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Daily Menus

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3. Daily Menus

3.1 Salads

Eat as much salad as you want—but don’t stuff yourself. Use one or two varieties of lettuce from among the dark garden varieties, such as Romaine, Bibb, Boston, leaf or any garden lettuce (except iceberg). Endive or escarole may be included as a variety of lettuce, if it is not bitter. In addition to the lettuce, choose two or three salad vegetables from among the following: celery, cabbage, cucumber, sweet pepper, or any young, tender greens (kale, turnip, dandelion, collard). Broccoli flowerets and leaves are particularly good salad vegetables. Cauliflower flowerets are also very good in the salad. Green beans, peas, chayote, zucchini or yellow summer squash are good choices when young and tender. Raw carrots or sweet potato may be used except with a protein meal; tomato may be used except with a starch meal.

3.2 Four Weeks of Menus

3.3 Two Weeks of All-Raw-Food Menus – First Week

Breakfast Lunch Supper
Sunday Strawberries Salad
Raw sweet corn (young/tender)
Raw carrots
Alfalfa sprouts
Salad
Tomatoes
Raw broccoli
Macadamianuts
Monday Oranges Salad
Wheat or rye sprouts
Avocado
Salad
Tomatoes
Alfalfa sprouts
Almonds
Tuesday Papaya Lettuce
Blueberries (or other subacid berries)
Persimmons
Fresh or dried figs
Salad
Raw turnips
Alfalfa sprouts
Lentil sprouts
Wednesday Cantaloupe Lettuce, celery
Pears
Sweet plums
Soaked dried apricots
Salad
Tomatoes
Raw zucchini squash
Cashews
Thursday Kiwi Fruit
Filberts
Watermelon Salad
Alfalfa sprouts
Edible pod peas
Raw cauliflower or carrots Avocado
Friday Fresh ripe pineapple Salad
Alfalfa sprouts
Raw cauliflower
Jerusalem artichokes
Avocado
Lettuce
Peaches
Papaya
Bananas
Saturday Casaba melon Lettuce
Grapes
Apricots
Dates
Salad
Tomatoes
Alfalfa sprouts
Pecans

3.4 All-Raw-Food Menus – Second Week

Breakfast Lunch Supper
Sunday Honeydew Melon Lettuce, celery
Jonathan apples
Plums
Avocado
Salad
Tomatoes
Alfalfa sprouts
Pecans
Monday Fresh ripe pineapple Salad
Tomato
Alfalfa sprouts
Sunflower seeds
Lettuce, celery
Pears
Grapes
Dates
Tuesday One grapefruit
Two oranges
Salad
English peas
Raw broccoli
Avocado
Salad
Tomato
Alfalfa sprouts
Brazil nuts
Wednesday One or two grapefruit
Pecans
Watermelon Salad
Raw chayote
Alfalfa sprouts
Mung bean sprouts
Thursday Mangoes Lettuce
Cherries
Bananas
Dried soaked apricots
Salad
Edible pod peas
Coconut
Friday Strawberries Salad
Alfalfa sprouts
Raw sweet potato
Raw cauliflower
Avocado
Salad
Tomato
Raw broccoli
Filberts
Saturday Grapes Lettuce
Peaches
Fresh figs
Persimmons
Salad
Tomato
Alfalfa sprouts
Almonds

3.5 Menus Which Include Some Cooked Food – First Week

Breakfast Lunch Supper
Sunday Watermelon Salad
Tomatoes
Eggplant casserole
With cashew nut topping or
Mixed vegetable casserole
with sesame seeds
Lettuce, celery
Apricots
Cherries
Bananas
Raisins
Monday Grapes Salad
Alfalfa sprouts
English peas (raw) or Lentil or mung bean sprouts
Avocado
Salad
Tomatoes
Raw broccoli
Pecans
Tuesday Honeydew melon Lettuce
Red Delicious apples
Persimmons
Bananas
Salad
Alfalfa sprouts
Lentils with steamed yellow
squash
Wednesday Grapefruit
Filberts
Watermelon Salad
Edible pod peas (raw)
Alfalfa sprouts
Avocado
Thursday Fresh ripe pineapple Salad
Young tender raw kale
Wheat or rye sprouts
Avocado
Salad Green beans (raw or cooked)
Raw carrots
Steamed or baked potato*
Friday Oranges
Lettuce Avocado
Lettuce, celery Grapes Persimmons Dates Salad
Tomatoes
Alfalfa sprouts
Sunflower seeds
Saturday Kiwi fruit
Almonds
Casaba melon Salad
Alfalfa sprouts
Vegetable chop suey
Brown Rice
*  Sweet potatoes may be eaten raw, but white potatoes should not. It is advisable to dextrinize the starch in white potatoes, by cooking, to render them suitable as food.

3.6 Menus Which Include Some Cooked Food – Second Week

Breakfast Lunch Supper
Sunday Honeydew melon Salad
Globe artichokes (raw)
Steamed broccoli
Alfalfa sprouts
Lettuce, celery
Strawberries
Cashews
Monday Raw fresh pineapple Salad 
Tomatoes Raw
yellow squash
Macadamia nuts
Celery
McIntosh apples
Plums
Avocado
Tuesday Grapefruit
Almonds
Lettuce
Cherries
Peaches
Dried figs
Salad
Alfalfa sprouts
Vegetable stew with garbanzo beans
Wednesday Strawberries
Oranges
Salad
Edible pod peas
 Sweet potato
Avocado
Salad
Tomatoes
Alfalfa sprouts
Pecans
Thursday Kumquats
Winesap apples
Lettuce, celery
Grapes
Bananas
Soaked dried apricots
Salad
Alfalfa sprouts
Steamed or baked butternut squash
Green beans (raw or cooked)
Friday Cantaloupe Salad
Alfalfa sprouts
Avocado
Salad
Tomatoes
Raw broccoli
Almonds
Saturday Grapefruit
Oranges
Lettuce
Golden Delicious apples
Fresh figs
Bananas
Salad
Alfalfa sprouts
Kasha
(Buckwheat groats) or
(Wild rice casserole) or
(Millet casserole)

3.7 Recap of Concentrated Foods in Sample Menus (Number of Times Used Each Week)

Raw Food Menus Menus With Some Cooked Food
First Week Second Week First Week Second Week
Concentrated Protein/Fat
(Nuts and Seeds)
Use 2 to 4 oz.
5 6 5 5
Combination Foods
Starch/Protein
(Coconut, Lentil Sprouts,
Lentils, Mung Bean Sprouts,
Rice, Wild Rice, Kasha,
English Peas, Garbanzo Beans)
1 3 4 2
Starch foods
(Jerusalem Artichokes, Globe Artichokes,
Corn, Carrots, Potatoes,  Sweet Potatoes)
Use 1/2 to 3/4 cup
3 2 1 3
Fat/Protein (Avocado)
Use up to 1/2 Medium Size
3 3 4 3
Concentrated Sweet Fruits
(Dried Fruits)
Use sparingly, e.g. up to 8 dates
3 2 2 2
Home > Lesson 23 – Application Of Food Combining Principles

  • 1. The Food Combining System
  • 2. Planning Meals
  • 3. Daily Menus
  • 4. Mono Meals And Mono Diets
  • 5. Application Of The Food Combining Rules
  • 6. Trying Too Hard
  • 7. Your Social Life
  • 8. Your Family
  • 9. Looking Forward
  • 10. Food Classification Charts
  • 11. Questions & Answers
  • Article #1: Your Probing Mind By Dr. Virginia Vetrano
  • Article #2: Proteins In Your Diet! By Dr. Alec Burton
  • Article #3: Food Combining By Dr. Herbert M. Shelton
  • Article #4: Chlorophyll And Hemoglobin By Viktoras Kulvinskas
Support our website, and your well being, by purchasing our 2380 pages megabook.

Raw Food Explained: Life Science

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