CARROTS AND ORANGES

Prepare breakfast juice with ½ cup of orange juice and ½ cup of carrot juice (which can be extracted from 2 small carrots, peeled and chopped). If you use a juicer, you shouldn't add any water. If you are using a blender, add a little bit of water for texture. Add to this juice I tablespoon of wheat germ, mixed very well. Drink before eating breakfast.

LIGHT DINNERS

Garden salads are rich in basic vegetables and are a great detoxifying food. They are a great option for a light dinner and can be combined with other dishes. It's best to choose veggies that are in season, because they are fresher, delicious and more economical.

MONDAY

BREAKFAST

1. • A natural orange and carrot juice (see recipe).

LUNCH

Garden salad

1. • Boil a small white cabbage for 3 minutes. Separately, boil a 1 lb/500g package of frozen peas. And also separately 4 green zucchinis (after cooking soak in cold water to stop the cooking process). Cut the zucchini in cubes and place all the ingredients in a salad bowl, with 2 small carrots thinly sliced (almost transparent), 2 chopped tomatoes, a small amount of celery in small slices and a bunch of green leafy ettuce. Dress with a vinaigrette prepared with olive oil, cider vinegar, salt and pepper.

SNACK

1. • Apple juice.

DINNER

Soy patties with tomato and basil salad

1. • Slice several ripe tomatoes (but fresh) and add a spoonfull of olive oil, 1 of vinegar, salt and black pepper. Sprinkle with basil leaves cut up with your hands.

TUESDAY

BREAKFAST

1. • A natural orange and carrot juice (see recipe on page 59).

LUNCH

Roasted pepper salad

1. • Roast several red and green peppers ahead of time (you can use several cooking methods: in the oven, on the stove, covered with aluminum foil, in a frying pan, on the grill or in the microwave; the secret is to burn the skin, so that you can remove it easily). When they are roasted, peeled and cooled down, cut them into long strips and add cherry tomatoes, finely chopped onion and crushed garlic. Dress with salt and olive oil.

SNACK

1. • Grapefruit juice.

DINNER

Soy burgers with tabbouleh (a Middle Eastern salad with wheat and herbs)

1. • Soak for an hour 6 oz/180 g of bulgur wheat in cold water, drain and press with your hands. Separately, chop 8 spring onions without the green parts, 3 tomatoes and 1 large sprig of fresh parsley, without the stems. Mix with the bulgur wheat and dress with a vinaigrette prepared with olive oil, lemon juice, salt and black pepper. This tabbouleh can accompany soy burgers (see recipe).

SOY BURGERS

Mash 2 cups of cooked soy beans, still hot and mix with 2 cups of cooked brown rice (also still hot), garlic and fresh chopped parsley. Add a pinch of sea salt and 1 teaspoon of oregano to taste. With your hands form hamburger patties and bread with breadcrumbs. Bake in the oven at a high temperature for approximately 10 minutes.

RICE BALLS

Beyond being nutritious and filling, brown rice can also be used to make balls. Mix cooked rice with 1 onion marinated in oil and dress with salt, pepper and chopped parsley. Mix the ingredients well and prepare balls with your hands. Brown the balls in a pan or in the oven, on both sides.

WEDNESDAY

BREAKFAST

1. • A natural orange and carrot juice (see recipe on page 59).

LUNCH

Tao salad

1. • Cut in very fine strips 8 leaves of Chinese cabbage, 1 turnip, 2 celery stalks, 2 carrots (they should be very tender), 2 round zucchinis and a small piece of ginger. Boil 7 oz/200 g of white rice for 5 minutes and drain. Place all of the ingredients in a steamer and when the rice is almost ready, 1add 3½ oz/100 g of bean sprouts and allow to sit for a few minutes. Remove from the steamer and allow to cool down. Dress with sesame or soy oil and soy sauce.

SNACK

1. • Lemon juice.

DINNER

Wholegrain rice ball with mushroom salad

1. • Wash well 7 oz/200 g of mushrooms and slice. Dress with a marinade of olive oil, lemon juice, 1 teaspoon of chopped onion, chopped parsley, chopped tarragon, salt and pepper. Accompany with rice balls (see recipe on page 60).

THURSDAY

BREAKFAST

1. • A natural orange and carrot juice (see recipe on page 59).

LUNCH

Bean salad

1. • Soak over night and cook with plenty of water and a touch of salt each separately 8 oz/250 g chick peas, 8 oz/250 g lentils and 8 oz/250 g of white beans. When they are tender, drain and cool down. Make a salad with 1 onion and 2 carrots sliced julian style. Dress with olive oil, vinegar and salt.

SNACK

1. • Orange juice.

DINNER

Light salad

1. • Wash well and tear up with your hands a bunch of butterhead lettuce, endives, spinach, watercress, arugula, celery, cherry tomatoes, heart of palm and white asparagus. Dress with olive oil and fresh herbs.

FRIDAY

BREAKFAST

1. • A natural orange and carrot juice (see recipe on page 59).

LUNCH

Light salad

1. • Cook separately 3½ oz/100 g of potatoes, 3½ oz/100 g of peas, 3½ oz/ 100 g white beans add 3½ oz/100 g and 3½ oz/100 g sweet peas. Once cooked and cooled down, mix in a salad with diced tomatoes and 1 sliced small onion in rings; dress with olive oil, salt and vinegar.

SNACK

1. • Apple juice.

DINNER

Green tart and squash salad

1. • For the tart, prepare a dough with soy (see recipe on page 63) and fill with your favorite vegetables.
2. • For a salad cut a squash in half and brown in the oven with olive oil, salt and pepper. Take out of the oven and set to cool. Serve with radish leaves and soaked sun dried tomatoes.

SATURDAY

BREAKFAST

1. • A natural orange and carrot juice (see recipe on page 59).

LUNCH

Braised salad

1. • Roast in the oven or grill 1 whole onion, 1 pepper, 1 zucchini and 1 eggplant. Allow to cool, remove the skin and cut in strips. Add chopped garlic, salt and olive oil.

SNACK

1. • Grapefruit juice.

DINNER

Soy patties with cheese and sweet salad

1. • For the salad, peel and cut into slices 3 apples and 2 carrots. Dress with olive oil, salt, lemon and a few drops of soy sauce. Another delicious combination is oranges and onions, dressed with the same dressing. (See recipe for soy patties).

EASY SOY PATTIES

Prepare a mixture with 8 oz/250 g of cooked and mashed soy beans, 10 oz/300 g of wholewheat flour, sea salt, garlic, parsley and oregano. Use a rolling pin to make a thin dough. Use a large cup or cut patties with a knife and boil for a few minutes (until they float). Remove from the water and bread with breadcrumbs. You can cook the patties in a pan or in the oven, alone or covered with tomato sauce.

WHEAT AND TOFU BURGERS

Mix 2 cups of bulgur wheat cooked, with a block of firm tofu, 1 clove of garlic and 1 grated onion. Add salt, chopped parsley and other spices such as cumin or curry. Make a dough and form hamburgers. Bake in the oven.

SOY DOUGH FOR TARTS

Mix in a bowl 8 oz/250 g of wholewheat flour and 3 tablespoons of soy flour with 1 pinch of sea salt. Separately dissolve 1 tablespoon of yeast in 1 cup of tepid water and add 2 tablespoons of oil. Add to the flour and form a dough, adding the amount of tepid water necessary. Allow the dough to sit and rise for ½ hour; roll the dough with a rolling pin; and place the dough in a greased tart pan and fill with your favorite vegetables (you can use this same mixture to make filled pastries).

SUNDAY

BREAKFAST

1. • A natural orange and carrot juice (see recipe on page 59).

LUNCH

Multicolor salad

1. • Wash a package of asparagus, cut off the end of the stems and cook in boiling water for 15 minutes. Separately, boil 4 corn cobs and 3 eggs. Place in a salad bowl one green curled lettuce, thinly sliced and 2 green apples, diced. Add the corn cut from the cob, chopped hardboiled eggs and the asparagus. Dress with olive oil, salt and pepper.

SNACK

1. • Orange juice.

DINNER

Wheat and tofu burgers with spinach salad

1. • Wash 7oz/200 g of spinach; thinly sliced and add to a salad bowl, along with a few sun dried tomatoes and pine nuts previously browned in a pan. Dress with a dressing made with 1 chopped clove of garlic, olive oil, lemon juice, salt and pepper.