Vegetarian Lunch/Dinner Ideas

1 Wholewheat or dark rye sandwich, lightly toasted.
Filling: raw, marinated (with Namu saku (unfermented, raw soy source) portobello mushroom, 1 Tablespoon hummus, fresh Tomato, lettuce and onion. Do not salt the sandwich as the soy sauce has enough salt in it)

Very Berry organic Smoothie: 10 blackberries, 10 raspberries, 10 strawberries, handful blueberries and 1 small banana. 1 Cup almond milk. Generous squeeze of fresh lemon. 1 Tablespoon maple syrup.

1 Serving tabbouli (self made).
1 Ezekiel sprouted seed tortilla.
2 Tablespoons hummus.
1 Faux turkey breast (wholefoods deli section).
Spread tortilla with hummus and tabbouli, wrap and enjoy!

“Pizza:” 2 flaxseed, raw crackers
2 Tablespoons hummus for topping
Fresh olives, radishes, tomatoes, alfalfa srouts, chopped onion (optional)

Spiced carrot smoothie: Cup of raw, unpeeled organic carrots, thumbnail size raw ginger, 1 Cup almond milk, 2 Tablespoons maple syrup, 1 Tablespoons ground cinnamon and 1 Tablespoon allspice

Vegetarian sushi (available premade at grocery stores)

2 Ezekiel sprouted seed tortilla
2 Tablespoons avocado (paste)
Fresh tomato
Grated carrot

1 Mixed salad
Balsamic vinegar
1 Tablespoons of olive oil
1 Slice of wholewheat lightly toasted bread

Choc banana smoothie: 1 Cup almond milk, 1 frozen banana (yes they freeze beautifully, but peel before you freeze) and 2 Tablespoons unsweetened, dutch processed organic cocoa powder. 2 Tablespoons maple syrup, pinch of salt, 1 Tablespoons vanilla essence and some cinnamon/allspice

Drink 2 glasses of water with lemon and/or herbal teas before or after each meal.