The book is called The Metabolism Plan by Lyn - Genet Recitas.
She's using her knowledge of the endocrine pathways and system to create a plan that enables individuals to determine their own personal food plan for optimal health. This makes sense to me.
I'm on my first week, and have 2 people 30 days ahead of me to help keep me on track. I suppose at some point we may take turns cooking, and get a break, which would be great.
If anyone is interested in doing the 3 day cleanse here's the menu and recipes. It's designed to reduce inflammation, and you will find zero salt, which was a problem for me. The three day cleanse begins adding foods one at a time on the second day to test for your personal sensitivities. Some foods, that we think are healthy, are actually very bad for some individuals. Some foods shut down the thyroid, and are listed in the book. SPINACH for instrance? I eat a lot of spinach, and that's a problem.
Carrot Ginger Soup (which will be blended after cooking) 10-16 servings
I'd suggest cutting back on the amount unless you can deal with a HUGE amount of soup at once.
1Tbs cinnamon
1Tbs cumin
1 Tbs freshly ground pepper
1 tsp cloves
1tsp cardamom
1/2 tsp tumeric
1/2 tsp allspice
7 quarts water
1/8 cup EXTRA virgin olive oil (EXTRA VIRGIN very important)
5 lb carrots, chopped
2 large red onions, chopped
3 large zucchini, chopped
8 cloves garlic peeled
Optional: 1 can full fat coconut milk
Optional: 5 or 6 Vietnamese chili peppers
I had a hard time dealing with this amount, and after all was blended I put some in freezer bags, and the rest in fridge in tupperware. I also hated it until I added the coconut milk, and a wee tad of pink Himalayan salt, then it was yummy.
Also for 3 day cleanse is the FLAX GRANOLA (4 servings but I think it's more)
1 cup water
2 cups flaxseeds
1 TBS agave nectar
2tsp ground cinnamon
1 tsp pure vanilla extract
1/2 tsp nutmeg
1/2 cup raisins
Soak flaxseeds overnight in water. The longer soak is better. 30 minutes is shortest soak if you don't have time. Mix twice in that 30 minutes.
Preheat oven 275. Add agave, cinnamon, vanilla, nutmeg, and raisins to flaxseed and mix thoroughly.
Spread granola on a baking sheet in thin layer and bake for 50 minutes. Reduce temp to 225 as you remove the baking sheet. Break up the granola into pieces and bake again for 30 minutes or so till crispy. I baked much longer at reduced temp to get it very crispy for picky younger dd.
KALE WITH what she calls SPICY COCO Sauce (Sort of like a curry, no chocolate)
2 TBS Extra Virgin Olive Oil (EVOO)
1 large red onion, chopped
4 to 5 garlic cloves, peeled
1 TBS grated ginger
1 tsp ground black pepper
1 tsp cumin
1/2 tsp tumeric
1/2 tsp coriander
1 head of kale washed, deveined, and chopped (5 to 6 cups) You can buy it cleaned and chopped already, which I suggest.
2 large zucchini, chopped
2 heads broccoli, chopped
1 lb carrots, chopped
4 shiitake mushrooms, diced, remove stems
1 cup carrot essence, from soup you made
Spicy Coco Sauce will follow
Put oil into 8 quart soup pot with heat on mdm. Add the onion, garlic, ginger, pepper, cumin, turmeric, and coriander, and saute for a minute. Then add the veggies and stir for another 2 minutes, so that spices and onions integrate and cover the pot. Cover pot.
Turn heat to lowest setting and add carrot essence or water, let simmer for 20 minutes. Finally, add coco sauce to mix and integrate flavors.
COCO SAUCE 4-5 servings
2 TBS EVOO
1 large onion, chopped
3-4 cloves garlic, chopped
1 inch pc of fresh ginger, peeled and chopped (approx 1 TBS)
1 tsp cumin
1/2 tsp coriander
1 tsp cinnamon
1/2 tsp fresh ground pepper
1/2 tsp nutmeg
1/2 tsp cardamom
1/4 tsp allspice
1 tsp brown sugar
1 can coconut milk
2 TBS Sriracha sauce, and can add hot chilis chopped also for more heat
Heat oil in saucepan. Saute onion and garlic for 1 minute, stirring frequently until they begin to brown. Add ginger, cumin, coriander, cinamon, black pepper, nutmeg, cardamom, and allspice, and saute for 1 minute on low heat, until the spices start to smell fragrant. Add brown sugar, coconut milk, Sriracha, and stir for 30 seconds. Reduce heat and simmer for 15 to 20 minutes stirring every 5 minutes.
BEET AND CARROT SALAD 4-6 servings
Coursely Grate 4 large carrots and one large beet (I purchase spiraled in the store)
Dress with freshly squeezed lemon juice and olive oil SO GOOD!
We're supposed to take our weight and half it in ounces for daily intake. Food should be consumed 45 minutes after our first 16oz glass of morning water with lemon squeezed into it. We shouldn't drink until 45 minutes after we eat for proper digestion.
First day
Women eat a cup of granola in the morning
16 oz soup for lunch with 2 cuts of steamed or sauteed broccoli
Snack can have 1 medium apple
Dinner is Kale with Spicy Coco Sauce
Beet and Carrot Salad (WE ALL LOVE love LOVE this one!) with pumpkin seeds, lemon and EVOO.... herbs if you'd like.
DAY 2
Add half a pear to the cup of granola for breakfast. The pear takes away the burned flavor and makes the crunchy lovely granola texture feel like you're eating offee.... it feels like eating toffee to me when pear is added. Lovely.
Lunch is 16 oz carrot ginger soup with sunflower seeds
Baby romain lettuce with 1/4 avocado, EVOO,lemon juice, and herbs if you like
2 cups steamed broccoli
Snack
1/2 apple and 8 to ten raw, unsalted almonds (we're testing them so be clear on what kind)
Dinner
Kale with Spicy Coco Sauce
1 cup basmati rice with pumpkin seeds
Beet and carrot salad with sunflower seeds and lemon/EVOO
On day 3 we test chicken and add cream of broccoli soup, which is another round of recipes and making. If anyone is interested, ask and I'll provide.
Lighter
ps I woke up 2 lbs lighter this morning. I'm not one to strep on a scale, but this way of gaging inflammatory response is interesting to me.
