As seen in Grazia's beauty pages this week ("The Faux Facelift", p74) this fish-friendly eating plan has our beauty director all a-glow. Follow it to the letter and radiant, smooth skin can be yours...
Day 1 Menu
Wake up:
300ml spring water
Breakfast:
Chive omelette: 3 egg whites and 1 whole egg
Grilled salmon (140g)
½ cup cooked oatmeal
Rockmelon and strawberry salad (100g)
300ml spring water (more if desired)
Lunch:
Grilled salmon (140g) with Salsa Verde (recipe at the end)
2 cups shredded iceberg lettuce
1 tbsp extra virgin olive oil and freshly squeezed lemon juice to taste
¼ cup fresh blueberries
300ml spring water (more if desired)
Mid-afternoon snack:
Plain yoghurt (170g)
4 raw unsalted hazelnuts
½ green apple
300ml spring water (more if desired)
Dinner:
Grilled salmon (140g)
2 cups rocket
1 tbsp extra virgin olive oil and freshly squeezed lemon juice to taste
1 cup steamed broccoli dressed with a little olive oil
Rockmelon (100g)
300ml spring water (more if desired)
Evening snack:
Plain yoghurt (170g)
4 raw almonds
½ green apple
300ml spring water (more if desired)
Day 2 Menu
Wake up:
300ml spring water
Breakfast:
Scrambled eggs: 3 whites and 1 whole egg
Grilled salmon (140g)
½ cup cooked oatmeal with Berry Compote (100g, recipe at the end)
300ml spring water (more if desired)
Lunch:
Grilled salmon (140g) with Salsa Verde (recipe at the end)
2 cups shredded iceberg lettuce
1 tbsp extra virgin olive oil and freshly squeezed lemon juice to taste
¼ cup fresh strawberries
300ml spring water (more if desired)
Mid Afternoon Snack:
Plain yoghurt (170g)
4 raw unsalted walnuts
½ pear
300ml spring water (more if desired)
Dinner:
Grilled salmon (140g)
2 cups rocket
1 tbsp extra virgin olive oil and freshly squeezed lemon juice to taste
1 cup steamed green beans with a little olive oil
Rockmelon (100g)
300ml spring water (more if desired)
Evening snack:
Plain yoghurt (170g)
4 almonds
½ green apple
300ml spring water (more if desired)
Day 3 Menu
Wake Up:
300ml spring water
Breakfast:
Chive omelette: 3 egg whites and 1 whole egg
Grilled salmon (140g)
½ cup cooked oatmeal with strawberries (100g)
300ml spring water (more if desired)
Lunch:
Grilled salmon (140g) with Salsa Verde (recipe at the end)
2 cups rocket
1 tbsp extra virgin olive oil and freshly squeezed lemon juice to taste
Rockmelon (100g)
300ml spring water (more if desired)
Mid Afternoon Snack:
Plain yoghurt (170g)
4 raw almonds
½ green apple
300ml spring water (more if desired)
Dinner:
Grilled salmon (140g)
2 cups shredded iceberg lettuce
1 tbsp extra virgin olive oil and freshly squeezed lemon juice to taste
1 cup steamed spinach dressed with lemon juice
Strawberries (100g)
300ml spring water (more if desired)
Evening snack:
Plain yoghurt (170g)
4 raw walnuts
½ green apple
300ml spring water (more if desired)
To make Berry Compote:
¼ cup strawberries (washed, hulled and diced)
¼ cup raspberries
¼ cup blackberries
¼ cup blueberries
¼ cup boysenberries
pinch star anise powder
pinch cayenne pepper
Combine all ingredients in a saucepan. Bring to a boil over medium heat. Cover and simmer. Place in fridge and serve cold.
To make Salsa Verde:
Garlic cloves (freshly crushed)
Lemon juice
Fresh coriander
Fresh parsley
Olives
Tomato concasse
Olive oil (optional)
Blend together to form a paste.
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