I started the day off with making my Mid Morning 8oz Juice of Carrot, Celery and Greens before I headed out to church.
I used Celery for Beets, because I had ran out and just used Green Leaf Lettuce for the Greens. I drank the Juice on my way to church and on my way home… and it was really good.
While I was out.. I made it a point to put together my grocery list and hit the Whole Foods and Giants for groceries. At Whole Foods, I picked up the Raw Apple Sauce I ate for lunch.
Mid Afternoon: it’s an 8oz Carrot Juice with Barley Max Powder. But unfortunately, my order has not come in yet… so it’s just Carrot Juice and maybe some Celery and Cucumber.
Dinner menu looks like this: Garden Salad and Minestrone Soup. Looking forward to making dinner. 🙂
Sunday Menu Garden Salad
Garden Salad:
Ingredients:
2Cups Romaine Lettuce
1/2Cup thinly Sliced Radishes
1 or 2 Green Leaves
1Cup Spinach Leaves
8 or 10 Cherry Tomatoes
1/2Cucumber
Directions: Wash and dry veggies and tear lettuce and spinach into bite-size pieces. Slice radishes, slice onions, add cucumber and tomatoes. Top with desired dressing.
Sunday Menu Minestrone Soup
Minestrone Soup:
Ingredients:
8Cups Vegetable Soup Stock
11/2Cup Garbonzo Beans
2Cups Red Kidney Beans
1/2Cup Carrots
3Medium Tomatoes
1/2Cup Fresh Parsley
Celtic Salt
1Cup Cabbage
1/2Cup Onion
1/2Cup Celery
1Clove Garlic
1/4Tsp Thyme
3/4Tsp Basil
1/4Tsp Oregano
1/2Box of Spinach Noodles
Directions: Peel and Dice Tomatoes. Cook and Drain Kidney and Garbanzo Beans(I used canned) . Mince Garlic and Parsely. Chop carrtos, onion, celery, cabbage and garlic and saute in water or soup stock over medium heat until the onion is translucent – about 5 minutes. Stir in kidney beans, garbanzo beans, diced tomatoes and minced herbs. Bring to a simmerm then turn heat down and simmer about 10 minutes. Stir in Parlsey and simmer with lid partially on for about 15 minutes or until cabbage is tender. As the soup cooks, it will thicken. Add more tomatoes or soup stock as needed. Serve over spinach noodles.
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