Day 30-
Today's diet:
On waking: Hot water with a slice of lemon.
Breakfast: 1 slice of Pharoah toast with avocado, salt and pepper and a poached egg. Green tea.
Morning snack: About 20 almonds.
Lunch: Joshi's chicken curry (recipe below), brown rice with toasted slivered almonds, grated carrot and green beans, 1/2 a piece of fresh garlic naan bread. About 100mls of soft drink.
Afternoon snack: Not necessary.
Dinner: Vegetable stir-fry (orange, purple and yellow carrots, broccoli, cauliflower, snow peas, spring onion, garlic, ginger) with fried tofu (with lemon juice, salt, chilli and garlic), vermacelli noodles and about a tablespoon of Rogan Josh paste.
After dinner snack: Lemon and Ginger tea with a teaspoon of honey.
At least 2 litres of filtered water throughout the day.
Exercise: About 2 hours of gardening and housework.
Sleep: About 8 hours, woke up twice.



I feel much better about my diet today, far healthier, except the naan bread & soft drink. I'm going to have to get back on the Detox far more than I have been, but I'm on track generally. I have bought a different bread, Pharoah bread, very nice, not sure if it is gluten free, but it's certainly much nicer that gluten free bread.

Just looked it up, pharoah is NOT gluten-free but I've found a great website to tell me which grains are from the Whole Grains Council.

I'm not sure if I've mentioned it but Joshi has a stack of really great recipes at the back of his book and I've decided to try out quite a few of them this week.

This is the recipe for the chicken curry we had for lunch. It was the first time I have made a curry from scratch and it was delicious, will definitely be trying this one again:

INGREDIENTS (for 4 servings):
- 8 chicken thighs (skinned)
- 1 cup of soya yoghurt (can't find this so used normal plain bio yoghurt)
- 1 tsp ground ginger (I used fresh)
- 1/2 tsp ground turmeric
- 1 tsp minced garlic
- 1 cup of vegetable oil (I used about 1/3 of a cup and that was too much)
- 2 onions finely chopped
- 1 tbsp ground coriander
- 1 tbsp ground cumin
- 1 tbsp ground almonds
- 1 tbsp ground cardamom
- 1/2 cup of shredded coconut
- 1/4 tsp ground nutmeg
- 1/4 tsp ground mace
- 1/2 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1 cup of warm water
- 1 cup of soy milk
- 1/4 tsp saffron
- 1/2 cup chopped coriander leaves
- 1/4 cup of lemon juice
- (I also added 2 tsp salt)

METHOD:
Marinate chicken, yoghurt, ginger, turmeric and garlic for 2 hours in the refrigerator.

Fry onions in oil until golden, remove from the pan and set aside.

Fry ground coriander, cumin, almonds, coconut, nutmeg and mace over low heat for 3 mins.

Add these spices and the onions to a blender and blend until the mixture forms a paste, I added water and oil.

Transfer the mixture back to the pan and add the cinnamon, cloves and cardamom, stir until combined and remove from the pan.

Add more oil and cook the chicken in the pan, turning until browned, about 20 minutes.

Put the spice paste over the chicken and then pour the remaining yoghurt marinade mixture over the top.

Add warm water and simmer for another 20 minutes.

In a small saucepan warm the soy milk and add the saffron. When warmed through add this to the pan.

Cook until desired consistency and serve. YUM!!!