The day started off well enough. I took a 7am Pilates Class and came home with quite a sweet build up… it was an intense hour long session.
When I came home I looked at the Book for the ingredients I needed for the menu:
Breakfast: 1tsp Barley Max Powder mix with 4-8oz Distilled Water
Mid Morning 8oz Juice Carrot, Apple, Broccoli Juice.
HINT: Broccoli contains a great amount of beta carotene as well as many other valuable nutrients that make it a powerful cancer-fighting food. Apples are the only fruit that can be used with either fruits or vegetables.
I went ahead and packed a bag with the Mid Afternoon 8oz Juice of Carrot, Cabbage, Celery Juice and a bottle of premixed Barley Max Powder for lunch.
Lunch: Nectarines until satisfied… but I didn’t have any at home so I made Mike stop at a Whole Foods while we were out. Mike wanted to drive over to Annapolis for the day and have lunch out there at the Marriott Hotels Restaurant on the Harbor.
Before we even got to Annapolis, I had the Barley Max and the Nectarines… and I still felt hungry. So at the restaurant, I ordered this green salad and put Olive Oil and Vinegar on as dressing. I was quite big, so I unfortunately ate about half of the salad… munching on the Cucumbers, Carrots, Onions and Tomatoes mixed in there.
Mid Afternoon 8oz Juice Carrot, Cabbage, Celery was on the road…. and it tasted really strong!
HINT: If your system is acidic this juice may cause you to feel gassy.
At home… I had my 1tsp Barley Max Powder 30 minutes before dinner.
Then I started preparing the menu for dinner… It had been a while since I made the Lentil, Barley Stew (both Mike and I love) so it was exciting. Along with the Lentil Stew I made a Broccoli Mix.
Broccoli Mix:
Ingredients:
2Cups Broccoli Florets
1Medium Tomato, cubed
1Red bell Pepper, sliced
1Cup Cucumber
1Sweet Onion
1Stalk of Celery
Directions: Wash vegetables, cut broccoli florets, cube tomato and slice red pepper. Peel and chop cucumber, chop onion fine, dice celery then combine.
Prepare a dressing: 1 peeled medium tomato in the blender, adding 1/3 cup of sunflower seeds and blending until creamy. To serve, make a bed of fresh leaf lettuce greens, add a layer of vegetables, top with fresh dressing and add a sprinkle of sunflower seeds.
Lentil, Barley Stew:
Ingredients:
14oz Dried Lentils
1Medium Onion
2Stalks of Celery
3Cups fresh Tomatoes
1/2Cup Barley
1/2Tsp Cumin
4Cups Vegetable Soup Stock
2Cloves Garlic
4Medium Carrots
1Tsp Dried Rosemary
1/2Tsp Oregano
Celtic Salt
Directions: Peel and dice tomatoes, chop carrots and minced garlic. Dice celery and onion. In a soup stock pan, bring lentils, barley, onion, garlic, celery, carrots and vegetable stock to a boil, reduce heat to lowest temperature, cover, and simmer for 35 minutes. Add the tomatoes and seasonings, cover and simmer 20 to 25 minutes longer or until the lentils are tender.
It was soooo good… and I’m wondering now, why I hadn’t made the stew before NOW!!!!
For a dessert, I had some Dark Grapes and that hit the spot.