Scalp Eczema - 4 Sample Eczema Lunch Meals - Part 4 of 6
Here are more sample menus for you to try for your lunches.
You can eat as much as you like of the raw food ingredients.
The more the better.
Eat until you feel content.
If you consume 50% to 65% raw foods for approximately one month you will see a difference in your skin.
More than likely you will transform your skin from that of itchy and open wounds to that of smooth, healed and normal skin.
#1 - Sample Lunch Large spinach salad with onions served with chopped carrots, celeriac, red peppers, and almonds.
Season with garlic and Tofu vinaigrette dressing.
#2 - Sample Lunch Salad consisting of red cabbage, fennel, celery, and carrots.
Chop all vegetables.
Add tablespoon of chopped walnuts, parsley and mint.
Also teaspoon of nori seaweed and dress with lemon and olive oil.
#3 - Sample Lunch Leek and barley soup.
Made with Wakami seaweed, celery, carrots.
#4 - Sample Lunch Brown rice served with red vegetable stir fry.
Serve with one piece of fruit.
Choose from apple, pear, orange, grapes or strawberries.
Red Vegetable Stir Fry:- Half red cabbage 2 white turnips 1 Tablespoon of Extra Virgin Olive Oil 3 Chopped spring onions.
1 teaspoon of soy sauce 1 tablespoon tomato puree 1 teaspoon of cumin seeds 1 teaspoon of paprika 1 tablespoon of bouillon powder Black pepper Shred cabbage.
Grate turnip finely.
Heat oil in large wok and fry cabbage and turnip with spring onions for between two and four minutes.
Toss in remaining ingredients and cook for further five minutes.
Add additional water if necessary.
Season with pepper.
Serve.
You can eat as much as you like of the raw food ingredients.
The more the better.
Eat until you feel content.
If you consume 50% to 65% raw foods for approximately one month you will see a difference in your skin.
More than likely you will transform your skin from that of itchy and open wounds to that of smooth, healed and normal skin.
#1 - Sample Lunch Large spinach salad with onions served with chopped carrots, celeriac, red peppers, and almonds.
Season with garlic and Tofu vinaigrette dressing.
#2 - Sample Lunch Salad consisting of red cabbage, fennel, celery, and carrots.
Chop all vegetables.
Add tablespoon of chopped walnuts, parsley and mint.
Also teaspoon of nori seaweed and dress with lemon and olive oil.
#3 - Sample Lunch Leek and barley soup.
Made with Wakami seaweed, celery, carrots.
#4 - Sample Lunch Brown rice served with red vegetable stir fry.
Serve with one piece of fruit.
Choose from apple, pear, orange, grapes or strawberries.
Red Vegetable Stir Fry:- Half red cabbage 2 white turnips 1 Tablespoon of Extra Virgin Olive Oil 3 Chopped spring onions.
1 teaspoon of soy sauce 1 tablespoon tomato puree 1 teaspoon of cumin seeds 1 teaspoon of paprika 1 tablespoon of bouillon powder Black pepper Shred cabbage.
Grate turnip finely.
Heat oil in large wok and fry cabbage and turnip with spring onions for between two and four minutes.
Toss in remaining ingredients and cook for further five minutes.
Add additional water if necessary.
Season with pepper.
Serve.
Source...