Cleansing diet – sample menu

Breakfast

Oatmeal with ginger and pear

• 3 tablespoons of oatmeal (30g)
• Half a glass of kefir or soy milk (200ml)
• Small pear (150g)
• A pinch of ginger
• 3 walnuts, chopped

Pour a small amount of warm water over the petals and wait until they swell. Add kefir or soy milk and sliced ​​pear. Season with ginger and sprinkle with chopped nuts.

2nd breakfast

fruit salad with yogurt

• 1 kiwi (80g)
• 2 small tangerines (150g)
• Fresh pineapple slice (80g)
• A few grapes (80g)
• 1 small package of natural yogurt (150g)
• A few fresh mint leaves, for decoration

Wash the fruit, peel the kiwi and tangerines. Cut into pieces, sprinkle with lemon juice and mix. Pour with yogurt and decorate with mint leaves.

Lunch

Young spinach leaves with cherry tomatoes, a handful of buckwheat

• A few handfuls of young spinach leaves
• A package of cherry tomatoes (250g)
• A tablespoon of olive oil
• Lemon juice
• Freshly ground pepper
• Chopped fresh herbs – e.g. basil, oregano, parsley
• 3 tablespoons of buckwheat (before cooking – 30g)

Wash the spinach, dry it and put it in a bowl. Wash the tomatoes, cut them in half and mix with the spinach. In a small bowl, prepare the dressing – mix olive oil with lemon juice, pepper and fresh herbs. Pour over the salad. Serve with loosely cooked buckwheat.

Snack

Green smoothie

• A handful of parsley
• A small cucumber
• 2-3 stalks of celery
• ½ avocado
• 1 kiwi
• 1 apple
• 1 teaspoon Liquid Chlorophyll
• Lemon juice
  A few ice cubes

Cut vegetables and fruits and put them in a blender. Sprinkle with lemon juice, add a few ice cubes and mix thoroughly. Finally, add a teaspoon Liquid chlorophyll and mix.

Dinner

Colorful vegetable soup

• 2 cups of chopped, colorful vegetables – carrots, green beans, zucchini, savoy cabbage, celery, green peas, cauliflower
• A small tomato, peeled
• After a grain of allspice and pepper, a bay leaf
• A teaspoon of olive oil
• Fresh dill, for decoration

Put the vegetables (except tomato) into a pot, pour 300 ml of water. Add spices and a teaspoon of olive oil. Boil. Cover the pot, reduce the heat and cook until the vegetables are soft. Add chopped tomato for the last 5 minutes. Serve the soup sprinkled with plenty of fresh dill.

energy and nutritional value of the diet:

energy – approx. 1200 kcal
Saturated fatty acids – 9.66 g
Dietary fiber – 32.8 g
Potassium – 4517 mg
magnesium – 359 mg
Vitamin E – 10.3 mg
vitamin c – 174.4 mg