Forty days without meat: days 17, 18 & 19

Breakfast:

• Orange juice
•  Musli with milk / oatmeal with craisins

Lunch:

• Sammiches (day 17)
• Salad with mustard dressing (1 tsp mustard, 1 tsp red wine vinegar, 1 tsp soy sauce, 2 tsp olive oil) (day 18)
• Chilli sin carne, whole wheat (day 19)

Dinner:

• Pizza, half 4 cheese, half mozzarella and pesto (day 17)
• Veggie gyros pita (day 18)
• Sammiches & No cream of broccoli soup (day 19)

Snacks:

• Coffee & tea
• Chocolate
• Cookies
• Banana
• Mandarins

Bonus recipe:

No cream of broccoli soup

Ingredients:

• 1 broccoli bunch (500 gr) plus the stalk of another (that was in the freezer from last week)
• 1 leek
• 4 cloves garlic
• 1 tbsp olive oil
• 70 gr raw cashew nuts
• 1 l water (more might be needed)
• salt & pepper
• pinch cayenne pepper
• 1 tbsp lemon juice

Make it:

1. Soak the cashew nuts in water for an hour to soften up (this will make it easier to blend later on). The cashew nuts provide creaminess to the soup.
2. Rinse the leek, and chop. Mince the garlic. Heat up olive oil in a 3-4 l pot. Add the leek & garlic, and cook until soft and golden.
3. Meanwhile, cut the broccoli in pieces. For the stalks, remove the outer layer (approx 5mm) that is a bit harder and leave only the heart, then cut in pieces.
4. Add broccoli to the pot, cover with approx 1l water (it doesn’t need to be completely covered) and bring to a boil. Lower heat to a simmer and cook for 10 minutes.
5. Remove from heat. Drain the cashew nuts and add to the broccoli. Mix with immersion blender until creamy. Season with salt, pepper, cayenne & lemon juice to taste.
6. Serve piping hot.