Cup of hot water with lemon, drink cooled before breakfast. Drink 2 liters of water during the day and also herbal teas.
Breakfast: Indian Millet Porridge (recipe below), with 1/2 banana
Snack: skipped
Lunch: tortilla bean soup (yep, again, so much for not eating leftovers), raw cauliflower, leftover steamed pumpkin and Brussels sprouts.
Snack: wheat free bread with 1 teaspoon of honey
Dinner: Spinach soup (recipe below). Egg salad made with a little bit of my homemade mayo (keeps one week) and pepper on a bed of steamed green beans. Quinoa Taboule (recipe below), steamed beets, raw radishes.
Indian Millet Porridge
1/2 cup millet (or oatmeal if you prefer, the variety is good for you though)
1 cup water
1 cup rice/soy milk
2 pods cardamom
1/2 t cinnamon
1/4 t ginger powder
1/4 t vanilla (or use vanilla soy/rice milk)
a few chopped nuts (almonds, hazelnuts)
Boil water and milk and add all other ingredients. Cook for about 20 minutes. If the water evaporates too fast add more hot water.
Serve with cold soy/rice milk. It's really good!
Serves 1-2 people.
Spinach Soup
1 red onion
3 cloves garlic
1 bunch/package spinach leaves (young)
vegetable bouillon
Saute onion and garlic in olive oil until caramelized. Add 1 liter bouillon. Boil for a few minutes, until spinach is soft. Puree with a hand blender. Serve with a dollop of yogurt.
Quinoa Taboule
2 cups cooked and cooled quinoa
1 cup chopped parsley
1/2 cup chopped scallions
2 T chopped fresh mint
1 garlic clove, pressed or minced
1 T minced fresh basil
1/2 cup fresh lemon juice (its quite tangy, you can start with less lemon and add more to your liking
1/4 cup extra virgin olive oil
1/4 t sea salt
freshly ground pepper
Toss all ingredients together and chill for at least one hour.
Serves 6
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