BREAKFAST
BREAKFAST
Before leaving the bed Elfrid has a glass of water with one drop of Tea Tree, this one to be added to the water exactly before he has it, with the medication, then 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. 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 tea (this tea is green tea in which the bag should be in the cup until you put the chlorella powder-1 and a 1/2 teaspoons- with a level teaspoon of xylitol for at least if poss. 45mins brewing), and a bit later the second half of the breakfast), breakfast consists kefir (this is made from semi-skimmed goats milk), 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 the cup of tea with the clorella and the xylitol. Flapjack cut in 5 only on friday morning and Sunday breakfast.

LUNCH
Monday –An omelette(of 2 eggs) with whole jar of asparagus, 2 chopped cloves of garlic, 1 teaspoon of oregano. The oil in the frying pan needs to be grapeseed oil(only 1 tblspoon), and 3 slices of Ryvita Rye bread.
Tuesday – 90 g of buckwheat pasta with 1 tomato sir fried in the wok with a clove of garlic and one teaspoon of oregano and parsley. When ready to blend add another clove of garlic, half a jar of black olives and 1 teaspoon of chives.
Wednesday –50 grms of boiled basmati brown rice blended with 100g of steamed broccolli and 1 regular size carrot, that need to be steamed also,(100g aprox.), add 1 teaspoon of parsley; in the blender you need to put the rice and the steamed vegs, a glove of garlic and ¼ of a jar of olives.You blend it well and serve.
Thursday – 100g of buckwheat pasta with 2 tomatoes stir fried in the wok, with a clove of garlic and one teaspoon of oregano and parsley. when ready to blend add another clove of garlic and half a jar of anchovies and one tablespoon of grapeseed oil in blender.



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 the juice of a whole lemon 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 tea(red bush tea with a bag inside until you add the chlorella powder - 1 and 1/2 teaspoons - and one level teaspoon of xylitol, leaving the brewing for at least if poss. 45mins, if not, then cool it down with more cold water. After lunch the PA needs to leave on the table a cup of 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 50grms of goats milk cheese, the juice of a lemon, 1 teaspoon of the following: oregano, parsley and thyme, one tablespoon of seaweed, soaked for 15 mins before using, 1/4 jar of olives and one clove of garlic. All of this is blended and served.
Tuesday– In the blender you put a whole packet of Mojama. 90 grams of boiled potatoes together with a pinch of following ginger and turmeric and half of an avocado, white of a 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 and a quarter jar of olives and the juice of one lemon. 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 50gr of goat's milk cheese plus the grounding of 1 tablespoon of hempseeds, a pinch of tumeric, half an avocado also 130 grams of boiled potatoes,the white of 1 boiled egg, 2 cloves of garlic, 30 seeds of mustard, eight olives, 1 tablespoon of grapeseed oil and the juice of half a lemon, 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, and juice of half a lemon, and 1 clove of garlic, all of this is blended together with 30 mustard seeds.
Saturday - You put in the blender a whole packet of (175g already cooked), mussels, 1 tablespoon of grapeseed oil, the juice of a whole lemon, and one teaspoon of parsley and another of chives, one clove of garlic, and two pinches of ginger and 50gr of boiled potatoes. Blend them well, and serve.
Sunday – Vegetable Salad that needs to be steamed 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 the white of a 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, the juice of a whole lemon, and a pinch of turmeric when going to blend and 2 tablespoons of seaweed which has been soaked for 15 mins. 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).