Ugh. I don’t know if I can do it. I’ll try, but man – 3 pounds of watermelon for breakfast?

The All-Raw Diet Weekly Menu (Spring/Summer):

Day 1: Monday Morning: 3 pounds (1.4 kg) of watermelon (not seedless).

Afternoon: 2 mangos. 1 avocado. 3 sticks of celery.

Snack: 2 mangos.

Evening: One large lettuce, cucumber, tomato, and green onion salad with one handful of raw sunflower seeds, two avocados, and a fresh-squeezed lemon.

Day 2: Tuesday Morning: One large honeydew melon. The water of 2 coconuts.

Afternoon: 4 oranges. One small green-leafed vegetable salad (containing at least 3 ribs of celery) with 10-20 walnuts and fresh-squeezed lemon.

Snack: 2 oranges.

Evening: Large salad containing 80% green-leafed vegetables, 2 avocados, and an orange squeezed as dressing. 1 quart (1 liter) of freshly made vegetable juice containing at least 60% green vegetables, 40% other vegetables or fruits (i.e. apple, cucumber, yam, etc.).

Day 3: Wednesday Morning: 2-3 apples. 10-20 pecans or macadamia nuts with lettuce.

Afternoon: Cucumber, tomato, zucchini mixed salad. Squeeze an orange into the salad as dressing.

Snack: 2 apples. Assorted greens (green cabbage, lettuce, endive).

Evening: Large salad containing 80% green-leafed vegetables including kale or spinach eaten with 20-30 macadamia nuts, and an orange squeezed as dressing.

Day 4: Thursday Morning: 1/2 quart (1/2 liter) of freshly-made grapefruit juice.

Afternoon: 2 bowls of berries (strawberries, blueberries, etc.). One small lettuce salad with cucumber. 1 avocado.

Snack: 2 mangos.

Evening: Large salad containing 80% green-leafed vegetables, 20-30 almonds, and an orange squeezed as dressing. Add several servings of raw dulse seaweed to the salad.

Day 5: Friday Morning: 3-4 oranges (eat the white pith too!). 10-20 macadamia nuts with lettuce.

Afternoon: Cucumber, tomato, okra, zucchini mixed salad. Add high-quality extra virgin cold-pressed olive oil as dressing.

Snack: 2 oranges. Assorted greens (spinach, baby bok choy, endive).

Evening: Large salad containing 80% green-leafed vegetables, 2 avocados, and an orange squeezed as dressing. 1 quart (1 liter) of freshly made vegetable juice containing at least 60% green vegetables, 40% other vegetables or fruits (i.e. pear, zucchini, asparagus, etc.).

Day 6: Saturday Morning: 30-40 berries (strawberry, blueberry, etc.) mixed with lettuce or mixed with 1 avocado.

Afternoon: 1 cantaloupe. 1 quart (1 liter) of freshly made vegetable juice containing at least 50% green vegetables, 50% apples or pears.

Snack: 1 handful of sunflower seeds.

Evening: Large salad containing 80% green-leafed vegetables including 3 ribs of celery, 2 avocados, and high-quality extra virgin cold-pressed olive oil as dressing. Add several servings of raw dulse seaweed and grated raw garlic to the salad.

Day 7: Sunday Morning: No breakfast.

Afternoon: The water of 2 coconuts. 1 quart (1 liter) of freshly made vegetable juice containing at least 60% green vegetables, 40% other vegetables or fruits (i.e. asian pear, broccoli, cauliflower, etc.).

Snack: 2 apples. 2 ribs of celery.

Evening: Large salad containing 80% green-leafed vegetables, 1 avocado, dulse seaweed, and an orange blended with raw, unhulled tahini as dressing.

The All-Raw Diet Weekly Menu (Fall/Winter):

Day 1: Monday Morning: 2 young coconuts, with coconut meat and water blended together in a cream. If young coconuts cannot be found, blend 2 avocados with mature coconut water.

Afternoon: 5 oranges. 2 avocados. Spinach leaves.

Snack: 3 oranges.

Evening: One large spinach salad containing cucumber, tomato, and green onion salad with 1 avocado and fresh-squeezed lemon.

Day 2: Tuesday Morning: One large papaya eaten whole or blended with orange or lime juice.

Afternoon: 4 oranges. One small green-leafed vegetable salad (containing kale or spinach) with 10-20 almonds and fresh-squeezed lemon.

Snack: 2 oranges.

Evening: Large salad containing 80% green-leafed vegetables, 2 avocados, cayenne pepper, and an orange squeezed as dressing. 1 quart (1 liter) of freshly made vegetable juice containing at least 60% green vegetables, 40% other vegetables or fruits (i.e. squash, peppers, okra, etc.).

Day 3: Wednesday Morning: 1 quart (1 liter) of freshly-made orange juice mixed with 1/2 avocado or 3 teaspoons of flax seed oil. (Mixing a fat with a sugar for breakfast will time-release the sugar for more endurance energy).

Afternoon: Cucumber, 10 pitted dates, lettuce mixed salad. Squeeze an orange into the salad as dressing.

Snack: 2 persimmons. Assorted green leaves (lettuce, spinach, endive).

Evening: Large salad containing 80% green-leafed vegetables eaten with 1-2 cups of raw nuts, and an orange squeezed as dressing. Add several servings of raw dulse seaweed to the salad. Add 30-40 Sun-ripened olives (if available).

Day 4: Thursday Morning: 2 large pomegranates and 3 oranges cut and juiced on a citrus juicer. Blend with 0.5 ounces (0.015 liters) flax oil if desired.

Afternoon: 8 dried prunes. Silicon salad! (see Appendix C: Sunfood Recipes).

Snack: 2 asian pears. Assorted greens (kale, spinach, baby bok choy).

Evening: Nori rolls! Be creative! (see Appendix C: Sunfood Recipes).

Day 5: Friday Morning: 8 tangerines. 1 avocado.

Afternoon: Cucumber, okra, zucchini, onion mixed salad. Add high-quality extra virgin cold-pressed olive oil as dressing

Snack: 2 tangerines. 1 grapefruit.

Evening: Large salad containing 80% green-leafed vegetables, 2 avocados, and an orange squeezed as dressing. 1 quart (1 liter) of freshly made vegetable juice containing at least 60% green vegetables (including 3 ribs of celery), 40% other vegetables or fruits (i.e. asparagus, apple, cucumber, etc.).

Day 6: Saturday Morning: 1 Papaya mixed with lettuce or mixed with 1 avocado.

Afternoon: 1 cup (0.25 liters) of wheatgrass juice blended or juiced with 3-4 apples or 1 quart (1 liter) of freshly-made vegetable juice containing at least 50% celery, 50% apples or pears.

Snack: 2 apples. 10 almonds.

Evening: Large salad containing 80% green-leafed vegetables (including kale or spinach), 2 avocados, and high-quality extra virgin cold-pressed olive oil as dressing. Add 8 pitted dates to the salad for added zest.

Day 7: Sunday Morning: No breakfast.

Afternoon: 1 quart (1 liter) of freshly made vegetable juice containing at least 60% green vegetables (including 3 ribs of celery), 40% other vegetables or fruits (i.e. jicama, pumpkin, etc.).

Snack: 2 pears. 1 zucchini.

Evening: Large salad containing 80% green-leafed vegetables, 3 avocados, and a lemon or lime squeezed as dressing.