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easonal Menu Plans
Summer 4-Day Menu Plan

© Elson M. Haas MD

Day 3

Fruit: Oranges
Breakfast: Granola with Fruit Kanten
Lunch: Broiled halibut basted with marinade of tamari, sesame oil, garlic,
fresh thyme, and fresh marjoram; vegetable melange of lightly steamed
sweet peas and carrots served with fresh arugula and a vinaigrette of
olive oil, lemon or balsamic vinegar, and a pinch of sea salt
Dinner: Moussaka, salad greens with vinaigrette
Snack: Strawberries, blackberries, or fresh figs

Day 4

Fruit: Grapefruit
Breakfast: Corn flakes with soymilk or Cornbread with Peanut-Apple Butter
Snack:Sunflower seeds
Lunch: Fresh corn on the cob with sweet, unpasteurized butter; Mexican Salad Bowl
Dinner: Baked Dill Salmon, green beans, Salad of Belgian Endives
Snack:Fresh berries

Breakfast Rice?Serves 6
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About The Author
Elson M. Haas, MD is founder & Director of the Preventive Medical Center of Marin (since 1984), an Integrated Health Care Facility in San Rafael, CA and author of many books on Health and Nutrition, including ...more
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