Monday the 3rd of December 2007
Recovering I am from a weekend of emotional exces; as I told you on Saturday I just love having old friends (well not so old ,after all, they are ladies and ladies are ageless) from my home town back in Spain, ...
I will post now a new revised menu that is, more or less, like the one that I put a few days ago but a few changes were made. One of them is that I "discovered" the importance of PH balance in the food and of course I have made some changes mostly in the breakfast time in order to acomodate that but most probably will change more because of PH. Also I was having a lot of food in the evenings and I remebered what my friend M.Messenger (the "M" to me is Margeuritte and to some people is Margo and I prefer the long name because is fluidic, it represents more the woman that she is I think) told me about the amount of the meals that actually is much better to have not much , amount wise, for supper as the body can rest better; so I tried to achieve that but bringing into consideration that because of all the physical exercise I do I need to eat well but a lot otherwise I become strong and healthy but very slim indeed and I don't like it; I dont want look fat but neither slim; so for example the soup that was in the supper now is with the lunch and I reduced much of the rice,quinoa or potatoes for supper but I increased the amount in lunch after all, I do all my exercising in the morning and early afternoon. And I hope to sleep better by eating less (we'll see ... )
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 Sunday is porridge that it will be 50 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 coconut milk if necessary before serving put for 30 sec in microvawe then put a tea spoon of cinnamon powder-stiring it well add more rice milk if necessary.
LUNCH
MONDAY- 120grms of buckwheat pasta, then you blend with the frying of one steak or loin of tuna fish that has been defrosted 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 and capers (washed), 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 175g of beetroot and 50 grams of quinoa. In the blender you need to add 1 clove of garlic, less that half of goats milk yogurt (this is kefir yogurt home made), a tea spoon of capers that have been washed , 1 teaspoon of chives and 1 teaspoon of Xylitol.
Thursday – you put in the wok 2 table spoons of extra virgin olive oil, squid that has been defrosted since wednesday evening, two chopped cloves of garlic and one tea spoon of the following: parsley, thyme and chives. when done you put in the blender with 250gr of boiled potatoes and another clove of garlic, the juice of half of a lemon and adjust the salt , blend well.
Friday – 200 grams of potatoes, one tb spoon grape seed oil, one chopped or crushed clove of garlic together with a loin or steak of sword fish that is defrosted ( 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 (home made) and a tea spoon of capers.Blend well with a clove of garlic.
Saturday – 100 grms of boiled basmati brown rice blended with 150g 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 a cup of soup with a rounded tea spoon of wheat grass powder stired vigourously . (on sundays there is no soup so the drink becomes water and the wheatgrass powder goes go to the food)
After lunch the PA needs to leave on the table a cup of magnetised water with a table spoon of homemade honegar ; ( 5 drops of flower remedies-remeber the evening ones) into one cup of juice made from one banana one pink grapefruit and a pinch of ginger.
SUPPER/DINNER
Monday – One omellete of three eggs with two big cloves of garlic and 100 grams of well scratched crisps (Kettle, lightly salted, 150 grams but after scratching you will use only 100 g); put in the frying pan 1 tb spoon of grape seed oil.
Tuesday–60 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 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 20 gr of goat's milk cheese (1 ball) plus the grounding of 1 table spoon of hempseeds, a pinch of tumeric, a half avocado also 40 grams of quinoa , 1 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 – 200 of spinach, 50g of boiled potatoes, a white of a boiled egg , 75g 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 75 grams of frozen anchiovies for Saturdays supper)
Saturday - In the blender you put 75gms 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, 75 grms of quinoa , 20 grms of goats cheese (1 ball) .(remember to take from the freezer and put in the fridge 100grms of mussels so they will be ready for sunday supper)
Sunday – Vegetable Salad (boiled only). with the white of an egg (boiled also), 75grs 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 a half lemon, and a pinch of turmeric; when going to blend add one teaspoon of kombu and another oneof wakame (seaweeds, approx 5 grams of each), that need to be soaked for at least 10 mins before using. All of this is blended well together with 100 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 normaly a "lemon drink" cup (see datails below)
The mate tea is for breakfast.
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.
The soup if for lunch
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.
The lemon drink is for supper.
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).
Everyday after lunch Elfrid has on the table 2 drinks. First drink Honegar with water (500 grams of honey to 500 grams of cider vinegar blended together for ten mins(the honey if necessary needs to be boiled in the container to make it soft)).
The other drink is the juice; you put in the blender 1 large banana pink grapefruip (pink one tastes less bitter) and one pinch of ginger; you blen for about 3 mins and then pass through a sieve into a cup.
On wednesday and friday lunch we have home made yogurt made with kefir grains this yougurt made form kefir takes approx 16 to 20 days to be made; after a few days of the kefir grains "meeting the goats milk about half of the quantity will be converted into whey that Elfrid drinks it because is very good for his gut once the kefir converts the milk into yogurt get the kefir grains out because if not it becomes difficult to separate the grains from the yogurt,
Recovering I am from a weekend of emotional exces; as I told you on Saturday I just love having old friends (well not so old ,after all, they are ladies and ladies are ageless) from my home town back in Spain, ...
I will post now a new revised menu that is, more or less, like the one that I put a few days ago but a few changes were made. One of them is that I "discovered" the importance of PH balance in the food and of course I have made some changes mostly in the breakfast time in order to acomodate that but most probably will change more because of PH. Also I was having a lot of food in the evenings and I remebered what my friend M.Messenger (the "M" to me is Margeuritte and to some people is Margo and I prefer the long name because is fluidic, it represents more the woman that she is I think) told me about the amount of the meals that actually is much better to have not much , amount wise, for supper as the body can rest better; so I tried to achieve that but bringing into consideration that because of all the physical exercise I do I need to eat well but a lot otherwise I become strong and healthy but very slim indeed and I don't like it; I dont want look fat but neither slim; so for example the soup that was in the supper now is with the lunch and I reduced much of the rice,quinoa or potatoes for supper but I increased the amount in lunch after all, I do all my exercising in the morning and early afternoon. And I hope to sleep better by eating less (we'll see ... )
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 Sunday is porridge that it will be 50 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 coconut milk if necessary before serving put for 30 sec in microvawe then put a tea spoon of cinnamon powder-stiring it well add more rice milk if necessary.
LUNCH
MONDAY- 120grms of buckwheat pasta, then you blend with the frying of one steak or loin of tuna fish that has been defrosted 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 and capers (washed), 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 175g of beetroot and 50 grams of quinoa. In the blender you need to add 1 clove of garlic, less that half of goats milk yogurt (this is kefir yogurt home made), a tea spoon of capers that have been washed , 1 teaspoon of chives and 1 teaspoon of Xylitol.
Thursday – you put in the wok 2 table spoons of extra virgin olive oil, squid that has been defrosted since wednesday evening, two chopped cloves of garlic and one tea spoon of the following: parsley, thyme and chives. when done you put in the blender with 250gr of boiled potatoes and another clove of garlic, the juice of half of a lemon and adjust the salt , blend well.
Friday – 200 grams of potatoes, one tb spoon grape seed oil, one chopped or crushed clove of garlic together with a loin or steak of sword fish that is defrosted ( 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 (home made) and a tea spoon of capers.Blend well with a clove of garlic.
Saturday – 100 grms of boiled basmati brown rice blended with 150g 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 a cup of soup with a rounded tea spoon of wheat grass powder stired vigourously . (on sundays there is no soup so the drink becomes water and the wheatgrass powder goes go to the food)
After lunch the PA needs to leave on the table a cup of magnetised water with a table spoon of homemade honegar ; ( 5 drops of flower remedies-remeber the evening ones) into one cup of juice made from one banana one pink grapefruit and a pinch of ginger.
SUPPER/DINNER
Monday – One omellete of three eggs with two big cloves of garlic and 100 grams of well scratched crisps (Kettle, lightly salted, 150 grams but after scratching you will use only 100 g); put in the frying pan 1 tb spoon of grape seed oil.
Tuesday–60 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 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 20 gr of goat's milk cheese (1 ball) plus the grounding of 1 table spoon of hempseeds, a pinch of tumeric, a half avocado also 40 grams of quinoa , 1 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 – 200 of spinach, 50g of boiled potatoes, a white of a boiled egg , 75g 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 75 grams of frozen anchiovies for Saturdays supper)
Saturday - In the blender you put 75gms 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, 75 grms of quinoa , 20 grms of goats cheese (1 ball) .(remember to take from the freezer and put in the fridge 100grms of mussels so they will be ready for sunday supper)
Sunday – Vegetable Salad (boiled only). with the white of an egg (boiled also), 75grs 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 a half lemon, and a pinch of turmeric; when going to blend add one teaspoon of kombu and another oneof wakame (seaweeds, approx 5 grams of each), that need to be soaked for at least 10 mins before using. All of this is blended well together with 100 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 normaly a "lemon drink" cup (see datails below)
The mate tea is for breakfast.
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.
The soup if for lunch
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.
The lemon drink is for supper.
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).
Everyday after lunch Elfrid has on the table 2 drinks. First drink Honegar with water (500 grams of honey to 500 grams of cider vinegar blended together for ten mins(the honey if necessary needs to be boiled in the container to make it soft)).
The other drink is the juice; you put in the blender 1 large banana pink grapefruip (pink one tastes less bitter) and one pinch of ginger; you blen for about 3 mins and then pass through a sieve into a cup.
On wednesday and friday lunch we have home made yogurt made with kefir grains this yougurt made form kefir takes approx 16 to 20 days to be made; after a few days of the kefir grains "meeting the goats milk about half of the quantity will be converted into whey that Elfrid drinks it because is very good for his gut once the kefir converts the milk into yogurt get the kefir grains out because if not it becomes difficult to separate the grains from the yogurt,
posted by Elfrid Walkingtree at 4:36 AM
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