Weekend Cleanse

I generally do a couple intense cleanses each year; one in the summer and one in the new year. They are usually month long cleanses that are meant to reboot my eating habits and get me on a healthy track again. For the most part I maintain a healthy diet, but at times I allow eating meals out to get out of control or I binge a bit too often on my favorite junk food; chips and salsa.

With the start of the new year this year, I thankfully haven’t feel too far off track from my healthy habits, and have only felt the need for a light cleanse to detox my body. I feel, even if one maintains a healthy lifestyle, its still important to do a cleanse every so often to flush the body of toxins created by food and environmental dangers.  A cleanse is not only a great way to flush toxins and boost liver’s effectiveness, but its a great way to refresh yourself and build a path for a healthier lifestyle.

The actual cleanse I created is only two days long, and since its a short cleanse I suggest focusing on yourself for the entire weekend. Doing yoga or stretching to get your body moving and stimulating digestion, enjoying a sauna, and getting lots of rest. This is not a time for intense exercise, its a time to restore the body. I also suggest drinking a glass of warm water with squeezed lemon in it every morning and dry brushing your body to stimulate the lymphatic system and help remove toxins.

There are only two recipes involved with this cleanse, the first being a smoothie that you can enjoy throughout the day; breakfast, snacks and dinner. The second is a soup that can be eaten for lunch and dinner, or as you like. They are both simple to make and can be made in large batches so you only have to prep your food once each day.


Winter Green Detox Smoothie
1 apple
1 pear
Handful of frozen cranberries
1 knob of ginger
1/2 cup of kale
1/2 cup of spinach or collard greens
1/2 cup of cabbage
Handful of parsley
Juice from 1/2 a lemon
Approx 1 cup of filtered water

Place all ingredients in a Vitamix (or high powered blender) and mix on high until smooth. Add more water as necessary.

This recipe is from my all time favorite cleanse, created by Ali and Tom of Whole Life Nutrition. This is my go to smoothie whenever I feel under the weather, need a pick me up, or when I’m embarking on their amazing Elimination Diet.

Again, if you would like to double or triple the recipe, you can store in the fridge and enjoy throughout the day. However I always feel its best to make a new batch each time and enjoy immediately.


Green Detox Soup
1 tablespoon olive oil
2 cloves garlic
1/4 cup chopped onion
1 knob of ginger
2 cups of chopped broccoli
2 cups of spinach
1 chopped turnip
Handful of parsley
Approx 2 cups of water
Dash of Turmeric
Himalayan salt and pepper to taste
Juice from 1/2 lemon

Heat olive oil over medium heat in a large pot, add garlic, onion and ginger and cook for approx 5 minutes. Add turmeric, salt and pepper, then all other ingredients. Add water to cover vegetables and bring to a high simmer. Lower heat and simmer for another 10 minutes.

Place in Vitamix and blend until smooth. Add more water if necessary and add more seasonings to taste.

Soup can be made in large batches and stored in the fridge for 2 days, can be enjoyed hot or cold.


Remember to only use organic ingredients for both recipes, you don’t want to be ingesting pesticides while your cleansing your body. Once the cleanse is complete do not return to eating processed foods, sugar, alcohol or drinking coffee (if you can abstain) for at least a month-or longer if you can do so. The whole idea is to detox the body and get your liver in tip top shape. So throughout the month, be kind to your liver and enjoy foods that enable it to perform at a high function. These foods include:

Brussel Sprouts
Flax & Hemp Seeds
Green Tea


These foods will not only help detox your liver, but will have you feeling energetic and and healthy. As an added bonus, these super foods boost your immune system as well, so they are great for fighting off the common winter flu and cold that usually occur this time of year.

Hope you all find the time to rejuvenate yourselves and make healthy foods and exercise a part of your year. Cheers to a new year!

If you would like a more in-depth cleanse, I posted one last year here and here.

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Cleanse: Week Three

I’m a bit behind posting the final week of the cleanse, so I do apologize to anyone who was following along. Having the flu last week, meant all bets were off. I guess you could say I stuck with the cleanse-seeing as I didn’t eat anything for two days, but it was not my healthiest week. Sadly, I’m still feeling a bit under the weather this week , my flu has evolved into some throat virus (lucky me!), but I’m sticking with the cleanse as I believe a clean, whole food diet is just the thing I need to make a full recovery.

Week three is the last week of the Whole Living cleanse. After this week you are free to return to your normal eating habits, however I would suggest maintaining the restrictions for as long as you can. The foods allowed by the end of the cleanse provide enough protein and nutrients to maintain an active, healthy lifestyle. Plus rushing into heavily processed or gluten filled foods can cause havoc on your system, making you extremley bloated or even sick. If you decide to add gluten and meat back into your diet, its best to do so slowly, adding one food group at a time. If at any time you notice digestive issues then quickly eliminate that food group again, its likely you have an allergy or sensitivity to that food.

Week Three consists of adding tofu and eggs into your diet, both very commonly associated with allergies. Its important to be mindful of how you feel when you add these foods back into your diet, this is a perfect opportunity to find out if these foods have been causing you issues in the past. If they do, then eliminate them from your lifestyle.


Veggie Egg Hash

1 tablespoon olive oil

1 large organic sweet potato peeled and cubed

1/2 pound organic brussels sprouts cut in half

2 organic carrots peeled and diced

1 cup organic shredded kale

1 organic egg

Salt & Pepper to taste

Handful of pepitas

Preheat oven to 400 degrees. Toss sweet potatoes, brussels sprouts and carrots with olive oil, salt and pepper.

Place on non-stick baking sheet and roast for approx 30 minutes (turning every so often). Once the veggies are getting soft add the shredded kale and pepitas for the last five minutes.

While the veggies are cooking, fry egg in skillet as desired (I also like mine scrambled with the veggies).

Spoon veggie mixture into a bowl, top with egg and serve.

This hash can be made with any veggies, its great for cleaning out the fridge. I’ve also made it with mushrooms, onions, artichoke hearts…you name it!


Mexican Tofu Rice Bowl

1 cup cooked organic brown rice

1 package of organic sprouted firm tofu

1 can of organic low sodium black beans

1 can of organic corn

1 bottle (or box) of tomatoes (I prefer Pomi)

1 teaspoon of cayenne pepper

1 teaspoon of chili powder

1 teaspoon of cumin

Salt & Pepper to taste

Toppings: salsa, avocado, banana peppers

Cook brown rice according to package.

Drain tofu and wrap in paper towels to reduce moisture. Cut into square cubes and place in oiled skillet.

Add all spices and cook for aprox 10 minutes. Add corn, tomatoes, and black beans and cook for an additional 5-8 minutes.

Place brown rice in a bowl and top with tofu mixture. Then layer on any desired toppings. I like mine spicy so I use lots of hot peppers and salsa, for Berlin I add avocado.

I wasn’t able to get around to preparing a snack recipe this week, but here’s an oldie but goodie from my past recipes.

Hope you found this cleanse helpful-or at least enjoyed the recipes. If you have any questions please let me know, I’m pretty obsessed with healthy eating (as you must know by now!).





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