Breakfast: A bowl of organic 4 Grain Plus Flax hot cereal cooked ten minutes with raisins, topped with sliced banana, blueberries, sliced organic strawberries, and walnut pieces; 1 glass orange juice; 4 prunes; 1 slice of home-baked whole wheat bread with Olivio spread and organic raspberry jam on it.

Lunch: A bowl of organic creamy tomato soup heated on the stove with added veggies and brown rice; one whole wheat tortilla spread with crunchy almond butter, and one orange. Also one tall glass of water.

Supper: Baked potato with left-over ratatouille as topping; steamed veggie medley of cauliflower, broccoli, beet, carrots, and asparagus spears; 1 serving of hot collard greens cooked with onion on stovetop; garden salad as previously described; 1 slice home-baked whole wheat bread with Olivio spread; and a bowl of cut up Kiwi and organic strawberries for dessert.