I know this is a older forum but i thought i would post ideas for others looking for this too. My husband is having this test this week & i was searching for things for him because he has had a hard time with this 3 days liquid diet.. (Be sure to ask your dr if you have questions about any of these before you try it) and i have more for the 1st day liquid diet and a list of light foods to use at the first of the prep. The prep is so much worse than The test it's self. Good luck to all :) Clear Liquid Drink Recipes NO RED OR PURPLE COLORED ITEMS & no milk based or fiber items either... High Protein Fruit Drink 8 oz commercial clear liquid nutritional drink 1/2 cup sorbet (no seeds in this!) 6 ounces ginger ale Mix all ingredients and blend until smooth Fruit Fizz 1 cup clear fruit juice from your clear liquid list (ie. apple juice/white grape juice. 1/2 cup sparkling water 1/2 cup ice Blend ice and juice until slushy. Pour in glass and add sparkling water Frozen Fruit Slush 1-6 oz can of frozen clear juice concentrate 4 tbsp sugar (if u want it) 3 cups crushed ice Mix all ingredients and blend until smooth Lemon Lime Slushie Juice from two limes Juice from one lemon 1 cup sparkling water 1 cup ice 4 tsp. sugar or to taste Blend ice and juice until slushy. Pour in glass and add sparkling water Home-made ice pops can also be made using fruit juice, a sports drink or other favorite clear liquids. Remember: no red or purple liquids. And if your looking for a hot "meal" other than beef or chicken broth, you can drink the jello while warm (i know i know, but its diffrent. My mom called it jello soup :). ) also use chicken broth, and root veggeis, boil for 20mins, season to taste then strain it, you will have a good clear broth. Japanese or Chinese soups are really good, you can get them ready to go as take out too. And you can use the meal replacement shakes on the first day "liquid diet" (not clear liquid part) to make some great meals..

You don't have the book any more, Westelle? I found the recipe at Recipelink: Swiss Black Forest Cake (From the Cake Bible) Brandied Burgundy Cherries Make 1 pint **Brandied cherries are flavorful after only 12 hours but the longer they stand, the more mellow they become. Ingredients: 1 lb. (454g) Pitted bing cherries in heavy syrup 1 oz. Sugar 2 oz. Kirsch or Cognac or cherry-flavored brandy In a colander suspended over a deep bowl drain the cherries for 30 min. Reserve cup syrup. There will be about 1 ½ cups cherries. In a medium saucepan combine the syrup and sugar and bring to a boil, stirring constantly. Add the cherries and simmer, covered, 1 min. Remove from the heat. Transfer the cherries with a slotted spoon to a pint jar and add the kirsch or Cognac to the jar. Boil the syrup until reduced to ¼ cup and pour over the cherries. Cover tightly and swirl to mix. If planning to store longer than 3 months, add enough liqueur to reach almost to the top of the jar. Cool, cover tightly, and refrigerate. Moist Chocolate Genoise one 9-inch springform pan or cake tin (must be straight on the sides), greased, bottom lined with parchment and then greased again and floured. Ingredients: 4 oz. Bittersweet chocolate 4.125 oz(1/2 liquid cup) boiling water 4 large eggs (7 oz. Weight without shells) 3.5 oz. Sugar (regular white sugar is fine.) 2.625oz (75g/3/4 cup) sifted cake flour Preheat the oven to 350F. Ina heavy saucepan bring the chocolate and water to a boil over low heat, stirring constantly. Simmer, stirring, for 5 minutes or until the chocolate thickens to a pudding like consistency. (It will fall from the spoon and pool slightly before disappearing.) Cool completely. In a large mixing bowl, beat the eggs and sugar with the whisk beater on high speed for 5 min or until triple in volume. ( a hand beater may be used but it will be necessary to beat for least 10 min.) Sift ½ the flour over t he egg mixture and fold it in gently but rapidly with a slotted skimmer or a large rubber spatula until dome of the flour has disappeared. Repeat with the remaining flour until all flour has disappeared. Fold in the chocolate mixture until incorporated. Pour immediately into the prepared pan. (It should be about 2/3 full) and bake 30 to 35 min or until a tester inserted in the center as easily as it does when inserted closer to the sides. The cake rises to the top of the pan during baking and will lower slightly when done, pulling slightly away from the sides. Avoid opening the oven door before the min. time or the cakes could fall. Loosen the sides often cake with a small metal spatula and unmold at once onto lightly greased rack. Reinvert to cool. The firm upper crust prevents falling. Trim the top and bottom crust removed (very important or else it will form "crusts" in between the cream after itÂs soaked in the syrup) and split in half horizontally to make (2) ½ " layers. Super-stabilized whipped cream, make 6 cups 3 t. powdered gelatin 4 T. water 24 oz. (3 liquid cup) heavy cream 1.5 oz caster (superfine) sugar 1.5 t. vanilla Refrigerate the mixing bowl and beater for at least 15 min. In a small heatproof measuring cup place gelatin and water. Allow to soften for 5 min. Set cup in a pan of simmering water and stir occasionally until gelatin is dissolved. (This can also be done in a microwave on high power, stirring once or twice.) Remove cup and cool to room temperature (about 7 minutes). Gelatin must be liquid but not warm when added to cream. In the chilled bowl beat the cream and sugar just until traces of beater marks begin to show distinctly. Add the gelatin mixture in a steady stream, beating constantly. Add vanilla and beat just until stiff peaks form when beater is raised. Do not over beat the cream. ½ cup chocolate snowflakes: The chocolate needs to be as hard as possible to make thin flakes, so donÂt leave it in a warm kitchen. A large piece of chocolate is easiest to work with, but a flat bar will also work. Use a melon-baller (or a veggie peeler) to scrape the chocolate, making short, light strokes that do not cut too deeply into the chocolate. Allow the flakes to fall onto a small cool baking sheet. Place the sheet inside a large plastic bag and shake the flakes into the bag. Avoid touching them because they melt very easily. Store refrigerated or at cool room temperature. Use a large spoon to lift chocolate flakes onto the cake. Assembling the cake: Use a 9 inch springform pan fitted with cardboard round to a depth of 2 ½". (for really smooth finish on the sides, you will need a "French flan ring".) Add the kirsch or brandy to the reserved cherry syrup to make ½ cup. Sprinkle each side of the cake layers with 2 T. syrup. Reserve 12 whole cherries for decor and cut the remaining cherries in half if they are large. Reserve 2 ¼ cups whipped cream for the top of the cake and the rosettes. (This may be refrigerated for up to 6 hours.) Place 1 cake layer in the bottom of the pan and top with the remaining whipped cream. Poke the cherries into the whipped cream, pressing some of the cut sides against the pan. Use a small angled spatula to level the cream and top with the second cake layer. Spread with 1 cup of the reserved whipped cream. Use a long metal spatula to create a smooth top, allowing the blade to rest on the sides of the ring to create a very even surface. Use the rest of the cream to pipe rosettes, about 8 - 12, depends on the size of your decorating tube. I use a size 6 (1/2in) and make about 10. Leave the cake in an airtight cake container and refrigerate for at least 4 hours before serving. Wipe the sides of the ring with a warm, damp towel and lift way the ring or remove the sides of the pan. Use the remaining whipped cream to decorate the top with rosettes sing a large number 6 star tube. Top the rosettes with the reserved whole cherries. Spoon the chocolate snowflakes in the center. MSG URL: http://www.recipelink.com/msgid/033253

Red Bean, Sausage and Pasta Soup 1 Tbsp olive oil 2 cloves garlic, chopped 1/8 cup minced red bell pepper 1/2 tsp seeded & minced jalapeno(can omit) 1/2 cup chopped onion 1/2 cup chopped celery & add some minced leaves 1 cup julienned carrots 12 oz turkey kielbasa, halved lengthwise & sliced (or chicken Italian sausage) 8 cups low sodium chicken broth 3-4 Tbsps tomato paste 3 small plum tomatoes, seeded & chopped (can omit) Seasonings: (these are my favorites)* Turkish Seasoning (Penzey's) Pasta Sprinkle (Penzey's) Frankenmuth Chicken Seasoning Celery Salt Celery Seed Garlic powder Beau Monde Dried marjoram & rosemary 1 can kidney beans, drained and rinsed 3 Tbsps chopped parsley Salt and pepper to taste 1/3 box of uncooked pasta (penne works well) In a large heavy pot, heat olive oil on medium and saute garlic, jalapeno, onion, celery and carrots for 5 minutes or until vegetables are softened. Add sausage and saute 5 minutes longer or until it starts to brown. Add the broth, tomato paste & seasonings and simmer a few minutes. Add beans. Bring liquid to a simmer and cook for 10 minutes. Add pasta and simmer on low for 10 minutes or until pasta is al dente (keep an eye on it--it needs to be al dente). Stir in the parsley and cook for another minute or two. Season with salt and pepper to taste before serving. Makes 4 to 6 servings. My note: this is very good; don't use too much pasta since it gets soggy if not eaten right away (it seems to multiply as a leftover!). *Use the seasonings you like for this type of soup (you could sub Seasonal for the Frankenmuth Chicken Seasoning; garlic powder instead of garlic cloves, etc). I like to cook the soup longer and really like Hillshire Farms turkey kielbasa (has lots of flavor). adapted from JerseyGirlCooks blog recipe

As regards Hunza diet bread, I'm certain that the key is the "Glacier Milk" used in the recipe. I recently stumbled across this information doing research on coral calcium. It seems that the water consumed on the island of Okinawa, Japan, like the "Glacier Milk" drunk by the Hunza, gets it's milky appearance from coral deposits. (Okinawa is an island formed out of a huge coral reef built up over millions of years) The chemical analysis of this milky liquid reveals that it consists not only of calcium, but of 72 other minerals in similar proportions to the minerals found in a healthy human body. Many claims as to the benefits derived from consuming this "Glacier Milk" are made by the Okinawans and the Hunza. It seems to make them happy, thin, free of disease, and long-lived. I found the equivalent to this "milk" in this finely ground coral powder from a company in Nevada (they buy it from Okinawa). I mix it with water (it is milky looking) and drink it twice a day. This is my fourth day. I feel great! My appetite has shrunk and myenergy level is steadily rising. I sleep like a log and can concentrate much better. I can imagine that the bread would be quite effective in many ways and intend to try some. The coral calcium came from Health Nutrients Inc. I highly reccommend it. I have the ordering info on a reciept which I can't find right now, but I'll find it and post it soon. Auracee