Fall Detox Cleanse- DAY 2 & 3

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Detox Salad

Tip: While this is fast and easy to make, save time in the morning and make this the night before to bring to work.

1 head of broccoli, stems removed
¼ to ½ head cauliflower, stems removed
1 carrot
1-2 tbs. currants or a small beet chopped fine
7 sprigs of fresh parsley, chopped fi nely
1 tbs. sunfl ower seeds
Pinch of turmeric
Pinch of cumin
Pinch of sea salt and pepper, to taste
2-3 tbs. fresh lemon juice

1. In a food processor (or chop by hand) process the broccoli until fi ne. Remove to a large bowl, and repeat with the caulifl ower, and then carrots.(and beets if using)
2. Stir in the currants, parsley, and sunfl ower seeds. Season with rest of ingredients, to taste.
3. Enjoy!

Broccoli: A strong detoxifi er, broccoli neutralizes and eliminates toxins while also delivering a healthy dose of vitamins.

Cauliflower: This anti-oxidant rich cruciferous veggie aids your body’s natural detoxifi cation system and reduces infl ammation.

Turmeric: This powerful detoxifier and anti-inflammatory cleanses the liver and helps prevents many types of cancer.


Roasted Root Veggie Salad 

½ pound root vegetables (any variation of sweet potatoes, carrots, brussels, turnips, parsnips), diced
4 tbs. extra virgin olive oil
2 medium shallots
½ tsp chopped fresh rosemary (optional)
3 cups frisee (or other bitter salad green)
½ tbs. apple cider vinegar
1 tbs. dijon or stone ground mustard
Dash of sea salt and pepper to taste

1. Preheat oven to 475 degrees.
2. Line baking sheet with piece of parchment paper.
3. In medium bowl, toss diced vegetables and shallots with 1 tbs. of olive oil and 1/2 tsp sea salt to coat.
4. Spread the veggies out in one layer on a baking sheet.
5. Roast in oven until all veggies are tender and some are starting to brown at the edges (about 22-25 minutes).
6. Drizzle another tablespoon of olive oil and add fresh rosemary to the vegetables and toss to coat.
7. Meanwhile, combine remaining 2 tbs. of olive oil, vinegar, and mustard in a small bowl and whisk with a fork until well-combined.
8. Place frisee in mixing bowl, pour dressing over greens and toss to coat.
9. Serve salad, top with roasted vegetables.

Tip: Cut your time in the kitchen by baking the root vegetables for this recipe and tomorrow’s soup at the same time.

Carrots: Rich in fi ber, antioxidants, and phytonutrients, carrots aid the digestive tract and protect against colon cancer.

Parsnips: High in vitamins and fi ber, parsnips help lower cholesterol and regulate blood sugar.

Turnips: This cruciferous veggie aids the body’s natural detoxifi cation process, and is also a great source of vitamin C.


Green Lemonade 

Kale (one bunch, stalks and all)
Celery (5-6 large stalks) (½ inch piece)
Apple (one)
Lemon (one, without peel)
Fresh Ginger- if blending peel and smash a small 1/2 inch.

1. Juice ingredients in order.
2. Serve and enjoy!

(If you do not have a juicer blend high speed with distilled water)

Tip: Want to know how to make green juice taste great? Add fresh lemon or apple to any green juice recipe to take away the “green” taste, while still providing all of the benefi ts! 

Celery: This health-promoting veggie speeds liquid elimination while also delivering high amounts of Vitamin K and C

Ginger: Aids digestion, is highly anti-infl ammatory, and protects against certain types of cancer.

Lemon: Packed with Vitamin C, lemons also have an alkalizing effect on the body and a mild diuretic effect, helping you shed pounds.


Roasted Root Vegetable Soup 

1 carrot, cut into cubes
1 parsnip, cut into cubes
1 small sugar pumpkin, cubed
½ small butternut squash, cubed
2-6 cups vegetable stock
2 tbs. olive oil Pumpkin pie spice (cinnamon, nutmeg, cloves, ginger), to taste
Sea salt to taste

1. Pre-heat oven to 425 degrees.
2. Place all cubed vegetables on a baking sheet, drizzle with olive oil and sprinkle with salt and pumpkin pie spice.
3. Bake for 25-35 minutes or until tender.
4. In two batches, use a food processor or blender to blend vegetables with enough vegetable stock to reach a smooth consistency. Once processed, transfer to a soup pot on low heat, stirring in more stock until desired consistency is reached.
5. Season with more pumpkin pie spice and salt, to taste.
6. Enjoy!

Roasted Pumpkin Soup

Tip: Make sure to drink plenty of water to help your body fl ush out toxins and stay hydrated. I recommend 8 glasses per day for maximum cleansing!

Winter Squash: These gourds are rich in fi ber which aids in digestion and heart health, and are also high in beta-carotene and vitamin C.

Pumpkin: Packed with vitamins and carotenoids, pumpkin is also high in fi ber and will help you fl ush out toxins.

Cloves: A powerful detoxifier, clove contains a variety of phytonutrients making it an ant-iinfl ammatory as well.

See how to make this recipe


Massaged Kale Salad 

1 bunch kale, stems removed
1 tsp. sea salt
¼ cup sunfl ower seeds
¼ cup red onion, chopped
¹⁄3 cup dried cranberries
½ green apple, chopped
¼ cup olive oil
2 tbs. apple cider vinegar/balsamic vinegar

1. Wash and dry kale.
2. Stack leaves, roll up and cut into thin ribbons.
3. Put kale in a large bowl and cover with salt.
4. Massage salt into leaves with your hands for about 2 minutes or until it looks wet and broken down.
5. Transfer kale to a fresh bowl and discard any leftover liquid.
6. Mix in onion, cranberries, apple and sunfl ower seeds.
7. Dress with oil and vinegar and toss.
8. Enjoy!

Kale: One of the most nutrient dense and anti-oxidant rich foods available, kale is a powerful blood and cell detoxifi er.

Onion: Provides anti-infl ammatory benefi ts and protects cells from oxidative stress. Helps lower risk of certain cancers.

Sunfl ower Seeds: High in selenium, sunflower seeds aid the body’s natural detoxification system and help prevent cancer.

Next cleanse is in January!! It will be the same cleansed that is pinned to the top but there may be revisions that will be posted! I hope you enjoy this restart and many blessings for days to come
~ Namaste



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