Evescafe

Day One:

Breakfast: Fresh unsweetened fruit juice

Midday: Fresh unsweetened fruit juice

Lunch: Lentil (dal) soup

Evening: Green Tea

Dinner: Mixed vegetable soup

Lentil Soup

Ingredients:

1tsp onion, chopped, 5ml butter, 2tsp carrots, diced, 1clove garlic, crushed, 1small tomato, diced, 30g lentils, soaked, 300ml water, 1leaf, spinach, rinsed and thinly sliced, 1tsp lime juice, 1 small bay leaf, Oregano, to taste, Salt to taste, Freshly ground black pepper to taste

Method:

In a large soup pot, heat butter over medium heat. Add onions and carrots cook until onion is tender. Stir in garlic, bay leaf and oregano, cook for 2 minutes. Stir in lentils, add water and tomatoes. Bring to a boil. Reduce heat, and simmer till the lentils are tender. When ready to serve, stir in spinach and cook until it wilts. Stir in limejuice and season to taste with salt and pepper.

Day Two:

Breakfast: Stuffed mushrooms + 200ml juice

Midday: 200ml juice + 1 fruit (seasonal) and 15g nuts

Lunch: Roasted Cauliflower 100g, Bean sprout salad 25g with cucumber, lettuce, carrots

Evening: 1 cup green tea + 15g nuts

Dinner: Brinjal Toss, multi grain bread 1 slice/1 roti made with 20g whole wheat flour

Stuffed Mushrooms

4 medium button mushrooms, 2 tablespoon crumbled cottage cheese, 1 tsp chopped onion, ½ teaspoon olive oil, Salt, Tabasco, Oregano,

Method

Preheat the oven to 425F; lightly mist a small baking dish with olive oil spray. Remove the stems from the mushrooms by gently twisting the stem until it comes loose and pulls from the mushroom top. Mince the stems and place in a small mixing bowl.

Place the caps in the prepared baking dish stemmed-side up. Add the cottage cheese, onion, oil and seasonings to the bowl. Stir to mix well. Divide and spoon the mixture evenly into the mushroom caps. Bake for 12 to 15 minutes, or until tender. Let the mushrooms stand to cool slightly before serving.

Day Three:

Breakfast: 30g Oats (without sugar) in 150ml milk + 200ml juice

Midday: 200ml juice + fruit and 15g nuts

Lunch: Dalia khichdi - 30g dalia with 15g dal

Evening: Green tea + 15g nuts

Dinner: Rice khichdi – 30g rice with 15g dal

Day Four:

Breakfast: 200ml juice + 1 fruit and 30g nuts

Midday: 200ml juice + 1 fruit and 30g nuts

Lunch: Lentil soup 200g salad

Evening: 1 cup Green tea + 30g nuts

Dinner: Vegetable soup

Vegetable Soup

Ingredients

5g butter, 25g chopped green onion, 1 clove crushed garlic, 1 small diced tomato, 25g peeled and chopped carrots, 25g chopped beans, 250 ml water, salt and freshly ground black pepper to taste

Method:

Heat butter in a large pot. Stir in onions cook until the onion has softened. Add the other vegetables. Cover and cook until vegetables have softened slightly. Add water. Bring to a simmer and reduce heat to low. Cover and let simmer until vegetables are tender. Add salt, pepper. Remove from heat, cool and blend slightly. Reheat before serving.

Day Five:

Breakfast: 30g Steamed corn + 200ml juice

Midday: 200ml juice + 1 fruit and 15g nuts

Lunch: Baked potato with vegetables

Evening: 1 cup Green tea + 15g nuts

Dinner: vegetable pasta

Day Six:

Breakfast: 30g Oats (without sugar) in 150ml milk + 200ml juice

Midday: 200ml juice + 1 fruit and 15g nuts

Lunch: Baked beans with macaroni 100g salad

Evening: 1 cup Green tea + 15g nuts

Dinner: vegetable stew with rice

Vegetable stew

Ingredients

5ml olive oil, 1tsp chopped onion, 25g diced green pepper, 25g sliced carrots, 25g shredded cabbage, 25g brinjal, 1 diced tomato, 1 small bay leaf, salt, pepper, basil and 40g boiled rice

Method:

In a large skillet heat olive oil. Sauté onion and pepper until soft. Add garlic, mushrooms and eggplant. Simmer stirring occasionally, until eggplant is soft but not mushy. Add tomatoes and spices. Simmer for about 10 minutes. Sprinkle coriander before serving.

Day Seven:

Breakfast: 200ml juice + 1 fruit and 30g nuts

Midday: 200ml juice + 1 fruit and 30g nuts

Lunch: lentil soup and 200g salad

Evening: 1 cup Green tea + 30g nuts

Dinner: vegetable soup