Date Shake- Breakfast Day 6-7
Ingredients
1 cup organic whole milk or preferred milk alternative
1 tsp ghee
4 fresh dates, pitted
1/2½tsp cinnamon
1/2 tsp cardamom
1–2 tsp rose powder (optional) — adds cooling, heart‑opening, Pitta‑soothing energetics
Instructions
Warm the milk, ghee, cinnamon, and cardamom in a small pan over medium heat until the mixture just begins to steam and lightly bubble.
Stir gently, then remove from heat and allow it to cool for a few minutes.
Place the dates in a blender.
Pour in the warm spiced milk.
Add rose powder if using.
Blend until smooth, creamy, and fragrant.
Pesto Barley with Asparagus-Lunch Day 6-7
Ingredients:
1 cup Pearled Barley
Pesto
Olive oil
1 cup Fresh Asparagus
2 Radishes
Salt & Pepper
Pesto
2 cups fresh basil leaves or Kale
2 garlic cloves
1/4 cup pine nuts
2/3 cup olive oil
Squeeze of lemon
Salt and pepper
Prepare the Barley:
Cook the barley in a pot.
Sauté the Asparagus:
Cut the asparagus in a diagonal direction, and sauté in a pan with olive oil and salt and pepper.
Make the Pesto:
Place pesto ingredients (2 cups fresh basil leaves or kale, 2 garlic cloves, ¼ cup pine nuts, 2/3 cup olive oil, squeeze of lemon, salt, and pepper) in a food processor and blend, adding a small amount of water halfway through if it is too dry.
Assemble the Dish:
Mix barley and pesto together. Add the cooked asparagus and raw radish ribbons on top. Add extra pine nuts for more crunch.
Beet (Borsht) Soup- Dinner Day 6-7
Ingredients:
3 tbsp Apple Cider Vinegar
2 cups beets
1/4 tsp black pepper
2 Cups Cabbage
4 whole Carrots
3/4¾ cup Dill
1 whole Potato
1/4 tsp Salt(Pink)
2 tbsp Sunflower oil
1/2 cup Leeks
Chop Leeks. Slice the potato, carrots, beets, and cabbage thinly. Place all ingredients in a pot and cover twice the height with water. Bring to a boil and simmer, covered, for one hour or more. You can blend the soup if desired for a creamy texture or eat it as is.
*Optional- add a squeeze of lemon on top for extra zest.
*Makes enough for dinner days 6-7