For the nineteenth day of the cleanse, I started with a fruit smoothie for breakfast (with raspberries, strawberries, banana) and had the sunny quinoa #2 from last night's supper for lunch. For supper, I started with a red leaf lettuce, dandelion greens, and arugula salad and then had a very simple supper (see picture to the left). I cooked wild rice blend rice (1 cup rice, 2 cups water, brought to boil, reduced to simmer for 40 minutes), black eyed beans (soaked earlier in the day, drained, rinsed, covered with fresh water, brought to boil, reduced to slightly lower heat for 40 minutes) and a simple stir fry using olive oil, onions, garlic, carrots, portobello mushrooms, snow peas, cauliflower, broccoli, and purple kale. To add a bit of extra flavor to the stir fry, I added 1/2 lemon, freshly squeezed. Once the meal was dished up, it was seasoned with flax oil and sea salt. Although this supper was as basic as you can get, it always is one of my favorites because of its simplicity and fresh flavors.