Preparation is Key

I’ve been planning out my menus for the first week and starting to soak and sprout. Soaking and sprouting are huge necessities for success on this diet plan, which I believe is part of the reason I haven’t done this sooner.

I’m not going to lie – the start up costs of this endeavor have been more than interesting. This morning I walked out of Whole Foods with just two grocery bags and it cost me $189. What did I buy? A lot of macadamia nuts, Brazil nuts, nut butters, sun dried tomatoes, organic dried mangoes, prunes, olive oil, hemp seeds, Celtic salt, dried chiles, and not a ton more. The macadamia nuts were the most expensive item in the cart. And tomorrow I believe I’ll need to do another fresh veggie shop because we go through kale, broccoli, zucchini, onions, and bell peppers like water around here.

Tomorrow morning I will make nut milk with my almonds. I may also make some with the hemp seeds and Brazil Nuts (don’t need to soak Brazil nuts by the way). For my 2 cups of soaked almonds I will yield about 6 cups of almond milk. After soaking, rinsing, and soaking again (I soak them first for 12 hours then drain, rinse, and soak one more time for at least a few hours) I will add the almonds to our Vitamix blender with about 6 cups of filtered water and blend on high until the almonds are completely broken down. Next I will strain the almond “milk” through my nut bag (which I purchased online at www.purejoyplanet.com) into a large mason jar and refrigerate it until I am ready to use. The leftover nut pulp can later be used in cracker or cake recipes – so I will either freeze that for later in the week (I’m going to try and save “desserts” for Sundays) or refrigerate it. The fresh almond milk is delicious and easy to make – I highly recommend you try it. You can do it without nut milk bags either using a fine strainer or even cheesecloth – it’s just a bit messier.

My menu plan for Thursday looks like this (I will try and get recipes (marked with *) posted by Wednesday afternoon):

AM- Kale smoothie made with homemade almond milk, about 1 1/2 cups of kale leaves, 1/2 cup frozen berries, 1/2 frozen banana and a scoop of raw protein powder. There are a few raw protein powders made from sprouted brown rice. I really like the taste of the Sunwarrior (http://www.sunwarrior.com/) brand. I am currently also using Billy’s Infinity Protein (http://www.billys-superfoods.com/infinity_protein_products.php) and that tastes good as well.

Snack – Fresh/dried fruit or veggies

Lunch – Green salad with avocado, tomatoes and cilantro dressing* and I am Flourishing Falafels*

Snack – Fresh/dried fruit or veggies

Dinner – I am Elated Enchiladas* (recipe from I Am Grateful by Terces Engelhart), side salad

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