This day was a busy cooking day since it was Friday, and I cook for two days on Friday so that I can rest on the Sabbath. For the three days after the fast, you eat exactly like the detox diet before the fast, but you must also include yogurt or raw sauerkraut (the kind that is refrigerated in the grocery store). The probiotics help the system recover from fasting and detoxing.
Here is today’s menu:
Breakfast: oatmeal, and a tall glass of cranberry juice left from the fast day, or 8 oz freshly squeezed orange juice if no cranberry juice is left.
Check off daily citrus.
Snack: yogurt strawberry smoothie.
Check off daily yogurt and 1 of 2 daily fiber rich.
Lunch: 5 oz chicken salad on 1 c baby lettuces with 1 c beet greens and 1 c baby carrots.
Check off 4 oz protein, daily dark leafy greens, daily omega 3 rich fat, and 2 of 2 daily fiber rich.
Snack: gluten free unrefined carb crackers with 1 oz garlic cream cheese (1 clove roasted garlic mashed into 1 oz of cream cheese).
Check off daily sulfer rich.
Supper: Tonight the Sabbath begins so it is a feast! 4 oz vanilla balsamic chicken, slow roasted beets, potatoes, and carrots, cabbage au gratin, crescent rolls for Dad, and pumpkin custard with homemade whipped cream for dessert. I made the pumpkin and the whipped cream with stevia instead of sugar.
Check off 4 oz daily protein, daily liver healer, and daily crucifer.
