This post is part of an ongoing series about detoxing in a healthy way. To catch up see part 1, part 2, part 3 and part 4. Part 1 is a rambling introduction to detoxing and part 2 consists of some basic guidelines (what to avoid, why to choose organic, pastured eggs, etc.). Today’s post will be another daily menu sample, including recipes for smoothies and egg salad wraps.
Melissa’s cleanse menu (ignore my weird sleep patterns)
Warm water with fresh-squeezed lemon juice and a touch of stevia, followed by herbal tea
4: 15 AM
Small bowl of homemade applesauce (made with Fuji apples and blood oranges), topped with chopped walnuts (yum!)
One hour of yoga, water throughout the day
Fruit smoothie (recipe below)
Egg salad lettuce wraps (recipe below), detox tea
Raw carrots and celery, 2 mejool dates, water
Bowl of kale and brown rice soup, raw flax crackers, “sleepy time” herbal tea
1 cup unsweetened coconut water
3/4 cup plain goat kefir
2/3 cup frozen blueberries
1 small ripe banana
3/4 scoop chia seeds
1/2 teaspoon cinnamon
This is a guideline — depending on what I have on hand, I make my smoothies different every time. Put all ingredients in blender and mix well.
Egg salad lettuce wraps
Because I don’t eat regular bread, I make most of my sandwiches into lettuce or cabbage wraps. It’s a healthy way to eat sandwiches.
2 hard boiled eggs, peeled
1/4 cup diced carrots
1/4 cup diced celery
1/4 cup diced cucumber
2 tablespoons diced onion
2 tablespoons chopped sunflower seeds
2 tablespoons chopped cilantro
fresh lettuce or napa cabbage leaves (washed/dried)
1 teaspoon Annie’s organic dijon mustard (no sugar, no additives, no gluten)
sea salt and fresh ground pepper
Put chopped salad ingredients in medium-sized bowl, set aside. Put dressing ingredients in a small bowl, lightly mash and mix ingredients and toss in with salad. Salt and pepper to taste.
Makes one serving, double it for two.
In good health,