For how many people?
Mix as much muesli as you wish, and keep the rest in an airtight container to eat the following week.

Method
Serve with soya milk, topped with the fresh fruit. Soak the muesli in the soya milk for 10-20 minutes before serving.

Ingredients:
850ml (1 pint 9fl oz) coconut milk
450ml (3/4 pint) chicken stock
1 small red chilli, left whole but pricked with a knife
4 stems lemongrass
2.5cm (1in) root ginger
1/4 teaspoon ground black pepper
6 kaffir lime leaves
1 chicken breast, boned, skinned and cut into strips
100g (31/2oz) shiitake or button mushrooms
2 spring onions, chopped
4 tablespoons lime juice
Pinch of sea salt, optional
Fresh coriander to garnish

Method
Bring the coconut milk and chicken stock to the boil in a large pan. Add the chilli, lemongrass, root ginger, black pepper and lime leaves to the pan and simmer for 20 minutes.

Add the chicken and mushrooms to the pan and simmer for a further ten minutes or until the chicken is cooked, yet tender. Remove the spices with a slotted spoon. Add the spring onions, lime juice, sea salt, and serve garnished with coriander.

For how many people?
Serves 4.

Day one dinner
Red dragon pie
According to Traditional Chinese Medicine, potatoes are anti-viral, anti-inflammatory and can help digestion.

Ingredients
125g (41/2 oz) aduki beans (available from good health food shops), soaked for 8 hours and drained.
1 large potato, diced
1 teaspoon sesame seeds
1 dessertspoon soya milk
1 teaspoon extra-virgin olive oil
1 medium onion, finely chopped
1/2 red pepper, cored, seeded and cut into strips
1/2 green pepper, cored, seeded and cut into strips
1 teaspoon paprika
1/2 teaspoon dried basil
3 dessertspoons tomato purée
2 dessertspoons brown mise
1 dessertspoon soy sauce
150ml (1/4 pint) water

Method
Preheat the oven to 200C, 400F or gas mark 6
Boil the aduki beans in plenty of water for 10 minutes, then reduce the heat and simmer for 40 minutes or until tender. Boil the potato until tender and drain. Add the sesame seeds and soya milk to the potatoes and mash together. Place the olive oil and onions into a pan and fry gently and covered for five minutes, until the onion is softened. Add the peppers and paprika to the pan and fry for another five minutes.

Add the dried basil, tomato purée, mise, soy sauce and water to the pan, bring to the boil then simmer very gently for 15 minutes. When the beans are cooked, drain and add to the sauce, stirring them in well. Turn into an overproof dish, and top with the mashed potatoes. Bake in the oven for 25 minutes, until bubbling and browned on top.

For how many people?
Serves 2.

Day two breakfast
Muesli
As above

Day two lunch
Roasted pumpkin stuffed with mushroom and garlic
The antiseptic and antioxidant action of garlic cleanses the liver and drives away infection.

Ingredients
1 small orange pumpkin
1 teaspoon extra-virgin olive oil
1 small onion, finely chopped
2 garlic cloves, crushed
1 teaspoon dried mixed herbs
1/2 teaspoon black mustard seeds
150g (50z) button mushrooms, finely chopped
Pinch of sea salt.

Method
Preheat the oven to 200C, 400F or gas mark 6. Slice the top off the pumpkin and scoop out the seeds, putting the top to one side. Place the oil and onion in a small pan and fry gently, covered, for five to six minutes, until the onion is softened.

Add the garlic, mixed herbs and mustard seeds to the pan and fry for one minute, until the mustard seeds start to pop. Add the mushrooms to the pan, cover and sweat for five to ten minutes until cooked.

Season, then fill the pumpkin with the mushroom mixture and put the top on. Stand the pumpkin in a small ovenproof dish, supported with cocktail sticks if necessary. Bake in the oven for 50-60 mintues, until the flesh is soft. To serve, remove the top and slice into halves or quarters.

For how many people?
Serves 2.

Day two dinner

Ingredients
1 large or two small fresh beetroot, peeled and finely chopped.
1 dessert apple, finely chopped
2 large handfuls fresh rocket, washed and chopped
25g (1oz) cashew nuts, chopped
1 carrot, peeled
For the dressing
1 dessertfspoon extra-virgin olive oil
3 dessertspoons fresh lemon juice
Pinch of sea salt
Freshly ground black pepper

Method
Place the beetroot, apple and fresh rocket into a salad bowl. Place the cashew nuts on a baking sheet under the grill on medium heat, and toast until golden brown. Turn once or twice to brown on all sides. With a vegetable peeler, cut thick shavings of carrot. Add to the bowl with the cashew nuts and mix well. Mix and pour over the dressing over the salad immediately before serving.

For how many people?
Serves 2.