We successfully completed week 1 and week 2 of our annual spring cleanse. It is Sunday (day 3 of my juice fast) and I am so much looking forward to solid food – simple things like fruit, dry fruit, seeds…
Our menu for week 2 varied – I followed strict 7-day regimen that consisted of raw veggies, fruits, nuts and later only fresh juices (you can check the detailed description here). Juan’s menu looked similar to week 1 menu.
And here’s our menu & recipes for week 3. Note: You will notice that I mention only dinner – which is our main dish. For breakfast, we usually have muesli made from soaked rolled oats with greek yogurt, dried fruits, nuts and seeds. For lunch, we usually have leftovers from last day or salad and for snack we have veggies and fruits.
- Monday: Lucie – arugula and spinach salad, slice of watermelon, pineapple and grapes. Juan – cooked red lentils with garlic and oregano, brown rice, green salad
- Tuesday: Lucie – Chickpea curry, brown rice, green salad. Juan has the same meal as on Monday
- Wednesday: Sweet spiced halibut, couscous, steamed veggies
- Thursday: Cooked green cabbage – prepared Czech way, baked sweet potatoes
- Friday: Tahini lentil loaf, green salad
- Saturday: Baked Salmon, quinoa, baked asparagus with garlic and parmesan cheese
- Sunday: Baked spiced tofu, brown rice with parsley, cooked beets with vinegar
Red lentils with garlic and oregano
This is super simple and super tasty recipe. Wash 2 cups of red lentils – 3-times and let it boil with 1/2 cup of water. Add vegetable broth – 1 cup (I usually have frozen veggie broth) or add 1 pc vegetable cube. Once boiling, add salt, fresh pepper, cayenne pepper and oregano. Cook for about 10 minutes or until soft. Add minced garlic and other seasonings according to your taste. Serve warm with green salad or you can also serve it with brown rice.
Sweet Spiced Halibut
Ingredients: 1 tbsp. liquid honey, 1 1/2 tsp. ground cumin, 1 tsp. chilli powder, 1/2 tsp. natural vanilla extract, 1/4 tsp. ground turmeric, 1/8 tsp. ground allspice, salt, halibut fillet – 2x (one fillet per person), 2 lime wedges.
Directions: Combine first 7 ingredients in small bowl. Brush over fillet. Preheat barbecue grill to high (I use pan that looks like grill). Cook fillet on well greased grill for 4 minutes. Turn. Cook for about 2 minutes until fish flakes easily when tested with fork. Squeeze lime wedges over fillet. Serves 2.
Tahini Lentil Loaf
Ingredients: 1/2 tsp. olive oil, 1/4 cup finely chopped celery, 1/4 cup finely chopped onion, 1 small garlic clove, minced, 1/2 tsp. ground cumin, 1/4 tsp. dried oregano, salt, pepper, 1 1/2 cup pre-cooked lentils, 1/4 cup finely chopped red pepper, 1/4 cup finely chopped walnuts, toasted, 3 tbsp. tahini (sesame paste), 2 tbsp. fine dry bread crumbs (from whole grain artisan bread), 1 tsp. olive oil (yes, again), 2 tsp. sesame seeds, toasted
Directions: Heat first amount of olive oil in medium frying pan on medium. Add next 7 ingredients (until salt and pepper). Cook for about 10 mins, stirring occasionally, until vegetables are softened. Add lentils. Heat and stir for 5 minutes. Transfer to small bowl. Add next 4 ingredients (red pepper – bread crumbs). Stir. Shape into loaf in greased 9 inch (22 cm) pie plate. Brush with second amount of olive oil. Sprinkle with sesame seeds. Bake in 375 F (190 C) oven for about 20 mins until heated through. Serve immediately. Serves 2.