Prepared by Tai Speakman
These menu plans have fermented foods incorporated into the recipes. The suggestions are optional making it easy for you the practitioners to adjust them to the clients need. All menu plans and recipes are word documents so that changes can be made to suit the client. Consider adding more potatoes and sweet potatoes to the recipes and plans for more resistant starch if the client is open to this. More fruit can be added as needed.
Week 1
Week 2
Week 3
Week 4
Recipes for All 4 Menu Plans (in alphabetical order)
Guidelines For Grilled Marinades
Guideline For Grilled Marinated Vegetables
Guidelines For A Great Smoothie
