Prospective Clients always ask me what it is really like to do the 21-Day Cleanse. Will I be hungry? What am I allowed to eat? Am I going to starve? Will I have enough energy to make it through my busy life?
Contrary to popular belief, a good cleansing protocol is not a water or juice fast, but a balanced, anti-inflammatory, mostly plant-based, whole foods diet. In my program, two of our daily meals are liquid, either soup or smoothies, to help ease the load of digestion, heal the gut, and encourage detoxication of the liver and other organs. Your solid meal is reserved for midday Lunch, when your body is naturally producing more digestive enzymes to help break down and assimilate nutrients. The foods that we eat and the manner in which we eat them, optimize digestion, balance your hormones, decrease inflammation to promote healing, and realign your body and mind to an optimal state of vibrant health and wellbeing.
A typical day on the Cleanse starts out with a tall glass of water with lemon to hydrate and alkalize the organs after sleep. Breakfast is a nutrient-dense, high-protein, metabolism-boosting plant-based smoothie, such as my delicious Avocado, Ginger and Lime Shake…creamy, zingy and perfect for Spring mornings! For lunch, my Curry Chicken Salad in a Lettuce Wrap is a healthy, low-glycemic alternative to wheat-based sandwiches or pitas, and is easy to make ahead.
Dinner is a seasonal Green Pea Soup served with luscious homemade cashew cream. If anyone is still weaning themselves off a sweet tooth, a small serving of my Chia Power Pudding will satisfy any craving! As you can see, this a not a starvation plan but a real, sustainable, whole-foods way of eating.
Instead of obsessing about the various foods we eliminate during the Cleanse (such as gluten, dairy, caffeine, sugar or alcohol), we focus on CROWDING OUT with a plethora of healthy and delicious options. After a couple days you will not miss your latte or croissant or wine or cheese. Instead you will have used the foods nature intended us to eat to unlock the abundant and vibrant way that nature intended us to feel…ALIVE and WELL!
Try some of my recipes below. If you are interested in joining my Spring Cleanse, contact me ASAP. We start April 10th and I only have a few spots left!
AVOCADO, GINGER, LIME SHAKE
Creamy, nutrient packed, satiating and delicious!!
• 1 avocado, pitted and diced
• juice of 1 lime
• 1 inch cube of ginger, peeled and minced OR 1 teaspoon ginger powder
• 1 cup coconut water OR nut/hemp seed milk of your choice
• optional: a handful of ice cubes
• 1 scoop plant-based Vanilla protein powder
• optional: 1 tablespoon ground flax seed
Directions: Blend all ingredients until smooth.
CURRY CHICKEN SALAD IN LETTUCE WRAP
• 1/2 green apple, chopped
• 2 chicken breasts
• 1/3 cup coconut cream (separate the cream from the liquid in a can of whole fat coconut milk)
• a splash of apple cider vinegar
• 3 teaspoons curry
• 2 bunches of scallions
• salt + pepper to taste
• Boston or bibb lettuce leaves
• carrots, julienned
• sprouts
Directions: Poach or grill the chicken breasts. When cool, chop coarsely and set aside. In a blender or food processor, mix coconut cream, vinegar and curry powder. In a large bowl combine chicken, apple, scallions and curry sauce to taste. Season with salt and pepper. Serve a scoop or two in lettuce leaves. Top with carrots and sprouts.
GREEN PEA SOUP
Serves 2
• 1 tablespoon extra virgin olive oil
• 1 onion, chopped
• 1 clove garlic
• 1⁄2 teaspoon sea salt
• 1 pinch of chili powder
• 11⁄2 cup frozen green peas
• 4 cups vegetable broth
• 1⁄2 lemon, juiced
• 1/3 cup cashew cream (see recipe below)
• thyme
Directions: Add olive oil to a pot over medium-high heat. Stir in the onion, garlic, sea salt and chili and cook until the onions soften. Add the green peas and broth. Let it boil and then lower the heat and let it simmer for 10 minutes. Pour half of the broth away into a bowl. Use a hand blender to puree the soup. Stir in the cashew cream, lemon juice, thyme and more salt if needed. If the soup is too thick add some of the broth. Pour into bowls or cups and serve with a couple of fresh green peas.
CASHEW CREAM
2 cups raw cashews (do not use roasted or salted)
1 tsp lemon juice
pinch salt
water
Directions: Place the raw cashews in a medium bowl and cover them with water. Let the cashews sit overnight. The next day drain and rinse the cashews under plenty of fresh water. Put the cashews in a high powered blender and add enough water to cover them by 1 inch. Blend on high speed for several minutes until the cashews are smooth and creamy. If you have a weak blender it might be necessary to strain the pureed cashews through a fine mesh sieve to get rid of the larger pieces. The cashew cream will keep in the fridge for three days or can be frozen.
CHIA SEED POWER PUDDING
(makes 4 servings)
3 tablespoons chia seeds
1 can coconut milk
1 teaspoon vanilla extract
Liquid Stevia to sweeten
Combine all ingredients in a high-power blender and blend until a thick consistency has been achieved. Refrigerate or eat immediately.
