe)