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Saturday, May 17, 2014

Vegetable diet

Fruit and vegetable diet

A slimming diet propagated by Dr. Ewa Dabrowska. It is used by many doctors who supervise the use of diet in holiday centres that lead health holidays.


This diet (also known as fasting or half a hungergun) can also be used at home, for example 2 weeks or more (up to 6 weeks).

According to Dr. Dabrowska, a great silhouette is only a side effect. The effect of the vegetable diet will be to remove toxins, pathogenic deposits and degenerated cells from the body. Improve health in general.

Vegetable diet: what can you eat?


Vegetables

Roots: carrots, beets, parsley, celery, radishes, turnips.

Leafy: all lettuces, celery, kale, raisin.

Onions: onions, leek, garlic.

Cabbage: all cabbages, cauliflower, kohlrabi, broccoli.

Solanacea: peppers, tomatoes

Cucurbits: pumpkin, cabbage, courgette.

Herbs: all

Fruit

Little sweet: apples, grapefruit, lemons.

Vegetable diet: you cannot eat


Do not eat meat, fish, fish, dairy products, legumes, bread, pasta, rice, groats, fat.

Do not drink: alcohol, strong tea, coffee, juice and beverages.

Vegetables should be eaten as salads and juices. The pickled vegetables are particularly recommended.

Caution! Contraindication to diet is diabetes mellitus in insulin, adrenal hypothyroidism, cancer, organ transplantation, pregnancy and breastfeeding.

Sample menus of a vegetable diet



First day

Breakfast: tomato with onion and garlic tooth; pig iron of white radish, apple and pickled cucumber; pig iron of fresh cabbage, carrots and leek; carrot and apple juice; tea.

Lunch: vegetable pigeons

Ingredients: large cabbage head, a few carrots, 2 large celery, 2 parsley, leek, onions, basil, parsley, tomato sauce, salt, pepper.

Preparation: Boil the vegetables on steam or in salted water. Frozen, ground and spices basil, chopped with nativity, salt and pepper. Remove the leaves from the boiled cabbage. Wrap the stuffing in the list, heat it up with tomato sauce.

Dinner: salad made of cooked beetroot with apple and onion, roasted apple, tomato juice, mint tea.

Second day

Breakfast: salad of white cabbage with apple, lemon and dill; tomato with pickled cucumber; carrot juice; nettle brew.

Lunch: vegetable soup; salad from celery and apples with lemon juice; beets cooked with onion and garlic.

Soup ingredients: carrots, parsley, celery, leek, onion, 1/2 cauliflower, 1/2 broccoli, cucumber pickled or slightly cucumber acid, lovage, allspice, grey salt, pepper.

Preparation: Cut vegetables. Flood with water.. Add spices and cook for 10 minutes. Add a cauliflower and broccoli divided into roses. Cook 10 minutes. Finally, add a finely grated cucumber or pour acid.

Dinner: apple mousse with anymore, carrot cooked.

Third day

Breakfast: Pig iron of carrots, hot beetroot with horseradish, tomato with onion and parsley, green tea.

Lunch: vegetable casserole; beet acid

Ingredients: 2 courgettes or cabbages; 2 yellow peppers; 2 onions; 3 tomatoes; oregano; garlic tooth; salt.

Preparation: Cut the courgette into slices. Cut the peppers into wide strips and tomatoes into pieces. Cut onions and garlic into pieces. Give up onion and garlic on a Teflon frying pan by adding a spoon of water. Add the courgette and paprika, cover tightly with a lid and allow to pass a few minutes. Put the tomatoes, oregano and a pinch of salt into a heat-resistant dish. Bake in a hot oven for 15 minutes.

Dinner: Sauerkraut with grapefruit and carrot.

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