DAY 7: STRETCH AND RESTORE
BREAKFAST
BERRY FRUIT SALAD WITH SUNFLOWER SEEDS
- ½ CUP OF STRAWBERRIES
- ½ CUP OF BLUEBERRIES
- ½ CUP OF RASPBERRIES
- JUICE FROM ½ LIME
- POWDERED STEVIA
- Put the berries into a bowl and add the lime juice. Sweeten to taste with stevia, and gently toss. Cover and refrigerate overnight or for at least two hours before serving.
MID-MORNING SNACK
OATCAKES WITH COTTAGE CHEESE
- 2 OATCAKES
- 2 TBSP COTTAGE CHEESE
- Another easy one: simply spread the cottage cheese onto the oatcakes for an easy, nutritious snack.
LUNCH
GUACAMOLE AND TABBOULEH WITH QUINOA
FOR THE GUACAMOLE:
- 2 RIPE AVOCADOS
- 2-3 TBSP OF LEMON OR LIME JUICE
- 1-2 CRUSHED GARLIC CLOVES
- ¼ OF A RED ONION
- 1 TOMATO
- 1 HANDFUL OF CORIANDER
- 1 HANDFUL OF SUNFLOWER SEEDS
- SALT
FOR THE TABBOULEH:
- 2 CUPS COOKED QUINOA
- 2 CUPS PARSLEY
- ½ CUP SCALLIONS
- 2 STALKS OF CELERY
- 2 CARROTS
- 1 CUP OF FRESH MINT
- ½ CUP OF LEMON JUICE
- ½ CUP OF BASIL
- ¼ CUP OF OLIVE OIL
- SALT AND PEPPER
- For the guacamole:
- Mash the avocado then mix with the lemon/lime juice and spices. Finely chop the tomato, onion and coriander and combine with the remaining ingredients.
- For the tabbouleh:
- Cut the celery and carrots into sticks. Place the rest of the ingredients in a bowl and mix together. Serve the tabbouleh and guacamole together on a plate, using the carrot and celery sticks to dip in.
MID-AFTERNOON SNACK
POPCORN
- 1 BAG OF PLAIN ORGANIC POPCORN
DINNER
MUNG DAHL AND BROWN RICE
- 1 CUP OF MUNG BEANS PER PERSON, SOAKED OVERNIGHT
- 1 ONION
- 1 CLOVE OF GARLIC
- 1 TSP OF TURMERIC
- 1 TSP GROUND CORIANDER
- 1 TSP OF CUMIN
- 2 TOMATOES
- 1 BUNCH OF PARSLEY
- GRATED GINGER
- ½ CUP OF BROWN RICE PER PERSON
- Boil the mung beans for 20 minutes then add the other ingredients, except the parsley and tomatoes. Simmer for another 15 minutes and add the chopped tomatoes and parsley for the last five minutes. Cook the rice until a little firm, then serve together.
The video HERE
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