Post Holiday Detox Regiment
Now that we have racked one more year and we leap into a new year, you’re probably thinking it’s time to get back into a healthy routine or start a new one. This is the perfect time since you’re not alone in the practice of overindulgence of sugar, alcohol, and lack of sleep during the holiday season.
These are some of my favorite drinks and my go-to soup for detoxing and rebooting the body. These delicious and nutrient packed recipes are a sure way to revitalize your body, skin, and evening shedding a few pounds.
Simple strategies to implement include:
Go for a 10 minute walk after meals.
Drink water: at least ½ your weight in ounces.
APPLE CIDER DETOX SMOOTHIE
1 green apple
2 tablespoons of Braggs Apple Cider Vinegar
2 cups of spinach
2 slices of lemon
1 tablespoon of flaxseed or 1 tablespoon of chia seeds
2 cups of water or 1 cup coconut water and 1 cup water
Mix ingredients in blender and enjoy.
GODDESS GREEN DETOX SMOOTHIE
2 large apples
1 cup of kale
1 cup of spinach
2 stalks of celery
1/3 cup freshly squeezed lemon juice
¾ cup filtered water
¼ teaspoon cayenne pepper
Remove the core from your apples. Even if you normally don’t like the skin, keep it on because once it is blended you won’t even notice the texture.
Cut your apple, kale, spinach, and celery into small chunks and toss in the blender. Add your remaining ingredients to the blender as well.
Blend on high until all of your ingredients are fully pulverized, like a smoothie.
If pulp isn’t your thing, strain the contents of your blender over a cup then enjoy!
This vitamin-rich beverage is great for rejuvenating your skin after the holiday season. If you suffer from sun damage or wrinkle-prone skin, the ingredients in this shake can help repair and prevent damage.
DETOX CABBAGE SOUP
This soup is a lifesaver during the 31-day detox. The secret to a great tasting soup is sautéing the vegetables first. You can add canned tomatoes after a couple of days of leftover soup. The soup is surprisingly filling.
1/4 head cabbage, roughly chopped
1 large onions, chopped
1 green peppers
2 stalks celery
3 large carrots, sliced
1/4 pound green beans, sliced on diagonal
1/2 pound mushrooms, sliced
1/4 cup fresh Italian parsley, roughly chopped
1 Quart of vegetable chicken or bone broth stock
Sea salt and freshly ground pepper to taste
Coconut oil to sauté vegetables
OPTIONAL: 8 ounces canned tomatoes, chopped
Place coconut oil in Dutch oven or large stock pot and sauté the mushrooms until they are golden brown.
Remove the mushrooms and add the onions, green peppers, carrots, and celery. Sauté for 5-7 minutes until vegetables are softened.
Add the cabbage, mushrooms, green beans, parsley, sea salt, and pepper to the pot and cover with stock or broth. Cover and bring to a boil. Turn burner down to low and allow the soup to simmer for 20-30 minutes or until vegetables are just tender (not mushy).
For version two of the soup, add the canned tomatoes after a couple of days. Enjoy!