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EAT A MIXTURE OF 10 OR MORE VEGETABLES
carrot -(standard orange carrots only – not the multi-colored ones or the baby carrots)
rutabaga
daikon
try to eat at least 3 types of onions per meal
Shallots
Red onions
White onions
Yellow onions
Sweet onions
Gold pearl onions
Red pearl onions
White pearl onions
Boiler onions
Cipolline onions
Bulb onions
Green onions or scallions
Leeks
Rutabaga
CRUCIFEROUS VEGETABLES
Red cabbage (but not green cabbage)
Savoy cabbage
Brussels sprouts
Broccolette, brocolini or baby broccoli (but not regular broccoli).
White cauliflower
Orange cauliflower
Purple cauliflower
Cauliflower stems and leaves (sliced finely so they cook)
OTHER
Green beans or string beans
small amount of golden beets- thin slice twice weekly
celery- half an inch per meal
garlic/wild allium - 2 little cloves per week or half an inch of wild garlic
ginger- 2-3 small thin slices per week
chives- 3inch piece per meal
horseradish root- dime-silver size per meal
PROTEINS 4-5 OUNCES (110-140 GRAMS PER MEAL)
lamb
goat
organic or grass-fed beef
dark meat chicken
sardines
eggs
goat yogurt
tahini
EXTRA FAT AND OIL FOR FAST OXIDIZERS
runny egg yolk
cream
butter
animal fats
vegetable oil, sunflower, safflower
EAT 2 TABLESPOONS OF ALMOND BUTTER PER DAY
COMPLETED
EAT 2 TBLS OF HUMMOUS PER DAY OR 3 TBLS OF TAHINI
COMPLETED
EAT 3/4 CANS OF SARDINES PER WEEK
COMPLETED
ADD A PINCH JADE BAMBOO SEA SALT
COMPLETED
EAT 8-10 BLUE CORN CHIPS WITH EACH MEAL
COMPLETED
1 TEASPOON OF NUTRITIONAL YEAST PER DAY
COMPLETED