A Typical Week
Each week you have a new opportunity to hone the health-supportive aspects of your food and continue to experience new foods. Below is just a small sampling of what you might choose:
Breakfasts
(usually choose 1-2)
- Quinoa or rice porridge with dried fruit & nuts, made with milk of choice
- Homemade paleo coconut granola with chai spices
- Seasonal vegetable quiche with whole wheat, spelt or pressed-nut crust
- Israeli style breakfast – hardboiled eggs, cheese, tomatoes and cucumbers
- Almond-flour carrot muffins with dates
Dinners
(usually choose 3)
Italian
- Beet & watermelon salad with homemade pickled onions and tangy feta cheese
- Harvest risotto with arborio rice, seasonal vegetables, seared seitan, grilled trumpet mushrooms, and saffron-red pepper sauce
- Garlicky rainbow Swiss chard with golden raisins and toasted pine nuts
Indian
- Sprouted mung bean salad with tangy lemon dressing
- Three vegetable urad dal soup
- Roasted cauliflower chana masala (curried chickpea tomato stew with roasted cauliflower)
- Palak paneer (homemade cheese or tofu with creamy spinach)
- Brown basmati pilaf
Japanese
- Healing miso soup with wakame seaweed and creamy tofu
- Marinated cucumber salad with tangy rice wine vinaigrette
- Sushi bowl with brown sushi rice, seasonal raw and mirin glazed vegetables, and miso glazed salmon or tofu
Thai
- Sweet and sour tom kha gai soup (coconut milk-lemongrass)
- Thai green curry with Thai eggplant, baby corn, sweet peas, and aromatic Thai basil