By Amanda Chantal Bacon, Bazaar
The nine-day diet plan will help you be slimmer. PHOTO: Bazaar.
DAY ONE
Breakfast: Avocado mash on a toasted sprouted English muffin. How-to: Spread on mashed avocado, and add a squeeze of lemon and chili flakes. Try: Food for Life Ezekiel 4.9 English Muffins. Lunch: Brown rice with mung beans and fermented vegetables. Try: Farmhouse Culture Ginger Beet and Horseradish Leek krauts. Dinner: Stuffed red peppers. How-to: Char peppers over an open flame until skins are black; peel, halve, and de-seed. Fill with cooked quinoa, walnuts, and parsley. Bake for 15 minutes at 350° F.
DAY TWO
Breakfast: All-greens shake. How-to: Mix spinach, kale, parsley, and celery (add half an avocado to make it creamy). Lunch: Lentil soup with a spinach-and-roasted-parsnip salad. How-to: Add grated ginger, cumin, or coriander to a vegetable-stock-based lentil soup. Top spinach with roasted parsnips and a squeeze of lemon. Dinner: Polenta with mushrooms, English peas, asparagus, and thyme. How-to: Make (or buy) fresh polenta cakes. Cook vegetables in vegetable stock until tender; pour over polenta.
DAY THREE
Breakfast: Organic puffed quinoa cereal with almond milk, maca, and bananas. Try: Kosher Mills Pop-Quin Puffed Quinoa Cereal. Lunch: Fava bean purée on rye toast with chopped mint, romaine lettuce, cherry tomatoes, black olives, and lemon. How-to: Blend fava beans until creamy. Scoop onto bread and add the “fixings.” Dinner: Vegetable stir-fry with an arugula, apple, and pine-nut salad. How-to: Sauté various greens (collards, kale, Swiss chard) with onions and sliced red cabbage. Dress salad with apple cider vinegar.
DAY FOUR
Breakfast: Sprouted toast with raw walnut butter and banana slices. Be generous with the bananas. Lunch: Warm lentil salad dressed with balsamic vinegar. How-to: Cook lentils until soft; add chopped beets, shallots, fresh basil, and a few soaked walnuts. Dinner: Smashed fingerling potatoes and leeks, plus a cucumber, avocado, radish, and pea-shoot salad with salsa verde dressing. How-to: Mash cooked potatoes with chili flakes and pepper. Cut leeks in half, add thyme, and bake at 350° F for 30 minutes.
DAY FIVE
Breakfast: Organic rolled oats with dried white mulberries. How-to: Soak oats overnight in nut or coconut milk until creamy. Lunch: Zucchini purée and sautéed spinach with balsamic vinegar. How-to: Blend zucchini, Brazil nuts, tahini, lemon juice, and mint. Garnish with chili flakes. Dinner: Raw cauliflower tabouleh with zucchini pancakes. How-to: Chop cauliflower, shallots, mint, and tomato; add lemon and sumac. Grate zucchini and add salt; soak for 10 minutes. Drain, then add rice flour and thyme. Form into small patties; sauté until brown.
Read the full article by Amanda Chantal Bacon from Bazaar.
