Wednesday, 9 January 2013

Daniels Diet - Day 4

Good Morning,

I think a great scripture for today is Hebrews 10 v 35 -36. ' therefore do not cast away your confidence, which has great reward. For you have need of endurance, so that after you have done the will of God, you may receive the promise'.

I am confident the diet principles of Daniel will help you achieve your goals. Why? Because of the many hundreds of people who have contacted me telling me that this diet has helped them in many ways. Because i have felt the changes to my health so much.

Just to confirm that i am doing the diet with you in real time - i have patients who are coming into my clinic regularly who are discussing this blog and diet with me. They can confirm and also my wife of course who is reading the blog and preparing some of the meals and talking to some of the patients following the diet.

My Day 4.
Bike ride along the Swan river for 45 - 50  minutes. I might have overdone it as i feel a little drained of energy after. So i will hydrate and eat fruit to compensate.
fruit and veggie juice and some nuts an hour after
I will eat large salad for lunch - the trick is to vary your salads and dressings so you don't get bored with same ones.
More nuts and seeds and piece of fruit during the afternoon
Dinner -1 large Corn cob with Bragg's herbal sprinkle, and black pepper.

  Red Lentil Salad
1 tbsp olive oil 1 clove garlic crushed
2 tsp cumin 1 cup red lentils
1½ cups vegetable stock Juice of 1 lemon
2 tomatoes, seeded and chopped 4 shallot chopped
1 bunch coriander, chopped Pinch of  sea salt and cayenne pepper
¼ cup slivered almonds, toasted

Preparation Method
Heat the oil in a pan; cook the garlic and cumin for 1 minute. Add the lentils and stir to coat in cumin mixture. Stir in vegetable stock and bring to boil. Simmer the lentils, uncovered, stirring often for 10 -15 minutes or until liquid has been absorbed. Allow to cool, then adding remaining ingredients, garnishing with the almonds and serve with mixed lettuce and salads.

Try this for Dinner!

Brown rice pilaf with asparagus

3 cups of cooked brown rice
2 ½ cup of cubed Portobello mushrooms 2 cloves of garlic minced
1 red onion fine chopped
½ cup of red lentils
½ cup of verjuice
1 ½ cups of veggie stock
2 teaspoons lemon rind fine grated
2 Tablespoons of lemon juice
1 to two bunches of asparagus cut into 3 cm. pieces
1 tablespoon of lemon thyme leaves
2 tablespoons of toasted Almond slivers
2 spoons of olive oil
Preparation Method
Sauté the onion and garlic in the oil until nearly soft
Add the mushrooms and stir until tender
Add the red lentils and stir for a minute
Add the stock, verjuice, rind, juice and cook covered for maybe 15 to 2o min.
Add the asparagus cook for five minutes
Add the thyme and cooked rice
You may need a little more liquid
Adjust seasoning you may need a little salt
Serve with the almond sprinkled over the Top and a little more thyme

be Blessed for today


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