meal prep monday: raw food!
- cauliflower pesto salad see the recipe below
- carrot and raisin salad we made this last week and it was so delicious that we included it again! substitute raisins and cold pressed organic sunflower oil in this recipe
- mango cucumber salad see recipe below
- collard wraps this recipe was the original inspiration but we are filling our collard wraps with whatever salad or veggies we want throughout the week.
- zucchini hummus with fresh tahini (weekly fav!) find the hummus recipe here and the tahini recipe here. *i added a handful of fresh chives to the hummus and it's to die for. i used less than half of the tahini in the hummus and saved the rest to eat as a dip with veggies. you can even add a little honey to it and eat it with apples!
- overnight oats there are SO many delicious recipes on pinterest! see my simple recipe below.
- raw sunflower seed butter this taste like peanut butter... only better! get the recipe here
- i'll probably try to go out for raw sashimi for dinner at least a few times this week just to pump up my protein intake. if you do indulge, remember to take your coconut aminos with you instead of using their cloggy soy sauce ;)
- make raw sunflower seed butter
- make tahini
- make zucchini hummus
- make pesto and finish the cauliflower pesto salad.
- make the carrot and raisin salad
- make the mango cucumber salad
- wash and cut any fresh veggies that you want to have on hand for the week.
- breakfast: overnight oats
- snack: celery sticks with zucchini hummus
- lunch: collard wraps filled with tahini and carrot salad + cauliflower pesto salad
- snack 2 (if you're hungry): cup of watermelon or 2 raw figs with sunflower seed butter
- dinner: mango cucumber salad served with avocado, raw hemp seeds and raw sunflower seeds over arugula.

- bob's red mill gluten free oats
- organic old pressed sunflower seed oil
- green spanish olives (sun dried is preferred)
- 1 bag organic avocados
- organic raw hulled sesame seeds
- raw hulled hemp seeds (i like the hemp hearts brand)
- organic raw pumpkin seeds
- organic raw hulled sunflower seeds
- 1 head organic cauliflower
- 1 organic red bell pepper
- 1 box heirloom cherry tomatoes
- 1 bunch organic carrots
- 2 organic cucumbers
- 2 organic zucchini
- 1 bunch organic collard greens
- 1 bag organic arugula
- 1 bunch organic celery
- 4 meyer lemons
- 2 limes
- 1 watermelon
- 1 box organic strawberries
- 1 box organic black mission figs
- 2 organic mangos
- 4 organic apples
- celtic sea salt shaker
- 1 bunch organic chives
- 1 box organic basil
cauliflower pesto salad recipe
- chop 1 head of cauliflower into florets and mix with 1 tbs sunflower oil, 3 tbs lemon juice, 1/2 tsp celtic sea salt, and fresh black pepper. toss to coat and let marinate in the fridge overnight.
- the next day: add chopped green spanish olives, 1 finely chopped red bell pepper and 1 box of cherry tomatoes cut in quarters.
- pesto: in a blender combine 1 box fresh organic basil, 1 handful fresh chives, 1/2 tsp celtic sea salt, 1 tbs organic no salt seasoning (we bought it at trader joe's) and the juice of 1 lime.
- toss the cauliflower salad in the pesto and enjoy!
mango cucumber salad recipe
- peel 2 mangos and 2 cucumbers and cut in cubes
- toss with the juice of 1 lemon, 1/2 tsp celtic sea salt, 1/2 tsp fresh ground pepper and 1/2 tsp paprika
- store in the fridge and serve with avocado and fresh arugula
overnight oats recipe
- combine 1/2 cup gluten free oats, 1/2 grated apple, 2 tbs raisins, 1/2 tsp vanilla, 1/2 tsp cinnamon and 1 cup of water in a glass container with a lid.
- soak overnight and enjoy cold in the morning!
x