top of page
Bri's 21 Day Plant Based ResetBri's 21 day reset is available every month for purchase. Please refer to the "shop" tab to see all of the available dates. My 21 day plant based reset consist of three weeks of gluten free, raw(ish) vegan food. None of the plants are cooked but instead perfectly blended together with natural herbs and flavors to create a one of a kind experience with 72+ different plants. Pick up is twice per week to ensure optimal freshness and quality at The Green Kitchen, 314 N 25th St. Richmond, VA 23223. Customers may purchase the entire 3 week program or purchase a week(s) of choice. See the unique menu below!
Week 1
Week 1
You will receive 7 lunches, 7 dinners, 2 desserts and 2 freshly prepared beverages.
DESSERT: Raw Vegan Lemon Cheesecake
Made with a cashew nut/coconut base and flavored with fresh lemon juice, this cheesecake seriously competes with its dairy counterparts. Crust is two simple ingredients, walnuts & dates! ALLERGENS: tree nut
Gluten free
Vegan
DESSERT: Raw Vegan Lemon Cheesecake
BEVERAGE: 16 oz. Fennelade
*Bri's freshly prepared fennel lemonade. Sweetened with agave. (*not pasteurized; must keep refrigerated and consumed in 72 hours)
Gluten free
Vegan
BEVERAGE: 16 oz. Fennelade
MONDAY'S LUNCH: Walnut meat sushi roll with side of fruit
Fan favorite!! Delicious raw vegan sushi made with walnut meat & Bri's special spices and rolled with carrot, cucumber, red pepper and avocado. Served with a side of fruit. ALLERGENS: tree nut
Gluten free
Vegan
MONDAY'S LUNCH: Walnut meat sushi roll with side of fruit
MONDAY'S DINNER: Raw Vegan Poke Bowl
Bri's delicious take on the traditional poke bowl! Instead of rice, this bowl is made with riced cauliflower and topped with avocado, pickled cucumbers & onions, edamame, pineapples and sushi ginger. Served with Bri's fresh poke sauce! ALLERGENS: Soy
Gluten free
Vegan
MONDAY'S DINNER: Raw Vegan Poke Bowl
TUESDAY LUNCH: Blueberry Cran salad
Spring mix topped with shallots, blueberries, dried cranberries and walnuts. Served with a white wine vinaigrette. ALLERGENS: tree nut
Gluten free
Vegan
TUESDAY LUNCH: Blueberry Cran salad
TUESDAY DINNER: Pesto Zoodles
A classic raw vegan dish with a twist! The pesto is made with basil, spring mix and hemp seeds and mixed with zucchini noodles. Topped with chopped grape tomatoes and served with a lemon slice for an extra zing of flavor!
Gluten free
Vegan
TUESDAY DINNER: Pesto Zoodles
WEDNESDAY LUNCH: Chopped Salad
Spring mix topped with chopped radish, brussel sprouts, carrots, mushrooms, cucumbers and vegan bacon bits! Served with a vegan honey mustard! ALLERGENS: soy (vegan bacon bits)
Gluten free
Vegan
WEDNESDAY LUNCH: Chopped Salad
WEDNESDAY DINNER: Collard Wrap and Cannellini Beans
Collard wrap is stuffed with hummus, tomato, cucumber, red pepper, mushrooms and shredded carrots. Served with a peanut butter dipping sauce. Comes with a side of cannellini beans with artichokes and parsley. ALLERGEN: peanut
Gluten free
Vegan
WEDNESDAY DINNER: Collard Wrap and Cannellini Beans
DESSERT: Raw Vegan Lemon Cheesecake
Made with a cashew nut/coconut base and flavored with fresh lemon juice, this cheesecake seriously competes with its dairy counterparts. Crust is two simple ingredients, walnuts & dates! ALLERGENS: tree nut
Gluten free
Vegan
DESSERT: Raw Vegan Lemon Cheesecake
BEVERAGE: 16 oz. Fennelade
*Bri's freshly prepared organic fennel lemonade. Sweetened with agave. (*not pasteurized; must keep refrigerated and consumed in 72 hours)
Gluten free
Vegan
BEVERAGE: 16 oz. Fennelade
THURSDAY LUNCH: Walnut Meat Sushi
Fan favorite!! Delicious raw vegan sushi made with walnut meat & Bri's special spices and rolled with carrot, cucumber, red pepper and avocado. Served with a side of fruit. ALLERGENS: tree nut
Gluten free
Vegan
THURSDAY LUNCH: Walnut Meat Sushi
THURSDAY DINNER: Red Pepper Zoodles
Zucchini noodles mixed with a red pepper & tomato based sauce and topped with shitake mushrooms. ALLERGENS: tree nuts
Gluten free
Vegan
THURSDAY DINNER: Red Pepper Zoodles
FRIDAY LUNCH: Blueberry Cran salad
Spring mix topped with shallots, blueberries, dried cranberries and walnuts. Served with a white wine vinaigrette. ALLERGENS: tree nut
Gluten free
Vegan
FRIDAY LUNCH: Blueberry Cran salad
FRIDAY DINNER: Raw Vegan Pad Thai
Another one that rivals its cooked counterparts! Noodles are made with carrot and zucchini. Lentil sprouts, mushrooms and scallions are added. Topped with a almond butter/peanut butter sauce. ALLERGENS: peanuts, soy and tree nut
Gluten free
Vegan
FRIDAY DINNER: Raw Vegan Pad Thai
SATURDAY LUNCH: Spring Rolls and a side of fruit
Three rice wraps stuffed with purple cabbage, scallions, red pepper, sprouted lentils, cilantro, cucumber and carrots. Served with a peanut butter dipping sauce and a side of fruit. ALLERGENS: peanuts
Gluten free
Vegan
SATURDAY LUNCH: Spring Rolls and a side of fruit
SATURDAY DINNER: Chickpea Tuna Lettuce Wraps & Cauliflower Tabbouleh
Garbanzo beans are lightly pulsed in a food processor and mixed with Bri's special spices and served on butter lettuce. Topped with shaved cucumbers and chopped red peppers. Comes with a side of cauliflower tabbouleh.
Gluten free
Vegan
SATURDAY DINNER: Chickpea Tuna Lettuce Wraps & Cauliflower Tabbouleh
SUNDAY LUNCH: Chopped Salad
Spring mix topped with chopped radish, brussel sprouts, carrots, mushrooms, cucumbers and vegan bacon bits! Served with a vegan honey mustard! ALLERGENS: soy (vegan bacon bits)
Gluten free
Vegan
SUNDAY LUNCH: Chopped Salad
SUNDAY DINNER: Veggie burger & a side of purple cabbage slaw
Dehydrated veggie patty made with the perfect combo of veggies and seeds. Wrapped in rainbow chard and served with a red pepper aioli and a tomato slice. Comes with a side of purple cabbage slaw!
Gluten free
Vegan
SUNDAY DINNER: Veggie burger & a side of purple cabbage slaw
Week 2
Week 2
DESSERT: Raw Vegan Key Lime Pie
A unique replica of the popular key lime pie. This one is made with an avocado base and taste amazing. ALLERGENS: tree nuts
Gluten free
Vegan
DESSERT: Raw Vegan Key Lime Pie
BEVERAGE: 16 oz. Sweet Potato Lemonade
The lemonade you did not know you needed! The sweet potato and lemon make a delicious combo! Sweetened with agave. (*not pasteurized; must keep refrigerated and consumed in 72 hours)
Gluten free
Vegan
BEVERAGE: 16 oz. Sweet Potato Lemonade
MONDAY LUNCH: Thai Sushi with a side of fruit
Delicious raw vegan sushi made with peanut "meat" & Bri's special spices and rolled with carrots, cucumber, red pepper and purple cabbage. Served with a peanut dipping sauce & a side of fruit. ALLERGENS: peanut
Gluten free
Vegan
MONDAY LUNCH: Thai Sushi with a side of fruit
MONDAY DINNER: Pesto Red Pepper Zoodles
This dish is a combination of week 1's pesto and red pepper zoodle sauces. A flavor explosion in your mouth!!! Topped with shitakes & grape tomatoes!
Gluten free
Vegan
MONDAY DINNER: Pesto Red Pepper Zoodles
TUESDAY LUNCH: Blackberry Apple Salad
Spring mix topped with blackberries, apples, walnuts and red onions makes a simple but delicious combo. Served with a white wine vinaigrette.
Gluten free
Vegan
TUESDAY LUNCH: Blackberry Apple Salad
TUESDAY DINNER: Raw Vegan Lasagna with a side of cucumber/tomato salad
A lovely combo of the traditional lasagna ingredients with a raw vegan twist. Layers of cashew herbed cheese, tomato sauce, pesto sauce, fresh cut tomatoes and spinach between thinly sliced zucchini create this unique lasagna. Served with a cucumber/tomato salad. ALLERGENS: tree nut
Gluten free
Vegan
TUESDAY DINNER: Raw Vegan Lasagna with a side of cucumber/tomato salad
WEDNESDAY LUNCH: Tex Mex Salad
Fresh spring mix topped with corn, black beans, green onions, red pepper and tomatoes. Served with Bri's southwestern dressing!
Gluten free
Vegan
WEDNESDAY LUNCH: Tex Mex Salad
WEDNESDAY DINNER: Chickpea Lettuce Wraps & Cauliflower Tabbouleh
Garbanzo beans are lightly pulsed in a food processor and mixed with Bri's special spices and served on butter lettuce. Topped with shaved cucumbers and chopped red peppers. Comes with a side of cauliflower tabbouleh.
Gluten free
Vegan
WEDNESDAY DINNER: Chickpea Lettuce Wraps & Cauliflower Tabbouleh
DESSERT: Raw Vegan Key Lime Pie
Another unique replica of the popular key lime pie. This one is made with an avocado base and taste amazing. ALLERGENS: tree nut
Gluten free
Vegan
DESSERT: Raw Vegan Key Lime Pie
BEVERAGE: 16 oz. Sweet Potato Lemonade
The gift you did not know you needed! The sweet potato and lemon make a delicious combo! Sweetened with agave. (*not pasteurized; must keep refrigerated and consumed in 72 hours)
Gluten free
Vegan
BEVERAGE: 16 oz. Sweet Potato Lemonade
THURSDAY LUNCH: That Sushi with a side of fruit
Delicious raw vegan sushi made with peanut "meat" & Bri's special spices and rolled with carrots, cucumber, red pepper and purple cabbage. Served with a peanut dipping sauce & a side of fruit. ALLERGENS: peanut
Gluten free
Vegan
THURSDAY LUNCH: That Sushi with a side of fruit
THURSDAY DINNER: Bolognese zoodles
A combination of sundried tomatoes, tomatoes, walnuts, dates, carrots and spices & herbs make a delicious raw vegan bolognese sauce. Served on top of zoodles. ALLERGINS: Tree nuts
Gluten free
Vegan
FRIDAY LUNCH: Blackberry Apple Salad
Spring mix topped with blackberries, apples, walnuts and red onion creates this simple but delicious combo. Served with a white wine vinaigrette.
Gluten free
Vegan
FRIDAY LUNCH: Blackberry Apple Salad
FRIDAY DINNER: Raw Vegan Pad Thai
Another one that rivals its cooked counterparts! Noodles are made with carrot and zucchini. Lentil sprouts, mushrooms and scallions are added. Topped with a almond butter/peanut butter sauce. ALLERGENS: peanuts, soy
Gluten free
Vegan
FRIDAY DINNER: Raw Vegan Pad Thai
SATURDAY LUNCH: Spring Rolls and a side of fruit
Three rice wraps stuffed with purple cabbage, scallions, red pepper, sprouted lentils, cilantro, cucumber and carrots. Served with a peanut butter dipping sauce and a side of fruit.
Gluten free
Vegan
SATURDAY LUNCH: Spring Rolls and a side of fruit
SATURDAY DINNER: Pecan Meat Tacos and a side of Black Bean Salsa
Portobello/pecan "meat" combo on butter lettuce. Topped with chopped tomatoes and an avocado sauce. Comes with a side of black bean/mango salsa. ALLERGENS: tree nut
Gluten free
Vegan
SATURDAY DINNER: Pecan Meat Tacos and a side of Black Bean Salsa
SUNDAY LUNCH: Tex Mex Salad
Fresh spring mix topped with corn, black beans, green onions, red pepper and tomatoes. Served with Bri's southwestern dressing!
Gluten free
Vegan
SUNDAY LUNCH: Tex Mex Salad
SUNDAY DINNER: Chickpea tuna on kale
Bri's delicious chickpea tuna, cucumbers and grape tomatoes on thinly shredded kale. Served with an apple vinaigrette dressing.
Gluten free
Vegan
SUNDAY DINNER: Chickpea tuna on kale
Week 3
Week 3
DESSERT: Raw Vegan Pecan Pie
Pecan Lovers Rejoice!! This dense pecan treat is made with pecans, walnuts, cashews and dates and is sure to please! ALLERGENS: tree nut
Gluten free
Organic
Vegan
DESSERT: Raw Vegan Pecan Pie
BEVERAGE: 16 oz Cucumber Lemonade
*Bri's freshly prepared cucumber lemonade. Sweetened with agave. (*not pasteurized; must keep refrigerated and consumed in 72 hours)
Gluten free
Organic
Vegan
BEVERAGE: 16 oz Cucumber Lemonade
MONDAY LUNCH: Sunflower seed sushi and a side of fruit
Delicious raw vegan sushi made with sunflower seed & portobello mushroom combo & Bri's special spices and rolled with pineapple, cucumber, carrot and red pepper. Served with a side of fruit.
Gluten free
Vegan
MONDAY LUNCH: Sunflower seed sushi and a side of fruit
MONDAY DINNER: Avocado Zoodles
Zucchini noodles served with an avocado based sauce. Topped with corn, tomatoes and finely grated spinach.
Gluten free
Organic
Vegan
MONDAY DINNER: Avocado Zoodles
TUESDAY LUNCH: Tropical Fruit Salad
Fresh spring mix topped with cilantro, kiwi, pineapple, oranges, red onion and cashews! Served with a pineapple/orange vinaigrette.
Gluten free
Organic
Vegan
TUESDAY LUNCH: Tropical Fruit Salad
TUESDAY DINNER: Raw Vegan Chili
A no cook vegan chili with kidney beans added. Fresh tomato sauce is mixed into a veggie medley. Topped with walnut meat, scallions and cilantro! ALLERGENS: tree nut
Gluten free
Organic
Vegan
TUESDAY DINNER: Raw Vegan Chili
WEDNESDAY LUNCH: Crunchy Thai Salad with a side of fruit
Fresh spring mix topped with celery, red pepper, carrots, scallions, cucumber, purple cabbage and peanuts! Served with a peanut butter salad dressing.
Gluten free
Organic
Vegan
WEDNESDAY LUNCH: Crunchy Thai Salad with a side of fruit
WEDNESDAY DINNER: Collard Wrap and a side of Cannellini Beans
Collard wrap is stuffed with hummus, tomato, cucumber, red pepper, mushrooms and shredded carrots. Served with a peanut butter dipping sauce. Comes with a side of cannellini beans with artichokes and parsley. ALLERGENS: peanuts
Gluten free
Organic
Vegan
WEDNESDAY DINNER: Collard Wrap and a side of Cannellini Beans
DESSERT: Raw Vegan Pecan Pie
Pecan Lovers Rejoice!! This dense pecan treat is made with pecans, walnuts, cashews and dates and is sure to please! ALLERGENS: tree nut ALLERGENS: tree nut
Gluten free
Organic
Vegan
DESSERT: Raw Vegan Pecan Pie
BEVERAGE: 16 oz Cucumber Lemonade
*Bri's freshly prepared cucumber lemonade. Sweetened with agave. (*not pasteurized; must keep refrigerated and consumed in 72 hours)
Gluten free
Organic
Vegan
BEVERAGE: 16 oz Cucumber Lemonade
THURSDAY LUNCH: Sunflower seed sushi and a side of fruit
Delicious raw vegan sushi made with sunflower seed & portobello mushroom combo & Bri's special spices and rolled with pineapple, cucumber, carrot and red pepper. Served with a side of fruit.
Gluten free
Vegan
THURSDAY LUNCH: Sunflower seed sushi and a side of fruit
THURSDAY DINNER: Alfredo Zoodles
A cashew based alfredo sauce mixed with zucchini noodles and topped with dehydrated mushrooms and grape tomatoes. ALLERGENS: tree nut
Gluten free
Organic
Vegan
THURSDAY DINNER: Alfredo Zoodles
FRIDAY LUNCH: Tropical Fruit Salad
Fresh spring mix topped with cilantro, kiwi, pineapple, oranges, red onion and cashews! Served with a pineapple/orange vinaigrette.
Gluten free
Organic
Vegan
FRIDAY LUNCH: Tropical Fruit Salad
FRIDAY DINNER: Veggie Burger and a side of Purple Cabbage Slaw
Dehydrated veggie patty made with the perfect combo of veggies and seeds. Wrapped in rainbow chard and served with a red pepper aioli and a tomato slice. Comes with a side of purple cabbage slaw!
Gluten free
Organic
Vegan
FRIDAY DINNER: Veggie Burger and a side of Purple Cabbage Slaw
SATURDAY LUNCH: Spring Rolls and a side of fruit
Three rice wraps stuffed with purple cabbage, scallions, red pepper, sprouted lentils, cilantro, cucumber and carrots. Served with a peanut butter dipping sauce and a side of fruit.
Gluten free
Organic
Vegan
SATURDAY LUNCH: Spring Rolls and a side of fruit
SATURDAY DINNER: Southwest Salad with Pecan Meat
Fresh spring mix topped with black beans, corn, red pepper, tomatoes and pecan meat. Served with an avocado dressing. ALLERGENS: tree nut
Gluten free
Organic
Vegan
SATURDAY DINNER: Southwest Salad with Pecan Meat
SUNDAY LUNCH: Crunchy Thai Salad
Fresh spring mix topped with celery, red pepper, carrots, scallions, cucumber, purple cabbage and peanuts! Served with a peanut butter salad dressing.
Gluten free
Organic
Vegan
SUNDAY LUNCH: Crunchy Thai Salad
SUNDAY DINNER: Raw Vegan Pizza with a side of Cucumber/Tomato Salad
Another unique take on a classic dish. The pizza crust is dehydrated veggies and seeds. The aged herb cashew cheese is a delicious combo with the fresh tomato sauce made of a sundried tomatoes and on the vine tomatoes. Pizza toppers include fresh basil, red onion and diced Portobello mushrooms. Comes with a side of tomato/cucumber salad. ALLERGENS: tree nut
Gluten free
Organic
Vegan
SUNDAY DINNER: Raw Vegan Pizza with a side of Cucumber/Tomato Salad
bottom of page