In this video, I share what I eat in a day on Dr. Brooke Goldner’s Goodbye Lupus, raw vegan protocol

BREAKFAST RECIPE:
Raw Vegan Overnight Berry Breakfast

This quick and simple breakfast tastes like a combination of a berry pie filling with granola with a little bit of crumbled pie crust.

Ingredients:
1 cup frozen blueberries
1 cup frozen sweet red cherries
1/2 cup frozen raspberries
1/4 cup whole flax seeds
1 teaspoon ground cinnamon
A few dashes of cocoa powder

Put the frozen berries in a large bowl, covered, in the refrigerator for 24 hours. When ready to eat, add the cinnamon to the bowl of defrosted berries and stir. Grind the flaxseeds so that they resemble flour and add ground flaxseeds to the berry cinnamon mixture to fully incorporate the dry and wet ingredients. Sprinkle a few shakes of *cocoa powder on top for a wonderful chocolatey flavor.

*I put cocoa powder in a spice jar with a lid that has small holes, so that only a fine sprinkling of cocoa powder is released with each shake.

LUNCH RECIPE:
Stuffed Purple Cabbage with Guacamole
(fully raw vegan recipe)

This Mexican inspired dish is satisfying and hearty. It’s my version of chips and dip.

I prefer purple cabbage over green cabbage because it has more nutrients and green cabbage can have an off-putting spicy flavor that can be overwhelming when eating a lot of it at once so purple cabbage is my cabbage of choice for this recipe.

Throw away any limp cabbage sections. Avoid the white core, discolored leaves and the extremely white thick “veins” as those are too difficult to break down. The crisp cabbage pieces are what’s best in this dish.

When using purple cabbage, discard any limp leaves/sections and only use the firmer, crunchy sections. To make a cabbage cup, cut off about ¼ of the end of the cabbage and use the outer leaves as your cups/chips.

Ingredients:
smashed avocado or guacamole
1/2 purple cabbage
Store-bought or homemade salsa (recipe below)

Optional add-ins: thinly sliced green onions, chopped cilantro, chopped red onions, hot sauce, Herb Vegan “Cheese” Dressing, thinly sliced red bell pepper strips or chopped red bell pepper.

Arrange cabbage cups or red bell pepper triangles on a large plate. Completely fill cabbage cups with guacamole and drizzle salsa on top. Serves 1

Raw Salsa
(fully raw vegan recipe)

You can buy premade salsa but some salsas contain olive oil, are cooked or pasteurized and may not be raw or fresh.

Spicy Salsa Ingredients:
1 cup grape tomatoes
Bunch of cilantro, washed and chopped
½ small red onion, diced
1 T freshly squeezed lime juice (1/4 of a lime)
¼ tsp salt
½ tsp garlic powder
½ tsp cumin powder
½ tsp chili powder
Dash chipotle powder
Dash cayenne powder

Place ingredients in a food processor and pulse to your desired consistency. My husband likes chunky salsa, whereas I prefer my salsa to be Pico de gallo, fresh and finely chopped. Store in small glass bowl covered. Keep refrigerated and use within 24 hours. Serves 2.

FLAX SAUSAGE:
4 T flax seeds, freshly ground into a powder
a few dashes of chipotle
dashes each of salt, smoked paprika, garlic powder, oregano, onion powder

Mix flaxseed with seasonings. Eat a spoonful by itself and follow up right away with raw cruciferous vegetables, since it's sticky (it will stick to your teeth) and dry (the moist vegetables will help with digestion.

DINNER:
Raw Vegan Cucumber Noodle Salad
Ingredients:
3 cucumbers, peeled and made into noodles with a spiralizer
1 large, peeled carrot, made into noodles with a spiralizer
3 large kale leaves, stem removed, finely diced
¼ thinly sliced purple cabbage
1-2 tangerines, peeled, segments removed, or 1 chopped apple or pear

AFTER DINNER SNACK:
Raw Vegan Banana Pancakes
Ingredients:
1/4 cup of whole flaxseeds
2-inch ripe banana (use a ruler as any deviation changes consistency drastically)
½ tsp ground cinnamon

Grind whole flaxseeds in a clean coffee grinder so that resembles a powder. Pour flaxseeds into a medium-sized bowl, add cinnamon and stir. With the tines of a fork mash the 2-ince piece of banana into the flaxseeds, repeatedly to bind it.

Gather the mixture into a ball by pinching it with your fingers, roll it into a ball with the palms of your hands and also flatten batter with your hands to make a pancake.

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