Menu Day 7 -Fruit Sauce for Sunday (Food-Breakfast)

Fruit Sauce

(Sauce)

Ingredients:

1). 1/2 papaya, 1/4 cup orange juice and 1/4 teaspoon nutmeg, or

2). 1 persimmon and 1 banana, or

3). 1 banana and 1/2 cup strawberries, or

4). 1/2 cup orange juice or apple cider, and 6-8 dates; or

5). 1/2 cup pineapple cubes and 1 banana.

How to make: 3 minutes

-Puree in a blender or food processing machines.

- Serve over salad

Menu Day 7 -Strawberry-Kiwi Salad for Sunday (Food-Breakfast)

Strawberry-Kiwi Salad

(Food)

Ingredients:

2 oranges, peeled and cut into circles

2. bowl of strawberries, sliced

2 kiwis, peeled and sliced

1 banana, peeled and sliced

1 tablespoon raisins (optional)

How to make: 10 Minutes

1. Arrange the oranges in a circle on the plate.

2. Combine strawberries, kiwi and bananas in a large bowl.

3. Add raisins and mix well.

4. Pile on top of the orange.

5. Make a fruit sauce (see next reserp) and pour over the salad, or did serve separately.

Portion: For 2 people

Menu Day 7 - Sunday

Breakfast

Just like the first day

Fruit Salad of your choice or

Salad with Strawberry-Kiwi Fuit Sauce

Lunch

Fresh Fruit or Carrot Juice (to taste)

Harvest Soup with

Salad and Sauce you want

or cuke-a-tillas

Dinner

Fresh Vegetable Juice Cocktail

Shepherd Pie

Carrots Basil Seasoning

French Salad and Asparagus

Menu Day 6 -Coleslaw Green for Saturday (Food-Dinner)

Coleslaw Green

(Food)

 Ingredients:

1/2 Fruit cabbage

2 tablespoons fresh dill, chopped

2 tablespoons chopped parsley

1/2 cup sour cream juice of 1 lemon

1/2 teaspoon salt, seasoning salt or salt free seasoning

Black pepper.

How to make: 15 minutes

1. Cut the cabbage into thin strips or chopped.

2. Combine cabbage, dill and parsley in a large bowl.

3. Stir in sour cream and lemon juice and pour over the cabbage.

4. Add salt and pepper to taste. Then stir

Portion: for 3 people

Menu Day 6 -Cah Broccoli for Saturday (Food-Dinner)

Cah Broccoli

(Food)

Ingredients:

3-4 broccoli 

1 tablespoon sesame or safflower oil

1-2 cloves garlic, mashed

2 tablespoons tamari

Lemon juice (to taste)

How to make: 55 minutes

1. Wash and cut broccoli

2. Then thinly sliced

3. In a large skillet, heat the oil.

4. Saute garlic, add broccoli and saute another 3-5 minutes on medium heat until tender.

5. Enter the tamari and lemon juice and mix well.

Portion: for 3 people

Menu Day 6 -Tortilla Butter Seasoning for Saturday (Food-Dinner)

Tortilla Butter Seasoning

(Food)

How to make: 8 minutes

1. Heat the pan without oil, and enter the tortilla.

2. Then turning from one side to the other until they are soft but not crisp.

3. After heat one tortilla, put a little butter in the middle and then another pile of hot tortillas on top.

4. Put it in the pile it in a food storage lid to keep warm, soft and does not dry out.

5. To eat it cut like a pie or grab a tortilla, then roll.

Portion: For 4 people

Menu Day 6 -Harvest Sop for Saturday (Food-Dinner)

Harvest  Sop

(Food)

 

Ingredients:

9 cups of water

1 medium large onion, roughly chopped

2 large cloves garlic, mashed

2 stalks celery, cut into rough

1 celery root, peeled and cut into chunks (optional)

2 bowl pumpkin, diced

1 small cauliflower, remove the core and cut into a size of 2.5 cm

4 medium carrots, peeled and cut into 1 cm.

4 medium zucchini, sliced ​​1/2 cm

4 Golden zucchini, sliced ​​1/2 cm

3 medium potatoes, peeled, halved and sliced ​​1/2 cm

1 small cabbage, remove the core, halved and thinly sliced

1/2 teaspoon dried thyme

1/2 teaspoon dried basil

2 teaspoons white miso or vegetable broth 2

1 teaspoon salt (to taste)

A little cinnamon

bit of nutmeg

2 tablespoons lemon juice.

How to make: 55 minutes

1. Boil water in a large pot.

2. Put all ingredients except lemon juice.

3. Boil for 30 minutes, stirring frequently so that the pumpkin apart and form a viscous water.

4. Enter the lemon juice after cooking and stir.

5. This soup can be made in large quantities.

Portion: for 8 people

Menu Day 6 - Baked Cabbage Flower for Saturday (Food-Lunch)

Baked Cabbage Flower

 (Food)

Ingredients:

1 bowl cauliflower, steamed

1-2 tablespoons mayonnaise

1/4 teaspoon Dijon mustard (optional)

1/4 teaspoon salt, seasoning salt.

1 teaspoon celery pieces (optional)

2 slices of bread

1 tablespoon butter

1/2 bowl alfalfa sprouts or lettuce, grated

1 tablespoon of grated carrot

How to make:20 minutes

1. Mashed cauliflower and mix with mayonnaise, mustard and salt.

2. Add celery and mix well.

3.one side of bread smeared with butter.

4. Then apply the cauliflower mixture in the loaf of bread is not buttered.

5. Sprinkle cabbage or lettuce, and carrots.

6. Cover with a second slice of bread, buttered parts beyond.

7. Insert bread into the toaster.

8. Heat on high heat about three minutes each side, until bread colored yellow, parched and its contents warm.

Menu Day 6 - Saturday

Breakfast

Just like the first day

Lunch

Fresh fruit or carrot juice (to taste)

Energy Salad or Baked Cabbage Flower

Dinner

Harvest Soup or Butter Flavoring Tortillas,

Cah Broccoli

Broccoli Teriyaki

Koleslaw Green

Menu Day 5 -Curry Mayonnaise Sauce for Friday (Sauce-Dinner)

Curry Mayonnaise Sauce

(Sauce)

Ingredients:

2 spoons of olive oil

1 tablespoon lemon juice

1-2 tablespoons mayonnaise

1 teaspoon of honey

1/2 teaspoon curry powder

1/2 teaspoon dried basil or 2 teaspoons fresh basil, chopped

1 teaspoon chopped onion

1/4 teaspoon salt (to taste)

Black pepper

How to make: Sauce

1. Combine oil, lemon juice, mayonnaise and honey in a small bowl.

2. Stir quickly until creamy.

3. Add curry powder, basil, onion and salt and mix again.

4. Pour over the salad.

5. Season with pepper to taste.

Portion : 1-2 for medium or large salad

Menu Day 5 -Curry Chicken Salad for Friday (Food-Dinner)

Curry Chicken Salad

(Food)

Ingredients:

4 small bowls of lettuce, washed, drained and cut into small pieces

2 cups spinach, roughly chopped

1/2 bowl alfalfa sprouts

1/4 bowl cilantro or argula  fresh, chopped (optional)

2 bowl simple roasted, skinned and disuir, or grilled chicken or steamed

2 bowls of asparagus

1/2 bowl carrots, sliced

How to Make: Salad  25 Minutes

1. Combine lettuce, spinach, cabbage and arugula or cilantro into a large bowl

2. Cut off and discard the ends of asparagus, cut into 2.5 cm.

3. Enter into the boiling water and cook for 3-4 minutes or until bright green.

4. Pour boiling water over carrots and allow 1-2 minutes until the color blanches.

5. Drain, then add the chicken, asparagus and carrots to salad vegetables

Menu Day 5 - Friday

Breakfast

Just like the first day

Lunch

Continue with fruit and juice throughout the day,

or can be Mixed Vegetable-Fruit

Dinner

Fresh Vegetable Juice Cocktail

 or 1/2 cantaloupe or 1/2 grapefruit

Curry Chicken Salad

Menu Day 4 - Kare Cabbage for Thursday (Food-Dinner)

 Kare Cabbage

(food)

Ingredients:

1 tablespoon safflower oil

2 teaspoons of mustard

1 teaspoon of turmeric

1 small onion, divided into four and thinly sliced

1 piece of cabbage, remove the core, for four and thinly sliced

1/2 teaspoon salt

2 teaspoons lemon juice or lime juice

How to make: 12 Minutes

1. Heat the oil in a frying pan

2. Enter the mustard and turmeric, allow it to heat briefly.

3. Add onion and saute a few minutes while stirring occasionally.

4. Then enter and cabbage salt and mix well.

5. Cook in a covered pan with medium heat, stirring constantly until wilted cabbage.

6. Sprinkle with lemon or lime juice.

Portion: for 3-4 people

Menu Day 4 Garlic Bread Soup Seasoning for Thursday (Food-Dinner)

Garlic Bread Soup Seasoning

(Food)

This bread is easy to make and a lot of their counterparts.

Ingredients:

1 slice of bread

2 teaspoons of butter

1 clove garlic, crushed or cut into 2 or 3 parts

How to make: 10 minutes

1. cut bread to be small squares.

2. Melt butter, In a small skillet.

3. Add the garlic and saute for leave scent on the butter.

4. Discard the garlic.

5. Enter the bread and saute, stirring frequently, until crisp bread.

6. Add bread into a salad, soup or other vegetable dishes.

Servings for 1-2 people