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The 7 day body reboot, Body Conditionning- Day 3

lifestyle & tra…diet, health & …

4 September 2014
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DAY 3: BODY CONDITIONING

BREAKFAST

FRUIT SALAD AND MIXED SEEDS

  • 1 PAPAYA
  • 1 CUP OF STRAWBERRIES
  • JUICE OF ½ A LIME
  • ½ A CUP OF MIXED SEEDS, INCLUDING SUNFLOWER, PUMPKIN AND CHIA
  • FRESH MINT, TO GARNISH
  • Cut up the papaya, strawberries and pineapple and put them in a bowl. Sprinkle the mixed seeds over and pour in the lime juice. Garnish with fresh mint and serve.

MID-MORNING SNACK

RAINBOW JUICE

  • ½ A BEETROOT
  • 1 CARROT
  • 1 HANDFUL OF SPINACH
  • 5 STRAWBERRIES
  • 10 BLUEBERRIES
  • 2 TSP OF BLUE-GREEN ALGAE
  • JUICE OF ½ A LEMON
  • Combine all of the ingredients apart from the lemon and algae in a blender until smooth. Remove from the blender, then squeeze in the lemon juice and add the algae. Stir well and serve.

LUNCH

SWEET POTATO, KALE AND LENTIL SOUP

  • 1 TBSP OLIVE OIL
  • 1 ONION
  • 2 STALKS OF CELERY
  • 2 LARGE CARROTS
  • 1½ CUPS SWEET POTATO
  • ½ A BAG OF KALE
  • 1 CUP GREEN LENTILS, RINSED
  • 4 CUPS VEGETABLES STOCK
  • 1 GARLIC CLOVE, CRUSHED
  • ½ CUP WATER
  • 1 TSP SALT
  • ¼ TSP CUMIN
  • ¼ TSP CRUSHED CORIANDER SEEDS
  • SALT AND PEPPER
  • Heat the olive oil in a heavy-bottomed pot over a medium heat. Dice the onion, celery and carrots and sauté until softened, which should take about ten minutes. Stir together the lentils, stock, water, garlic, cumin, coriander and a dash of salt, and bring to the boil. Once boiling, reduce the heat and cover and simmer for 20 minutes. Dice the sweet potato, add to the pot, and cover and simmer again until they are fork tender. Add the kale and simmer until it wilts. Season to taste with salt and pepper.

MID-AFTERNOON SNACK

KALE CHIPS

  • ½ BAG OF KALE
  • 3 TBSP OLIVE OIL
  • 1 TSP SEA SALT OR TAMARI SAUCE
  • Mix the olive oil and sea salt or tamari sauce in a large bowl then stir in the kale. Place on a baking tray and put into an oven at 115C for four to six hours, or until crisp.

DINNER

SALMON WITH ORANGE AND TAMARI SAUCE WITH WILTED KALE

  • 250G ORGANIC WILD SALMON
  • 2 SCALLIONS
  • ½ A BAG OF KALE
  • JUICE OF ½ AN ORANGE
  • 3 TBSP OF TAMARI SAUCE
  • Place the salmon onto a baking tray. Mix together the orange juice, 2 tbsp of the tamari sauce and the scallions, then pour over the salmon. Put into the oven for 15 minutes at 180C/350F/gas mark 4. Pour the remaining tamari sauce over the kale, toss to cover, then spread over a baking tray and put into the same temperature oven for around eight to ten minutes.

See the video here - 7 day body reboot

 

 

 

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