Day #1
Pre-breakfast: (at least ½ hour prior to breakfast): Drink purified water, up to one quart or prepare one cup of water with 1T fresh lemon juice or apple cider vinegar and optional honey or maple syrup to taste.

Breakfast: ginger tea (tea bags or steep ½ teaspoon of peeled and grated gingerroot in one cup of boiling water,covered, for 10-15 minutes, strain, sweeten to taste),baked apple (Core apple, place in baking dish with pat of butter, cinnamon, and optional brown sugar. Bake at 350 for ½ hour or until soft), top with dollop of plain yoghurt sweetened with maple syrup and a sprinkle of granola or muesli.

Lunch: pita pocket filled with hummus, fresh tomato, and fresh parsley

Dinner: Grilled Fish Tacos ( The Healthy Kitchen, p. 210)

Snacks/Dessert: crystallized ginger slice with almonds (eaten together, this is a delicious combination and some of the “bite” of the ginger is lessened by the nuts), dark chocolate, handful of nuts, or cheese and fruit

Day #2
Pre-breakfast (at least ½ hour prior to breakfast): drink purified water, up to one quart or prepare one cup of water with 1T fresh lemon juice or apple cider vinegar and optional honey or maple syrup to taste.

Breakfast: herbal tea or chai, fresh melon or seasonal/local fruit, cream of rice cereal .

Lunch: broccoli, steamed, with olive oil and fresh minced garlic, angel hair pasta.

Dinner: nitrite-free hotdogs (beef, turkey, chicken), sauerkraut (In medium hot fry pan, sauté in olive oil ½ shredded potato and 1 teaspoon caraway seeds until cooked, add sauerkraut and heat through.),spinach bread (Use one bunch spinach, torn into large pieces, place in 8x8 baking dish with 1/3 cup olive oil/butter combination and 1 cup grated cheese (a scoop of grated tofu mixes well with this). Combine 2/3 cup flour, 2/3 cup milk or dairy substitute, 2 eggs, ½ teaspoon salt, 1 teaspoon baking powder. Beat together and pour over tossed spinach/oil/cheese/tofu. Bake 375 for ½ - ¾ hour or until lightly browned.).

Snacks/Dessert: Dark chocolate, handful of nuts, or cheese and fruit.

Day #3
Pre-breakfast (at least ½ hour prior to breakfast): drink purified water, up to one quart or prepare one cup of water with 1T fresh lemon juice or apple cider vinegar and optional honey or maple syrup to taste.

Breakfast: green tea or ginger tea,fresh sweet red pepper slices, Polenta (Italian corn meal porridge) with maple syrup or grated cheese or cheese substitute.

Lunch: Tempeh Reuben (Season thin slice of tempeh with tamari/soy sauce. Lightly brown tempeh in canola oil in fry pan. Toast rye bread. Make sandwich with tempeh, top with Swiss cheese, spinach leaves, onion rings, sauerkraut, and Russian dressing).

Dinner: spaghetti and meat balls (turkey/chicken or soy/vegetarian), Italian bread with olive oil and garlic for dipping, green salad.

Snacks/Dessert: Dark chocolate, handful of nuts, or cheese and fruit.

Day #4
Pre-breakfast (at least ½ hour prior to breakfast): drink purified water, up to one quart or prepare one cup of water with 1T fresh lemon juice or apple cider vinegar and optional honey or maple syrup to taste.

Breakfast: fresh squeezed orange or grapefruit juice, whole grain waffle with maple syrup.

Lunch: ½ avocado with tuna salad (½ mayo and ½ plain yoghurt, sliced celery and spring onion).

Dinner: omelet with green pepper, broccoli/spinach/chard, minced garlic, and cayenne pepper, whole grain roll.

Snacks/Dessert: dark chocolate, handful of nuts, or cheese and fruit.

Day #5
Pre-breakfast (at least ½ hour prior to breakfast): drink purified water, up to one quart or prepare one cup of water with 1T fresh lemon juice or apple cider vinegar and optional honey or maple syrup to taste.

Breakfast: hot chocolate with milk or dairy substitute, banana and apple slices with nut butter spread atop.

Lunch: macaroni salad (cooked macaroni mixed with cubed mild cheese, steamed vegetable such as broccoli, cherry tomatoes, onion, celery, chopped carrot, drizzle of olive or canola oil, squeeze of fresh lemon juice, salt/pepper to taste).

Dinner: Smoked Fish with Horseradish Sauce ( The Healthy Kitchen, p. 66), cooked greens (Sauté minced garlic and slice of fresh ginger in olive oil. Add kale or bok choy. Season with tamari sauce and cook until tender. Toss with rice vinegar and gomasio, a blend of toasted sesame seeds and salt).

Snacks/Dessert: dark chocolate, handful of nuts, or cheese and fruit.

Day #6
Pre-breakfast (at least ½ hour prior to breakfast): drink purified water, up to one quart or prepare one cup of water with 1T fresh lemon juice or apple cider vinegar and optional honey or maple syrup to taste

Breakfast: herbal tea or green tea, Rice Pudding ( The Healthy Kitchen, p. 298).

Lunch: nut butter sandwich with apple slice on whole grain bread .

Dinner: Baked Spicy Tofu with Bean Thread Noodles, Corn, and Mango, ( The Healthy Kitchen, p. 196).

Snacks/Dessert: dark chocolate, handful of nuts, or cheese and fruit.

Day #7
Pre-breakfast (at least ½ hour prior to breakfast): drink purified water, up to one quart or prepare one cup of water with 1T fresh lemon juice or apple cider vinegar and optional honey or maple syrup to taste.

Breakfast: herbal tea or chai with milk or dairy substitute, kiwi fruit or seasonal/local fruit, buckwheat pancakes with maple syrup or cottage cheese.

Lunch: Cheese sandwich on sprouted barley bread or whole grain bread with red leaf lettuce, sliced tomato, fresh basil.

Dinner: grilled chicken breast, garlic mashed potatoes, steamed fresh or frozen peas.

Snacks/Dessert: crystallized ginger slice with almonds, dark chocolate, handful of nuts, or cheese and fruit.

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