Breakfast:

Judy’s vegan Bircher Muesli with peaches add blueberries

Snack:

Sliced apples with peanut butter

fresh Lychees

Lunch:

Risotto quinoa and cauliflower rice melange with fresh avocado

Juice:

Apple, Carrot, Orange beet ginger juice

 Dinner:

Baked salmon with Cauliflower rice and sautéed garlic zicchini