How to do a toxin detox and recipe guide
By Celina Pizarro
(certified Holistic Life and Nutrition Coach,
author of bestselling book You GLOW Girl!)
When I first detoxed my body it was out of desperation. I had struggled for years with PMS symptoms: adult acne, irritability, headaches, back pain, bloating, weight gain, heavy flow, anxiety, poor sleep, memory recall problems – and all the Rx meds in the world wouldn’t quell my symptoms. It was ugly and I could barely function!
I was in a downward spiral that seemed to get darker and deeper as the years went on… I was desperate! It was around this time that my sensitivity to pretty much all foods had gotten so bad, I had a severe reaction at work to some dried fruit. I couldn’t breathe and I felt like I was going to die. Thankfully I was physically in the nurses’ station at the facility I worked in and a nurse shot me in the leg with an epi pen. Scary!
Needless to say it was an eye opener. I had to do something. A vegan physician friend suggested I try a greens diet to help reset my hormones and microbiome. At this point I had tried pretty much everything else so I thought, why not?
Come to find out I had that allergic reaction because my microbiome’s bacterial flora was out of balance – which was also causing me so much bloating. It was so interesting to learn how our gut functions – specifically the estrobolome which is responsible for metabolizing estrogen, actually plays a vital role in our endocrine system.
Your gut microbiome regulates your hormones and for your hormones to be balanced, your gut microbiome should be balanced. I learned the fast track way to balance out my system and detoxed it of toxins. Within just a week I was feeling so much relief: My skin was clear and glowing! I didn’t have headaches, could think clearly, my sleep improved, my temperament was much better and I lost weight!
It was a game changer for me and it kick-started my journey to lifelong wellness. That was 7 years ago and I haven’t been on any medication, including zero allergy shots and have no PMS symptoms at all now. I have since shared my detox guide with many friends, family and clients to help them kick-start their weight loss journey and put them on track for an adrenal reset.
They too have said after the detox they have mental clarity, improved mood and sleep patterns, and that their aches and pains are gone and that their skin just glows!
People Are Talking… Here’s What They Said
“This detox was enough to get my metabolism reprogrammed so I could start really losing weight!” – Ali
“I loved the recipes and felt full most of the time. With a little preparation my meals were ready – goodbye bars and bags on the go!” – Mari
“The recipes were easy to follow and tasted great. Just what I needed to start on the right path!” – Sharon
“After the detox I had more energy than I had in years. I was thinking clearer, felt more focused and the inflammation in my feet was even better!” – Bobbi
Many have lost weight and have continued to lose weight after the detox program. Which is why I am so excited to share this with you!
Detox Rules
Just say NO to sugar, medicinal drugs, gluten, dairy, soy, fried foods, processed foods and prepackaged foods during the detox and always! (We assume you already do not smoke, do not drink alcohol and coffee and do not eat meat). We’re shooting for 100% removal of these products because our goal is to detoxify the liver and cleanse the body. It’s nearly impossible in our culture to avoid these things 100% long term once your detox is over. So as an ongoing rule of thumb after the detox shoot for 80/20, 90/10 or even 95/5 if you’re up for it. As long as you are eating 80, 90, or 95% clean, you’ll still get close to 100% of the benefits. This is because your body will be cleansed and able to process out all of the toxins efficiently because it’s not overloaded and stressed out.
You may notice some very interesting things about your body once you reintroducing some of these foods back into your diet after your cleanse. This is your body letting you know that it is not a fan! Pay attention to what your body is telling you and keep a food journal.
Go for organic! Research has shown organically grown foods have higher levels antioxidants and phytonutrients than conventionally grown foods. The pesticides and chemicals that are sprayed onto our crops seep into the soil and are absorbed by the plant. They also are absorbed right through the flesh of the plants.
Did you know that there are over 230 chemicals found in newborn babies? We’re exposed to toxins, pollutants, and harmful chemicals everywhere these days, let’s do our best to avoid them everywhere we can. When we ingest these harmful pesticides, not only do they have the potential to cause damage to your cells, but your liver will be working unpaid overtime to try to remove them from your body. And it doesn’t have to be expensive to buy organic! Check out the local farmers markets.
Sample Breakfast Recipes
Berry Beauty Boost
Serves 1-2
– 1 cup romaine;
– 1 cup kale;
– 1 1/2 cup water or non-dairy milk (coconut, hemp, or almond milk);
– 1/2 cup strawberries;
– 1/2 avocado;
– 1 tablespoon flax meal;
– 1 scoop plant based vanilla protein.
Blend all with a scoop of ice.
Scrambled Eggs With Spinach And Peppers
Makes 2 servings
– 1 tablespoon coconut oil;
– 1/2 cup chopped red bell pepper;
– 1 cup baby spinach;
– pinch of oregano;
– sea salt to taste;
– black pepper to taste;
– 2 eggs, beaten.
Add your coconut oil to a hot skillet, and allow it to melt. Add chopped red bell pepper, and allow it to soften. After about 2 to 3 minutes, add baby spinach. The spinach should quickly wilt. Season with oregano, sea salt, and black pepper. Next, add the beaten eggs to the vegetables. Tilt the pan so the eggs spread out evenly. Use a rubber scraper or spatula to turn the eggs over so that they don’t harden and burn. Scramble the eggs for 2 to 3 minutes to your desired consistency.
Sample Lunch Recipes
Raw Beauty Soup
Serves 2
– 2 large cucumbers;
– 1 avocado;
– 1 lime, juiced;
– 1 teaspoon sea salt;
– 3/4 teaspoon ground cumin;
– dash of cayenne;
– fresh cilantro, minced.
Blend the cucumbers, avocado, lime juice, sea salt, and cumin. Add a dash of cayenne and garnish with fresh cilantro.
Massaged Kale With Apple
Makes 2 servings
– 4 cups of kale, thinly sliced;
– 1 cup parsley, chopped;
– 1 large lemon, juiced;
– 1 avocado, chopped;
– 4 tablespoons extra virgin olive oil;
– ¼ teaspoon sea salt;
– ¼ teaspoon black pepper;
– 1 large apple, chopped;
– ¼ cup carrots, shredded.
Suggested toppings: pumpkin seeds, dried cranberries.
Prepare the kale. Add kale, parsley, lemon juice, avocado, extra virgin olive oil, sea salt, and black pepper to a large bowl. Massage the kale and other ingredients with clean hands. The kale should turn a bright green and become softer. Massage until well incorporated. Taste and adjust seasoning as needed. Add remaining ingredients. Add your chopped apple and shredded carrots to the kale mixture. Toss. Top with pumpkin seeds and dried cranberries if desired.
Sample Dinner Recipes
Lentil Soup
– 1 tablespoon extra virgin olive oil;
– 1 teaspoon cumin seeds;
– 1 small onion, minced;
– 1 large celery rib, minced;
– 4 large garlic cloves, minced;
– 1-inch piece of ginger, shredded;
– 1 large carrot, chopped;
– 1 bay leaf;
– 1 cup brown lentils;
– 3 cups vegetable broth (or water);
– ½ teaspoon sea salt;
– ½ teaspoon black pepper.
Spinach or kale are optional.
Create your soup base. In a large pot, add extra virgin olive oil. When the oil is hot, add cumin seeds and cook until fragrant (about 1 minute). Then add your minced onion, celery, garlic, ginger, carrot, and bay leaf. Sauté until soft (about 2 to 3 minutes).
Assemble the soup. Add brown lentils and broth (or water) along with sea salt and pepper. Cover and cook on medium-low heat for 30 to 45 minutes, stirring every 15 minutes. The soup is done when the lentils are tender but still holding their shape. Serving suggestion: add greens like spinach or kale at the end if you would like.
Allow the soup to settle for about an hour before eating for the best flavor.
Lemon Quinoa
Makes 2 servings
– 1 tablespoon extra-virgin olive oil;
– 1 small carrot, grated;
– 1-inch piece of ginger, grated;
– 1 small onion, minced;
– 2 large garlic cloves, minced;
– 2 cups quinoa;
– 3 ⅓ cups water;
– ½ teaspoon sea salt;
– ½ teaspoon black pepper;
– ½ lemon, juiced.
Sauté the vegetables. Add extra virgin olive oil to a large saucepan over medium heat. When the pan is hot, add carrot, ginger, onion and garlic. Sauté for about 2 to 3 minutes.
Add the quinoa, water, sea salt, and black pepper. Stir and allow the quinoa to steam – with the cover on – for about 20 minutes on low heat. The quinoa is done when the water is absorbed. Turn off the flame and fluff the quinoa with a fork. Add lemon juice. Cover and allow the quinoa to absorb the lemon juice. This quinoa can be served with a variety of stir-fried vegetables including cabbage, kale, broccoli, etc.
yogaesoteric
February 22, 2020