This diet plan only lasts 24 hours and was suggested by the nutritionist Dr. Kristin Kirkpatrick: optimizes the intake of antioxidants through delicious meals nutritionally balanced. Through food and its preparation, you can get maximum benefits for fighting disease.
Start your day with nutrition shake, to help fight some cancers. In addition, this smoothie helps provide strength, curb cravings and get the right antioxidants in the body, to help deal with the stress of the day. Feel free to also use frozen berries: freezing does not affect the quantity of nutrients, but it allows you to stock up while they are in season. Choose berries raw and organic if possible.
1/2 cup of wild blueberries
1/2 cup blackberries
1/2 cup strawberries
1/2 cup raspberries
1 cup pomegranate juice unsweetened
How to prepare
Combine all the berries and pomegranate juice in a blender, then blend until desired consistency.
For lunch, choose a good tomato soup, served with a salad of broccoli and cabbage. Tomatoes contain lycopene, antioxidants, vitamin C and vitamin A which, when heated, as in this case, are emitted further: the heat, in fact, breaks down the cell walls of the tomato to unleash all its benefits.
Recent studies have shown that eating tomatoes and broccoli together creates the best health effects. The broccoli contain beta-carotene, indoles and isothiocyanates natural - all compounds that appear to be useful in the fight against cancer. Make sure you do not overcook the broccoli, not to destroy the nutrients, but not even consumateli raw because the heat helps the binding of enzymes to your digestive system. The enzymes, in fact, are activated only after the broccoli were cut.
For this gratin of salmon a favorite baking, or steam. Frying destroys the nutrients of the fish, while a grid can add carcinogenic chemicals. Served with artichokes, one of the few foods that keep intact their nutrients during cooking.
2 diced tomatoes
2 + 1/4 cup of artichoke hearts
2 tablespoons olive oil
1 + 1/2 teaspoon dried oregano
1 teaspoon salt
1 tin of cannellini beans
1/2 cup chicken broth
1/2 teaspoon black pepper
700 grams of sweet potatoes
Preheat oven to 175 ° C. Slice the tomatoes and artichoke hearts; stir together the shallots with the olive oil, add about half the oregano and salt.
In a food processor or blender, combine the beans, pepper and remaining salt and oregano.
Cut the sweet potatoes in half and place them on the bottom of the pan lightly oiled. Add the remaining salt and pepper. Add the mashed beans and artichokes, covering the layer with other potatoes. Add the tomato slices on top, add any remaining spices and cover.
Bake for 1 hour, or until it becomes tender. Remove the lid and cook for another 10 minutes or until the top crust is golden brown.