Diet

Prior to recommending any diet, I ask patients to record the foods they eat for five consecutive days along with their bowel and urine habits. The detoxification diet that I recommend includes high fiber-fruits, vegetables, whole grains, nuts, and seeds-low-fat, and lots of fluids in the form of juices (vegetables and fruit) and water, preferably distilled. I ask my patients, with some exceptions, not to eat meat or dairy products during the detox diet.The purpose of the detoxification diet is to create better elimination through the release of waste or toxins, to allow people to see what they feel like when they eat better, and to begin the process of healing the cells and organs.

Sample Recipes!

Here are a few suggestions. You may also have dinner for breakfast, or breakfast for dinner if you like. You don’t have to be traditional.

Breakfast
Fruit Smoothie (1 fruit only) with plant milk and whole flax seed in a blender
or
Glass of juice diluted with water
Raw or cooked fruits
Whole Grain Cereal with plant milk
Ezekiel toast
Multigrain toast

Tea
Mid-morning
Fresh juice or fresh fruit

Lunch
Salad
Soup
Sweet or Blue Potato
Sautéed or Steamed Vegetables
Dessert and Tea

Mid-afternoon
Fresh juice or fresh fruit

Dinner
Salad
Soup
Brown rice or millet,
and tofu, beans, sautéed or steamed veggies
Fruits and tea
Evening
Fresh fruit or
unsalted broth

Entrees: Eggplant Casserole

1 large eggplant, cut into small chunks.
2-3 cups stewed tomatoes
6 mushrooms. sliced
1 onion, chopped
salt and pepper to taste
1 cup grated Daiya cheese

In a medium size saucepan, simmer eggplant and tomatoes over low heat until eggplant i9s soft and clear-looking, about 15 minutes. Meanwhile, sauté mushrooms and onions in olive oil in a small skillet until tender. Preheat the oven to 350 degrees. Pour the eggplant and tomatoes, the mushrooms and onion mixture, and the seasonings into a greased casserole dish. Top with grated cheese and bake for 20 minutes.

Sauces/Dressing: Tahini Salad Dressing

1/2 cup lemon juice
1/4 cup olive oil
2 tablespoons raw sesame butter
2 tablespoons honey
2 tablespoons water
Dash of Tamari

Combine the ingredients. Mix well and serve.

Desserts: Carob Fudge

2 cups of peanut butter
1/2 cup chopped almonds
Honey to taste
Carob to taste (be generous if you want a real rich chocolate-like flavor)

Mix the ingredients well and pat into a small pan. Refrigerate first to firm, cut in squares, and enjoy. If you can’t wait that long it’s okay–it’s still a treat!

Breakfast: Soybean Waffles

2 1/4 cups water
1 cup soybeans (soaked overnight);
1 1/2 cups rolled oats-uncooked;
1 tablespoon oil; 1/2 teaspoon salt

Blend all ingredients for 1/2 minute. Let sit 5-10 minutes in well greased waffle iron, cook each waffle 8 minutes until golden brown.

Appetizers: Guacamole Delight

1 large fresh tomato, skinned and finely chopped
4 green onions, finely chopped juice of 1/2 lemon
1 teaspoon tamari
3 dashes of Tabasco sauce
1/4 teaspoon pepper
salt to taste (consider sea salt)
dash of cayenne
3 ripe avocados, skinned, pitted, and mashed (save the pits)

Mix the tomato and onions together in a bowl. Add the next six ingredients. Mix together. Add the avocado and mix well.

NOTE:
To prevent discoloration, add the avocado pits. Remove the pits just before serving. A great vegetable or chip dip.

Eggless Cornbread

1/2 teaspoon of salt
1 tablespoon soy flour
1 tablespoon baking powder
2 cups whole wheat pastry flour
3 cups cornmeal
3/4 cup honey
1/4 pound butter or margarine
3 cups soy milk

Preheat oven to 350 degrees F. Mix the dry ingredients. Add honey, butter, and milk in that order to dry ingredients. Pour into a well-greased 10 X 12 inch pan. Bake for 40 minutes or until firm to touch.

Salads: Tofu/Egg Salad

1 hard-boiled egg, chopped
1/2 carrot, diced
1/2 stalk celery, diced
2 teaspoons chopped parsley
2 tablespoons chopped dill
creamy tofu dressing, enough to moisten ingredients
1 green onion, chopped

Combine all the ingredients in a small bowl. Serve on a bed of greens.

Soup: Linda’s (Vegetable) Soup

1 onion, chopped
1 green pepper, chopped
2 tablespoons oil
1 1/2 teaspoons chopped basil
1 tablespoon chopped summer savory
8 cups vegetable stock
1 potato diced
2 stalks celery, chopped
1 carrot, sliced
1/4 cup barley
1/3 cup lima beans
1/4 cup chopped parsley
salt and pepper to taste

Saute onion and green pepper in oil for a few minutes. Add basil and savory. Add to stock along with the rest of the ingredients. Heat to boiling then simmer until barley and beans are tender (it might be best to add barley and beans 15 minutes before vegetables).

Accompaniments: Baked Rice Balls

1 cup cooked brown rice
1 egg. lightly beaten
1/2 teaspoon salt
1/2 cup almonds
1/2 cup mashed tofu
1 teaspoon lemon juice
1/2 cup sesame seeds (roasted)

Combine all the ingredients except the sesame seeds and shape into balls. Roll in sesame seeds and back on an oiled cookie sheet for 30 minutes.