Day 1

Before Breakfast: A Glass of Water

Breakfast: Hard Boiled Eggs & Detox Smoothie

Lunch: Mexican Quinoa Salad

Dinner: Crumbed Cashew Chicken & Garden Salad

Snacks: Celery & Peanut Butter

Beverages: Water, Herbal Tea or Coffee (no sweetener or milk)

Hard Boiled Eggs

Ingredients:

1 - 2 fresh eggs (1.1g of sugar and carbs per 100g)
water
pinch of salt (makes peeling easier)

Directions:

* If eggs are room temperature use tap water, if cold use cold water - so they don't

crack)

1. Place the fresh eggs gently in an empty saucepan.
2. Fill the pot with enough water to completely cover the eggs
3. Turn heat on to high and bring eggs to the boil.
4. Then turn to low and simmer for another 3 - 5 minutes depending if you like
soft or hard boiled eggs. To help, you can take an egg out and spin it on the
bench. (If it spins quickly it's more hard boiled than if it spins slowly)
5. Once done, plunge into cold water under a running tap and peel.

Detox Smoothie

1 - 2 fresh eggs (1.1g of sugar and carbs per 100g)
water
pinch of salt (makes peeling easier)

Directions:

* If eggs are room temperature use tap water, if cold use cold water - so they don't

crack)

1. Place the fresh eggs gently in an empty saucepan.
2. Fill the pot with enough water to completely cover the eggs
3. Turn heat on to high and bring eggs to the boil.
4. Then turn to low and simmer for another 3 - 5 minutes depending if you like
soft or hard boiled eggs. To help, you can take an egg out and spin it on the
bench. (If it spins quickly it's more hard boiled than if it spins slowly)
5. Once done, plunge into cold water under a running tap and peel.

Detox Smoothie

*Kale and mango are loaded with nutrition that support your detox cleanse.

Ingredients:

squeeze of lemon juice
1 cup unsweetened coconut water (about 3g sugar, 2.6g carbs per 100g)
¼ cup cucumber, peeled and seeded
1 cup kale leaf chunks (stems and white rib removed)
2 medium sticks of celery, chopped
¼ cup chopped flat-leaf parsley
¼ cup chopped fresh mint
¼ tsp ground or finely grated ginger

Directions:Place liquids into blender, then all other ingredients and blend well. Hey

presto, a detox wonder full of energy.

Mexican Quinoa Salad

Ingredients:

1 cup quinoa (0.9g sugar, 64g carbohydrates per 100g)
1 can beans (2.1g sugar, 62g carbohydrates per 100g)
1 handful baby spinach leaves (can add or swap these for a handful of cooked
corn 0.6g sugar, 74g carbohydrates per 100g after the 7 day sugar detox phase)
4 small tomatoes (2.6g sugar, 3.9g carbohydrates per 100g)
basil for decoration
olive oil and vinegar to taste
salt to taste

Directions:

1. Cook quinoa according to package instructions.
2. While quinoa is cooking, rinse beans and corn. Dice the tomatoes.
3. Let quinoa cool down and add the vegetables. Sprinkle with olive oil, vinegar
and salt.
4. Serve chilled.

Crumbed Cashew Chicken

Ingredients:

400g (14oz) chicken breast or skinned thigh fillets (cut into thin fillet pieces)
2 tsp coriander
2 tsp cumin
2 tsp ground black peppercorns
2 tsp black mustard seeds
3Tbsp cashew nut meal "flour" (cashew & almond meal: 6g of sugar and carbs
per 100g)
A large pinch of rock salt
A handful of crushed cashews extra (sometimes I use sesame seeds to coat)
1 onion peeled, finely chopped (optional)
Olive oil
A handful of fresh coriander, chives or parsley

*Serve with a garden salad

Directions:

1. Grind black peppercorns and mustard seed with mortar and pestle.
2. Combine ground pepper, mustard, cumin, coriander & salt in a bowl. Add
cashew flour.
3. Heat the pan to medium heat. Add small amount of oil to pan; saute onions for
5 minutes. Remove to a dish.
4. Add enough oil to frypan to shallow fry chicken which has been generously
coated with cashew and spice mix. Fry chicken till crisp and golden!
5. Return onions tossing for 1- 2 minutes adding seasoning.

*Serve with a green garden salad of your choice. If you want dressing, use a little

olive oil and a squeeze of lemon juice.

*For a special occasion, add some lightly roasted cashew nuts on the side.

Celery & Peanut Butter