Days 11-14, the final run

DAY 11
Breakfast: citron pressé, taught Yoga, came home and made a green juice for our guests in lieu of coffee. Enjoyed a bowl of muesli, psyllium, rice milk, rhubarb, honey and cinnamon.

Lunch: was a couple of puffed rice crackers with buttery avocado and parsley salad. Avocados are just coming into season now and are at their best. Dinner: Marieke made a warm/cold salad. It's a very satiating combination, and moving into summer, becomes our staple dinner. You can sauté asparagus, broad beans, artichokes and chorizo (after the cleanse), roast beets, add a marinated goats cheese and display it all over a bed or roquette, cos and oak lettuces. Sprinkle your favourite sprinkles, and drizzle your favourite dressing.
Dressing: equal parts lemon juice, honey, dijonaisse and olive oil.

DAY 12

Breakfast: citron pressé, collected the greens from the garden, washed them WELL, and made the juice. This is definitely one thing I'll continue with once the cleanse is over as I've tweaked the combinations and quantities to produce a delicious drink which feels so good to start the day with.

Poached eggs, grilled asparagus and parley salad for Sunday brunch.

Dinner: Marieke baked a rice dish in the oven and wok tossed some garden delights on the side to accompany it.
For the basmati rice she slowly sautéd 'the holy trio' (onion, ginger and chili, garlic opt) grated a carrot and added the stock (1 1/2 cups of stock for the first cup of rice, and equal measures thereafter), and half a packet of coconut powder (in affect making a milder version of coconut rice). Cover it tightly with aluminium and bake at 180˚C for 20 mins. Check for doneness.

DAY 13
Breakfast: citron pressé. Let my liver enjoy the marination for 30 mins whilst collecting the greens from the garden, washing them WELL, and making the juice. This juice just gets better every day...is it the ratios or is it my palate? Muesli with psyllium, rice milk, rhubarb and honey

Lunch: rice crackers again with buttery avocado and parsley salad. Sprinkled some chia and gomasio over the top.

Dinner: With the leftover rice, I made my version of fried rice.
Wok tossed a finely sliced leek, walnuts, garlic and ginger, and added half a teaspoon of chili and tumeric once the base was cooked. Diced a portobello mushroom and zucchini, and added it to the wok. Tossed in a large handful of peas (this is about the only vegetable I would agree to use frozen) Moved the ingredients to one side of the wok and poured in an egg. Cooked it like an omlette and tossed it through. Serve with fresh coriander, and the usual sprinkles.

DAY 14

What...that's it? If you've followed it this far, congratulations! How do you feel? I'll offer my own insights into that in the next post.

Breakfast: citron pressé, followed half an hour later with a green juice. This of course, is one of the luxuries of working out of home....a delayed breakfast which spans over an hour.

I have since made another batch of fresh Muesli, this time with toasted hazelnuts.

Lunch: Instant miso soup (spiral make an excellent version which is another great source of sea vegetables, and highly alkalising!

It's not much for lunch, but again I had a late breakfast. The portions seems to be shrinking in direct relationship to my stomach.

Dinner: Kedgeree and wok-tossed veg. If you are a vegetarian, then kedgeree is the only known food that contains all 13 amino acids which are found in meat. Basically, it's the combination of dal and rice and it's what Indians eat every day.

My recipe calls for mung dal, which bears resemblence to the yellow split pea (but isn't).

Yellow lentils can be substituted for mung dal.

1 cup cooked brown bio-dynamic or organic white rice cooked by absorption method with 3 cardamom pods, 3 cloves and 1 stick cinnamon. Keep warm.

1 cup mung dal (split)
1 ½ - 2 cups vegetable or chicken stock
1-2 tabsp ghee
1 red onion, diced
2 cloves garlic, minced
1 tsp cumin seeds
½ tsp fennel seeds
½ black mustard seeds
½ tsp turmeric
½ tsp ginger powder
¼ tsp chilli powder

Sauté onions and garlic in melted ghee until soft. Add seeds and cook another minute. Add spices and stir to coat. Add mung dal, stir to coat, cover with stock, bring to boil, reduce to a simmer, cover with a tight fitting lid and cook approximately 12 minutes or until done.
Stir though the rice.