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WEEK 1

FUEL YOUR CLEANSE/ 

We begin each month with a cleanse to help your body take out the trash. This week, two simultaneous processes are at work. The first is rounding up toxins and pathogens that have built up in your body--the “trash.” And second, flushing them out. [1]

To help your body round up toxins and pathogens, you’ll want to add antioxidants to your diet. Here are a few ideas to get you started:  

Help your body take out the trash by adding sulfur-rich foods to your diet this week. 

TIPS FOR ON-THE-GO/   

We all know how difficult it is to find time for health and nutrition in our busy schedules. Every week, we’ll provide tips and tricks to help you accomplish your health goals even when you’re crunched for time. 

Here are a few for your cleanse week:

  1. Keep fresh fruit and veggies in the fridge in individual grab-n-go containers for easy, transportable snacks. (Snack bags of baby carrots are perfect)!

  2. Try drinking antioxidant-rich organic herbal teas if fresh herbs are too difficult

  3. For restaurants, try international or fusion cuisines, where use of herbs, garlic and onion are common. 

 

RECIPES TO HELP YOU DETOX/ 

Chicken Curry with Cauliflower Rice

This dish is the ultimate balance of detoxification. The turmeric, curry spices and tomatoes provide potent antioxidant activity, while the chicken and onions keep phase II of detoxification moving. The cauliflower and kale support BOTH phases I and II of detoxification. Download the recipe and nutritional information here. 

INGREDIENTS

  • Cauliflower, 1 head (rice w/ food processor or cheese grater) 

  • Organic Chicken Bone Broth, Pacific Brand (unsalted), 0.25 Cup

  • Coconut Oil, divided, 1.5 tbsp

  • Coriander (Cilantro) Leaves, 0.25 cup

  • Turmeric, 1 tsp

  • Black Pepper, divided, 1 tsp, ground

  • Chicken thighs, boneless, skinless, 16 oz

  • Coconut Milk, 0.3 can

  • Curry Powder, 1 tbsp

  • Tomatoes, diced, 1 can

  • Kale, chopped, 1 bunch

  • Onion, sliced, 1 cup

INSTRUCTIONS 

In one pan: Melt coconut oil on med-low heat. Add riced cauliflower and mix with oil. Add 1⁄4 cup bone broth and continue to stir periodically. After 5 minutes, add turmeric, sea salt, and black pepper to taste. 

In a separate pan: Melt coconut oil over medium heat. Add in 2 Tbs curry powder and cook in oil for 1-2 min, continually stirring. Turn heat to med-high and add the chicken. Cook chicken to 1⁄2 way through, then add onion and kale. Cook until the kale is slightly soft, then add 3⁄4 can coconut milk, 1⁄2 to 1 whole can of tomatoes, and salt and pepper to taste. Cook on low until chicken cooked through and coconut milk thickens a bit (10 minutes or so). Add more curry powder as needed for taste. 

Serve: Dish up the cauliflower rice, pour chicken curry over the rice, and add cilantro. 

NOTES

  • Buy cauliflower rice pre-made, or make it with a food processor or cheese grater

  • This recipe calls for an Indian curry powder, but any would work

  • Adding the curry powder to the oil before adding the meat helps to reduce the intensity of the curry flavor

 

Oven Roasted Vegetables

Roasting vegetables in the oven is a quick and nutritious way to add detoxification support, especially when paired with a protein. Broccoli, garlic and onions are the ultimate support for phase I and II while mushrooms provide a supply of antioxidants and B vitamins that support the whole body. Download the recipe and nutritional information here.  

INGREDIENTS

  • Crimini Mushrooms, 2 cup, pieces or slices

  • Onion, Sliced, 1 onion

  • Garlic, sliced into thin strips, 2 garlic clove

  • Broccoli, chopped 1/2 - 1 inch pieces, 2 head

  • Olive Oil, 0.5 tablespoon

  • Lemon, 1 wedge or slice (1/8 of one 2-1/8" dia lemon)

  • Sea Salt, 1 teaspoon

  • Black Pepper, 1 tsp, ground

INSTRUCTIONS

Preheat the oven to 375 F. Place the sliced mushrooms, garlic, onion, and broccoli in a baking pan lined with unbleached parchment paper. Cover with olive oil, sea salt, and black pepper. Bake for 10-15 minutes, turning vegetables half way through. Squeeze the wedge of lemon over the vegetables before serving. 

NOTES 

Use a vegetable peeler to remove the outer layer of the broccoli stock, chop into small pieces and cook; the stems have as much nutrition as the florets.

 

RESOURCES/

[1] R. E. Hodges and D. M. Minich, “Modulation of Metabolic Detoxification Pathways Using Foods and Food-Derived Components: A Scientific Review with Clinical Application,” Journal of Nutrition and Metabolism, vol. 2015, pp. 1–23, 2015, doi: 10.1155/2015/760689.

 

 

Download the full Recipes for your Reset Guide here.  

 

#HITRESET

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