Day 2. Yay! You survived the first day! Easy, right? Today may be a little trickier for you. You might feel a little less energized, you might have a bit of a headache. Know that this is all normal. If anything, take comfort knowing that this is part of the process and it's working. So stay strong! Also know that with these yummy recipes it will make the day go by smoother and you will always be looking forward to having your next meal! Before we get into the recipes we just wanted to talk a bit about a few ingredients that you may not already know about that we love to used called perilla oil. If you typically cook using corn oil or olive oil, you are missing out on a number of health benefits that perilla oil offers. It tastes almost the same as sesame seed oil but it has a very high content of Omega-3 fatty acid which prevents bad cholesterol and helps lower high blood pressures. It also contains vital Omega-6 and Omega-9. Both of these are extremely beneficial for normal immune system functioning and they have also been known to improve memory-related conditions. We get ours from Kim's Market on East Broadway, Vancouver. Another product that you'll be using is Bragg Liquid Amino Acids. Since the Wild Rose does not allow any yeast in your diet that rules out soy sauce. So a healthy alternative is Braggs! It contains no chemicals, no artificial coloring, no preservatives, no gluten and no GMO. Need we say more? Okay so here are the recipes that you will be eating today!
Fried egg on rice with roasted seaweed
Ginger carrot soup
Battered white fish with topping sauce
-with green beans, baby potatoes, and green salad
FRIED EGG ON RICE WITH ROASTED SEAWEED
First of all cook short grain brown rice until all the water has been absorbed. Then when that is done fry up an egg (we like to keep our yolks super runny). Then mix the egg into the rice and mash it all together. Then you can add the Bragg liquid in. You can use as much or as little as you'd like! Then cut the seaweed into small squares and scoop out some rice and fold it into the seaweed. Enjoy!
GINGER CARROT SOUP
These are the ingredients you'll need: 4 cups of carrots chopped into one inch pieces, 1 large onion chopped, 5 garlic cloves, 1 inch piece ginger coarsely chopped, one bouillon cube (onion flavour) a quarter cup of olive oil and 4 cups of water. . Fry everything up in olive oil, add bouillon cube and water and boil for an hour. Then puré!
BATTERED WHITE FISH WITH TOPPING SAUCE
For the fish we used basa fish (you can use any white fish) and we basically battered a few eggs together and coated the fish in the egg and fried it until brown. For the topping sauce combine 3 tablespoons Bragg Liquid Amino Acids, 1/2 to 1 tablespoon Korean chili flakes, 1 tablespoon perilla oil, 1 green onion finely chopped, 2 teaspoons sesame seeds, 1 fresh red chili, seeded and minced (optional). Mix well. Serve the fish on top of the baby greens and baby potatoes and pour the topping sauce on. Enjoy!!