Wednesday the 14th of Nov
Here I give you the menu for the whole of the week; it changes quite a lot constantly because I keep adapting it to my taste and being healthy same time; if I find something that is tasty but not healthy and vice versa when I find something that is helathy but not tatsy I don't have it either; it needs to be both tasty and healthy.
Another thing that you need to0 consider is that if you need to make some of it your own but don't follow it just because may be good for me because it might not be good for you.
Here it is:
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 immidietly before he has it, with all the antiHIV medication (a few minutes after he will have Mate Tea).
Monday to Friday is porridge that it will be 25 grams of millet porridge and 25 grams of scottish porridge oats and the grounding of 4 brazil nuts with 1 teaspoon of the following: pumpkin, sunflower,lin and hemp seeds - grounded well and mixed with the porridge. All of this is mixed with rice milk and put in the microwave for 1 min, when it comes out you stir it well and add more rice milk if necessary before serving put for 30 sec in microvawe then put half of tea spoon of cinnamon powder-stiring it well add more rice milk if necessary.
On Saturday and Sunday breakfast consists of kefir this is semi skimmed goats milk through a sieve into the blender (you need to use the sieve in order to distinguish the kefir grains from the solid milk, because the kefir grains go back to the bottle), with the grounding of 4 brazil nuts and 1 teaspoon of the following seeds: sunflower,pumpkin,lin and hemp seeds, adding 1 tea spoon of Xylitol and half of a tea spoon of cinnamon powder, all of this is put together with half a liter of kefir; blending well adding a little bit of water to the blender if necessary and you give it to Elfrid in 2 tall glasses for him to have it with a straw.
LUNCH
MONDAY- 100grms of buckwheat pasta, then you blend with the frying of one steak or loin of tuna fish that has been defrosted since sunday lunch to which has been added two tbls spoons of extra virginolive oil, a chopped and crushced clove of garlic, one tea spoon of the following: chives, oregano and parsley, add salt if necceaasy. (don't blend it too well because Elfrid likes to chew a little bit) In the blender you put another clove of garlic and 25 mustard seeds.
Tuesday – Half of butternut squash (or whole one depending on size) that needs to be steamed , The butternut squash is blended together with 1/2 jar of anchovies plus the the juice of a whole lemon and 1 teaspoon of chives
Wednesday –Defrosted cod that has been stir fried in the wok with grapeseed oil and one clove of garlic then blended together with 75g of beetroot. In the blender you need to add 1 clove of garlic, less that half of goats milk yogurt, tea spoon of capers that have been washed, 1 teaspoon of chives. When all is blended adjust salt if necessary..Add 1 teaspoon of Xylitol.
Thursday – you put in the wok 2 table spoons of extra virgin olive oil, the whole bag of squid that has been defrosted since wednesday, two chopped cloves of garlic and one tea spoon of the following: parsley, thyme and chives. when done you put in the blender with 200gr of boiled potatoes and another clove of garlic, the juice of half of a lemon and adjust the sqalt , blend well.
Friday – 100 grams of potatoes that has been washed and boiled. grape seed oil, one chopped or crushed clove of garlic together with a loin or stak of sword fish that is defrosted since thursday lunch in the fridge ( when you put it in the wok it need to be cut in 4 pices) add tea spoon of the following orgena, reosemary, tyme and chives also 25 mustard seeds. Once the fish is ready you add less that one half of goats milk yogurt, blend the fish and quinoa and one extra clove of garlic.(blend slightly)
Saturday – 80 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.) In the blender you need to put the rice and the steamed vegs, a glove of garlic, eight olives and the juice of a whole Lemon.You blend it well and serve( remember on wednesday morning before you came to work to buy a broccolli for that day only).
Sunday – 120 grms of boiled rice with 1 tomato (raw and cut) in the blender with a big clove of garlic and 1 teaspoon of oregano and parsley (also one rounded tea spoon of wheat grass powder). When ready to blend remeber to put, a teaspoon of Tahini, 1 tablespoon of extra virginolive Oil and a half of a jar of olives + juice of the half lemon.( the wheat grass goes into it because on sunday supper we have no soup so the wheat grass has to go into the lunch) and a clove of garlic)
Note - Everyday for lunch Elfrid has cup of white tea with one level teaspoon of xylitol, leaving it to brew for at least 45mins when it's on the table add 5 drops of morning flower remedies. After lunch the PA needs to leave on the table a cup of magnetised water with a table spoon of honegar (home made 50% cider vinegar and 50% honey blended for 10 min; this means the bottle not the spoon) with 5 drops of flower remedies-remeber the evening ones.
SUPPER/DINNER
Monday – 80 grams of Quinoa, that has been washed and boiled, 1 teaspoon of the following: oregano, parsley and thyme, one tablespoon of each seaweed approx 5 grams of each), soaked for 10 mins before using, 1/4 jar of olives, one clove of garlic , half of Avocado adjust the salt + 1 tbs of grape seed oil(remember to take of the freezer one 110gms of anchioves in garlic so they will be ready for tuesdays supper)
Tuesday–An omellete of two eggs with two big cloves or garlic you put in the frying pan one table spoon of grape seed oil (remember to put to defrost the cod for Wednesday lunch)
Wednesday – with the boiling of one aubergine and onion blend well with 1 medium clove of garlic, 2 fresh tomatoes & 1 tea spoon of: rosemary, oregano, thyme and parsley.(remember to put to defrost squid , for thursday lunch).
Thursday – You need to put in the blender 25 grm of goat's milk cheese plus the grounding of 1 table spoon of hempseeds, a pinch of tumeric, a half avocado also 60 grams of quinoa , 2 cloves of garlic, 30 seeds of mustard, 20 olives,1 teaspoon of Kombu seaweed soaked for 10 mins, 1 tablespoon of grapeseed oil and the juice of half lemon, all in the blender with 1 tea spoon of the following: rosemary, oregano, thyme and mint. Blended all together.ADJUST THE SALT!
(remeber to take from the freezer and put in the fridge one steak or loin of swordfish so it will be defrosted for fridays lunch)
Friday – 250 of spinach, 90g of boiled potatoes, a white of a boiled egg , 175g of beetroot, 1 tea spoon of the following : rosemary, oregano,and thyme, juice of half a lemon, and 1 clove of garlic, all of this is blended together with 30 mustard seeds,5-6 grams teaspoon of Wakame seaweed soaked for 10 mins
(Remember to take out of 100 grams of frozen anchiovies for Saturdays supper)
Saturday - In the blender you put 100gms anchioves (that have been washed, soaking for ten minutes). one clove of garlic, a tea spoon of the following: rosemary, 1 teaspoon of Arame seaweed soaked for 10 mins, oregano, thyme and parsley, a quarter jar of olives. Add 1 table spoon of grapeseed oil, the juice of half lemon, 100 grms of quinoa , 25 grms of goats cheese .(remember to take from the freezer and put in the fridge 175grms of mussels so they will be ready for sunday supper)
Sunday – Vegetable Salad (boiled only). with the white of an egg (boiled also), 100grs of boiled carrots that have to be washed and together with this you put ¼ of a jar of olives plus 1 tablespoon of grapeseed oil, the juice of the half lemon, and a pinch of turmeric; when going to blend add one tablespoon of each of the seaweeds approx 5 grams of each), that need to be soaked for at least 10 mins before using. All of this is blended together with 175 grms of already defrosed mussels. (rember to take out of freezer put into the fridge one tuna steak for monday lunch)
NOTE: for supper Elfrid has usually one cup of soup(to which has to be added one rounded tea spoon of wheat grass powder, stiring well) the soup is made fresh every monday and thursday morning and is made as follows, In a pot put 1 tbs of grape seed oil,1 tbs of each of the seaweeds, 1 aubergine cut inpices, one cucumber also cut, 200grms of carrot and a full bag of spinaches, 1500mils of magnetised and filtered water add salt and boil for 20 mins, when cooked leave to cool down, and add 1 tea spoon of the following seeds that have been grinded (pumpkin, sunflower, lin, hemp)when ready to blend add 6 cloves of garlic, the juice of a half of a lemon, blend well and adjust the salt if necessary . This soup that will do Monday to Saturday is one of the drinks for dinner, the other drink consists of a lemon drink that is made as follows: put in the blender 300ml of filter water,1 whole lemon(to which the seeds had been taken out never peelled, and cut in 8) and 1 tblspoon of extra virgin olive oil, blend well for 3 minutes and then siev (pressing with a spoon in order to get the maximum of the liquid) all of this into a special cup (one of those that have 2 handles). (On Sundays that there is no soup, the drinks for dinner will consist of the lemon drink and one cup of water).
Put One good teaspoon of Mate Tea into a cup and a few drops of cold magnetised water enough to wet the mate,then put 3/4 of hot boilig (also magnetised) water. Leave to brew in the mug(Covered) for FIVE minutes and then drain the water off pouring through the sieve into another cup,or mug.Then sweaten it with Sweatener called ZYLOSWEET(One Teaspoon and stir well):Once this is done you add five drops of the FLOWER REMEDIES that are prepared in the living room,and then give to Elfrid with one straw,that could be the one used to give him the water with TEA TREE,but make sure that the liquid has cooled enough,if needed add a bit of cold water before giving it to him.
Here I give you the menu for the whole of the week; it changes quite a lot constantly because I keep adapting it to my taste and being healthy same time; if I find something that is tasty but not healthy and vice versa when I find something that is helathy but not tatsy I don't have it either; it needs to be both tasty and healthy.
Another thing that you need to0 consider is that if you need to make some of it your own but don't follow it just because may be good for me because it might not be good for you.
Here it is:
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 immidietly before he has it, with all the antiHIV medication (a few minutes after he will have Mate Tea).
Monday to Friday is porridge that it will be 25 grams of millet porridge and 25 grams of scottish porridge oats and the grounding of 4 brazil nuts with 1 teaspoon of the following: pumpkin, sunflower,lin and hemp seeds - grounded well and mixed with the porridge. All of this is mixed with rice milk and put in the microwave for 1 min, when it comes out you stir it well and add more rice milk if necessary before serving put for 30 sec in microvawe then put half of tea spoon of cinnamon powder-stiring it well add more rice milk if necessary.
On Saturday and Sunday breakfast consists of kefir this is semi skimmed goats milk through a sieve into the blender (you need to use the sieve in order to distinguish the kefir grains from the solid milk, because the kefir grains go back to the bottle), with the grounding of 4 brazil nuts and 1 teaspoon of the following seeds: sunflower,pumpkin,lin and hemp seeds, adding 1 tea spoon of Xylitol and half of a tea spoon of cinnamon powder, all of this is put together with half a liter of kefir; blending well adding a little bit of water to the blender if necessary and you give it to Elfrid in 2 tall glasses for him to have it with a straw.
LUNCH
MONDAY- 100grms of buckwheat pasta, then you blend with the frying of one steak or loin of tuna fish that has been defrosted since sunday lunch to which has been added two tbls spoons of extra virginolive oil, a chopped and crushced clove of garlic, one tea spoon of the following: chives, oregano and parsley, add salt if necceaasy. (don't blend it too well because Elfrid likes to chew a little bit) In the blender you put another clove of garlic and 25 mustard seeds.
Tuesday – Half of butternut squash (or whole one depending on size) that needs to be steamed , The butternut squash is blended together with 1/2 jar of anchovies plus the the juice of a whole lemon and 1 teaspoon of chives
Wednesday –Defrosted cod that has been stir fried in the wok with grapeseed oil and one clove of garlic then blended together with 75g of beetroot. In the blender you need to add 1 clove of garlic, less that half of goats milk yogurt, tea spoon of capers that have been washed, 1 teaspoon of chives. When all is blended adjust salt if necessary..Add 1 teaspoon of Xylitol.
Thursday – you put in the wok 2 table spoons of extra virgin olive oil, the whole bag of squid that has been defrosted since wednesday, two chopped cloves of garlic and one tea spoon of the following: parsley, thyme and chives. when done you put in the blender with 200gr of boiled potatoes and another clove of garlic, the juice of half of a lemon and adjust the sqalt , blend well.
Friday – 100 grams of potatoes that has been washed and boiled. grape seed oil, one chopped or crushed clove of garlic together with a loin or stak of sword fish that is defrosted since thursday lunch in the fridge ( when you put it in the wok it need to be cut in 4 pices) add tea spoon of the following orgena, reosemary, tyme and chives also 25 mustard seeds. Once the fish is ready you add less that one half of goats milk yogurt, blend the fish and quinoa and one extra clove of garlic.(blend slightly)
Saturday – 80 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.) In the blender you need to put the rice and the steamed vegs, a glove of garlic, eight olives and the juice of a whole Lemon.You blend it well and serve( remember on wednesday morning before you came to work to buy a broccolli for that day only).
Sunday – 120 grms of boiled rice with 1 tomato (raw and cut) in the blender with a big clove of garlic and 1 teaspoon of oregano and parsley (also one rounded tea spoon of wheat grass powder). When ready to blend remeber to put, a teaspoon of Tahini, 1 tablespoon of extra virginolive Oil and a half of a jar of olives + juice of the half lemon.( the wheat grass goes into it because on sunday supper we have no soup so the wheat grass has to go into the lunch) and a clove of garlic)
Note - Everyday for lunch Elfrid has cup of white tea with one level teaspoon of xylitol, leaving it to brew for at least 45mins when it's on the table add 5 drops of morning flower remedies. After lunch the PA needs to leave on the table a cup of magnetised water with a table spoon of honegar (home made 50% cider vinegar and 50% honey blended for 10 min; this means the bottle not the spoon) with 5 drops of flower remedies-remeber the evening ones.
SUPPER/DINNER
Monday – 80 grams of Quinoa, that has been washed and boiled, 1 teaspoon of the following: oregano, parsley and thyme, one tablespoon of each seaweed approx 5 grams of each), soaked for 10 mins before using, 1/4 jar of olives, one clove of garlic , half of Avocado adjust the salt + 1 tbs of grape seed oil(remember to take of the freezer one 110gms of anchioves in garlic so they will be ready for tuesdays supper)
Tuesday–An omellete of two eggs with two big cloves or garlic you put in the frying pan one table spoon of grape seed oil (remember to put to defrost the cod for Wednesday lunch)
Wednesday – with the boiling of one aubergine and onion blend well with 1 medium clove of garlic, 2 fresh tomatoes & 1 tea spoon of: rosemary, oregano, thyme and parsley.(remember to put to defrost squid , for thursday lunch).
Thursday – You need to put in the blender 25 grm of goat's milk cheese plus the grounding of 1 table spoon of hempseeds, a pinch of tumeric, a half avocado also 60 grams of quinoa , 2 cloves of garlic, 30 seeds of mustard, 20 olives,1 teaspoon of Kombu seaweed soaked for 10 mins, 1 tablespoon of grapeseed oil and the juice of half lemon, all in the blender with 1 tea spoon of the following: rosemary, oregano, thyme and mint. Blended all together.ADJUST THE SALT!
(remeber to take from the freezer and put in the fridge one steak or loin of swordfish so it will be defrosted for fridays lunch)
Friday – 250 of spinach, 90g of boiled potatoes, a white of a boiled egg , 175g of beetroot, 1 tea spoon of the following : rosemary, oregano,and thyme, juice of half a lemon, and 1 clove of garlic, all of this is blended together with 30 mustard seeds,5-6 grams teaspoon of Wakame seaweed soaked for 10 mins
(Remember to take out of 100 grams of frozen anchiovies for Saturdays supper)
Saturday - In the blender you put 100gms anchioves (that have been washed, soaking for ten minutes). one clove of garlic, a tea spoon of the following: rosemary, 1 teaspoon of Arame seaweed soaked for 10 mins, oregano, thyme and parsley, a quarter jar of olives. Add 1 table spoon of grapeseed oil, the juice of half lemon, 100 grms of quinoa , 25 grms of goats cheese .(remember to take from the freezer and put in the fridge 175grms of mussels so they will be ready for sunday supper)
Sunday – Vegetable Salad (boiled only). with the white of an egg (boiled also), 100grs of boiled carrots that have to be washed and together with this you put ¼ of a jar of olives plus 1 tablespoon of grapeseed oil, the juice of the half lemon, and a pinch of turmeric; when going to blend add one tablespoon of each of the seaweeds approx 5 grams of each), that need to be soaked for at least 10 mins before using. All of this is blended together with 175 grms of already defrosed mussels. (rember to take out of freezer put into the fridge one tuna steak for monday lunch)
NOTE: for supper Elfrid has usually one cup of soup(to which has to be added one rounded tea spoon of wheat grass powder, stiring well) the soup is made fresh every monday and thursday morning and is made as follows, In a pot put 1 tbs of grape seed oil,1 tbs of each of the seaweeds, 1 aubergine cut inpices, one cucumber also cut, 200grms of carrot and a full bag of spinaches, 1500mils of magnetised and filtered water add salt and boil for 20 mins, when cooked leave to cool down, and add 1 tea spoon of the following seeds that have been grinded (pumpkin, sunflower, lin, hemp)when ready to blend add 6 cloves of garlic, the juice of a half of a lemon, blend well and adjust the salt if necessary . This soup that will do Monday to Saturday is one of the drinks for dinner, the other drink consists of a lemon drink that is made as follows: put in the blender 300ml of filter water,1 whole lemon(to which the seeds had been taken out never peelled, and cut in 8) and 1 tblspoon of extra virgin olive oil, blend well for 3 minutes and then siev (pressing with a spoon in order to get the maximum of the liquid) all of this into a special cup (one of those that have 2 handles). (On Sundays that there is no soup, the drinks for dinner will consist of the lemon drink and one cup of water).
Put One good teaspoon of Mate Tea into a cup and a few drops of cold magnetised water enough to wet the mate,then put 3/4 of hot boilig (also magnetised) water. Leave to brew in the mug(Covered) for FIVE minutes and then drain the water off pouring through the sieve into another cup,or mug.Then sweaten it with Sweatener called ZYLOSWEET(One Teaspoon and stir well):Once this is done you add five drops of the FLOWER REMEDIES that are prepared in the living room,and then give to Elfrid with one straw,that could be the one used to give him the water with TEA TREE,but make sure that the liquid has cooled enough,if needed add a bit of cold water before giving it to him.
posted by Elfrid Walkingtree at 4:50 AM
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