Tuesday, 11 March 2008
BREAKFAST
Everyday (Monday to Sunday) the breakfast is devided into 3 stages. First consist of a cup of magnetised water (loor warm) with a drop of a teat tree oil and the morning medication (this one needs to be given to Elfrid as soon as possible while he is still in bed); Ten or 15 mins later Elfrid has the second part of the breakfast that is a cup of matte tea that has been brewing for 5 mins with a well stirred rouded tea spoon of lions mane and a lavel tea spoon of xylitol; abuot 30 mins later, more or less, comes the porridge that it will be 75 grams of scottish porridge oats and the grounding of 3 brazil nuts, 3 walnuts (6 halves), with 1 teaspoon of the following: pumpkin, sunflower, lin and hepm seeds (roast all nuts and seeds together for 12 mins and stir half way) - ground well and mixed with the porridge and rice milk. 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 the microvawe then put a tea spoon of cinnamon powder-stiring it well add more rice milk . (On Thursdays you need to put to soak 1 teaspoon of Arame seaweed and put to boil 40 grams of quiona)
LUNCH
MONDAY- 150grms of buckwheat pasta, then you blend with the frying of one quarter of a steak of tuna of tuna fish that has been defrosted to which has been added two tbls spoons of extra virginolive oil, 25 grams of cockless (that have been defrosted, with the tuna, from the day before), 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.(remeber to peel and boil the sweet potatoes so they will be ready for supper and leave soaking the seaweed also)
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 (remember to leave soaking a tea spoon of each seaweeds, that is approx 5grams of each also rember to boil the quinoa)
Wednesday –Defrosted half of a steak of cod that has been stir fried in the wok with 2 tbs of olive oil, 50 grams of cockless (also defrosted) and one clove of garlic then blended together with 150 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 brown Sugar and adjust the salt. (remeber to boil the Aubergine and onion for supper)
Thursday – You need to put in the blender (after warming up in the wok with the exeption of the olives) the grounding of 1 table spoon of hempseeds, a pinch of tumeric, a half avocado, 40 grams of quinoa, 1 cloves of garlic, 20 olives, the seaweed that needs to be soaked, 1 tablespoon of olive oil and cider vinegar all in the blender with 1 tea spoon of the following rosemary, oregano, thyme and mint. Blended all together. Adjust the salt.
Friday – 125 grams of rice blended with the frying of a qurter of a steak of sword fish that is defrosted together 50 grams of cockles ( when you put in the wok the swordfish need to be cut in 4 pices) add tea spoon of the following orgena, reosemary, tyme and chives also add a chopped clove of garlic; all of this has to be fried with 2tb spoons of extra virging olive oil. Once the fish is ready you add less that one half of goats milk yogurt (home made) and a tea spoon of capers (washed) + 1 tea spoon of brown sugar Adjust the salt.. Blend well with an extra clove of garlic.
Saturday – 75 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 and eight olives .You blend it well and serve Adjust the salt .(remember to boil 100grams of quinoa for supper).
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 + 1 tbs of cider Vinegar.( 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 remember to boil and peel it firs the sweet potatoesand to boil only the carrots and egg)
Note - Monday to Saturday Elfrid has a pice of fruit steamed (between 10 and 12 minutes), pealed and cut in quaters; so the lunch is as followas first the cup of soup then the main dish and after the steamed fruit (Monday and Thursday is apple, Tuesday and Friday is pear, finnaly Wednesday and Saturday is mango. No fruit on Sunday). Also Monday to Saturday for lunch Elfrid has a cup of soup with a rounded tea spoon of wheat grass powder stired well . (on sundays there is no soup, so the wheatgrass powder goes 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's remedies ( the evening ones becuse the second dosses of the morning one has been added to the soup or on Sundays to the food) .
Please make sure that the food is always look warm never cold.
SUPPER
Monday – 75 grams of sweet potatos warmed in the wok together with 1 whole boiled egg, the sea weed that has been soaking all afternoon, 1/2 of a jar of pitted olives and a generous pinch of ginger. Once warmed in a wok this is put in the blender with one tea spoon of umeboshi . Blend well.
Tuesday–60 grams of Quinoa, 1 teaspoon of the following: oregano, parsley and thyme, the seaweed that has been soaking since the lunch time , one clove of garlic , half of Avocado + 1 tbs of olive oil. All of this has to be warmed up in the wok before blending it adjusting the salt if neccesary.(remember to put to defrost half of one cod steak for Wednesday lunch together with 50 grams of cockless)
Wednesday –after warming up in the wok one aubergine, one medium onion, one clove of garlic , 2 fresh tomatoes, a tea spoon of: rosemary, oregano, thyme and parsley blend well .
Thursday – you put in the wok 2 table spoons of extra virgin olive oil, two chopped cloves of garlic, 1tea spoon of the following parsley, thyme and chives, also put in the wok 2 tomatoes, 1 table spoon on Capers and 125 grams of rice.Now blend everything after warming it up, adjust the salt. (remeber to take from the freezer and put in the fridge one quarter of a steak or loin of swordfish so it will be defrosted for fridays lunch; as well with 50 grams of cockless)
Friday – A whole packet of beetroot and also of alfalfa sprouts and four halves of bamboo shoots are warmed up before blending well (when blending add 1 teaspoon of UMEBOSHI).
Saturday - In the blender (again after warming it up in the wok with the exeption of the olives) you put one whole aubergine that has been boiling one clove of garlic, a tea spoon of the following rosemary, oregano, thyme and parsley, a quarter jar of olives . Add 1 table spoon of olive oil, 100 grms of quinoa.
Sunday – 75 grams of sweet potatoes, a whole boiled egg, 100grs of carrots and together with this you put a tablespoon of olive oil, a pinch of turmeric. All of this has to be warmed up before blending it well with a 1/2 of a jar of olives, one tea spoon of umeboshi and another tea spoon of Vinegar, blend well. (remember to put to defrost a qurter of a tuna steak and 25 grams of cockles, also remember to leave soaking over night for next days soup a qurter of a cup of black beans)
NOTE: whether it is supper or luch Elfrid has no drink with it as the soup is suppoused to be food. as there is no obvious drink for supper the evening medication is taken with a less than a third of a cup (look warm) magnetised water after the food.Before he gets into bed, later, he takes his melatonin tablet and the anti Hiv medication that has to be taken ideally 12 hrs apart from the morning one with just a little bit of magnetised water (again look warm).
Remeber that all the supers need to be slightly warmed in the wok before blending them.
Soup (for lunch)
that is made fresh every Monday and Thursday but its a different receipe for each day.
Monday Soup. You put in a pot 2 tbs of olive oil, 1500 mils of magnetised water, the black beans that have been soaking over night and 3 water chestnuts, for half an hour but after 18 mins of this half of an hour you put 100 grms of carrots and after 2 mins of this you add half of a bunch of asparagus (remember to cut off the thick part), after 4 minuts of this cooking you add 100 grams of celery,one peeled cucmber and one orange; after two minutes of this last two things we add 6 halves of bamboo shoots andwhen its left only one min for all of it to be cooked you add a full bag of an already cooked in natural water beetroot (250 grms). Now the whole soup is allowed to cool down for about half an hour and then we add 1 tbs spoon of grounded black sesame seeds and half of level tea spoon of dried ginger; after stirring well you blend well well and divide in 3 portions putting them in the fridge.
Thursday Soup. You put in a pot 2 tbs of olive oil, 1500 mils of magnetised water, 3 water chestnuts, for half an hour but after 18 mins of this half of an hour you put 100 grms of carrots and after 2 mins of this you add pepper (red or yellow) , after 4 minuts of this cooking you add 100 grams of celery,one peeled cucmber ,100 grms of broccoli and one orange ; after 4 minutes of the three things we add 1 whole bag of spinach and of watercress + two tomatoes. After this last action you boil all the soup for 2 min and then the whole soup is allowed to cool down for about half an hour and then we add 1 tbs spoon of grounded black sesame seeds and half of level tea spoon of dried ginger; after stirring well you blend well well and divide in 3 portions putting them in the fridge.
Every day in the late morning and early afternoon there is one drink left on the table, home made honegar with water and the five drops of the morning flower remedies (for the second time because the first one was put with the breakfast)(the buch of home made honegar is made as follows 500 grams of organic honey put to 500 mls of cider vinegar blended together for ten mins; the honey might need to be boiled in the container to make it soft. After blending use a flannel to put it into a one litre bottle ).
On wednesday and friday for lunch I have home made yogurt. this yougurt made form kefir grains that takes approx 16 to 20 days to be made; after a few days of the kefir grains "meeting the goats milk (full fat as aparently semi skimmed has added flavour so its not very natural) about half of the quantity will be converted into whey that I drink it because is very beneficial for my gut once the kefir converts the milk into yogurt get the kefir grains out because if not it becomes too thick and therefore very difficult to separate the grains from the yogurt,
