Breakfast from 9.00 to 11.00
.1. herbal decoction with honey and lemon juice or:
- grape juice with lemon juice added;
- pomegranate juice with honey;
- fresh apple juice with honey;
- fresh berry juice with honey;
- mixed berry juices, pure currant and cherry juices (freshly squeezed);
- grapefruit juice.
2. Fresh fruit with dried fruit added, or fruit salad of:
- apples, pears, apricots, cherries, cherries, plums, raisins (with lemon juice);
- oranges, strawberries, sweet plums with cream;
- cherries, plums with cream or sour cream
Lunch from 13.00 to 16.00
Decoction of herbs with honey and lemon juice, fresh fruit or vegetable juice. Options:
- carrot 2 ch. + beet 1 ch. + cabbage 2 ch. + celery 1/2 ch;
- pumpkin juice + apple juice, pomegranate juice;
- juice of cabbage, cucumber, carrot, parsley;
- carrot 2 tsp. + parsnip 1 tsp. + cabbage 2 tsp;
- fresh tomato juice + parsley juice.
Salads
.1) grated cabbage, carrots, beets, parsnips, chopped portulaca, parsley, garlic, add nuts and sprouted wheat grains;
2) coarsely chopped sweet red peppers, carrots, sliced apples;
3) grated pumpkin and apples, nuts and cilantro, cumin seed, dill;
4) sliced raw zucchini, cucumbers, tomatoes, cabbage, greens cilantro, parsley, tarragon, dill;
5) cabbage, cucumbers, sorrel, caraway seed, tarragon, dill, green onion feathers, dressing - sour cream;
6) sorrel, ramson, cabbage, cilantro, dill. In the finished dish add sunflower oil and bran;
7) fresh green peas, dill, cilantro, parsley, green onion, cumin seed, add sunflower oil or freshly prepared mayonnaise to the finished dish;
8) portulaca, garlic, tomatoes + sunflower oil or homemade mayonnaise. The latter is prepared as follows: sunflower oil, egg yolks and sour cream are introduced into the salad without preliminary whipping, then salt and lemon juice are added;
9) sprouted wheat grains, cilantro, dill, cumin seed or fennel fruit, tarragon, lettuce and sunflower oil;
10) portulaca, onions, pomegranate seeds, bell peppers and sunflower oil;
11) cabbage, apples, nuts, dried seaweed, sour cream, and bran;
12) sauerkraut, caraway seed, apples, red bell pepper, sunflower oil and a little honey;
13) grated radishes and parsnips, grated cheese, butter, dill, parsley;
14) cheese and butter with pomegranate seeds wrapped in young cabbage leaves;
15) parsnip or celery root, sliced cheese and dill;
16) fresh cottage cheese, sour cream, finely chopped herbs: sorrel, dill, garlic, caraway seed, parsley;
17) grate white radish, carrots, apples, add dill, cilantro, lemon juice or pomegranate seeds;
18) beet haulm, sorrel, dill, onion, parsley, portulaca. Add sunflower oil to the finished dish;
19) cucumbers, tomatoes, herbs, onions, bell peppers. Add sunflower oil to the finished dish.
Ragu vegetable
.1. Cut carrots, beets, cabbage, potatoes, onions, parsnip root coarsely, add bell pepper. Cook on steam under a tight lid in an enameled dish for 20 minutes. Then add butter or vegetable oil, chopped herbs, tomatoes (can be without tomatoes).
2. Zucchini, young beans, onions, onions, bell peppers. Cut coarsely, steam stew for 15-20 minutes, add butter or vegetable oil, dill, tomatoes.
3. Pumpkin, young green beans, onions, bell peppers, stew on steam for 15-20 minutes, add greens and oil after cooking.
4. Carrot soup: carrots, onions, green peas. Cut the vegetables coarsely, add boiling water, cook for 10 minutes, add after cooking oil and chopped herbs: dill, cilantro, cumin seed.
5. Cabbage schnitzel: cut cabbage and onions coarsely, add a small amount of water, stew for 15 minutes, add butter and egg yolks, remove from heat after 2 minutes in the ready dish add chopped dill.
6. Okroshka: sour cream, fresh tomato juice (1:2), add fresh cabbage, cucumbers, dill, sorrel, cilantro, raw zucchini.
7. Save: boil wheat or barley groats (very little salt) as a soup, add chopped greens: dill, cilantro, beet haulm, 3-4 egg yolks, immediately remove from the fire. In the finished dish, add 1 liter of sour cream and 1 liter of water. Instead of sour cream you can use sourdough - matzun.
Cereal
.Cereals (buckwheat, barley, wheat, oatmeal, millet) separately or together rinse, soak for 2 hours. For one part of cereal add two parts of water, put on low heat, cook for 20 minutes, remove from heat, add butter or vegetable oil, very little sea salt or dried seaweed. Eat in 0.5 hours, after whiling.
Porridge with vegetables: put washed vegetables together with cereals in a pot, cook as well. When ready, add oil and herbs to taste.
Stuffed cabbage:
Cabbage, grape leaves, young grape leaves, young leaves of horseradish are used.
For mincemeat will require washed cereals + onion, chopped finely and herbs + sunflower oil. Stuffing is wrapped in the prepared leaves, put in a pot, pour 2-3 cups of hot water, cook on low heat until ready. Stuffing can also be put into bell peppers, eggplants, tomatoes with the core removed. Cook the same way.
Bake eggplants on high heat, turning them over for 2-4 minutes, remove the skin. Eat hot without seasoning or with butter and herbs or cold - with sunflower oil and herbs. Bake bell peppers, peel and add them as well.
Ragu:
.Eggplant, onions, bell peppers, pumpkin - stew on steam, add oil and herbs after cooking.
Potatoes baked with butter.
Boiled potatoes with butter and herbs.
Potato fritters: grate potatoes and carrots, add onions, herbs, egg and flour, fry lightly in sunflower oil.
Potato pie:
Mashed potatoes and raw grated beets in layers, add a little sunflower oil and egg yolks, bake in the oven.
Bread:
water, kefir, flour, bran, soda, bake, eat with butter.
Pirogi
.Knead dough: water, tea soda, sunflower oil, sour cream. Knead the dough from 2nd or 3rd grade flour and bran, you can add cereal "Hercules".
Filling:
Fresh cabbage: shred, add any greens, a little butter or vegetable oil. Put into the dough in raw form or slightly simmered in water.
Grate carrots on a coarse grater, add apples, parsley greens.
Red beets: grate, add caraway or dill seed, butter.
Orange pumpkin: grate on a coarse grater, add coriander greens and cumin seed.
Finely chop parsley, cilantro, green onions, garlic, ramson, sorrel, beet.
Dinner
.In season: fruit or dairy-vegetable salads.
1. Salad of different fruits fresh, soaked dried fruits with whipped cream or sour cream or in season - only melon and watermelons.
2. Vegetable salad with sour cream.
3. Vegetable stew or porridge.
Herbs for tea:
1. Peppermint, oregano, rosehip, succession, dill seed, bay leaf.
2. Plantain, mint, yarrow, yarrow, ergot.
3. thyme, parsley, cilantro, bay leaf.
4. Currant leaves, raspberries, cranberries, lingonberries, barberry fruit.
5. Chamomile, calendula, St. John's wort, ergot, bogulnik.
