Day 31-
Today's diet:
On waking: Hot water with a slice of lemon.
Breakfast: Gluten and wheat free muesli with psyllium husks, lecithin, honey and rice milk. Green tea.
Morning snack: About 20 almonds, a small glass of carrot and beetroot juice.
Lunch: Miso soup with rice vermicelli and an omelette.
Afternoon snack: A soy latte with 2 tsp sugar and a small piece of cherry coconut slice.
Dinner: Grilled chicken with broccoli and Joshi's parsnip and beet fry (see below).
After dinner snack: Another small piece of cherry coconut slice, lemon and ginger tea with honey.
At least 2 litres of filtered water throughout the day.
Exercise: 3 hours of gardening (digging, weeding, sweeping, etc).
Sleep: About 7 hours, woke up once.

Had a great day today, everything seemed to flow smoothly and go to plan, which is lovely. Mainly spent the day in the garden with my daughter, she was helping me using her little broom to sweep and her little spade to re-plant and dig with me. We were weeding and she turned to me and said with a 2 year-old's wisdom, "This is really hard work Mum!". But we had fun and it is good to see the results.

I had a pretty decent day diet-wise too, except of course for the obviously non-detox coffee and cherry slice. I really wanted a coffee and have found that switching from cow's milk to soy milk when I order a coffee isn't really a problem, I mean it tastes different, but it's not unpleasant and you get used to it. The cherry slice came free with the coffee, so I couldn't really turn it down, could I?

I finally used my juicer!! Yay! I was disappointed when I realised (I had not thought to check before) that the plug was a Chinese plug and wouldn't fit an Australian socket, but since we lived in China a few years ago, I was lucky enough to still have an adaptor kicking around, so I could use it. The juicer works well, the vegetable juice is...well, interesting. I'm glad it's good for me. Next time I'll add ginger and maybe mint...

Also tried another winning recipe of Joshi's tonight for dinner- Parsnip and Beet Fry, here is the recipe:

INGREDIENTS:
- 1 medium beet, unpeeled.
- 1 medium parsnip, peeled and grated.
- 3 tbsp olive oil
- 1 tbsp shallots (spring onion) chopped finely
- 1/4 tsp dried thyme, crumbled (I used fresh thyme)
- fresh thyme sprigs
- (I also crumbled some sheep/goat's feta over the top, yummo!!)

METHOD:

Preheat oven to 180C/350F, place beet in a baking tray and bake for an hour until tender.

Fry the shallots in oil, when golden add grated parsnip and dried thyme.

Remove beet from the oven. Allow to cool then peel and grate into the same pan as the parsnip and shallots.

Cook over low heat for about 10 minutes. Sprinkle with thyme sprigs and serve.


This was a really delicious and simple side-dish, though to be honest, I am not sure why the beet needs to be roasted and then grated and fried, I'm sure it would be fine to just peel and grate it raw before frying it. Either way you end up with a lovely purple hand.

Next time I would probably add another parsnip to the mix and I also added some feta because feta and beetroot are best friends, it was perfect.