Day 3

Cup of hot water with lemon, drink cooled before breakfast. Drink 2 liters of water during the day and also herbal teas.
Breakfast was raw oats with rice milk (can use soy milk). 
Snack was a collection of raw vegetables: carrots, celery, cauliflower and baby corn. Followed by rice cakes (Kallo brand). All from Taste.
Lunch:
Soup made with homemade chicken broth, brown rice pasta, carrots, celery, onion and garlic (sauteed in olive oil) a little bit of chicken.
Salad of greens, fresh parsley and oregano, small amount of little cubes of goat cheese (hard variety from Jason/Marketplace) and a dressing made of olive oil, lemon, sea salt and garlic.


(The broth was made from chicken legs and frozen bones from previous meals, I used a bit of the chicken meat in the soup. If you collect all chicken bones from roasted chicken etc and cook a whole batch at once for a few hours and add a bit of lemon (to draw out minerals into the soup) and enough salt you will end up with a beautiful broth. You can freeze small portions and store it in zip locks in the freezer for easy use).


Snack: piece of wheat-free bread (see recipe) with herbal tea and teaspoon honey.
Dinner: brown rice with curry chicken (grill chicken breast sprinkled with curry powder, salt and a bit of oil, I cooked a lot so I also have some for tomorrow). With Indian cabbage.
Lots of water (2 liters)!


Indian Cabbage
1 medium cabbage
1 tablespoon (T) light olive oil 
1/2 teaspoon (t) mustard seeds
1/2 teaspoon whole cumin seeds
1/8 t asafoetida, if you have it
1/2 t turmeric
salt
1 1/2 t coriander powder
1 T lemon juice
1 t honey, optional
Garnish: fresh cilantro


Cut cabbage in 1/2 inch shreds
Heat oil, add mustard seeds, cumin and asafoetida. When mustard seeds pop add turmeric, cabbage and remaining ingredients, except honey if using. Cook 5 minutes. Take cabbage of heat, add honey.


Quick wheat-free bread
1 1/2 cup oat bran
3/4 cup cornmeal (Taste has good one from Queenswood)
1 t sea salt
2 t baking powder
2 cups soy milk(creamier)/ricemilk(more dry)
1 T honey
1 large egg
1 T oil (light olive)
1/4 cup sunflower seeds (optional)


Oven 425 degrees F.
Mix dry ingredients on one bowl. In another bowl beat the egg, beat in the milk, honey and oil. Add wet to dry ingredients, with a minimum of strokes. Will be soupy. Pour into greased 8 inch square baking pan, cake tin or muffin pan. Bake 20-25 minutes (knife inserted comes out clean).
You can also mash banana and use it instead of part of the liquid.