Day 5

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 and rice milk
Snack: wheat free bread with green tea and cut up carrots, celery and baby corn.
Lunch: a cup of veggie broth from a cube (Marigold Organic Swiss, yeast free Vegetable Bouillon), mixed lettuce leafs with curry chicken salad (still had some left, we are eating smaller quantities of meat without making the effort, maybe because the vegetables are providing so many nutrients)
Snack: Oat bran banana muffin with a teaspoon of honey (recipe below). Also good with a little bit of nut butter.
Dinner: spicy tortilla kidney bean soup (see below) with a side of steamed broccoli and a salad of lettuce leaves, sliced radishes, oil, lemon and a bit of salt.


Oat Bran Banana Muffin
2 cups oat bran (or 4 cups rolled oats)
1 t sea salt
2 t baking powder
1/2 t cinnamon
1/4 t ground cloves
1/8 t dry ginger powder
2 cups soy/rice milk
1 cup mashed banana
1/4 cup (light) olive oil
1 egg or 2 egg whites
1 T Poppy seeds, optional


Preheat oven 425 degrees Fahrenheit, grease muffin tin.
Grind oats if not using the oat bran to a crumbly texture. 
Mix oats with salt, baking powder, spices (I would double them, I didn't taste them enough) and poppy seeds if using, in a large mixing bowl. In small saucepan bring milk to a boil. Pour it and all wet ingredients except banana into the blender until egg is blended.  Pour liquid into dry ingredients and stir quickly, using a minimum amount of strokes to avoid making them tough. Stir in banana. Fill muffin tin cups 2/3 to 3/4 full. Bake for 20 to 25 minutes or until knife comes out clean when tested.


Spicy vegetarian Kidney bean Tortilla soup
2 T olive oil
1 large red onion
6 garlic cloves
1 jalapeno pepper, seeded and chopped, or cayenne pepper (about 2-3 shakes) to taste 
1 T cumin seed
1-2 cups frozen corn kernels
7 cups vegetable broth
4 cups kidney beans (if cooked from scratch keep cooking water and add bouillon cubes to this for an even better flavor)
1/3 cup chopped fresh cilantro
1 cup soy cheese, optional
corn chips or corn tortillas
1/4 cup yogurt
lime wedges


Heat olive oil in large pot over medium heat, add onion, garlic, jalapeno/cayenne, and cumin seeds. Stir constantly for 5 minutes. Add vegetable broth and beans, reduce heat, cover and simmer for 5 minutes. Puree the soup (or part of it) by hand blender or regular blender. Add frozen corn and cook another 5 minutes. 
Take off the heat. Serve with the fresh cilantro, corn chips/toasted corn tortillas (see below), cheese, yogurt and lime juice in the soup.


Corn tortillas: preheat oven 350 degrees Fahrenheit, cut into strips, lightly oil both sides, bake in oven for 12-15 minutes. 


Tasty!