Diet & Detox

breakfast

• Half a cantaloupe melon and 1 large banana
• 6 dried apricot halves and 1 orange
• 4 prunes and 2 kiwi fruits
• Fresh fruit salad drizzled with a puree made by simmering pitted prunes or apricots with a little water and honey until tender, then puree in a blender
• Porridge made with water, topped with prune puree (as above), linseeds and sunflower seeds

MORNING/AFTERNOON SNACKS

• 1 rice cake
• 1 apple
• Butter bean puree, with crudites
• Handful of almonds
• Handful of pumpkin seeds

LIGHT MEALS - COLD

• Three bean salad: 50g each cooked green beans, black-eyed beans and flageolet beans, combined with vinaigrette dressing and served on a bed of cos lettuce, onion, tomato and parsley
• Rice salad: 3 tbsp cooked brown rice mixed with 2 tbsp kidney beans and a handful of very small raw broccoli florets, tossed with a dressing of 1 tbsp tahini,l tbsp olive oil and 1 dsp lemon juice; sprinkle with sesame seeds
• Avocado salad: 1 ripe avocado, peeled and sliced, mixed with a variety of strong-tasting salad leaves (eg, rocket, endive, mizuna), lamb's lettuce, chopped tomato and pine nuts. Drizzle with a vinaigrette dressing and serve with rye bread
• 1 portion gazpacho soup , handful of hazelnuts
• Fruity salad: cos lettuce leaves and hearts mixed with chopped dried apricot, sliced banana, cucumber and celery, tossed in a dressing of one third extra virgin olive oil, sesame oil and orange juice, and topped with sunflower seeds. Serve with rye bread
• Crunchy salad: strips of carrot, courgette, red pepper and celery mixed with broccoli florets and raw beansprouts, and dressed with 1 tsp butter bean puree blended with 2 tbsp vinaigrette. Serve with rice cakes

LIGHT MEALS - HOT

• 1 portion Spanish chickpeas (see recipe, page 39) with rye bread or brown rice
• Stir-fry: 125g firm tofu, sliced and stir-fried in a little sesame oil with slices of red pepper, Chinese leaves, celery and beansprouts, and 1 dsp of tahini stirred in at the end
• Risotto: stir-fry chopped Quorn, porcini mushrooms and onion with 50g (uncooked weight) brown rice in extra virgin olive oil in a frying pan for a few minutes, then add water to cover and simmer until the rice is cooked, adding more water as necessary. Serve with tomato and basil salad
• Casserole: simmer 50g cooked soya beans, 50g brown lentils, chopped onion, celery and mushroom in a saucepan with 2 finely chopped ripe tomatoes, a little tomato juice, and fresh herbs to taste. Cook until tender
• 1 portion lentil & carrot soup (see recipe, page 27) made using water not bouillon, with rye bread