MEAL PLANS - WEEK EIGHT

DAY ONE

7:15 - A glass of warm water and lemon juice. A rosehip tea

7:30 - Brisk 20-minute walk

8:00 - One pear

8:30 - Buckwheat porridge. Cook half a cup of buckwheat per person in 2-3 times the amount of water. Stir in some miso paste and grated ginger near the end of cooking

10:15 - Handful of pumpkin and sunflower seeds

12:00 - Brisk 20-minute walk

12:30 - Bean soup with red cabbage and celery salad. Make enough soup for tomorrow

Mid pm - Hummous with celery and carrot sticks. Make enough hummous for tomorrow

6:00 - Dance for 20 minutes to loud music

6:30 - Baked salmon and leek

9:00 - A pot of natural soya yoghurt

Put some apricots in soak for tomorrow. Soak some chickpeas and puy lentils for sprouting

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Put one cup of lentils per person in soak for later

7:00 - Breathing exercises

7:15 - A glass of warm water. A nettle tea

7:30 - Brisk 20-minute walk

8:15 - Soaked apricots

8:45 - Porridge. Cook half a cup of oat flakes with oat milk or water with 1 teaspoon of cinnamon. Stir in some ground flax seeds and hulled hemp seeds once served

10:30 - A small handful of goji berries

12:00 - Brisk 20-minute walk

12:30 - Bean soup (made yesterday) with celeriac and carrot salad

Mid pm - Hummous (made yesterday) with radishes

6:00 - Brisk 20-minute walk then 10 minutes stretching

6:30 - Lentil and millet bake with green salad. Make enough bake for tomorrow

9:00 - A few hazelnuts

Put some oat flakes in soak in water or rice milk for the morning

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7:15 - A glass of warm water with lemon juice. A dandelion tea

7:30 - Brisk 20-minute walk

8:15 - One pear

8:45 - Soaked oat flakes with a spoonful of natural soya yoghurt

10:15 - Miso soup with toasted nori strips

12:00 - Brisk 20-minute walk

12:30 - Lentil bake (made yesterday) and watercress salad

Mid pm - A few walnuts (buy them in their shells if possible)

6:00 - Skip or rebound for 15 minutes

6:30 - Stir fried lentil sprouts and quinoa with tahini sauce. Make enough quinoa for tomorrow

9:00 - One apple

Put some prunes in soak for breakfast and some butterbeans in soak for dinner tomorrow

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7:15 - A glass of warm water. A fennel tea

7:30 - Brisk 30-minute walk

8:15 - Soaked prunes

8:45 - Quinoa porridge. Cook last night’s quinoa with extra water or rice milk until all the water has been absorbed. Stir in some pumpkin seeds once served

10:15 - Sprouted chickpeas

12:00 - Brisk 20-minute walk

12:30 - Broad bean soup with grated vegetable salad

Mid pm - Miso soup

6:00 - Brisk 20-minute walk with arms swinging

6:30 - Butterbean stroganoff with millet. Make enough millet for tomorrow

9:00 - A handful of hulled hemp seeds

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7:15 - A glass of warm water with lemon juice. A mint tea

7:30 - Brisk 20-minute walk

8:00 - A apple

8:30 - Millet porridge. Reheat last night’s millet with extra water or rice milk. Add some sunflower seeds once served

10:15 - A few brazil nuts

12:00 - Brisk 20-minute walk

12:30 - Butterbean stroganoff with carrot slaw

Mid pm - Bean dip with vegetable crudités. Make enough for tomorrow

6:00 - Brisk 20-minute walk then stretch for 10 minutes

6:30 - Roast seabass with pea puree and steamed kale

9:00 - Two oatcakes with nut butter

Put some dried figs to soak for tomorrow as well as some nuts and seeds for the energy drink

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7:15 - A glass of warm water. A dandelion coffee

7:30 - Brisk 30-minute walk

8:30 - A bowl of soaked figs

9:00 - Energy drink. Blend soaked and rinsed almonds, hazelnuts and sunflower seeds (use about 1/3 cup of each) with some ginger, vanilla essence or cinnamon

10:30 - Bean dip (made yesterday) with vegetables

12:00 - Brisk 30-minute walk

12:30 - Carrot and almond loaf with tamari and ginger gravy. Make enough loaf for tomorrow

Mid pm - A piece of fruit (whatever you fancy)

6:00 - Brisk 20-minute walk or dance for 20 minutes

6:30 - Chickpea korma with brown rice. Make enough of both for tomorrow

9:00 - Steamed hazlenuts

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Put some almonds in soak for later

7:30 - A glass of warm water. A lemon and ginger tea

7:30 - Brisk 30-minute walk

8:00 - A bowl of fruit salad (use whatever you have left)

9:00 - Rice porridge. Re-heat last night’s rice with extra water or rice milk until all the water has been absorbed. Stir in natural soya yoghurt once served

10:15 - Make a vegetable juice using any left over vegetables you have

12:00 - Brisk 30-minute walk

12:30 - Chickpea korma with brown rice (made yesterday)

Mid pm - Carrot and almond loaf (made yesterday)

6:00 - Skip or rebound for 20 minutes and do 10 minutes stretching

6:30 - Roast tempeh and vegetables with almond pesto

9:00 - One baked apple. Core a cooking apple, place it on an ovenproof dish and fill the cavity with soaked raisins, sultanas and cinnamon. Bake in a warm oven at 200°C/Gas 6 for 15-20 minutes

© Gillian McKeith 2005

For more meal plans and recipes go to www.drgillianclub.com

Always consult your doctor before embarking on any diet changes