Living Healthier Longer

Dr. Ruth’s Daily Vegan Meal Plan

BREAKFAST:
Served in a LARGE bowl.  (All items are raw.)
Lots of greens for the base: for example,  lots of kale, maybe half a head of romaine lettuce, parsley or cilantro, etc. Slice and add mango, banana, maybe a bunch of large, seeded Globe grapes, and about an inch of cut-up fresh ginger. I top this off with some of my remaining morning drink of 100% cocoa powder sweetened with stevia.

Because I eat this after my daily workout, this is served late and I eat no midday meal.

SUPPER:
Lots of greens for the base: for example, mixed organic greens, 3-4 broccoli florettes, more kale, mung bean sprouts (which I always have growing by my kitchen sink), chunks of green or red cabbage, a carrot, a red (or orange, green, or yellow) bell pepper, a large field tomato, sometimes a clove or two of garlic, more fresh ginger cut up into small pieces, and maybe a yam or sweet potato, which I love raw.

Dressing:  prepared organic salsa (mild, medium or hot) to taste, add 1 Tbl of regular mustard,  a teaspoon of curry powder (primarily for the turmeric and cumin), sprinkle with balsamic vinegar, and a dozen grinds from my black pepper grinder.

DESSERT:

A base of lots of blueberries (fresh or frozen, depending on availability and season),  a second fruit, e.g. usually a bunch of prunes, maybe some strawberries or cherries in season), and  top off with sprinkles of cinnamon.

SNACKS:
For those times when the hunger pangs strike, I snack on a variety of foods I keep handy. These may include carrots, apples, grapes, dried apricots, dates, figs and in the evening, plain air-popped popcorn.

Supplements:  B-12 1000 mcg sublingual daily

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