SUNDAY

BREAKFAST

Chia seeds soaked in fresh almond milk and probiotic capsule overnight. Add probiotic coconut
yogurt, walnuts, almonds and pumpkin seeds as desired. Add maple syrup, bananas, raspberries,
blueberries for sweetness.

LUNCH

Any kind of fresh, cold water fish grilled, baked or boiled with a large salad. Salad can include pine
nuts, pumpkin seeds, walnuts. Any combination of fresh and raw vegetables. Make your own salad
dressing.

DINNER

Start dinner with a cup of homemade bone broth (beef, lamb, chicken or fish.) Follow this with a
baked sweet potato, a large salad and grilled lamb or chicken.
MONDAY
BREAKFAST

Smoothie: Soaked chia seeds, 1 whole avocado, 1 scoop of hemp protein, 1 banana, 1 tablespoon of
coconut oil, 1 small cup of mixed frozen berries. Almond milk added to consistency.

LUNCH

Homemade bone broth. Large salad. Gluten free bread with homemade chicken or beef liver pate
avocado and quinoa.

DINNER

Sushi/sashimi any quantity or combinations. Avoid mayonnaise and other sauces that are added to
some varieties of sushi. Ask for gluten free soy sauce if you are sensitive to gluten.
TUESDAY
BREAKFAST

Freshly made vegetable juices including any combination of carrots, cucumber, celery, ginger,
beetroot, parsley, lettuce. We prefer not to use raw cruciferous vegetables. Take the vegetable juice
and blend with 1 avocado and 1 scoop of hemp protein. Add natural sea salt if desired.

LUNCH

Baked sweet potato with salad or sautéed vegetables along with grilled chicken, lamb or calves
livers. Can add a small amount of real butter or cheese from grass fed cows if desired. Avoid
mayonnaise or shop bought salad dressings that contain vegetable oils.

DINNER

Homemade soup of any kind. Use your own stock or bone broth as the base of the soup. Gluten free
pasta with assorted grilled vegetables. Add free range, organic animal protein if necessary.
WEDNESDAY
BREAKFAST

1 large glass of raw goat’s milk kefir. 1 handful of soaked nuts and seeds.

LUNCH

Grass fed and pastured (ideally organic) chicken, lamb, beef or bison with beans and a large salad
and avocado. Par boiled new potatoes then grilled with grass fed raw butter and dill.

DINNER

Steak, kidney and liver stew with plenty of root vegetables. Add frozen garden peas or broccoli.
THURSDAY
BREAKFAST

Coconut yogurt with banana, berries, nuts and seeds.

LUNCH

Bone broth followed by gluten free pasta with wilted spinach, tomatoe sauce and sautéed
vegetables.

DINNER

Seafood stir fry with tuna, salmon and prawns. Finely chopped vegetables with lentils and finely
chopped ginger. Add egg noodles for extra carbs.
FRIDAY
BREAKFAST

Coconut cream chia pudding with berries and banana. You can add some vegetable oil free and low
sugar granola if you like.

LUNCH

Quinoa salad with seafood of any kind including raw oysters, prawns, mackerel, sea bass, sardines
etc.

DINNER

Corn tortillas with grass fed beef, chicken or lamb with plenty of vegetables and refried black beans
and guacamole and tomatoes. Add a large salad and brown rice on the side.
SATURDAY
BREAKFAST

Rice cakes with kim-chi and fermented coconut spread. Or rice cakes with almond/cashew butter. 1
whole coconut including the water and the flesh

LUNCH

Beef or chicken liver with bacon, mashed sweet potatoes with real butter with mixed grilled
vegetables and homemade olive oil dressing and olives.

DINNER

Rice boiled in bone broth, a duck egg and served with ground beef and sautéed vegetables. Add
spices and salt to taste.
BLUEBERRY CHIA PUDDING
VEGETABLE AND SEAFOOD STIR FRY
BEEF BONE BROTH
LIVER PATE