Detox Regime



 
What is your detox plan for yourself?
Do you plan a detox every year? 6 months? 3 months?
It's a great idea to plan a detox for yourself.

How toxic are you? Body burden questioner: http://extras.insidebayarea.com/bodyburden/bodyburden.html#12

Detox tips:
Avoid Process foods, Dairy, Meat, Sugar and Fats.

Eat more Fresh veggies and fruit

Take Super Foods

Get 35 grams of fiber a day

Drink Pure water – drink half your body weight  in water in ounces per day
 
Detox Bath - sauna

Dry skin brushing


Liver cleanse-


Colon Hydrotherapy

Juice Fast

Zeolites -isis.touchstoneessentials.com  pure body

Chlorophyll
 
Exercise- rebounder – walking


Superfoods:
 
Apricot pits: Every time you eat an apricot, peach or plum, have a nutcracker handy and crack open the pit. Inside, you will find a little kernel floating in tree sap, just LOADED with B-17! That kernel is very bitter, so you might want to chew it up with some of the fruit. **Caution: don't eat too many of these kernels - just the ones that come with the fruit you eat. That will supply you with more than enough B-17. Another good source is apple pits.
 
Chia Seeds: High in omega-3 essential fatty acids and 20 - 25% protein, these tiny seeds are a nutritional powerhouse.
 
Cayenne: Cayenne is a red, hot chili pepper that is extremely high in Vitamin A, B complex, and C. It also helps produce hydrochloric acid which acids in digestion and elimination. Capsaicin, found in the cayenne pepper has been proven to kill prostate cancer cells and stop heart attacks.

Green Tea: Green tea has graduated from the teapot to the medicine chest as science has shown its wide-reaching effectiveness in addressing concerns ranging from sunburn to life-threatening problems. Green tea has shown to not only aid in weight loss, but also is the most efficient nutrient in protecting against radiation damage, especially at the thyroid. Furthermore, it supports healthy tendons and ligaments, stomach function, blood sugar levels and is an extremely potent antioxidant.
 
Nutritional Yeast: is rich in protein, B vitamins including B12. With its natural cheesy taste it is an excellent addition to all meals. It contains glutathione, used for detoxification, GTF (glucose tolerance factor) for blood sugar control, Beta Glucans for immune health, BCAA’s for amino acid synthesis, trace minerals and pre-biotics for gut health.
 
Spirulina Aquatic plant (blue-green algae); complete protein source; best source of GLA (an anti-inflammatory essential fatty acid); blood builder; antioxidant rich; immune system booster; high in sulfur (primary beauty and longevity mineral; increases elasticity and flexibility); immune system booster.
 
Maca A rare root vegetable grown in the highlands of Peru (related to the radish family); powerful energy, strength and stamina enhancer; libido and fertility enhancing; supports thyroid gland, endocrine system and hormone production; an adaptogen (means having a “normalizing” effect) - capable of either toning down hyper-functioning systems (over-active) within the body or strengthening hypo-functioning systems (under-active); high in minerals.
 
Goji Berry Anti-aging; extremely high in antioxidants; richest source of carotenoids, including beta-carotene (more than carrots); loaded with 18 kinds of amino acids, 21 trace minerals (the most powerful ones being zinc, iron, copper, calcium, germanium, selenium and phosphorus); contains 500 times the amount of vitamin C, by weight, than oranges.
 
Chlorella Fresh water aquatic plant (green algae); rich in chlorophyll to help rapidly cleanse the body of toxins, pesticides and heavy metals; high in quality bioavailable protein/essential amino acids; superior nutrient profile (including all B vitamins); free radical protection; premier healing and immune boosting qualities; contains enzymes and “good” bacteria that aid in digestion and absorption of nutrients.

Raw Beets: Stimulate the function of liver cells and encourage bile flow.

Cilantro: Studies show it is effective at chelating mercury and lead from the body

Artichoke: stimulates the flow of bile from the liver and gallbladder

Cruciferous veggies: – broccoli cabbage cauliflower Brussels sprouts: high sulfur content needed for liver detoxification shown to speed excretion of cancerous substances from the body.

Raw Garlic its high sulfur content stimulates production of gluthathione for liver detoxification also has been shown to stop the duplication of cancer cells.

Raw seaweed: contain alginates which offer protection from environmental pollution alginates bind with heavy metals such as lead mercury and other heavy metals radioactive elements strontium barium cesium and are then excreted from the body.

Raw wheatgrass juice: contains high amounts of chlorophyll, which helps neutralizes toxins and carcinogens in the body.

Kale, Chard or any dark green leafy greens: contains phytonutrients know to stop the damage of free radicals.

Fresh squeezed lemon juice alkalizing to the body stimulating bile productions and cleansing the kidneys.
 

Peach Rhubarb cobbler



 

2 cups in season fruit- peaches or nectarines- strawberries

4 cups of rhubarb, chopped
 
1/2 cup sugar or maplesyrup

2 cups of almond milk

2 1/2 cups of granola
 
dash of cinnamon

½ cup quick oats

chop rhubarb into bite size pieces & fruit

in EOS, place fruit in bottom, sprinkle on sugar cover with granola, add almond milk

Start cooking at 350 medium click and low.
Cook for 25 mins



Roasted Summer Vegetables







1 large red bell pepper, cut into 1-inch pieces

1 large zucchini or yellow squash cut into 1/2-inch pieces

Whatever other veggies are ins season- green beans, carrots or other

1 1/2 T. seed or nut oil, plus more for drizzling

1/2 teaspoon kosher salt

8-9 turns freshly ground black pepper

1/2 medium yellow or red onion, cut into 1/2-inch pieces

2 garlic cloves, minced

1/4 cup fresh basil leaves, chopped
 
Drizzle veggies with oil and sprinkle with salt and pepper. Toss lightly to coat. Preheat EOS at 450F; with lid ajar –for 8- 10 mins to brow veggies, toss veggies to brown and caramelize. cook 8 more mins until brown and roasted.

 
 
 

 
 
 

Quinoa Corn Chowder


 

2 tbsp butter -earth balance
1 1/2 cups chopped leeks
1 cup finely diced celery
1/2 cup finely diced red bell pepper
1 tsp salt
1/4 cup amaranth
1/2 cup quinoa
1/4 tsp dried thyme
4 cups fresh or frozen sweet corn kernels, thawed
1 cup almond or coconut milk*
2 tbsp minced parsley, for garnish
4 cups of broth


In the large 7 Qt sauté the leeks, celery and bell pepper in 2 tablespoons of butter for about 5 minutes. Season with salt. Stir in the amaranth with 3 cups of broth. Bring to a high simmer heat. Stir in the quinoa and thyme medium heat click down to low.
Meanwhile, purée 3 cups of the corn with 1 cup of broth in a blender or food processor. When the quinoa has cooked for 10 minutes, stir the corn purée and remaining whole corn kernels into the soup. Add salt to taste. Reduce the heat and simmer until the quinoa and amaranth are tender, 3 to 5 minutes. Stir in the milk. Divide into portions and garnish each with finely chopped parsley.





 
 



 
 


 

Summer Watermelon Slaw




Ingredients

3 cups
Watermelon, diced finely
1
Red onion, diced cone #2
1
Cucumber cone #3
1
Jalepeño, rinsed, seeded and minced
2 T
Fresh lime juice
1/4 cup
Fresh cilantro or basil, roughly chopped
1/4 t
Sea salt

1 cup         summer tomatoes sliced

½               head cabbage cone #2 or greens (spinach) 

Olive oil & Lemon juice to taste 
zest from the lemon

Salt and pepper