DAY 1

7:00 AM

Go Green Tea

Preparation time: 2 min

Cooking time: 5 min

Serves: 2

Ingredients:

• 2 tsp green tea
• 2 cups water
• Honey/Stevia (optional) to taste

Method:

Boil 2 cups of water over high heat. Turn off the heat and add green tea. Keep covered for a minute.

Strain the green tea and add honey or stevia to taste.

Your morning tea is ready!

 

***

8:30 AM

Breakfast Juice

Preparation time: 15 min

Cooking time: 5 min

Serves: 2

Ingredients:

• 2 green apples, chopped
• 2 medium cucumber, chopped
• 2 stalks celery
• ¼ inch ginger
• 2 stalks parsley
• 1 tsp spirulina powder
• 1 carrot, chopped
• 50 ml passion fruit juice (with seeds)
• 2 tsp basil seeds

Method:

Blend chopped apples, cucumber, celery, ginger, parsley, spirulina, carrot and passion fruit juice till smooth.

Add basil seeds and keep aside for 20 minutes till the seeds swell.

This juice tastes delicious, served fresh!

 

***

10:00 AM

Brunch Juice

 

Preparation time: 15 min

Cooking time: 5 min

Serves: 2

 

Ingredients:

• 2 semi-ripened guavas, chopped
• 2 green apples
• 2 tbsp lime juice
• ½ inch ginger
• 1 cup beetroot, chopped
• 1 carrot, chopped
• 4 stalks mint leaves
• 2 stalks rosemary
• ½ cup water

 

Method:

Blend all ingredients with water till smooth. Serve with wedges of sweet lime for a filling brunch.

 

***

11:30 AM

Jasmine Tea

Preparation time: 5 min

Cooking time: 10 min

Serves: 2

Ingredients:

• 2 tsp green tea
• 2 tsp dried jasmine flowers
• 2 tsp honey

Method:

Boil the water. Pour it over green tea and dried jasmine flowers in a teapot.

Steep for 5 minutes. Strain and serve.

 

***

1:00 PM

Lunch Soup

Preparation time: 10 min

Cooking time: 20 min

Serves: 2

Ingredients:

• ½ cup cauliflower, chopped
• ½ cup peas
• 2 tbsp spring onions
• 2 tbsp spinach, chopped
• ½ tbsp ginger, shopped
• 2 tbsp moringa leaves
• ½ cup lotus stem, chopped
• ¼ tsp pepper
• ½ tsp garlic, chopped
• 1 tbsp ghee for seasoning
• Salt to taste

Method:

Cook cauliflower, carrot, peas, and lotus stem in boiling water to make a stock.

In a pan, heat ghee and sauté garlic. Add all the finely chopped vegetables and stir fry.

Season with salt and pepper. Serve hot.

 

***

4:00 PM

Evening Hibiscus Juice

Preparation time: 15 min

Cooking time: 10 min

Serves: 2

Ingredients:

• 2 red hibiscus flowers
• 1 tbsp lime juice
• 2 cucumbers
• 2 oranges
• 1 pomegranate
• 2 carrots
• 2 stalk coriander leaves
• 1 piece ginger

Method:

Blend all ingredients into a smooth mixture. Add 50 ml water to thin it out if required.

Serve fresh.

 

***

5:30 PM

Mint Tea

Preparation time: 5 min

Cooking time: 10 min

Serves: 2

Ingredients:

• 5 stalks fresh mint leaves
• 1 tsp green tea
• 6 rings sliced lemon

Method:

Bring water to a boil. Add green tea and steep. Add fresh mint leaves and simmer for a minute.

Strain into a cup. Serve with a ring of sliced lemon.

 

***

7:00 PM

Dinner – Almond Ashwagandha Smoothie

Preparation time: 15 min

Cooking time: 5 min

Serves: 2

Ingredients:

• 400 ml almond milk
• 2 tbsp honey
• 2 vanilla bean, sliced in half
• 1 tsp ashwagandha powder
• ¼ tsp cinnamon

Method:

Pour almond milk, honey, vanilla bean, ashwagandha powder and cinnamon into a blender.

Blend till smooth and serve fresh.

 

***

8:30 PM

Ashwagandha Tea with Honey

Preparation time: 5 min

Cooking time: 10 min

Serves: 2

Ingredients:

• 20 gms dried ashwagandha root/powder
• 200 ml water
• 2 tsp honey

Method:

Boil water and add ashwagandha root/powder. Boil for 5 minutes on low flame. Strain and sweeten with honey. Serve fresh.

 

 

DAY 2

7:00 AM

Go Green Tea

Preparation time: 2 min

Cooking time: 5 min

Serves: 2

Ingredients:

• 2 tsp green tea
• 2 cups water
• Honey/Stevia (optional) to taste

Method:

Boil 2 cups of water over high heat. Turn off the heat and add green tea. Keep covered for a minute.

Strain the green tea and add honey or stevia to taste.

Your morning tea is ready!

 

***

8:30 AM

Breakfast Juice

Preparation time: 10 min

Cooking time: 5 min

Serves: 2

Ingredients:

• 1 avocado, chopped
• 1 cucumber, chopped
• 2 stalks coriander leaves
• 2 oranges
• 1 carrot
• 2 stalks parsley
• 1 inch ginger
• 2 tbsp lime juice
• ½ tsp organic turmeric

Method:

Blend all ingredients till smooth. This will be a dense, filling juice. You may thin it out with water if necessary.

 

***

10:00 AM

Brunch Juice

Preparation time: 10 min

Cooking time: 5 min

Serves: 2

Ingredients:

• 1 cup or 100 gm pineapple, cubed
• 1 cucumber, chopped
• 1 inch ginger
• 2 stalks celery
• 2 stalks parsley
• 4-5 leaves spinach
• 1 small beetroot
• 1 sweet lime
• 2 stalks mint leaves
• 1 pinch rock salt

Method:

Blend all the ingredients into a smooth, dense mixture. Add 25 -50 ml water while blending. Serve fresh.

 

***

11:30 AM

Hibiscus Tea

Preparation time: 5 min

Cooking time: 10 min

Serves: 2

Ingredients:

• 20 gms dried hibiscus flowers
• 200 ml water

Method:

Bring water to a boil and pour over the dried hibiscus flowers in a tea pot. Allow to steep for 5 minutes. Strain and serve.

 

***

1:00 PM

Veg Soup

Preparation time: 15 min

Cooking time: 15 min

Serves: 2

Ingredients:

• ½ bunch amaranthus
• 1 cup broccoli florets
• 2 carrots, chopped
• 1 turnip, chopped
• 3-4 small onions
• 4-5 stalks coriander leaves
• 1 inch ginger
• 1 inch raw turmeric
• 1 stalk curry leaves
• 5-6 peppercorns
• ½ tsp rock salt
• 1 tbsp ghee

Method :

Boil amaranthus, broccoli, carrots, turnip, onions, and turmeric to make vegetable stock. Heat a pan and add ghee. Stir fry ginger, a small chopped onion, and peppercorns. Add the finely chopped vegetables and allow to steep. Mix with vegetable stock. Use rock salt and season to taste.

 

***

4:00 PM

Evening Melon Grape Juice

Preparation time: 10 min

Cooking time: 5 min

Serves: 2

Ingredients:

• 2 green apples, chopped
• 1 carrot, cubed
• 2 cups water melon
• 1 cup black grapes
• 2 sweet lime
• 2 stalks mint
• ¼ inch ginger

Method:

Blend all ingredients into a dense, smooth mixture. Serve fresh.

 

***

5:30 PM

Lemon Tea

Preparation time: 5 min

Cooking time: 10 min

Serves: 2

Ingredients:

• 20 gm dried ginger
• 200 ml water
• 4 slices lemon

Method:

Bring water to a boil. Pour over dried ginger in a tea pot. Allow to steep for 5 minutes. Strain and serve fresh with lemon slices.

 

***

7:00 PM

Dinner – Coconut Milk Smoothie

Preparation time: 5 min

Cooking time: 10 min

Serves: 2

Ingredients:

• 400 ml coconut milk
• 50 gm raw cashew
• 50 gm raisins
• 1 cup tender coconut water
• ¼ tsp cinnamon

Method:

Blend coconut milk, cashew, raisins, and cinnamon till smooth. Add tender coconut water and blend again. Serve fresh.

 

***

8:30 PM

Triphala Tea

Preparation time: 5 min

Cooking time: 10 min

Serves: 2

Ingredients:

• 20 gm coarse triphala powder
• 200 ml water

Method:

Bring water to a boil. Put the triphala powder into water and simmer over low heat. Strain and serve fresh.

 

 

DAY 3

 

7:00 AM

Jeera Ginger & Honey Tea

Preparation time: 5 min

Cooking time: 10 min

Serves: 2

Ingredients:

• 20 gm cumin seeds (jeera)
• 1 inch ginger
• 200 ml water
• 2 tsp honey

Method:

Bring water to a boil. Add the cumin seeds and ginger and boil for 5 minutes. Strain and serve fresh. Sweeten with honey if desired.

 

***

10:00 AM

Brunch Juice

Preparation time: 10 min

Cooking time: 5 min

Serves: 2

Ingredients:

• 2 cups coconut water
• 2 carrots, chopped
• 2 cups water melon
• 2 sweet lime
• 2 stalks mint leaves
• ¼ inch ginger
• 1 cup chia seeds soaked overnight

Method:

Blend carrots, mint leaves, sweet lime, ginger, chia seeds, and water melon into a smooth, dense mixture. Add tender coconut water and serve fresh.

 

***

11:30 AM

Tulsi Tea

Preparation time: 5 min

Cooking time: 10 min

Serves: 2

Ingredients:

• 20 gms dried tulsi leaves
• 200 ml water

Method:

Bring water to a boil. Pour the water over dried tulsi leaves in a teapot. Steep for 5 minutes. Strain and serve.

 

***

1:00 PM

Lunch-Veg Soup

Preparation time: 15 min

Cooking time: 15 min

Serves: 2

Ingredients:

• 1 cup red pumpkin, chopped
• 2 turnips, chopped
• 2 carrots, chopped
• 3-4 stalks lemon grass
• 4-5 stalks coriander leaves
• 2 bay leaves
• 1 inch ginger
• 5-6 peppercorns
• ½ tsp rock salt
• 1 tbsp ghee

Method:

Boil chopped pumpkin, lemon grass, and turnip to make vegetable stock. Heat a pan and add ghee. Stir fry ginger slices, lemon grass, and pepper. Add the finely chopped cooked vegetables, vegetable stock, and salt to taste. Garnish with ghee and coriander. Serve fresh.

 

***

4:00 PM

Evening Chickoo Juice

Preparation time: 10 min

Cooking time: 5 min

Serves: 2

Ingredients:

• 2 cups chopped chickoo
• 2 carrots, chopped
• 2 cups water melon, chopped
• 2 cups oranges, chopped
• 2 tsp flax seed powder
• 2 stalks mint leaves
• ¼ tsp cinnamon

Method:

Blend chickoo, carrots, water melon, oranges, flax seed powder, mint leaves, and cinnamon till smooth. Serve fresh.

 

***

5:30 PM

Cardamom Tea with Honey & Ginger

Preparation time: 5 min

Cooking time: 10 min

Serves: 2

Ingredients:

• 2 tsp coarsely ground cardamom powder
• ½ inch ginger
• 200 ml water

Method:

Bring water to a boil and add ginger slices. After 2 minutes, add cardamom powder and simmer on low flame. Aromatic herbs are volatile, so low heat is ideal. Strain and serve fresh.

 

***

7:00 PM

Dinner – Almond Milk Smoothie

Preparation time: 5 min

Cooking time: 10 min

Serves: 2

Ingredients:

• 400 ml almond milk
• 50 gm walnuts
• 50 gm raisins
• ¼ tsp cardamom

Method:

Blend almond milk, walnuts, raisins, and cardamom till smooth consistency. Serve fresh.

 

***

8:30 PM

Manjishta Tea

Preparation time: 5 min

Cooking time: 10 min

Serves: 2

Ingredients:

• 20 gm coarse manjishta
• 200 ml water

Method:

Bring water to a boil. Add dried manjishta powder and simmer over low heat. Strain and serve fresh.