Summer 3 Day Reset Cleanse

A 3-Day Summer Reset

Every few months I like to do a nice diet reset, which typically means that I like to do Food Matters reset cleanse or my Fall one I created a few years back. But I came across this one and thought I have to try it.  Every recipe in it is totally clean, deliciously nourishing, and easy to make ahead and pack for a work lunch.
This program is simple. I have eliminated all the usual suspects (gluten, dairy, corn, sugar, alcohol, and caffeine), and it’s mostly vegetarian, save for some bone broth. Here’s the basic routine: Every morning, start with a probiotic-rich tonic and bone broth. Lunch is a big chopped salad (perfect for taking to work in a large Mason jar), and midafternoon, snack on a grain-free granola bar. Dinner is an easy puréed soup. Just before bed, drink a warming cup of Goodman’s Inner Peace Tonic.
~Tiffany 💗



TIP

You can make all 3 days’ worth of tonic in one batch.

Elissa’s Detox Tonic

ELISSA GOODMAN
“Increasing your intake of probiotics with this tonic can improve digestion and boost your mood,” says Goodman. It’s an incredible way to heal your gut and start your day.
Add all ingredients into jar, finish with filtered water, and shake well. Best served chilled.
SERVES 1
2 to 4 ounces coconut kefir or Kevita Sparkling
Probiotic Coconut
2 to 4 ounces George’s Always Active Aloe Vera
2 teaspoons Braggs’s Apple Cider Vinegar
juice of 1 lemon
2 inches ginger root, juiced
pinch cayenne
10 ounces filtered water
Mary Ruth’s Liquid Probiotic (1 dropperful)

TIP

Store any leftovers in the freezer for up to 2 months, or keep in the fridge in an airtight container for up to a week.

Chicken Bone Broth

ELISSA GOODMAN
Bone broth is a perfect breakfast alternative if you love something savory in the morning. Goodman suggests adding collagen powder, fresh cilantro or parsley, and turmeric or ginger for extra flavor. Make a big batch like this for a several-day supply, and use any extra in soups or for cooking grains.
MAKES 12 CUPS
2 pounds organic chicken backs
½ pound chicken feet (optional)
⅓ cup Bragg’s Apple Cider Vinegar
10 to 12 cups filtered water
½ bunch celery, chopped
4 to 5 carrots, chopped
1 onion, chopped
1 head garlic, cloves peeled and crushed
2 bay leaves
1 teaspoon sea salt
1 tablespoon whole black peppercorns
1 bunch fresh parsley, cleaned and roughly chopped
optional:
Further Food Collagen Powder
cilantro, finely chopped
parsley, finely chopped
fresh turmeric, juiced
fresh ginger, grated
additional sea salt or Herbamare seasoning
1. Place the chicken backs and feet in a 3-gallon stock pot (or similar size) and add the filtered water and the vinegar. Turn heat on medium and allow to cook for minimum of 1 hour to allow the vinegar to leach the minerals out of the bones. Bones should be fully covered; you can add additional water if needed.
2. While chicken sits in the water and vinegar bath, prepare the vegetables.
3. After 1 hour, add the crushed garlic, diced carrots, diced onion, diced celery, whole peppercorns, bay leaf, and sea salt and bring to a boil. Once it boils, you will need to skim the brownish foam from the top of the stock pot and discard (especially in the first 10 to 15 minutes of boiling).
4. Reduce the heat to a low simmer and cook for minimum of 16 to 18 hours, but no more than 24 hours. During the last 20 minutes or so of cooking, add a bunch of parsley for additional flavor and minerals.
5. Remove from heat. Carefully remove the larger bits of chicken and veggies and discard. Then, using a cheesecloth or a mesh strainer, carefully strain the broth into a container of your choice. For an additional collagen benefit, add ½ cup Further Food collagen powder.
6. Portion into 12-ounce mason jars and store in the freezer for two months or keep in the fridge in an airtight container for up to a week.
7. Enjoy the broth warm or add finely chopped parsley or cilantro, Herbamare seasoning, 1 tablespoon of fresh juiced turmeric or fresh ginger.

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