Juicing – Day 3

My favorite day thus far! Eating pancakes for breakfast may seem like a major no-no while juicing. However, my specialty is making recipes that are a million times more nutritious than the traditional preparation. These pancakes are organic, minimally processed, sugar-free, gluten-free, dairy-free, guilt-free and they definitely satisfied my yearning for a meal with substance.  My first juice was actually a fruit-filled smoothie that provided some satiety. My second juice was wonderful: apple and lemon is a wonderful combination! My dinner felt indulgent but was super-clean and my energy level has increased from yesterday =)

Cocoa Teff Pancakes

Portabello Mushroom with Arugula and Tarragon Sauce (Raw)

Thursday Day 3

9:15 AM: Cocoa and teff pancakes: 1/3 c organic teff flour, 1 tbsp organic cocoa, 1 tbsp flaxseed, ½ tsp organic chia and hemp seeds, ½ c almond milk; For serving: 1 tsp extra-virgin olive oil, 1 banana, 2 tbsp raw vanilla sauce (cashews, dates, vanilla, water), 1 tbsp chopped pecans

1 PM: 16 oz. Smoothie: almond milk, banana, strawberries, goji berries, flaxseed, cinnamon, maca, chia seeds

3 PM: 16 oz. Juice: apple, lemon, cucumber, leafy greens, ginger, spirulina, wheatgrass, kelp

5:30 PM: 16 oz. Juice: carrot, orange, spirulina, sesame seeds, chlorella, hemp seeds, celery

6:45 PM: 1 large date, 2 pecan halves

9 PM: 1 dehydrated portabello mushroom, 1 c arugula, 2 tsp olive oil, 1 tsp tamari, 1 ½ tbsp tarragon sauce (cashews, lemon, salt, water, tarragon)