These are by far the most difficult days of the detox. What will get you through this is knowing that after day 7 you get to start eating real food again! The importance behind these particular fruits and vegetables is that they promote phase I of the detox process in our bodies- which is most often where people get “stalled”. The other key to getting through these days is STAYING BUSY! Go for a walk, organize your closet, scrub your bathroom… anything will be better than focusing on food.
For the following 3 days, I am going to give a general outline of what you can eat, and give a few suggested recipes to “jazz things up a bit”. Know that you can cook these vegetables many other ways, and if you get creative on your own, all the power to you.
The produce available to you on days 5-7 is:
- broccoli
- cauliflower
- kale
- brussel sprouts
- spinach/lettuce
- green or red cabbage
- apples
- pears
- combine ice, water, powder, and 1 tsp of agave nectar into a blender
- try adding frozen apples or pears, or pure apple or pear juice that has no added sugar to it
- Try adding the leafy part of the kale to the blender. The blender will chop it up so you don’t even notice it
- Remove all the outer damaged leaves of the sprouts, and cut in half. Cut the larger ones in quarters so all the pieces are about the same size. They’ll cook more evenly in the saute pan that way.
- Heat up a large saute pan with 2 tbsp olive oil or safflower oil on medium high heat
- Add the brussel sprouts and cook until they are slightly browned on one side and you can poke a fork through them. Sprinkle with sea salt and enjoy!
- Chop up an entire head of red cabbage
- Add to medium heat saute pan with olive oil/safflower oil
- Cook covered on medium until cabbage gets soft (10-15min)
- Add 1 tsp sea salt, 2 tbsp apple cider vinegar, and 1 tsp stevia
- Let simmer on low for another 5-10min
- Preheat oven to 350, and line a baking sheet with parchment paper
- Remove leaves of kale from thick stems and chop into bite size pieces
- Wash and dry kale
- Coat kale lightly with olive oil and sea salt
- Bake until edges are brown, but not burnt (about 10-15min)
- Cut cauliflower into small pieces
- Steam until cauliflower is very soft (almost overcooked)
- Put in food processor with sea salt and enough olive oil so when pureed, the texture is similar to mashed potatoes
- Scoop into a bowl, and sprinkle with paprika
- Preheat oven to 350
- Cut apple or pear in half and remove the core
- place fruit in baking dish, and lightly coat with agave nectar and cinnamon
- Bake for 15 minutes
- Steam broccoli until just barely soft
- Sqeeze fresh lemon juice on top, and sprinkle sea salt and lemon zest
3 Comments
according to my booklet agave nectar is not listed and no sweeteners are allowed except days 1, 2 & 9
according to my booklet agave nectar is not listed and no sweeteners are allowed except days 1, 2 & 9
Salt? Agave nectar? Not sure what directions you read, but these are no-nos. Even the olive oil on days 5-7 is not allowed. ONLY legumes, certain fish, core fruits and vegetables.
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