It’s a good idea to have some pulses sprouting throughout the week for use in salads and stir fries and as snacks; so get sprouting. Good choices include mung beans, puy lentils, green lentils, brown lentils and chickpeas.
7:00 Meditation
7:15 1 glass warm water, 1 nettle tea
7:30 Brisk 30 minute walk
8:15 1 punnet of blackberries
30 minutes later: Porridge made with oat flakes and oat bran. Stir in a spoonful of tahini after serving into bowls.
10:15 Apple, celery and carrot juice; juice 2 apples, 2 carrots and 2 stalks of celery.
12:00 Go for a brisk 20 minute walk
12:30 Tuscan bean soup with grated vegetable salad ( see p.97 of cookbook for soup). Make enough soup for 2 days.
Mid p.m. Carrot sticks with butterbean dip (see p. 205 of cookbook).
6:00 Go for a 20 minute walk.
6:30 Halibut fillet with salsa and steamed vegetables;
- Place the halibut fillets in an oven proof dish; sprinkle with lemon juice and brush with olive oil; scatter on fresh thyme and chopped rosemary.
- Cover with foil and cook in the oven gas mark 5/180C for 20 minutes or until cooked through (depending on the thickness).
- See p. 210 of cookbook for salsa recipe.
- Steam some vegetables such as broccoli, swiss chard and carrots.
- Pour any juices from the cooked fish over the vegetables once served.
8:30 Meditation
9:00 1 tsp of living foods energy powder in oat milk
7:00 Breathing exercises
7:15 1 glass warm water with lemon juice, 1 rosehip tea
7:30 Brisk 30 minute walk
8:15 1 apple
30 minutes later: Porridge made with quinoa flakes. Sprinkle with a mixture of ground seeds (flax, hemp, sunflower, sesame and pumpkin).
10:30 Vegetable sticks with butterbean dip from yesterday.
12:00 Go for a brisk 20 minute walk
12:30 Tuscan bean soup from yesterday with avocado salad; mix salad leaves with chopped cucumber, radish and avocado and sprinkle with cider vinegar and olive oil dressing and fresh herbs.
Mid p.m. Handful of almonds and a carrot.
6:00 Dance for 20 minutes to whatever gets you going.
6:30 Lentil stew (see p. 196 of cookbook) with millet. Make extra millet for breakfast tomorrow and enough lentil stew for tomorrow’s lunch. Sprinkle the stew with nori flakes once served.
8:30 Meditation
Soak some chickpeas overnight for sprouting.
9:00 A small pot of natural soya yoghurt.
7:00 Meditation
Soak some almonds for the evening
7:15 1 glass warm water 1 lemon balm tea
7:30 Brisk 30 minute walk
8:15 A bowl of plums.
30 minutes later: Reheat the left over millet from last night in extra water or rice milk until the liquid is absorbed. Serve and stir in some hazelnut butter.
10:15 Vegetable crudités with hummous (see p. 211 of cookbook)
12:00 Go for a brisk 20 minute walk
12:30 Lentil stew from last night with grated vegetable salad; sprinkle with chopped nuts or seeds.
Mid p.m. Oat cakes with hummous.
6:00 Have a brisk 20 minute walk and a 10 minute stretch.
6:30 Aduki bean stew with quinoa (see p.158 of cookbook). Make enough of both for 2 days.
8:30 Meditation
Toast some nori sheets and cut into strips for tomorrow’s snack.
9:00 1 pear
7:00 Meditation
7:15 1 glass warm water with lemon juice, 1 dandelion tea
7:30 Brisk 30 minute walk
8:15 1 bowl of blackberries
30 minutes later: Quinoa coconut porridge; re-cook last night’s quinoa in water. Add some creamed or grated coconut towards the end of cooking.
10:15 A spoonful of living foods energy powder in oat milk with some nori strips.
12:00 Go for a brisk 20 minute walk
12:30 Aduki bean stew from last night with a green salad.
Mid p.m. Oat cakes with hummous
6:00 Go for a brisk 20 minute walk and stretch for 10 minutes.
6:30 Roast tempeh with vegetables and tahini sauce;
Ingredients:
Tempeh
A selection of vegetables for roasting; eg: beetroot, carrots, swede,
squash, red onions.
Ginger –finely chopped.
Olive oil
Tamari
Tahini
Lemon juice
1 tsp Miso
Garlic or herbs (parsley, coriander, chives) if desired.
Make double quantities of tahini sauce.
- Chop the vegetables and tempeh into cubes and put in an oven proof dish. Sprinkle with olive oil, chopped ginger and tamari.
- Roast in the oven for 40 minutes on gas mark 6 or 200C.
- Make the tahini sauce by creaming together the tahini and miso with the lemon juice until thick then add water until the desired consistency is reached. Chopped garlic or herbs can be added if desired. Make enough for a couple of days.
- Once the vegetables and tempeh are cooked serve onto plates and spoon on the tahini sauce.
8:30 Meditation
Soak muesli for tomorrow’s breakfast and brazil nuts for snack.
9:00 1 baby avocado
7:15 Warm water, fennel tea
7:30 Go for a brisk 20 minute walk
8:00 A pear
30 minutes later: soaked muesli with rice milk
10:15 Radishes with soaked brazil nuts.
12:00 Go for a brisk 30 minute walk.
12:30 Sesame rice balls (p.203 of cookbook) with corn on the cob.
Mid p.m. Vegetable crudités with tahini sauce.
6:00 Skip or rebound for 20 minutes; stretch for 10 minutes.
6:30 Quinoa with sprouted chickpeas, baked squash and green salad. (good with tahini sauce if you have any left).
- Stab a squash (eg: butternut or onion) and bake in the oven on gas mark 7 or 210C for 40 minutes.
- Cook the quinoa (75g per person) in 2-3 times the amount of water for about 25 minutes until all the water is absorbed. Add the sprouted chickpeas towards the end of cooking.
- Meanwhile make a green salad.
- Once cooked serve the quinoa onto plates and sprinkle with flax oil and tamari.
- Slice the squash and place on top of the quinoa and serve with the green salad and tahini sauce if using.
8:30 Meditation
9:00 A baked apple; core a cooking apple; place it on an oven proof dish and fill the cavity with soaked raisins, sultanas and cinnamon. Bake in a warm oven on gas mark 6/200C for 15-20 minutes.
7:00 Meditation
Soak some pumpkin and sunflower seeds for later.
7:15 1 glass warm water with lemon juice, 1 dandelion coffee
7:30 Brisk 45 minute walk
8:30 Fruit salad; use whatever fruit you have around.
30 minutes later: Porridge made with oat milk; stir in some hulled hemp seeds after cooking.
10:30 Make up your own vegetable juice using whatever you have left over.
12:00 Go for a brisk 30 minute walk
12:30 Spinach soup (see p. 94 of cookbook) – make enough for 2 days – with lettuce and cashew nut wraps (see p. 143 of cookbook).
Mid p.m. Sesame rice balls from yesterday’s lunch
6:00 Dance to some loud music for 20 minutes.
6:30 Chestnut roast with green salad and sprouts (See p. 153 of cookbook). Make enough chestnut roast for tomorrow’s lunch as well.
8:30 Meditation
9:00 Soaked sunflower and pumpkin seeds; rinse and chew well.
7:15 Meditation
7:30 1 glass warm water with lemon juice, 1 ginger tea
7:30 30 minute gentle walk
8:00 Make a fruit smoothie using blackberries, pears, apples and any other fruit you fancy.
30 minutes later: Buckwheat, lemon and ginger porridge (see p.77 of cookbook).
10:15 Beetroot, carrot and celery juice; juice one small beetroot, 3 carrots and 2 stalks of celery. Stir in some living foods energy powder.
12:00 Go for a 20 minute walk
12:30 Chestnut roast from yesterday with salad.
Mid p.m. Vegetable crudités with almond pate (see p.206 of cookbook). Make enough for a couple of days.
6:00 Go for a brisk 20 minute walk.yoga.
6:30 Spinach soup from yesterday, followed by grilled trout with pine nuts and steamed vegetables.
9:00 Steamed hazlenuts.
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