Day 8

Cup of hot water with lemon, drink cooled before breakfast. Drink 2 liters of water during the day and also herbal teas.
Breakfast: Indian spiced millet
Lunch: a banana, carrot soup (recipe to follow), cut up veggies (carrot, cauliflower and baby corn), guacamole, can of sardines, leftover quinoa taboule.
Snack: oat muffins with a teaspoon of honey
Dinner: Roast chicken with garlic (recipe below), fennel salad (recipe below) and a dish of steamed pumpkin topped with wheat free bread crumbles, goats cheese and fresh herbs, put in the oven to create a nice crusty topping.


Roast chicken with garlic
1 large chicken
10 large garlic cloves
1 T dried oregano
2 T olive oil
3 T chicken stock


Preheat oven to 450 degree Fahrenheit, 230 Celsius. Rinse chicken and pat dry. Place breast side up on a foil lined roasting pan. Slit 8 garlic cloves and add, with 1/2 T of oregano, to chicken cavity. Mince remaining garlic and mix with the remaining oregano, oil and the stock. Carefully separate skin from breast area of chicken and spoon half of garlic mixture under skin. Smear remaining mixture over surface of chicken. Roast until juices from the thigh run clear. Let rest for 10 minutes, then carve.
Serves 4. This is one of Joshi's recipes.


Fennel Salad
2 small fennel bulbs
1 T yogurt
2 T olive oil
2-3 t lemon juice
1 1/2 t minced lemon zest
2 t chopped tarragon or fennel greens
1 T chopped parsley
salt and pepper
2 cups watercress or mixed small salad greens


Peel the outer layer of the fennel, remove stalks and cut out core if the bulbs are bigger.  Slice it paper thin. Whisk together yogurt, oil, and 2 t lemon juice. Add lemon zest, herbs, salt and pepper. Toss with fennel. Taste and add more lemon juice if needed. Serve mounded on a bed of greens.