Here's my first draft of the diet menu:
FOR THE FIRST SIX WEEKS (until April 1, 2013):
• Cup of hot water first thing in the morning.
• Breakfast:
— bowl of miso broth
— whole grains (leftovers or porridge or freshly cooked)
— vegetable
— hot kukicha tea
• Lunch:
— Bio-K Plus (Organic Fermented Rice probiotic)
— whole grains
— vegetable(s)
— seeds and nuts
— crackers or unsalted corn chips (optional)
— hot kukicha tea
• Dinner
— Soup with wakame and crackers or toast (optional)
— whole grains
— lentils (optional)
— vegetable(s)
— seeds and nuts
— hot kukicha tea
• Optional condiments with meals
— Seaweed Gomasio
— Ohsawa Organic Nama Shoyu or Eden Organic Shoyu unpasteurized soy sauce
• I'll be using unrefined sea salt in small amounts in my cooking. (See The Benefits of Unrefined Sea Salt.)
AFTER SIX WEEKS, ADD AS DESIRED:
• whole grain breads
• whole grain pastas
• organic American cheese and butter (for pleasure)
• breads/waffles/pancakes made with whole grains, eggs
• whole wheat pizza
• afternoon snacks, such as soup or leftovers from lunch or nuts and seeds
FOODS THAT I AM SUSPENDING UNTIL FURTHER NOTICE:
• All fruits, fruit juices, and fruit products
• All sweeteners, including brown rice syrup, maple syrup, and agave nectar
• Chewnami Energy Bars with seaweed (brown rice syrup and maple syrup sweetened)
• Windmill Spice Cookies (fruit juice sweetened)
• Amazake koji rice drinks (made with koji mold spores called Aspergillus Oryzae)
• All alcohol, including beer, wine, amaretto
• All fermented foods except for miso and soy sauce
Related Blog Articles:
Designing My Own Weight Loss Diet
Weight Loss Tips From Herman Aihara
Weight Loss Tips From Julia Ferre
