Day 9

Cup of hot water with lemon, drink cooled before breakfast. Drink 2 liters of water during the day and also herbal teas.
Breakfast:
Organic Honey Sweetened Corn Flakes (Nature's Path, available at Jason/Marketplace) with soy milk
Snack: banana, yogurt and dried coconut flakes
Lunch: went out for lunch at Life Cafe; the Life salad without flax crackers and nutritional yeast is Joshi-friendly! With a rasta juice: carrot, beet and celery. Followed by a Dandy Latte (Dandy Blend dandelion 'coffee' with soy milk).
Dinner: 
Leek soup made by sauteing onion, garlic and leeks, add veggie broth (see brand previous posts, make sure there is no yeast on your broth)
Indian-Style Saute of Cauliflower and Greens (recipe below) with leftover garlic chicken and red radishes.


Indian-Style Saute of Cauliflower and Greens
3 sweet potatoes (yes, they are not from the night shade family so they are fine but with moderation)
olive oil
1 large onion, thinly sliced
1 small cauliflower, quartered and thinly sliced, stem included
salt
2 t chopped garlic
1/2 t turmeric (I would use more next time, it's a liver cleanser)
1 t EACH of ground cumin and coriander
1 t mustard seeds (Taste sells this in organic herbs/spices section, or at Indian store)
1 bunch spinach, stems removed
1 bunch watercress, large stems removed
1 small carrot, grated
Juice of 1 lime
Garam Masala (if you have it)
Cilantro sprigs


Steam sweet potatoes until ready
Heat 2 T of oil in a wide saute pan on medium high heat. Add onion and saute till browned, about 12 minutes. Remove. Put a little more oil in the pan, on high heat, add cauliflower, salt and saute till it begins to color in places. Return onion to pan, add garlic, spices, and potatoes. Lower heat, cook 4 minutes. Add greens, carrot and 1/2 cup water. Cook for about 1 minute or until greens are wilted. Season with lime juice, garam masala and garnish with cilantro.