Stage 4:
vrijDag 19: Intro: wortelsap. Menu: wortelsap en amandelpannenkoeken, kokosolie/amandelpasta snack en kippensoep, restjes gehaktballetjes met 2/3 avocado, pompoensoep, karbonaadje met sperziebonen
zaDag 20: Intro: roerei. Menu: wortelsap en kippensoep, ossenstaartsoep, roerei met 3/4 avocado, champignonsoep, casserole met varkensvlees en erwtjes
zoDag 21: Intro: olijfolie. Menu: wortelsap met breakfast sausage (zie hieronder) en roerei, pompoensoep, restjes casserole met avocado, pompoensoep, ossenstaartsoep
maDag 22: Intro: boter. Menu: wortelsap en amandelpannenkoeken, champignonsoep, kippensoep, pompoensoep, zalm met courgette en prei
diDag 23: Intro: notenbrood. Menu: wortelsap met breakfast sausage en notenbrood en boter, ossenstaartsoep, zalm met mayo en avocado, pompoensoep, kippenpootjes met broccoli
melkproducten
Stage 5:
Stage 6:
Rauw fruit en honing
Zoete snacks
nachtschades
appelmoes
fruit door sap
rauwe sla met komkommerStage 6:
Rauw fruit en honing
Zoete snacks
nachtschades
Breakfast Sausage
3 lbs ground beef
2 cloves garlic, crushed
1⁄4 inch ginger, grated or diced
Combination of fresh basil, parsley, cilantro, or other fresh herbs, finely chopped, 2-6 tablespoons
1 teaspoons sea salt
2 cloves garlic, crushed
1⁄4 inch ginger, grated or diced
Combination of fresh basil, parsley, cilantro, or other fresh herbs, finely chopped, 2-6 tablespoons
1 teaspoons sea salt
Combine beef with seasonings, form into patties, and fry in a pan or simmer in stock until cooked through.
Stock and Onion Gravy
This stock and onion gravy is a great way to sneak broth in! Like the herbed olive oil, it’s easy to spoon over meats and vegetables.
1 pot chicken stock
6 onions, peeled and sliced 1 teaspoon sea salt
Simmer onions in chicken stock, covered, until onions are soft. Add 1 teaspoon sea salt and puree with an immersion blender. Remove lid and reduce over low heat until desired consistency (reduced by half is good). Store in glass jars in the fridge and spoon over meats, add to scrambled eggs, and use to sauté veggies in.
This stock and onion gravy is a great way to sneak broth in! Like the herbed olive oil, it’s easy to spoon over meats and vegetables.
1 pot chicken stock
6 onions, peeled and sliced 1 teaspoon sea salt
Simmer onions in chicken stock, covered, until onions are soft. Add 1 teaspoon sea salt and puree with an immersion blender. Remove lid and reduce over low heat until desired consistency (reduced by half is good). Store in glass jars in the fridge and spoon over meats, add to scrambled eggs, and use to sauté veggies in.
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