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My Three Day Detox Plan

April 26, 2013

Spring has definitely started to reveal it’s pretty face in my part of the world. The beginning of a new season always sparks enthusiasm for new habits, fresh goals and great ideas. If it takes the arrival of a new season to inspire you to do a detox, then let’s do it! But if you have never done a cleanse or detox before it can be overwhelming. On the other hand, if you have and you didn’t get the results you expected, this post might give you some insight and inspiration to give it a shot and succeed in a way that could truly change your life forever.

Whether you want to commit to a healthier eating regimen or simply treat your body to some rest, my three-day detox plan is a delicious way to do it. I’ve prepared a streamlined menu of big batch meals so that you can front load all of the work. By eating clean you will help your body focus on detoxing, rather than on breaking down complex foods. According to many ancient health philosophies such as traditional Chinese Medicine and Ayurveda, the spring season rules the liver, an organ that’s essential for overall wellness, but especially digestion.

These dishes give your digestive system a rest from processed foods and allergens like dairy and gluten. Loading up on the season’s fibrous fruits and vegetables helps remove toxins. A regular cleanse will support a desire to maintain a healthier, much lower level of toxins and move them out on a constant basis in order to avoid disease. Since spring is an optimal time to refresh your energy and start something new, it’s also a great time to simplify your eating and choose foods that will support your overall health.


Basic Outline of the Detox

A plant-based, alkalizing lifestyle, as I embrace with this blog, will naturally flush toxins to detox the body and allow it to return to it’s ideal body weight.

  • Alkalizing the body with chlorophyll rich green veggies naturally buffers the acids from an acidic lifestyle and assists in flushing toxins.
  • A balance of 80% veggies to 20% healthy acidic whole foods – see alkaline chart here – in an everyday way to be constantly detoxing your body. Choose organic whenever possible, prepare meals that are colorful and juice daily if you can.
  • Consume good quality water, 2-3 liters per day to really flush those toxins and minimize the detox symptoms one might experience.  If you are quite “toxic” and have never cleansed I recommend you go easy and do a slower version by leaning into a clean detoxing alkaline lifestyle.  Start adding as much veggies and green juice as you can handle every single day and continually increase to the 80/20 ratio.
  • I highly recommend this juice cleanse to flush your system and jump start your detoxing alkaline lifestyle.  Take a thorough read through the post and see if it’s for you. It changed my life for good! If the body can really detox and there are no more or considerably less toxins coming in, magic happens!

DAY 1, 2 & 3


Ginger Lemon Detox

Serves 1


  • 12 ounces spring or filtered water, at room temperature
  • juice of 1/2 lemon
  • 1/2-inch knob of ginger root


  1. Add the lemon juice  and ginger root to the glass of water. Enjoy at room temperature upon rising for an amazing start to the day!


Apple with Tahini


Serves 1


  • 1 tablespoon tahini
  • 1 sweet apple (such as Honeycrisp or Pink Lady), cored and sliced


  1. Drizzle tahini over apple.


Activated Nuts and Seeds


Serves 3


  • 3 handfuls raw almonds (you can use almonds or a mixture of macadamia nuts, pecans, hazelnuts, Brazil nuts, pine nuts, pumpkin seeds, or sunflower seeds if desired)
  • filtered or spring water, at room temperature
  • 1 teaspoon sea salt


  1. In a large bowl, place all of the ingredients with enough water to cover fully. Leave at room temperature for at least 4 hours, or overnight. Strain and store the nuts in a covered container in the fridge.


Calming Chamomile Tea


Serves 1

  • 1 cup spring or filtered water
  • 1 chamomile tea bag or 1 tablespoon dried chamomile flowers


  1. Bring the water to a boil and pour into a teacup or mug. Add the tea bag or, if using loose flowers, use a teapot and a strainer. Steep for 3 to 5 minutes, then enjoy.

Optionally, try other herbal detox teas such as nettle, dandelion root or licorice root.


After completing such a regimen, you will develop a pattern of taking care of yourself that will stick if you are persistent right now. You’ll also begin to notice some pretty amazing things. Pay attention to your body and really try to feel and notice the way your energy changes. Do you feel more vibrant, more energetic? Are you sleeping better? Is your skin glowing? Your skin tells all- your depth of color and brightness and clarity show how healthy you are! It will be contagious and maybe your friends will start on a healthier journey with you!

Are you excited about a new direction for your health? I hope you are inspired by the messages here. I’m about to start a spring cleaning so I’d love to have you join me May 1st-3rd! As always, please don’t hesitate to drop me a line with any questions or comments you might have. Also be sure to sign up for my newsletter where I share exclusive content, recipes and fun tips!

Sending you vibrant health and strength to make the best choices possible for your body so you can thrive this year and for many more to come!


*Disclaimer: The content on this site is not written with intentions to substitute professional medical advice, diagnosis or treatments. Our content is for information purposes only and should not be used to diagnose or treat health issues of any sort. We cannot be held liable for any ill effects caused by following these instructions or this material. Always consult with a medical professional when adjusting your diet. 


Homemade Nut Milk

May 8, 2012


Things you need:

▫ Organic nuts or seed

▫ Large mason jar or glass pitcher

▫ Blender or food processor

▫ Nut milk bag or cheesecloth

It’s as Easy as 1, 2, 3

1. Soak and rinse the nuts. Soak the nuts in water to cover overnight. Soaking de-activates the compounds that keep the nuts dormant, and activates the enzymes that make them sprout. Soaked nuts and seeds tend to be easier to digest and have better bio-availability, meaning that the nutrients have an enhanced ability to be utilized by the cells. Plus, soaking the nuts makes them tender enough to blend. Drain the water and rinse the nuts well before using.

2. Blend the soaked nuts with water. Place the soaked nuts into a blender or food processor and add about 3 cups of fresh water for each cup of presoaked nuts. If you want a thicker, richer milk, decrease the amount of water to your liking. Blend until the nuts are very fine ground and the water has turned a light milky color.

 3. Strain the pulp.  A nut milk bag is used specifically for this purpose – it’s clean and easy and also reusable. A cheesecloth folded in 3-4 layers or a large fine-meshed sieve also works well. The pulp can be used for a variety of purposes (see below).


Care to add a bit of flavor and dimension? Here are a few ideas for additions:

▫ Dates

▫ Vanilla extract

▫ Brown rice syrup

▫ Agave

▫ Cinnamon

▫ Raw cocoa powder


Here are five ideas for your pulp:

1. Nut Flour. The pulp can be dehydrated or placed in a 200 degree oven until dried. Grind the dried pulp in a spice grinder or high-speed blender until fine.

2. Raw cookies. Blend the pulp with some dates, nut butter, shredded coconut and sweet spices. Roll into balls and roll in shredded coconut or raw cocoa powder.

3. Soft, raw cheese. Blend the pulp in a food processor with a little nutritional yeast, garlic, lemon juice, fresh herbs, and salt. Serve with crackers.

4. Cereal. Combine the pulp with your fresh nut milk, dried fruits, nuts and sweet spices for a porridge-like cereal.

5. Body Scrub.


This recipe is the simplest seed milk recipe you will find. It doesn’t even need to be strained. Make this when you are pressed for time. Pour it over your morning cereal, mix it in a smoothie or heat for a nutty latte.

Hemp Milk

Makes 6 servings


  • 1 cup hemp seeds (shelled)
  • 5-6 cups of purified water
  • Natural sweetener, such as agave nectar or raw honey
  • Pinch of sea salt


  1. Combine the water and the shelled hemp seeds in a blender. Use more water to achieve a skim milk consistency and less water to produce a heavier cream consistency of the milk.
  2. Turn blender on high for 2-3 minutes, or until you reach your desired consistency.
  3. After blending you can sweeten the milk by adding: agave nectar, raw honey or vanilla. Blend again to mix sweetener. You can drink it thick or strain it through cheese cloth to remove the large seed particles.
It will stay fresh for 3 days in the refrigerator in a sealed glass container (I use a mason jar). Shake well before each use.

Alternative Milk Guide

April 26, 2012

Whether you’re looking for a solution to lactose intolerance, a casein allergy or just want a little variety, you’re in luck–the options in the faux milk section seem to grow daily. You can now sport a white mustache that comes from almonds, oats and even hemp. There is no need to cry over spilled milk with these animal-free dairy alternatives.

Here’s my Alternative Milk Guide:


Nut milks are exactly what they imply – dairy-free, liquid refreshment gleaned from ground nuts.  Like most of the alternative milks, they’re actually very easy to make since it is just soaked nuts blended with water and strained.  Try using almonds, pecans, hazelnuts, cashews, macadamia, brazil nuts, pistachios, walnuts – oh the possibilities!

Nutritional profile: Nuts are high in a number of vitamins and minerals, including vitamin E, manganese, magnesium, phosphorous, potassium, selenium, iron, fiber, zinc and calcium. The most popular nut milk, which is almond milk, is lactose, gluten, casein and cholesterol free –  it’s also free of saturated fats. Clearly, nut milks cannot be consumed by someone with a nut allergy.


This is made by pressing the coconut flesh and adding water. Another way is simply adding coconut flakes to a blender with water and blend.

Nutritional profile: Coconut milk is a very creamy, dairy-free alternative for those who are lactose intolerant or allergic to animal milk. A vegan drink, it is also soy-free, gluten-free, cholesterol-free and nut-free while its fat content is considered to a ‘good fat’, easily metabolised by the body and quickly turned into energy rather than being stored as fat. Coconut milk is also rich in lauric acid, a substance also found in human milk, which researchers have shown have anti-viral and anti-bacterial properties. Coconut milk is very low in carbohydrates and low in protein.


Seed milk is made by blending seeds with water and straining it. There are a wide range of seeds that can be used: hemp, sunflower, flax, chia, pumpkin, sesame.

Nutritional profile:  A good alternative for anyone with soy and nut allergies, seed milks is are also cholesterol and lactose free, low in saturated fats and rich in healthy omega fatty acids. It’s also an excellent source of protein and tastes creamy and nutty – they tend to be a bit thicker than other plant-based milks. It may be unsuitable for people with nut or seed allergies.  It is gluten-free.


Oat milk is made by soaking oats in water, blending and straining it.

Nutritional profile: Like many plant milks, oat milk is cholesterol and lactose free, and also contains high levels of antioxidant vitamin E. It also contains folic acid, which is essential for most bodily functions and is needed to synthesize and repair DNA, produce healthy red blood cells and prevent anaemia. Thanks to its plant source, oat milk is usually tolerated by people with multiple allergies, and is also a good source of phytochemicals; naturally occurring chemicals in plants that help fight diseases such as cancer, heart disease and stroke. The main argument against oat milk is that it, like rice milk, is high in sugar and has low calcium and protein content. It is appropriate for those with nut allergies, but is not gluten-free.


Rice milk is made by blending cooked rice with water and straining.

Nutritional profile: Rice milk is the most hypoallergenic of all the milk substitutes and is extremely nutritious. It’s also the least fattening of all the milk alternatives with only one gram of unsaturated fat per cup. There are also plenty of heart healthy nutrients in rice milk. The unsaturated fat comes from rice bran oil, which can help lower your blood cholesterol. Niacin and vitamin B6 are also good for this while the high magnesium content helps to control your blood pressure. Iron and copper increases your red blood cell production, giving you better oxygenated blood and more vitality. On the downside, since rice is highly starchy, so is rice milk. One cup of rice milk contains 33 grams of sugary carbohydrates. It also has a very low protein and calcium content, so choose the fortified product instead. It is suitable for people with nut allergies and it is gluten-free.


Soy milk is made by soaking soybeans and blending them with water and straining.  You can find unsweetened, sweetened, flavored and chocolate versions in markets.

Nutritional profile: Soy milk has the highest protein content of all the alternative milks and is low in carbs with a moderate amount of fat.  Many soy milks contain additives, since straight soy milk doesn’t taste wonderful, so be careful of all the flavors and sweeteners added. I would encourage you to look for organic or “non-GMO” soy milk.  Many people consider unfermented soy difficult to digest.  In addition, soy contains the cancer-fighting isoflavones. A recent study has demonstrated that isoflavones have potent antioxidant properties, comparable to that of the well known antioxidant vitamin E. The antioxidant powers of isoflavones can reduce the long-term risk of cancer by preventing free radical damage to DNA. On the flip side, studies may show that isoflavones mimic estrogen in the body and can be disruptive to the body’s hormonal cycles. As long you use soy products in moderation, it can be a good addition to your diet. It’s also safe for the lactose intolerant and anyone with a milk allergy.

Check back later as I’ll be sharing a yummy and creative seed milk recipe with you soon!

Spinach Basil Pesto

April 23, 2012

The wonderful scent and flavor of basil makes it one of the most popular garden herbs. Basil brings flavor to a variety of dishes with its very unique, sweet pungency. It is a complementary herb in many dishes, including salads, soups and pasta.

Once believed to possess magical powers, basil was considered by ancient peoples to be an elixir of love and a charm. Others, such as the Romans, recognized its healing properties and used it to aid digestion and counteract poisons. Indeed, this popular herb has a long history of medicinal use. In past centuries, the plant was accorded wide respect for its healing potential and was used to purify the mind, open the heart and even cure malaria. Today, herbalists recommend basil as an antispasmodic. It is therefore often used to treat intestinal problems, motion sickness and nausea. It also relaxes bronchial spasms and is thus helpful for treating various respiratory illnesses. Medicinally, basil is considered a mild antidepressant, thought to be emotionally uplifting.

The natural antioxidants found in basil can protect the body against damage from free radicals, thereby preventing cellular aging, common skin ailments, and even most forms of cancer. Antioxidants are an important part of maintaining a healthy diet and lifestyle, and basil may be a safe and effective source of these potent, life-giving compounds.

What’s more, even a tentative gardener (like me!) can grow this versatile herb.

Spinach Basil Pesto


  • 1 cup fresh basil
  • 1 1/2 cups spinach
  • 1/2 cup walnuts or pine nuts
  • 3 cloves garlic
  • drizzle of olive oil
  • 1/4 cup nutritional yeast (optional)
  • pinch of sea salt
  • pinch black pepper

1. Wash the spinach and fresh basil well by submerging them in a large bowl of water and swishing them around. 
2. Put all ingredients except olive oil in a food processor and pulse until well combined. With the machine running, drizzle in the olive oil until a desired consistency is reached. If you like your pesto a little smoother and creamier, add more oil. Taste to adjust seasoning. *Note – if you’re like me and don’t own a food processor, no problem. Just chop all the ingredients by hand and mix everything together. 
3. Serve. Can be stored in the fridge for up to a week (but remember that it will lose its nutritional potency with every passing day)

This spinach basil pesto makes a good addition to anything that needs a flavor boost. It is delicious on whole wheat pasta, spread onto toast with a little avocado perhaps, as a salad dressing, or as a dip for veggies. The possibilities for something so mouth-watering are endless!