May 28, 2011
Day 31
seen from United States
seen from China
seen from Italy
seen from Yemen
seen from Russia
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seen from Netherlands
seen from United States
seen from United Kingdom
seen from Austria
seen from United States
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seen from United States
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seen from United States
seen from United States
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seen from United States
seen from Italy
Day 31
Day 30
Breakfast – Porridge with prune compote, raw milk , LSA and plain yoghurt and pure honey.
Lunch- Roast chicken, tomato and spinach wholegrain sandwich.
Dinner –Fettucini with olive oil, tomato, garlic basil, salt. pepper and parmesan.
Hearty Porridge with Prune Compote, LSA and Natural Yoghurt
Ingredients (for 1 person)
Porridge
½ cup of organic (when possible) rolled oats (not instant)
Pinch of salt
½ cup water
½ cup of raw milk or regular full cream milk
1 dessert spoon of LSA (ground linseeds, seasame seeds and almonds)
1 heaped dessert spoon of natural yoghurt
Prune Compote*
1 cup of pitted organic prunes
1 cinnamon stick
1 cardamon pod
A small piece (50 cent piece) of either orange or mandarin peel
1 cup of water
*Make this in advance, can be served either hot or cold and this quantity should last one person a week.
Preparation method
1. To make the prune compote, place all the ingredients in a saucepan, gently bring to the boil and reduce heat and cook until the liquid reduces by half.
2. Put the oats into a heavy-based saucepan and add the water milk and salt. On medium heat, gently bring to the boil, stirring consistently, then cover and reduce the heat. Cook on very low heat, stirring occasionally, for about 3-5 minutes.
3. Put the porridge in to a serving bowl, add yoghurt, LSA and 3-5 prunes with a bit of the liquid or as desired.
If you wanted to germinate* the oats, place into a bowl and cover with cold water; stand overnight, then cook as above.
Germination increases the nutrient content of food.
Day 28
Breakfast – 1 Poached egg with roasted tomato and pesto and a slice of Burgen bread.
Lunch- Ham and Pea soup with red onion, garlic, celery, carrot, parsley, bacon bones and yellow and green split peas, Italian soup mix and salt and pepper.
Dinner – Roast chicken with steamed pumpkin, carrot, zucchini, beans and corn.
Day 28
Day 27
Breakfast – 1 Poached egg with mushroom, tomato cooked in garlic and parsley.
Lunch- Ham and Pea soup with red onion, garlic, celery, carrot, parsley, bacon bones and yellow and green split peas, Italian soup mix and salt and pepper.
Dinner – Spaghetti Bolognaise with lean mince onions, garlic, carrot, celery, zucchini, tin tom, oregano, thyme, basil, parsley, salt and pepper.
Day 27