This diet will provide all the nutrients and antioxidants the body requires to recover and work efficiently. Choose organically produce foods wherever possible. Steam or roast a rainbow of vegetables and make smoothies, soups and stews. Grind nuts and seeds and add to meals with plenty of healthy herbs and spices. Add cold-pressed virgin oils to vegetables to enable absorption of fat-soluble vitamins. Cut out any foods containing added sugar and artificial E-numbers as much as possible too.
Meat
- Beef (organic lean low fat) once a month.
- Poultry (free range organic) once a week.
- Organ meats once a month.
- Rabbit once a month.
- Venison once a month.
Fish
Three times a week
- Anchovies
- Bloater fish
- Eel
- Haddock
- Herring
- Hilsa fish
- Kipper
- Mackerel
- Pilchards
- Salmon
- Sardines
- Shellfish
- Sprat
- Trout
- Tuna
- Whitebait
Dairy
- Eggs and cheese 3 or 4 times a week.
- Yoghurt (plain with live cultures) and kefir milk daily
Vegetables and legumes
Choose a selection from each of the four different colours each day
Green vegetables and legumes
- Alfalfa
- Ashitaba
- Asparagus
- Broad beans
- Cabbage green
- Chicory
- Chlorella (algae)
- Collard greens
- Courgettes
- Cress
- Cucumber
- Lettuce
- Mung beans
- Okra
- Peas
- Peppers (green)
- Samphire seaweed
- Spinach
- Spirulina (algae)
- Sprouting greens
- Turnip greens
- Watercress
- Winged beans
Red, purple and dark-skinned vegetables and legumes
- Algae (red)
- Aubergine
- Beetroot
- Black beans
- Black-eyed peas
- Cabbage (red)
- Kidney beans
- Lentils (red)
- Navy beans
- Peppers (red)
- Nori seaweed
- Tomatoes (cooked)
Orange and yellow vegetables and legumes
- Carrots
- Butternut squash
- Chickpeas
- Peppers (yellow or orange)
- Pinto beans
- Lentils (orange)
- Pumpkin
- Sweet potatoes
- Swede
- Sweetcorn
- Turnip roots
White, cream and brown vegetables and legumes
- Butter beans
- Cabbage (white)
- Garlic
- Mung beans (sprouted)
- Mushrooms
- Parsnips
- Peanuts (unsalted)
- Potatoes
- Radishes
- Soya beans
Whole grains
At least one per day
- Amaranth
- Barley
- Brown rice
- Oats
- Psyllium husks
- Quinoa
- Rye
- Teff
Fruit
Choose a selection from the three different colours each day
Green fruits
Red and dark-skinned fruits
Orange, yellow, cream or white fruits
Dried fruit
As snacks or added to meals
- Apricots
- Dates
- Cranberries
- Figs
- Goji berries
- Prunes
- Raisins
- Sultanas
Nuts
As snacks or added to meals
- Almonds
- Brazil nuts (2 per day)
- Cashew nuts
- Coconut (flesh, milk or water)
- Hazelnuts
- Pistachios
- Walnuts (5 halves per day)
Seeds
Small handful as snacks or added to meals daily
- Chia seeds
- Hemp seeds
- Flaxseeds
- Poppy
- Pumpkin
- Sesame
- Sunflower
- Watermelon
Herbs
Consume as teas or add to meals daily as required
- Ashitaba
- Basil
- Burdock root
- Dandelion
- Drumstick
- Chives
- Coriander
- Dill
- Oregano
- Parsley
- Rosemary
- Sage
- Safflower
- Saffron
- Tarragon
- Thyme
Spices
To be used as often as possible daily
Miscellaneous foods, condiments and beverages
To be consumed and used as desired on a daily basis
- Apple cider vinegar
- Black and green tea
- Bone broth
- Brewer’s yeast
- Brine pickles
- Coconut oil
- Cod liver oil
- Chamomile tea
- Himalayan pink salt crystals
- Honey
- Krill oil
- Miso soup
- Olive oil (cold-pressed virgin)
- Flaxseed oil
- Rapeseed oil
- Sauerkraut
NOTE: Sea salt has now become tainted with micro-plastics and is often refined to remove all the minerals which the salt miners then sell on to other industries for more profit.
Some fish is now tainted with mercury. See how to chelate mercury from the body after consuming fish>> Mercury poisoning
Avoid all processed and refined foods whilst recovering from ill health. Sauces and condiments are usually full of sugar and other unhealthy additives. See>> E number dangers.
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