APPENDIX C: Seven-Day Stone Age Diet 287DAY 6
Breakfast
Fruit bowl
Soup
GAZPACHO
1 medium onion, skinned and chopped
2 tbsp oil
1 small green pepper, chopped and seeded
½ pint (285 ml/1 cup) tomato puree (blended, skinned tomatoes)
I clove garlic crushed (optional)
Small quantity other vegetables at hand, e.g. zucchini
Seasoning
Watercress
5 oz/140 g cucumber, chopped
Sauté onion in oil for 5 minutes. Add other ingredients except seasoning,
watercress and cucumber. Simmer for 15-20 minutes, season and chill.
Serve garnished with watercress and with chopped cucumber on the side
to use as croutons.
Main Meal
MARRAKECH CHICKEN AND LENTILS
1 tbsp. 100% pure virgin coconut oil
4 skinless chicken breasts chopped into pieces
6 oz potato, buckwheat or any other grain-free flour
8 oz brown lentils, rinsed and picked over
12 whole dried apricots (3 oz.), quartered
2 oz fresh parsley, chopped
½ tsp. fresh ginger, chopped
½ tsp. salt, or to taste
1/4 tsp. EACH ground allspice, cinnamon, cumin and red pepper (cayenne)
120 ml water with 1 teaspoon of vegetable bouillon powder dissolved into
it.
Heat oven to 350°F/175C. Heat the coconut oil in a frying pan. Coat the
chicken pieces with flour, shaking off excess. Add to frying pan and cook