The fifth day in your seven day detox program. Just over half way there and well on the way to a cleaner, healthier body.

Breakfast
Prepare the night before. Put a couple of spoonfuls of oatflakes in a cereal bowl, add a tablespoon of water and leave to soak overnight. In the morning, stir in a teaspoon of lemon juice, a spoonful of single cream and slice a banana on top.

Mid-Morning Snack
A glass of freshly pressed vegetable juice.

Lunch
Millet & Buckwheat Casserole and a small mixed salad of raw vegetables.

Casserole Recipe:

2 large carrots
1 large onion
2 sticks celery
2 cloves garlic
2 tablespoons olive oil
1 cup millet
1 cup buckwheat
1.5pint vegetable stock
1 green pepper
1 red pepper
1 teaspoon yeast extract
1 pinch paprika
Few fennel frond tops
2 bay leaves
250g/8oz mushrooms

Grate 1 carrot and finely chop the onion, celery and garlic. Heat the oil in a heavy pan and sweat together, stirring constantly, over a high heat until softened.

Add the nillet and buckwheat, stir for 2-3 minutes, then add the stock. Slice and add all the other vegetables exceptt the mushrooms. Add the yeast extract, paprika, fennel and bay leaves. Bring to the boil and simmer, stirring occasionally, until all vegetables and grains are soft - 45-60 minutes.

Ten minutes before serving add the wiped and sliced, mushrooms.

Mid-Afternoon Snack
A glass of fruit or vegetable juice or a cup of weak tea.

Main Meal
A big mixed salad of raw vegetables, spinkled with roasted sesame and sunflower seeds. Devilled Chicken. A plain low-fat yoghurt with a little cinnamon, honey and flaked almonds stirred in.

Devilled Chicken Recipe:

8 chicken drumsticks
2 crushed, gloves garlic
5 tablespoons, Dijon mustard
2 tablespoons Olive oil
2 teaspoons cayenne pepper
2 inches fresh ginger root, peeled & grated
1 teaspoon soft brown sugar
a dash or two of worcestershire sauce
sea salt and black pepper to season

Score the drumsticks in several places, then mix the garlic with the mustard, oil, cayenne, grated ginger, sugar and worcester sauce. Season lightly with the salt and pepper, then paint each drumstick with the mixture.. Chill for a minimum of 12 hours then bring back to room temperature, before cooking.

Heat your grill to very hot, then turn it low and cook the drumsticks for 30-40 minutes. Turn frequently and baste with the juices, if any.