Day 10, almost half way!

Cup of hot water with lemon, drink cooled before breakfast. Drink 2 liters of water during the day and also herbal teas.
Breakfast: cooked oatmeal with cinnamon, banana and coconut flakes with rice milk
Snack: cut up carrots, radish and snap peas
Lunch: leftovers of leek soup, garlic chicken and fennel salad. You're not supposed to eat leftovers on the Joshi detox but I can't throw all this good food out!
Dinner: carrot soup (recipe below), felafel made with chickpea flour (didn't taste so good so I am not posting the recipe) with a tahini sauce (really good!, recipe below)and grilled asparagus. An oat-bran muffin with honey as dessert and a dandelion coffee.
I have noticed before that your belly seems to expand first with all the fiber food so it seems that you don't loose the belly at first but then towards the end of 2nd week stuff gets released, so to speak!


Carrot Soup
(Joshi recipe)
1 med. onion, thinly sliced
2 T olive oil
8 med. carrots, sliced
2 cups chicken stock
1 T fresh ginger, minced
1 T fresh thyme leaves


Cook the onion in the oil until translucent.Add the carrots and stock and simmer. Puree the carrot mixture in batches in a blender or food processor. Transfer puree back to the pan, add the ginger and thyme and simmer, stirring, for 10 minutes. 
4 servings


Tahini Sauce
8 T tahini
juice of 1/4 lemon
1 cup yogurt
1 t ground cumin
1-2 garlic, optional, in mortal and pestle with salt so it turns into a paste, or just through the garlic press
salt to taste


Mix tahini, lemon juice and olive oil until smooth, add garlic.
Add yogurt until blended. Keeps 3 days.