An opportunity for internal cleansing and rejuvenation

Transcription

1 E A S T E R N C E N T E R F O R TIME C O M P TO L E M E N T A R Y DETOX! M E D I C I N E An opportunity for internal cleansing and rejuvenation Get ready to feel great! Pre!Detox Checklist 1 week before starting CLEAN EATING local organic seasonal This cleanse requires about 3!4 weeks of mindfulness, dedication and patience. Why should we detoxify? Our lives are much more toxic than we realize and our organs of detoxification sometimes cannot keep up with the burden we place on them. Toxins are often excreted but sometimes accumulate in tissues including the liver, kidney, adipose fat, breast, skin, prostate, nervous system and brain, clogging up the body s ability to function optimally. One of the most pervasive sources of toxins is our standard American diet "SAD#. Processed, irradiated, pesticide! laden, genetically modified, packaged, hydrogenated foods. Sugar, high fructose corn syrup, mercury in our fish, hormones, MSG and all of the acronyms snuck into our food, antibiotics, sewage waste in the fertilizers of conventional produce, cow manure and arsenic as feed for our chickens, food additives, microwaved foods, fluoride in water. The list goes on and on. In addition to the total environmental load that comes from the cleaning supplies we use, paint fumes, local industries, formaldehyde outgassing from our new furniture, drugs, alcohol and smoke, there are also toxic thoughts and negative learned behaviors that often sabotage our e$orts in achieving wellness. These are all reasons to inspire us to change and o$er our bodies an opportunity to rest, rejuvenate and discover what it s really like to experience the true sense of wellness. Decide you will commit 3-4 weeks. Start to eliminate sugar and white flour. Cut caffeine intake by 50%. Begin taking 1000 mg vitamin C daily. For the 1st week of the detox, create time for yourself to relax and adjust. Cancel any unnecessary activities. Tell friends/family that you are detoxing and may be less available for a month. 5 days before Cut caffeine by another 50%. Continue to avoid sugar and white flour. Increase vitamin C to 1500 mg per day. 3 days before Eliminate caffeine entirely. Substitute small amounts of organic green tea. Increase vitamin C to 2000 mg per day. Prepare supplements for the program. Clean out junk from refrigerator and cupboards. Give it away or discard. 2 days before Do vitamin C flush if constipated. Shop for foods needed plus Epsom salts and baking soda for detox baths. 1 day before Finish shopping. Be sure you re eliminating properly. Make a batch of detox broth. Continue green tea and vitamin C. Take a picture of yourself and take baseline measurements (weight, waist and hip circumference).

2 What are all of these things that you re talking about? How do I prepare these foods? S nack options are somewhat limited during the detox program, however some may be needed. They can be: Detox broth: This is the best option Nuts: A small handful of nuts, about 8 for women and 10 for men Nut butters: Small amount "1 tablespoon# of nut butter on cut vegetables Hummus or white bean dip and cut vegetables Vegetables just on their own are allowed anytime If cravings are a problem, try the cravings drink below. It is also a great hydrator and useful in the detoxification of the gallbladder and kidneys Recipes Hummus 1 can organic garbanzo beans, drained and rinsed 1 T tahini "sesame butter# Juice of one lemon 2 cloves of garlic Pinch of cumin 1/4 cup olive oil "about# Sea salt and black pepper Method: Place the beans in a food processor along with the garlic and tahini paste. Grind to a fine paste. Add lemon juice and seasonings. Add olive oil while running to achieve the desired consistency of a dip. Chill and serve. White Bean Dip 1 can organic Italian white kidney "Cannelini# beans, drained and rinsed "these are available at Trader Joe s# 2 cloves of garlic Juice of 1 lemon 1 T chopped thyme, parsley and sage 1/4 cup of olive oil "about# Sea salt and black pepper Method: Place beans and garlic in processor with the herbs. Process till smooth. Add the lemon juice and olive oil to obtain a dip like consistency. Season with salt and pepper, chill and serve. Rosemary Cashews 1 1/4 lb organic raw cashews 2 T coarsely chopped fresh rosemary 2 T coarse sea salt 1 T extra virgin olive oil Method: Toast cashews on sheet pan at 375 for 8!10 minutes. Combine rosemary, salt and olive oil and toss with cooled cashews. Craving Quencher Juice of 1 lemon 1/4 cup unsweetened cranberry juice 1 %2 scoops fiber powder Several drops of stevia "to taste# Sparkling water Mix together and enjoy. Fiber tends to increase a hormone associated with feeling full and satisfied. Glossary of terms/ supplements Botanical Treasures: Plant! based antioxidant and anti! inflammatory formula to be combined in Nanogreens or smoothie Detox Bath: 20 minute bath to relax the nervous system, lower inflammation, enhance detoxification, alkalinize the body, increase sweating to eliminate toxins Detox Tea: Special blend of herbs to enhance excretion of toxins Nanogreens: Concentrated fruit and vegetable powder with lots of antioxidants. Use if you do not have a juicer Paleocleanse: Comprehensive medical food with a beneficial protein, fat and carbohydrate ratio along with nutrients that dislodge stored toxins Paleofiber: Nonallergenic fiber to enhance excretion of toxins from the intestines. Can be substituted with freshly ground organic flax seeds Vitamin C Flush: Large amounts of vitamin C are consumed at specific intervals to flush the cells as well as the digestive tract from top to bottom. Directions may be found on our website Ultrameal: Nonallergenic protein powder to be used along with Paleocleanse if one is easing into the detox

3 Cooking Whole Grain Brown Rice Brown rice is easy to cook, and requires a bit more attention than regular rice. Basically you will need double the amount of liquid for the amount of rice you are going to cook. 2 cups brown rice, long or short grain, well rinsed 4 cups filtered water or vegetable broth Place the rice and liquid of your choice "generally we use water for rice#. In a heavy bottomed pan. Bring the rice to a boil, reduce heat to a low simmer, cover the pot and allow the rice to cook for approximately 45 minutes, or until all the liquid has been absorbed. Turn the hear o$ and allow the rice to sit and steam for about 5 minutes. Remove the lid and flu$ the rice If you are using a rice cooker, follow the directions given by the manufacturer. The rice cooker should be able to adjust for the brown rice with no problem. A note on types of brown rice: If you like flu$y rice with separate grains, we recommend using the long grain varieties of brown rice such as brown jasmine rice or brown basmati rice. If you like stickier rice, use a short grain variety such as Japanese brown rice and slightly increase the amount of cooking liquid. Options: For flavor, you can add 1/2 t turmeric, 1 or 2 cloves or garlic, or 2! 3 pieces of ginger to the rice before you bring it to a Additional Cooking Tips boil. Some people salt their rice, but it is not necessary. Steaming Vegetables Use a large heavy bottomed pan, and purchase a steaming rack from the store "you can get them at any supermarket or at a 99 cent store#. Pour a couple of cups of water in the pan, Put the lid on and bring it to a boil. Cut your vegetables into serving side pieces and place on the steaming rack. Steam until crisp!tender. Remember to time vegetables based on their hardness. For example, carrots will take longer than broccoli which will take longer than spinach. For a chart of vegetable cooking times go to: to!cook!vegetables24.htm Vegetable Sauté Heat 1 T grape seed oil in a large frying pan or skillet. Add a pinch of sea salt, then add the vegetables and stir, sautéing for 5 minutes or so until vegetables are crisp tender. You can add ginger, garlic, mushrooms or onions to increase flavor, and season with herbs like rosemary, turmeric, dill, tarragon, thyme. You can add olive oil at the end for flavor, or other oils like sesame for an Asian flavor. Steaming Fish or Chicken Again you can use your steamer. Season your fish "herbs, salt and pepper#, get the steamer ready "put water in the pan with the steamer basket, bring to a boil# Put the fish in a romaine lettuce leaf "this will help you get it out of the steamer without tearing it# and put it in the steamer. Steam until you see a bit of juice coming out of the top of the fish "this means it is completely cooked#. With a piece of fish about an inch thick, this shouldn t take more than 6 minutes or so. Chicken breasts can also be steamed this way, usually taking about 10 minutes. Broiling Fish or Chicken Season your chicken or fish with herbs " rosemary, cilantro, thyme, basil, ginger or garlic# Add a bit of lemon juice and olive oil, salt and pepper. Place the fish or chicken on a broiling pan or cookie sheet "you won t be needing it for cookies anymore, hopefully# and place under a pre!heated broiler. Fish usually will take 6!7 minutes, and is done when you see it exuding a small amount of liquid. Chicken can take 10 minutes or so, and should be done when it is quite firm if you press at the thickest part of the breast. Baking Chicken or Fish Use a baking pan and season the fish or chicken as described above. You can also put about 1/4 cup of detox broth in the baking pan. Place the chicken or fish in the pan, and put the pan into a preheated 375 degree oven. Timing should be similar to broiling, perhaps a bit longer.

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