Table 1 Diets of the children

24 ounces coconut water

Raw fruits, vegetables, and nuts

8–9 ounces of blended sunflower, pecans, walnuts, brazil nuts, sesame seed, pumpkin seed, hazel nut and or almond/flax/coconut water and burdock root.

Green juice/veggie juice consisting of cucumber, celery, carrot, parsley, dandelion, kale, lemon, garlic, ginger, and other vegetables

Carrot juice, cucumber, celery, spinach, romaine lettuce, cilantro, kale, radishes, broccoli, tomato – 4–5 of these were included in one puree, blended with 1/2 avocado. Occasionally, a sliver of garlic or ginger was added. This puree would be placed in a baby bottle with the nipple cut a little larger to allow it to flow.

Nut or curry pate (almonds or sunnies, or brazil, or walnut, or other nuts with onion, garlic, basil, lime juice, dulse, carrots, celery, black pepper) on sticks or slices or chunks of celery, carrot, broccoli, cauliflower, or tomato

Papaya, strawberry, apple, banana, pear, watermelon, cantaloupe, figs, dates, raisins, and other fruits

Nut milk several times per week

Occasional raw pie

1/2 ounce of wheat grass with coconut water – 3 times a week

Coconut water and the coco jelly; three times a week, 1 ounce wheat grass

8–10 ounces of fruit juice consisting of mango, cantaloupe, papaya, berries, oranges, banana, etc. blended up with a bit of coconut water

Big green salad with lettuce, cucumbers, tomatoes, arugula, collards, kale, sprouts, carrots, avocado and pate added

Banana date/strawberry/almond/macadamia ice cream made in food processor or juicer