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Posts Tagged ‘Detox’

The Master Cleanse…

The Master Cleanse is a program I like to follow once or twice a year – it’s definitely a personal thing, and not everyone agrees with the methods used. Since I first tried the Master Cleanse 2 years ago, I’ve had many friends asking me to share the details with them so I’ve decided to put them down here for anyone that may be curious. Created by Stanley Burroughs, it is basically a Juice Fast of a minimum of 10 days which is said to clear your kidneys & digestive system, eliminate toxins in the body, balance your PH and get rid of Parasites & stomach ulcers. It also obviously helps you lose unwanted weight, but often this can come back very fast if you go back to your old eating habits right away. You would think that after a few days of no food you would have no energy and feel awful, but actually on the Master Cleanse you end up having more energy most days! You might have a few days where you will get headaches and feel unwell, but this is usually in the beginning and is a sign that your body is releasing toxins. As I write this, I am on my 9th Day of the Cleanse, and I’m feeling great – this will be my 4th completed Master Cleanse. The reason I like to do this every now and then is to give my body a chance to give itself a spring clean – by not having to waste energy on digesting food, energy is freed up in your body to use on other tasks, like eliminating stored toxins and purifying cells. There is a certain willpower needed, however, for 10 days of strict non-eating: you need to prepare yourself, and plan ahead so that it’s at a convenient time (not when you have a full social calendar, for instance). For 10 days you will need to dedicate time to yourself by doing light exercise, tackling tasks in the house that you’ve been avoiding (cleaning out cupboards, organizing wardrobes, etc.), reading, going for massages & facials, and enjoying activities with friends & family that don’t involve eating or drinking (this can be hard! Movies are a good choice, as well as hiking or going to the beach). I also find that I benefit from doing Yoga and Meditation when I’m cleansing – anything to help de-stress my body and get rid of toxins faster. I like to do the cleanse over a week that I’m busy with work, as I can just make a large bottle of the Lemonade to take with me and I’m distracted all day. I wouldn’t recommend starting the Cleanse on a workday though – the first day you will need to be able to rush to a toilet at any given time, but eventually you will get into a routine and from Day 2 or 3 it will be easier to plan.

The Master Cleanse:

– The night before you start, have a cup of Senna tea (laxative) before you go to bed. This will be repeated every night while on the cleanse.

– On the first morning you need to have a Salt Water flush when you wake up. Salt Water Flush:  2 tsp. non-iodized Sea Salt, mixed with 1 Quart (1 Litre) of warm water. Take your time and drink this over a period of 10 mins. or so, it’s not easy but just imagine you are drinking soup. This will take roughly an hour to go through your whole system, and then you will be urgently running to the toilet. It is painless, but difficult to control. It is recommended to do this every morning while you are on the cleanse, however, you may have another Senna tea in the morning instead, as long as you do the Salt Water Flush atleast 3-4 times during the 10 days. Personally, I find the Senna tea gives me terrible cramps, but it takes about 6-8 hours to work so you can plan it into your day easier…Sometimes I have the Salt water flush in the evening instead, if I’m short on time in the morning.

– The rest of the day you will be drinking 6 – 12 Lemonades, depending on how hungry you get or how much energy you need. The recipe for the Lemonade is as follows:

2 Tblsp. Lemon or Lime juice

2 Tblsp. Maple Syrup (Grade B)

pinch of Cayenne Pepper

8 oz. cold or warm Water (spring or purified is best)

If you can get hold of fresh Sugar Cane Juice (easier to find in Asia), then this can replace the Maple Syrup & Water – this is the first time I’ve tried the alternative combo and I definitely like it better than the Maple Syrup. I also find that I had a lot more energy and I didn’t loose as much weight as fast. If you find the Maple Syrup too sweet you can reduce it by 1 Tblsp., just remember to drink more lemonades as you will be cutting out calories that your body needs for energy.

The formula is very specific:

The Lemon Juice neutralizes acids in the body, oxygenates tissues and blood, and is loosening & cleansing.

The Cayenne Pepper is also alkalizing, helps to break up & loosen mucus and waste, builds blood, and increases body temperature.

The Maple Syrup is a balanced sugar and contains many minerals and vitamins. Your body will need it for energy so that you are not starving it.

The Laxative Tea and Salt Water Flush help to flush out the toxins and waste that are being freed up in the colon.

Caffeine-free Herbal Teas (like Mint tea) can be had on occasion for a change of flavour.

– After the Cleanse, Day 11 & Day 12: You need to break the Cleanse slowly by consuming fresh Orange Juice, and eating Orange segments, if hungry. This will help prepare your stomach for digestion again. If you cannot tolerate Oranges, then Papaya or Pineapple in small amounts are also allowed. Take it easy and chew everything well. Day 13 I usually have fruit and a raw Salad, and then slowly incorporate cooked Vegetables and Grains in the days to follow. Eat slowly and carefully, and listen to your body.

Go ahead & give your body a chance to revive!

Good Luck 🙂

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If my Sister sees this post, she’ll probably roll her eyes at me – when we were staying together in South Africa for a while, I  made this a bit too often for her liking (atleast twice a week…)! I just can’t help it, it’s my favourite meal when I’m craving some juicy Veggies and a light, but satisfying, dinner. I like to add some chopped up Veggie Sausage to this too, which adds to the roasted yumminess. Usually I would pop in some Yellow Pepper & Eggplant as well, for extra colour, but I didn’t have any around this time. I love that this can be put together within 30 mins or so…I still make this atleast once a week!

Ingredients: (2-4 servings)

half Red or Yellow Onion, chopped into large chunks

1-2 cloves Garlic, minced

handful Mushrooms, sliced thick

1 Red Pepper, cut into large chunks (add Yellow Pepper too, if you have)

handful Cherry Tomatoes, whole

1/2 Courgette, cut into large chunks

1 head of Broccoli, small florets separated

2-3 Veggie Sausages, cut diagonally into large chunks (optional)

juice of 1/2 fresh Lemon

Olive Oil

dried Basil, Thyme & Oregano

 

Method:

Preheat Oven to 220 C/425 F, and get a baking tray ready (line with foil if needed).

– Combine chopped Veggies, Garlic, Herbs, Sausage in a large bowl and squeeze Lemon Juice over. Add as much Olive Oil as is needed to cover everything in a light layer. Mix well. Remove Broccoli and set aside to add later.

– Pour the rest of the Veggies on to baking tray and place in oven, on top shelf, for 10 mins. Remove, add Broccoli and give Veggies a stir to promote even cooking. Roast in oven for another 10-15 mins, until Veggies have softened & begun to brown.

– Serve on a bed of Quinoa, or with a Salad for a light meal…

Mmmm...

*You might need use two trays if not all the Veggies fit on one tray – they need to lay evenly to roast properly, not too crowded. If so, swap the trays around half way through roasting.

 

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Gazpacho…

Every now and then, if I start to feel groggy, tired & bloated from a bit of neglect, I have a Raw Juice Day (or 2, or 3…) to revitalise myself. [Check out my Veggie Juice post for an idea of what I like to juice when I do a cleanse]. Usually I have no problem with drinking only liquids for the day, especially when it’s as hot as it has been lately…But in the evenings I start to crave something a bit more substantial – something that can be had on a fork or spoon, not through a straw! Enter the Gazpacho: perfect for a Raw Juice Day as half of it is blended, aiding digestion, and it doesn’t get heated so it’s full of raw energizing goodness. This is also great when you feel like something satisfying, but not too heavy due to the Summer heat, and it can be whipped up in minutes.

Ingredients: (another great recipe from You Won’t Believe It’s Vegan!: 200 Recipes for Simple and Delicious Animal-Free Cuisine)

Serves 6-8

5 large fresh Tomatoes, cored and diced

1 medium Red Onion, peeled and finely diced

1-2 Cucumbers, peeled and diced

1 Red Bell Pepper, seeded and diced finely

1/2 Yellow Bell Pepper, seeded and diced finely

Juice of 2 Lemons (about 6 Tblsp.)

Juice of 2 small Limes (about 2 Tblsp.)

1/4 cup Tamari/Braggs Liquid Aminos

2 Tblsp. Hot Sauce or 1 small Chilli finely chopped

1/2 tsp. Sea Salt (taste soup first & then add if needed)

1/2 ripe Avocado, diced

handful each of finely chopped, fresh Cilantro, Basil and Parsley

 

Method:

– Combine diced Tomatoes, Onion, Cucumbers, and Bell Peppers in a large bowl.

– Add the Lemon & Lime Juice, Tamari, Hot Sauce/Chilli, and Salt (if needed).

– Put about half (or more) of the mixture into a Blender and blend for 30 seconds until finely textured.

– Combine blended mixture with diced mixture, stir in Avocado and fresh Cilantro, Basil & Parsley.

– Cover and refrigerate until chilled, or if already cold – serve.

*Make sure to cut everything into very small pieces…

 

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I decided to make this traditional dish gluten-free by exchanging Quinoa for the usual Bulgur Wheat, an idea I got from the book The Gluten-Free Vegan: 150 Delicious Gluten-Free, Animal-Free Recipes. For those of you who have not discovered Quinoa yet: it’s an ancient grain who’s consumtion goes as far back as the Incas, and it has the rare property of being a complete plant protein! The Holy Grail for Vegans & Vegetarians…Make sure you rinse it first, to get rid of the bitter coating, though. This Salad is tasty & refreshing – perfect for a light Summer meal.

Ingredients: (about 4 side servings)

1 cup rinsed Quinoa

2 cups Water

1 cup chopped Cherry Tomatoes

1 cup chopped Cucumber

1/2 chopped Red Bellpepper

1/4 Red Onion, sliced thinly and chopped

handful of chopped Spring Onion

bunch of Fresh Mint, minced

bunch of Fresh Parsley, minced

juice of fresh Lime/Lemon

Olive Oil

Salt & Pepper as needed

 

Method:

Boil the Water and Quinoa in a saucepan, lower heat to a simmer and cover with lid. Let cook 12-14 mins. until Water absorbed and Quinoa ‘tails’ visible. Drain & allow to cool.

– Place all Salad ingredients in a large bowl, except Lime juice & Olive Oil. Add Quinoa to bowl and toss to combine. Add Dressing, toss again. Season & chill before serving.

*Tastes of Summer….

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When I found these little babies at an Organic Shop out of town, I knew they would be wasted if they were mixed with anything else – so I decided to make the perfect Tomato Salad to showcase their sweetness. According to Jamie Oliver, for sweet Cherry Tomatoes you need to put them in a colander after cutting, sprinkle with a bit of Salt and leave them to drain. The Salt draws out the excess moisture and drains off – apparently this method brings out their flavour…It seems to have worked, because these Tomatoes tasted like heaven!

Ingredients:

2 cups of mixed, organic Cherry Tomatoes, chopped (some cut horizontally, others vertically)

1/2 Red Onion, diced finely

1 large clove of Garlic, minced

a few fresh Basil leaves, chopped finely

Dressing:

1 Tblsp. Red Wine Vinegar

1/2 Tblsp. Balsamic Vinegar

2-3 Tblsp. Olive Oil

1 tsp. Pesto (optional)

 

Method:

Place chopped Tomatoes in a colander and sprinkle with Salt. Leave to drain over sink or bowl for atleast 15 minutes.

– Once drained, place Tomatoes, Onion, Garlic and Basil in a bowl.

– Shake Dressing ingredients in a jar, and pour over Tomato mixture. Allow to sit for a few minutes before serving.

* Pesto recipe coming soon…

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This Salad contains basic ingredients, the typical fare found in a Greek Salad – but it’s the dressing that elevates it to another level! In place of the usual Feta I used my Soy version that I still had from the States, but if you don’t have that on hand then Firm Tofu, marinated in Lemon Juice & Herbs, should do the trick. If you want to turn this into a dinner (like I did), then wrap it up with some Avo in Tortillas – Mmmm…Warning: You WILL have Garlic Breath after this!

Ingredients: (adapted from Skinny Bitch in the Kitch: Kick-Ass Recipes for Hungry Girls Who Want to Stop Cooking Crap (and Start Looking Hot!)

2 cups shredded Romaine Lettuce

equal amounts of:

  Cucumber

  Cherry Tomatoes

  Red Pepper

handful of Kalamata Olives, de-pitted

1/4 Red Onion, thinly sliced

1/2 cup Soy Feta/Marinated Firm Tofu

1 Tblsp. Pine Nuts

Dressing:

1 Tblsp. Red Wine Vinegar

2 cloves Garlic, minced (or 1 big clove)

1 tsp. Mustard

2 Tblsp. Olive Oil

1/2 tsp. dried Basil

1/4 tsp. dried Thyme

pinch of Salt

dash of Black Pepper

 

Method:

– Chop Salad vegetables into bite-sized pieces and place in large Salad bowl, along with Romaine Lettuce.

Sprinkle with Olives, sliced Red Onion and Pine nuts, and crumble Feta/Tofu over the top.

– In a jar, mix Dressing ingredients and shake with lid on until combined. Pour over Salad, and serve with Toasted Pitas.

(about 4 servings)

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Tofu Scramble…

Tofu Scramble: the perfect dish to have by the poolside for brunch, especially if your housemates are filling the kitchen with the smell of bacon & eggs! As I’m on vacation at the moment, I didn’t have many herbs & spices on hand, so feel free to add whatever you have lying around…I served mine on Sprouted Wheat Bread with a Veggie Sausage, but it would be equally delicious on baguette/ciabatta/rye, etc. The creamy Avo, however, is a must on the side to add to each mouthful of scramble!

Ingredients:

1 Block of Firm Tofu, drained

2 cloves Garlic, minced

1/2 Onion, chopped

1 tsp. Fresh Ginger, grated

Red/Yellow/Green Pepper, chopped

1 Tomato, chopped

1 Tblsp. Spring Onion, minced

1/2 – 1 tsp. Tumeric (add less first, then taste and add more if needed)

1/2 tsp. Paprika

1 tsp. Oregano

Pepper

Salt

 

Method:

Crumble Tofu with your hands into a bowl. Mix in spices and set aside.

– Heat oil in a pan, fry onions until beginning to brown. Add Garlic & Ginger, and fry about 30 sec.

– Add peppers & tomato and cook until beginning to soften.

– Mix in Tofu and spices, and stir continuously until tofu begins to brown. Add Spring onions and cook 1 -2 mins. longer.

– Taste, and adjust seasonings. Serve on toasted bread with Avocado on the side 🙂

 

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