Cahsew Nut "Bread"

Breakfast: 90% of a surprisingly sweet and sour yellow mango, four thin slices of a sweet orange bell pepper, about a half-cup of cashew nutbread and a large smoothie.

The cashew nutbread: The nutpulp from making a cashew milk from about one cup of cashews and a quarter cup of assorted nuts including flax seeds, sesame seeds, chia seeds, and sunflower seeds, and a palm full of dried currant berries.

The smoothie: One nearly full tall glass of the above mentioned cashew milk, one fresh banana, a small piece of a frozen banana, a small piece of a frozen pear, two slices of frozen peach, 60% of yellow mango and about seven spinach leaves. (You can't taste the spinach; I add them for nutrition.)

Smoothie Tip: Always add just a little bit of some fresh green vegetables, especially ones you don't like very much so that you can benefit from their nutrition. A blended vegetable is fully digested better than a chewed one because the blender does more than your teeth can.



Brunch: Raw granola; raw soaked buckwheat oats, raisins, one sliced banana in fresh-made home-made cashew milk.

Lunch: A washed organic "Ambrosia" apple.

Dinner: Three sticks of washed organic celery with raw organic almond butter down the spines, two cups of tea made from fresh oregano and thyme, and one very large delicious smoothie.

Smoothie: One fresh banana, one fresh scrubbed kiwi with the skin still on, two slices of frozen peach, one slice of frozen pear, one cup of coconut water, two cups of raw cashew nutmilk, two round slices of cucumber, and a handful of spinach.

Smoothie-making tip: Put the glass you're going to drink out of in the freezer while you're blending to make it a little extra cool. Then, after pouring the glass, put it in the freezer during the couple of minutes it takes to wash the blender. When you put it out it'll be chilled even if most of the ingredients were not cold to begin with. (Don't leave the full glass in the freezer for more than six or seven minutes.)