Menu Day 2

Basil Avocado Soup, photo by Hilary McMullen

Menu Day 2


  • Breakfast: Moody Blues Smoothie or Beet Smoothie
  • Lunch: Basil Avocado soup and 3-4 oz. canned skipjack tuna mixed with hummus
  • Dinner: leftover Wilted Kale Salad with canned mackerel or salmon


  • AM: almonds or walnuts, 1 handful
  • PM: hummus, ¼ cup and unlimited raw veggies

Moody Blues Smoothie – serves 1

The spinach and berries are an easy and quick way to start the day with several servings of a rainbow of phytonutrients.

  • 2 cups spinach
  • 1 cup fresh or frozen berries
  • 1 cup unsweetened soy milk or other unsweetened alternative milk
  • ½ ripe banana
  • 2 Tbsp. hemp seeds
  • 1 Tbsp. almond butter

Blend all ingredients in a high power blender until well combined.

Beet Smoothie – serves 1

Naturally sweet, beets are high in nutrients and vitamins including fiber, and help lower blood pressure.

  • 1 ripe pear, unpeeled and cored
  • 1 beet, skin on, well-scrubbed and chopped
  • 1 cup beet greens
  • 1 carrot, chopped
  • ½ tsp minced fresh ginger
  • 1 cup water
  • ½ cup ice cubes, optional

Blend all ingredients in a high-power blender until well combined.

Basil Avocado Soup – 4 servings

This blender soup is for those on-the-go meals that are sometimes necessary. You don’t even have to heat this. It is yummy served cold.

  • 2 ripe avocados, halved
  • ½ English cucumber, peeled and seeded
  • 5-7 basil leaves
  • 1 cup water
  • 2 tsp freshly squeezed lime juice
  • 1 tsp ume plum vinegar
  • 1 tsp sea salt

Scoop avocados into a high-speed blender or a food processor and add remaining ingredients. Blend until smooth, adding more water or broth as desired. Serve cold.

MOREDay 3 of the 5-day Cleanse Menu