Basic lunch & dinner ENJOY
ANY OR ALL ITEMS AS DESIRED AT EACH SITTING; CREATE VARIETY BY INCORPORATING FOODS YOU TEST AND FIND YOU DON’T REACT TO
Unlimited Creamy Veggie Soup *recipe, below Unlimited broccoli or kale, steamed or sautéed in olive oil, 1 cup basmati rice Unlimited romaine lettuce, herbs, sunflower or pumpkin seeds, sliced apple or pear, carrots, olive oil, fresh lemon juice and herbs Creamy Veggie Soup: In soup pot, sauté 1 chopped onion, 1 Tbs. sage, 1 tsp. cumin, 1/2 tsp. celery seed in 3 Tbs. butter. Add 6 cups water, 1 can coconut milk, 8 cups chopped broccoli, 4 cups chopped zucchini, 1 peeled/pitted avocado. Boil then simmer, 30 minutes. In batches, carefully purée in blender. Serves 4-6.
Make your own menus!
Starting on day one, you can enjoy unlimited anti-inflammatory staples including apples, pears, blueberries, mango, lemon, beets, broccoli, carrots, garlic, kale, onions, romaine lettuce, yellow squash, zucchini, avocado, raw almonds, flax/ chia/sunflower seeds, olive oil, butter, basmati rice, coconut/rice milk and most herbs/spices. Add variety by incorporating any foods you find to be nonreactive for your body.