BABY SHOWER LUNCHEON:
(menu was created for a group that had some vegans and some omnivores so this is reflected in the food options)
Appetizer Options:
Golden carrot and lime soup with Coconut cream and coriander
Cream of Asparagus soup with crème fraiche
(vegan crème fraiche option)
Cherry tomato caprese skewers
Mini Asian spiced fish cake
With crispy jicama slaw
Chinese chicken salad in butter lettuce cups
OR
Chinese tempeh salad in lettuce cups
Wild shrimp cocktail with Parmesan crisps.
Crab salad topped with mango salsa in crispy wonton cups
MAINS:
Chicken rockin roll
(chicken loaf with a leek, sun-dried tomato and basil stuffing – very popular)
Chicken piccata
Salmon en croute
Three tier tofu loaf
SIDES:
Smashed sweet potato
Creamy broccoli mash
Bamboo rice pilaf
Cauliflower rice with shitake mushrooms and scallions
Sesame ginger green beans
Grilled asparagus with pine nuts and Parmesan
DESSERT:
Mango parfait
Chocolate Cherry Parfait
Assorted cupcakes:
Lemon drizzle
Raspberry delite
Chocolate cherry
Pear and blackberry crumble
With Cashew Ice cream Or vegan vanilla whipped cream
DETOX MENU IDEAS:
This detox menu was created for a client who had received a diagnosis of high cholesterol and being borderline diabetic and he wanted to turn his health around, starting with a high raw cleanse.
PRE-CLEANSE:
The pre-cleanse will be 3 days of simple, mainly vegan meals, including some juices, soups and cooked dishes. Therapeutic herbs and spices will be used and specific vegetables and broths to support cleansing. One day can be a light fish and veggie dinner. I highly recommend not drinking coffee during the cleanse and pre-cleanse. Instead have a green or oolong tea in the morning. Also sip on lemon water or water with Cell Food throughout the day.
BREAKFASTS:
Morning green juice
(celery, cucumber, watercress, parsley, lemon)
Chia Pudding made with fresh almond or brazil nut milk
With berries
Scrambled sprouted tofu and greens
Toasted sprouted bread
Quinoa porridge
With fresh brazil nut milk and berries
LUNCHES:
Butternut squash soup
Black bean salad
With Avocado dressing
Broccoli and Fennel soup
(will be made creamy with hemp seeds for added protein)
Quinoa pilaf with garbanzo beans and veggies
Miso Soup
Vegetable futomaki
(with rice, avocado, burdock, daikon, cucumber)
DINNERS:
Miso glazed wild salmon
With vegetable medley
Kitchari with cashew cucumber raita
Bean and veggie chili with cauliflower rice
CLEANSE RAW MEALS:
Several juices throughout the day, starting with a morning cleansing green juice
BREAKFAST:
Raw buckwheat porridge
LUNCH:
Raw carrot soup
With cherry tomato cucumber and corn salsa
Coconut wraps
With avocado, vegan cheese and grated veggies
DINNER:
Stuffed zucchini rolls
With marinated shitake
Kale and watermelon radish slaw
BREAKFAST:
Cleansing green juice
Raw granola berry parfait
LUNCH:
Cucumber and avocado soup
With fresh dill
Raw black bean hummus with crudités
DINNER:
Carpaccio of watermelon radish with cashew cheese and microgreens
Zucchini and daikon noodle bowl
With raw marinara
Sun seed meat-less balls
Foods I prepared for a client who wanted to stock his fridge for his family with some vegetarian and meat options
BREAKFAST:
Chia pudding parfait
Oatmeal goji berry waffles with Greek yogurt and berry compote
Pear, maple, walnut and 3 seed granola
LUNCHES:
Three Green soup
With feta olive Scone
Squash coconut soup with lime and coriander
Turkey rockin roll
OR
Chicken chop salad
Fish cakes with tartare sauce served with crispy slaw
DINNERS:
Soba noodle bowl with miso glazed salmon
Asian spiced coconut fish stew
With jasmine rice
Lamb tagine
With herbed cous cous
DESSERTS:
Pear and cherry galette
Blackberry and apple crumble