I love doing a juice detox every now and then. But let’s face it, liquid detoxes are hard, and especially during these colder winter months.
We can totally detox our bodies while eating a clean diet. When our eating habits have been a little bit off for a while a 5 day reboot is all we need to get us back in track. That’s why I created the Ultimate DIY 5 Winter Detox, you can still have breakfast, lunch and dinner, feel nourished and energized.
Our bodies are perfectly designed to self-detox, we just have to give them the good stuff and they will get rid of the bad one, all they need is a little help. Some of us are not so good at traditional cleanses, that restrict foods dramatically, and there is a way that we can have 3 meals a day and still benefit from the amazing results of a detox. The secret lies in what you chose to eat.
Nothing crazy or extreme, just 5 days following these simple rules:
– Eliminate all alcohol and coffee;
– Avoid all refined sugars, gluten and soy that create toxicity and disrupt your blood sugar;
– Replace all processed foods with fresh foods such as fruit, vegetables, leafy greens, nuts, seeds, lentils, beans and whole grains such as oats, wild rice, quinoa and buckwheat;
– Eliminate all animal products that make your digestive system overwork. Give your body a rest to renew itself;
– Drink plenty of water to flux the toxins out;
– Exercise! Help your body eliminate toxins through sweat;
– Practice focused breathing and meditation to eliminate stress that can have a toxic effect on your body.
This Cauliflower Thai Style Soup is one of the meals in the Ultimate DIY 5 Day Winter Detox and it’s so tasty and gratifying you will not notice you are doing a detox.
• 1 big cauliflower
• 1 cup of water
• 1 cup of coconut milk
• 1 teaspoon of coconut oil
• 1 yellow onion, diced
• 1 teaspoon of ginger, minced
• 1 clove of garlic
• 1/4 cup of fresh lime juice
• 1 stalk of lemongrass
• 3-4 dry kafir lime leaves
• Himalayan salt
• Black pepper
• 1/2 teaspoon of sambal oelek
• 1 tablespoon of oil
• 1 tablespoon of lime zest
Heat the coconut oil and sauté the garlic, the onion and the ginger until
fragrant. Add the cauliflower, the lemongrass stalk, the kafir lime leaves, the
water and the coconut milk. Reduce the heat to simmer, cover with a lid
and cook for about 15 minutes until the cauliflower is very tender.
Remove from the heat, add the lime juice, salt and pepper and blend until
smooth with the help of an immersion blender.
Mix the sambal oelek with the olive oil. Serve the soup with a drizzle of the
sambal oelek oil and a sprinkle of lime zest.
If you want to get the rest of the program, you can find it here.