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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

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