2 years ago5,000+ Views
I have a feeling that more than one of us is going to want to do a bit of a "detoxifying" cleanse now that the holiday season has come and gone.
If you want to flush the toxins out of your body (if that's your thing), or just eat healthy for a couple days to feel better about all that heavy holiday food, then try this awesome 4-day cleanse from The Organic Beauty Blog!

Day One 

Breakfast: Mixed Berry Smoothie with Green Powder
1/2 cup mixed organic, frozen berries
2 cups almond milk
2 scoops Perfect Food Raw Green Powder
1 tbsp raw, organic almond butter
Blend ingredients together, enjoy with a cup of herbal tea or hot water with lemon.
Lunch: Garbanzo Bean Salad
[Serves 3-4 people. Leftovers are perfect for a day you don't feel like cooking.]
1/2 cup organic carrots, cubed
1/2 cup organic celery, cubed
1/2 cup diced red onion
1 can organic chickpeas
1/2 cup diced organic red bell pepper
1/4 cup thinly sliced scallions (white and light green parts)
1/4 cup chopped, fresh cilantro
2 tbsp olive oil
1 tbsp rice vinegar
A pinch of sea salt
Pepper to taste
Combine all ingredients together in a bowl, toss with olive oil, vinegar, salt and pepper.
Dinner: Cucumber Soup with Mint
[Serves 2. Do not refrigerate for more than two hours.]
3 organic cucumbers, peeled
1 organic lemon, peeled
1/4 cup pine nuts
2 cups pure, filtered water
1/4 cup fresh, organic mint leaves
2 cloves of garlic
1 teaspoon sea salt
2 tablespoons olive oil
Blend everything except fresh mint together until smooth — about 3 minutes in a high-speed blender. Add mint and blend for 15 seconds. Garnish with a drizzle of olive oil and a sprig of mint or dill. Serve chilled.
Recipe adapted from Whole Living.

Day Two

Breakfast: Green Mango Smoothie
[Serves 2]
1 1/2 cups soy-free almond milk
1/2 cup coconut milk
4 leaves organic kale or swiss chard, coarsely chopped
1/2 avocado
1 cup mango chunks (frozen or fresh)
Blend together until smooth.
Lunch: Brown Rice Stir-Fry
[Serves 2]
2 cups of brown rice, cooked
2 organic carrots, thinly shaved or sliced
1 medium head of organic broccoli, broken apart into bite-sized pieces
1/2 an organic zucchini, cut into strips
2 cloves garlic, finely chopped or pressed
1 tbsp grapeseed oil
2-3 tbsp organic, gluten-free tamari
Heat grapeseed oil in a wok or large pan. Turn down to medium heat and add garlic. Add broccoli and toss, saute for 5 minutes. Add carrots, saute for another 3 minutes. Pour in rice and tamari, stir. Cook until heated through. Garnish with sprouts or scallions.
Dinner: Blended Gazpacho
[Serves 2]
3 large tomatoes, cut into chunks
1 yellow bell pepper, cut into chunks
1/2 cup chopped red onion
2 stalks of fennel (not the bulb), with leaves
1/2 jalapeno pepper
3 cloves garlic
1/4 cup rice wine vinegar
2 tbsp olive oil
1 cup water or vegetable stock
Sea salt to taste
Blend or food process all the ingredients, add a little water if you need it for consistency. Garnish with basil or cilantro. Serve chilled, or at room temperature.

Day Three 

Breakfast: Super Potent Rainbow Juice
[Serves 1-2]
2 medium organic carrots
1/2 white cabbage
1 medium sized organic beet, washed and scrubbed
1 cup organic watercress salad
3 stalks organic celery
1 organic granny smith apple
Press all ingredients through a juice extractor. Stir, and drink immediately.
Lunch: Rice Noodle Soup with Carrots and Brussels Sprouts
[Serves 2]
1 2 in. strip kombu (a seaweed found in most health food stores)
4 cups water
1 scallion, finely chopped
1 medium organic carrot, cubed
10 brussel sprouts, cut in half
Organic, gluten-free tamari, to taste
1 package thin rice noodles
1 tbsp grapeseed oil
Chili oil to taste (optional)
Place the kombu in a pot with the water, bring to the boil and simmer for 20 minutes. In the meantime, cook rice noodles according to instructions. Heat grapeseed oil in a small saucepan. Add carrots and brussels sprouts, saute for 5 minutes. Remove the kombu from broth. Add carrots and brussel sprouts to broth, season with tamari. Simmer for 8-10 minutes. Add rice noodles. Heat 1 minute. Serve with a few drops of chili oil.
Dinner: Pineapple and Avocado Gazpacho
[Serves 2]
1/2 a pineapple, diced small
1 and 1/2 avocados, diced small
1/2 to 1 jalapeno chile pepper, seeds removed and chopped fine
1 clove garlic
1/2 teaspoon sea salt
1/4 cup coconut milk
Juice of 1 and 1/2 lime
Garnish with mint
Combine all ingredients except garnish in a blender and blend. Add a little water if thinner texture is desired. Garnish with mint, and serve chilled.
Winter Dinner Alternative: Blended Butternut Squash-Apple Soup
[Serves 2]
1 large butternut squash, peeled, seeded, and cut into 1 inch squares
1 yellow onion, chopped
3 cloves garlic
3 organic carrots, peeled and cut into 1 inch pieces
2 organic apples, peeled and cut into 1 inch pieces
2 cups low sodium vegetable broth
3 cups purified water
A handful of fresh herbs (rosemary, sage, thyme, all work great), chopped
Sea salt and freshly ground pepper to taste
1 tsp nutmeg
Preheat oven to 400 degrees. Roast squash until tender, approximately 40 minutes. In the meantime, sauté the onion and garlic with a splash of olive oil in a large soup pot. When the onions are nearly translucent, add the water, 1 cup of the broth, carrots and bring to a boil. Once boiling, lower the heat to a simmer and cover. When the squash is cooked, add it to the soup. With a hand blender, begin to blend the soup, gradually adding the remaining stock and the chopped herbs. Alternatively, you can blend the soup in a Vitamix or other high powered blender. Season with salt and pepper to taste, and sprinkle with grated nutmeg before serving.

Day Four

Breakfast: Awesome Energy Smoothie
[Serves 2]
1/4 cup raw, organic almond butter
2 cardamom pods or 1 teaspoon ground cardamom
1 1/2 cups organic almond milk
1 cup organic frozen peaches or mangoes
1 banana
1 to 2 teaspoons agave syrup (optional)
1/2 cup ice
Blend together until smooth.

Lunch: Quinoa Salad with Veggies
[Serves 2]
1/4 cup slivered almonds
1/2 cup (3 ounces) quinoa
4 teaspoons olive oil
1 organic yellow bell pepper, ribs and seeds discarded, cut into
1/2-inch chunks
2 garlic cloves, minced
2 scallions, thinly sliced
1/8 teaspoon red-pepper flakes
1 teaspoon chopped fresh thyme, plus more for garnish (optional)
1/4 teaspoon coarse sea salt
1 medium organic zucchini, halved lengthwise and sliced 1/2-inch thick
1 large organic celery stalk, diced
1 organic lime, halved
On a heated skillet, toast almonds until crisp, lightly browned, and fragrant, about 7 minutes. Remove from stove and set aside. Meanwhile, place quinoa in a fine sieve and rinse under cold running water until the water runs clear; drain well. In a medium saucepan, heat 2 teaspoons olive oil over medium heat. Add yellow pepper, garlic, scallions, and red-pepper flakes; cook until the pepper is crisp-tender, about 5 minutes. Stir in quinoa, thyme, 1 cup water, and 1/4 teaspoon salt. Bring to a boil, reduce to a simmer, cover, and cook 7 minutes. Stir in zucchini, cover, and cook until quinoa is tender but not mushy, 5 to 8 minutes longer. Remove the saucepan from heat. Stir in celery, almonds, and remaining 2 teaspoons olive oil, season with salt, and fluff with a fork. Eat right away or cool to room temperature before packing into two containers and refrigerating. When ready to eat, squeeze lime over salad, if desired. [Adapted from Whole Living.]
Dinner: Green Monster Juice
[Serves 2. It's actually kind of brown...]
2 organic green apples
2 stalks organic celery
2 leaves organic kale
2 leaves organic Swiss chard
1/2 cabbage
1 small head broccoli
1/2 medium cucumber
1 lemon
Press all ingredients through a juice extractor. Stir, and drink immediately.
Be sure to check out The Organic Beauty Blog for more great detox tips!
Hope you all had a very happy and healthy holiday :)
1 comment
The cucumber soup with mint sounds delicious!! This is definitely beneficial. Thanks!