Thursday 8th February

Since I am going to reduce to nearly zero the food supplementation and as I have reduced to quite a minimum standard the physical exercises that I have, my diet is quite balanced and I think quite good. Below I put the whole week menu that I have but in time everything will change. As you can see I have quite a strict and regimented diet. This is a left over from being in a hospital regimen and then a hospice one for the first eight months of my 'new' life as a disabled person. At the moment I am debating with myself whether I will stay like that or I will try to improvise more everything that I do; in the more inprovised life-style stands the site of freedom as I got the possibility however in the sight of a strict and regimented life stands recovery as I understand it so far. Besides, as I cannot do anything I need to depend in everything for other people to do it and I find that the people who look after me work better if they have something to follow rather than just asking me what I would like to have; do you know what I mean?

BREAKFAST
BREAKFAST
Monday to Friday is porridge that it will be 15 grams of millet porridge and 15 grams of scottish porridge oats and the grounding of 4 brazil nuts and 1 teaspoon of the following pumpkin, sunflower,leen and hemp seeds all of this again grounded well and mixed with the porridge and 1 teaspoon of blueberries. All of this is mixed with rice milk and put in the microwave for 1and a half mins, when it comes out you stir it well and add more rice milk if necessary.
On Saturday and Sunday (but on Sundays is slightly different because with the breakfast is a flapjack and on Sun days also is the breakfast all at the same time because on Sat like it is the rest of the week, first is the juice and a bit later the second half of the breakfast), breakfast consists kefir with the grounding of 4 brazil nuts and 1 teaspoon of sunflower,pumpkin,lin and hemp seeds, add 1 tablespoon of Xylitol together with half a liter of kefir; after grounding well the nuts and seeds you blend well with a kefir and you give it to Elfrid in 2 tall glasses for him to have it with a straw.
This is put on the table for Elfrid to have breakfast together with the appropriate medication and one cup of breakfast juice(grapefruit and 2 different kind of orange juice but all is made already) with 1 and 1/2 teaspoons of chlorella powder. Also with this drink you need to put a full cup of plain water when needed(only mon-fri).Flapjack cut in 5 only on friday morning and Sunday breakfast.

LUNCH
Monday –An omelette(of 2 eggs) with 40g of cheese, 2 chopped cloves of garlic, 1 teaspoon of oregano and chorizo(spanish sausage,aprox.65gr). The oil in the frying pan needs to be grapeseed oil(only 1 tblspoon).
Tuesday – 60g of Buckwheat pasta with 3 or 4 tomatoes (according to size) stir fried in the wok, when ready, you blend it with a clove of garlic. Add 1 teaspoon of Xylitol(add salt if necessary)
Wednesday –50 grms of boiled basmati brown rice blended with the stir fried of 100g of broccolli, 1 regular size carrot(100g aprox.), 1 chopped clove of garlic and 1 chopped, peeled and seedless apple in a sweet and sour sauce that is made from 1 tblspoon of vinegar and 1 tblspoon of Xylitol, add 1 teaspoon of parsley; in the blender you need to put the rice and the stir fry, another chopped clove of garlic and ¼ of a jar of olives.You blend it well and served.
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Thursday – 60g of Buckwheat pasta with 3 or 4 tomatoes (according to size) stir fried in the wok, when ready, you blend it with a clove of garlic, add 1 teaspoon of Xylitol(add salt if neccesary).


Friday – 60 grams of Quinoa, that has been washed, boiled and blended together with a marinated but drained artichokes, 1 teaspoon of chives, the juice of a lemon, 25 mustard seeds, 1 teaspoon of the following thyme, rosemary and oregano, 1 clove of garlic and a pinch of tumeric.
(BEFORE LEAVING FOR SHOPPING LEAVE A FLAPJACK ON THE TABLE)
Saturday – 2 steaks of frozen cod ( that needs to be defrosted in the microwave for 8 min.) together with the sauce of 2-3 tomatoes(according to size) that has been stir fried in the wok with grapeseed oil and then blended together with 50g of beetroot. To this blending of the tomato-beetroot sauce you add the defrosted cod steaks (approx. 200 grams) together with 2 cloves of garlic, 1 teaspoon of chives. When all is blended adjust salt if necessary..Add 1 teaspoon of Xylitol and adjust salt if necessary.
Sunday – Half of butternut squash that needs to be steamed for 10 minutes and while this is happening you can make the lime drink(see note for references how to make it), this is blended together with 1/2 jar of anchovies plus the 1 whole pot of goats milk yoghurt(125gr) and 1 teaspoon of chives, add 1 or 2 cloves of garlic depending on strength of the garlic.


Note - Everyday for lunch Elfrid has cup of fruit juice(this is already prepared and consists of a blend of tropical fruits) to which has been added 1 and a 1/2 teaspoons of chlorella powder. After lunch the PA needs to leave on the table a cup tranquility tea with 1 level teaspoon of Xylitol Monday to Saturday because on Sundays the PA needs to leave on the table a cup of cranberry juice.


SUPPER/DINNER
Monday – 60 grams of Quinoa, that has been washed, boiled and blended together with a whole pack of Spanish ham (jamon Serrano), the juice of a lemon, 25 mustard seeds, 1 teaspoon of the following oregano and parsley..All of this is blended and served.
Tuesday– You need to put in the blender 1 whole pot of goats milk yoghurt(125gr),a whole packet of boquerones(drained and put into the water for 20 min. before blending) also 90 grams of boiled potatoes together with a pinch of following ginger and turmeric and half of an avocado, white steamed egg, 1 clove of garlic, 30 seeds of mustard, all in the blender with one teaspoon of the following rosemary, oregano, thyme and parsley.Add 1 tblspoon grapeseed oil.Blended all together adjust the salt if necessary.





Wednesday – 1 boiled Aubergine, 150g of beetroot, 1 clove of garlic. Blend it well.
Thursday – You need to put in the blender 40gr of cheese plus the grounding of 1 tablespoon of hempseeds, a pinch of turmeric, half an avocado also 130 grams of boiled potatoes,the white of 1 boiled egg, 2 cloves of garlic, 30 seeds of mustard, ¼ of a jar of olives, 1 tablespoon of grapeseed oil and 1 teaspoon of cider vinegar all in the blender with 1 teaspoon of the following rosemary, oregano, thyme and mint. Blended all together.
Friday – 225grms of spinach, 50 grams of boiled potatoes, a boiled egg , 50g of beetroot, 1 teaspoon of the following rosemary, oregano, thyme, 1 teaspoon of cider vinegar and 1 clove of garlic, all of this is blended together with 30 mustard seeds.
Saturday - You add in the blender 50grms of boiled basmati brown rice together with two cloves of garlic, one hundred and twenty five grams of natural mussels(if frozen defrost for 3 mins), one teaspoon of the following: oregano, thyme, rosemary and chives, the white of two boiled eggs and two pinches of tumeric and of ginger and you add one tablespoon of grapeseed oil and the juice of 1 lemon. Blend well and serve adjusting to salt if necessary.
Sunday – Vegetable Salad that needs to be prepared in the afternoon when the butternut squash is steamed (so it will have time to cool down, this is a salad and if its hot it isnt a salad), this consists of 1 steamed egg, 150g of steamed broccolli, 50g of steamed potatoes, 100 grams of steamed carrots that have to be washed and all of this need to be steamed around 15 mins and together with this you put ¼ of a jar of olives plus 1 tablespoon of grapeseed oil, 1 tablespoon of cider vinegar , the juice of a whole lemon, and a pinch of turmeric when going to blend. All of this is blended together.


NOTE: for supper Elfrid has usually one cup of soup to which 1 and a 1/2 teaspoon of chlorella is added. The soup is freshly made every Monday and Thursday from 1150 ml of water approx., 1 tablespoon of extra virgin olive oil,120 gr(approx) of potatoes, 1 red onion, 3 tblspoons of sea weed, 1 tblspoon (each) of the following seeds sunflower,pumpkin,hemp and linseeds when blended add also 6 cloves of garlic and spices: one pinch of each turmeric and ginger (please use Coconut oil while last). This soup that will do Monday to Saturday is one of the drinks for dinner, the other drink consists of a cup of lemon/lime drink that is made as follows: put in the blender 250ml of drinking ,cold water,1 whole lime(never peelled, and cut in 8) and 1 tblspoon full of extra virgin olive oil,blend well for 3 minutes at least(if neccesary longer) and then blend all of this and pour into a special cup(one of those that have 2 handles), after seefing it. (On Sundays that there is no soup, the drinks for dinner will consist of one cup cranberry juice to which 1 and a 1/2 teaspoon of chlorella powder has been added, mix vigorously; and one cup of lime drink).