Imperfectly Raw Day 13 8/31/21

Breakfast: Water. Coffee. Lemon Ginger Blast Green Juice.

I started some buckwheat microgreens today. Buckwheat microgreens take about 14 days to harvest.

Broccoli and Buckwheat Micro greens

Lunch: Green Smoothies made with bananas, kiwi, sprouts (zesty sprouting mix), Markus Wild Force Green Formula, dates, frozen tropical fruit, coconut water, filtered water.

Snack: Mango, Dried Prune. Brazil Nuts.

Smoothie Lunch and Snack

Best thing of the day was getting my hair cut and colored by Eddie at Lox Salon. I was way past due. That’s what happens when you wait until you need a haircut to book, and your stylist is booked out another four weeks.

For dinner: Salad leftover from yesterday with wholegrain chips; Minestrone Pasta; Sourdough Bread

Recipe for Minestrone Pasta:

15 oz penne pasta

5 carrots, peeled and chopped

4 sticks celery, chopped

1 green bell pepper, diced

2 tsp Italian seasoning

1 tsp red pepper flakes

1-½ tbsp minced garlic

4 roma tomatoes, chopped

5 cups spinach

2 tsp dried basil

1-¼ cups vegetable broth

⅔ cup shredded parmesan cheese

Prepare pasta per package directions.

Heat olive oil in a large skillet over high heat. Add celery, green bell pepper, onion, carrot, Italian seasoning, red pepper flakes, and garlic.

Cook for 8 minutes, adding a little water to prevent sticking.

Add chopped Roma tomatoes to the skillet along with broth. Cook 3 minutes longer.

Add drained penne, spinach, and basil.

Season with salt and pepper.

Cook 1-2 minutes more to heat through and to wilt the spinach.

Sprinkle with parmesan after plating if desired.

Minestrone Pasta

Dessert: Raw Coconut Fudge

Tea: Strawberry Hibiscus

Kombucha. Water.

xoxo Janis

Comments

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