This raw vegan spring menu plan was created in April when I was traveling. Right now I can say I’m eating mostly bananas, then bananas w/ frozen fruit in smoothie form and then sometimes the same thing for dinner or either rice noodles, vegan homemade pizza, potatoes w/ okra, rice w/ okra, green salad, etc. Breakfast might also be datorade, watermelon or some fruit salad combo w/ peaches & plums. Tonight I made a quinoa dish for dinner and ate smoothies all day before that.
Grocery List for this week: Bananas, dates, lettuce, tomatoes, cucumber, potatoes, oranges or pears or berries(whatever can be found), apples, avocado, pineapple, coconut water, carrots, raisins.
Sunday: Breakfast: Banana icecream Lunch: Salad w/ hemp seeds & citrus & raisin Dinner: beet/cabbage slaw & rice salad w/ citrus & pineapple
Monday: Breakfast: banana icecream Lunch: Salad w/ nuts & grapefruit & berries Dinner: cinnamon raisin rice & beet/cabbage slaw
Tuesday: Breakfast: Banana icecream Lunch: Pine nut hummus w/ tomato/citrus maybe tahini Dinner: Rice in lettuce wraps w/ tomatoes & cooked veg soup (beets, carrots, zucchini)
Wednesday: Breakfast: Bananas & citrus Lunch: Grab & go snackies Dinner: Potatoes & curry salad
Thursday: Fruit salad Lunch: Dates stuffed with berries & bananas in coconut water Dinner: Curry rice in lettuce wraps
Friday: Bananas in coco water Lunch: Pineapple/fruit in lettuce Dinner: bell peppers stuffed w/ berries & guac & cuke chips
Saturday: banana berry icecream Lunch: Green salad w/citrus/hemp Dinner: Potatoes & cuke/tomato/citrus salad
Sunday: Mono fruit of choice Lunch: Dates & berries & mint Dinner: apple/cashew butter “sandwiches” Dinner 2: pasta salad
Even though this raw vegan spring menu was created in April, most or all of these meals can be achieved up until mid to late summer in most places.
This is where you can check out more menu plans(tons more):