YOUR DETOX WEEK

Your Detox Week includes lots of vital, organic, healthy eating and avoids foods and drinks which are most likely to overtax the body’s detoxification systems, such as excess fats, gluten grains and dairy products. The philosophy behind this detox is to give your body a break and a chance to recuperate – a sort of holiday for the digestive system and the liver.  By giving your liver a break from having to do too much digestive work, or working on difficult substances for it to process – for example, lots of proteins or alcohol, it is more able to concentrate on dealing with
previously accumulated debris, and has more of an opportunity to regenerate itself.  Of course, true regeneration will take place over a longer time, but this is a pretty good place for most people to start.

The diet focuses on lots of fruits and vegetables, gluten-free gains, seafood and lean meats, tofu, beans and pulse, and healthy sources of fats such as nuts, seeds, avocados and olive oil.   During your detox week you need to avoid all coffee, ‘normal’ tea (herb and fruit teas are fine), alcohol, sugar, processed foods and sugar.  Many foods which are helpful for detoxifying the liver have been included such as artichoke, beetroot and cabbage.  Do not restrict yourself on the quantity that you eat – the object is to feel satisfied, but not over-full.  If you get hungry in between meals
make a little more of your meal and eat the extra for a snack later, or fill up on fruits, avocado, fresh nuts and seeds.

It is usually the case that a healthy eating programme requires that we need to ‘breakfast like a king’ and have a hearty carbohydrate based breakfast.  However, if you are aiming to detoxify you may want to take a different
approach, which is to extend the ‘fast’ of the night into the morning by not overtaxing your digestive system and eating a fruit based breakfast, thereby not significantly ‘breaking-the-fast’ (this is not the same as skipping breakfast, which is not a good idea).  If you feel hungry on such a regime, you can snack on as many fruits as you like throughout the morning until you reach lunchtime.  Alternatively, if you are one of those people who definitely feel better having a ‘proper’ breakfast with some grains, make sure that your selections come from the gluten-free grains, such as millet
porridge, corn or quinoa flakes,  or breakfast rice .  To make a delicious topping for any breakfast cereals, blend a banana with some silken tofu and use this and fruit juice to moisten the cereal.   Snacks have not been included in this programme, but eating fresh fruit, nuts, seeds and a small amount of dried fruit is ideal.  Make sure that you drink at least two litres of filtered water daily to keep flushing out the impurities which will be eliminated by following this way of eating.

Who Should Not Do A Detox?

Do not follow this detox, if you are pregnant or breast feeding, because even though this plan involves eating healthy foods, as you release toxins into your system they may have an unquantifiable effect on the baby.  If you
are ill, under medical supervision, are very underweight, are diabetic, or have an eating disorder, you are best advised to get professional advice about following a detox plan.  Most people will benefit from a detox, but if your system is already weakened, it is wise not to go it alone with such a plan.  Many people will find that they experience unpleasant symptoms, sometimes quite severe, from detoxification, particularly as a result of giving up coffee or alcohol.  This does not mean that they should not go ahead with a detox, but means that they may need to take a slower approach.
Symptoms which indicate that you are off-loading toxins, which should only go on for the short term, include headaches, furred up tongue, spots, change in body odour, cloudy urine or change in bowel habits.  You may feel more tired than usual and it is best to give in to the need to nap or sleep to conserve your body's energy.  It is also a good idea to keep warm and to do a little gentle exercise, such as walking, but to not overtax yourself.  Eating lots of vegetables, if you are unused to it, may lead to some digestive problems, in which case you may also need to take the slower approach to adding these foods into your regime.   It is always helpful to incorporate other means of speeding up elimination of toxins from the body while following such a programme, and you can give yourself a daily dry skin brush, have a massage or visit an acupuncturist or reflexologist who can use techniques to help the process along (discuss what you are aiming to do with them before making your appointment).

For a full rundown on detoxification and three plans to follow read The Detox Manual.  The Stress Protection Plan also gives detoxification tips.  Click here for more information on both books.


DAY 1
Breakfast
Berry Whiz
Mixed berries (ie strawberries, blackberries, bluedberries) whizzed in a liquidiser, with silken tofu

Lunch
Baltic Soup
Soften chopped onion, diced carrot, diced turnip and shredded cabbage in oil and leave to steam for 15 minutes. Add equal amounts of chickpeas, kidney beans and corn, and then cover with water.  Season with tamari, and paprika. 
Simmer for 10  minutes. Add a large amount of chopped parsley and serve. 

Evening
Paprika Chicken with Sage Lima Beans
Chicken:  Sauté 2 inch chicken pieces with spring onions and green pepper in a little olive oil, add chopped tomatoes and paprika. Lima beans with sage and garlic: Sauté cooked beans in oil, lemon juice, lemon zest, roughly chopped sage leaves.

Day 2  
Breakfast   
Almond Apple
A baked apple stuffed with apricots and a teaspoon of almond butter.   

Lunch
Grated Roots and Veggieburgers
Veggie burger: Grated carrot (grate some extra for the salad), diced onion, large amount of chopped parsley and thyme, millet flakes and roasted sesame seeds.  Use enough beaten egg to bind the ingredients together and season. 
Shape into burgers, brush with olive oil and cook in medium oven for 40 minutes. Serve with grated carrot (or sweet potato), grated beetroot and sweet corn.

Evening     
Sprouted Bean Stir Fry with Brown Rice
Stir-fry: Onion, garlic, sprouts (i.e. sprouted lentils, mung beansprouts and/or alfalfa), mange-touts, fennel, red pepper, red cabbage and water chestnuts.  Season with tamari. Sprinkle liberally with sesame seeds and parsley.

Day 3  
Breakfast   
Crunchy Spiced Banana
Mash or chop a banana with a sprinkling of ginger and add mixed seeds, plus add a handful of blueberries or other berries. 

Lunch           
Tuna with Beany Watercress and Mushroom Salad
Watercress, mung bean sprouts (or other sprouts), sliced button mushrooms, chopped parsley and spring onion. Serve with  tuna in a spicy dressing: lemon juice, flax, garlic and cayenne.   

Evening     
Vegetarian Chilli
Soften onion and garlic in oil.  Add cooked brown lentils, cooked kidney beans, green pepper, celery, tinned tomatoes, tomato paste, lemon juice, chilli powder, cumin, and basil.    Serve with Soya yoghurt and a green salad.

Day 4  
Breakfast       
Apple and Seed Crunch
Cooked puréed apple with cinnamon and 1-2tbs mixed seeds (sunflower, pumpkin, sesame)

Lunch               
Northern Beet Salad
Chop beetroot immediately after cooking. Leave in a marinade of garlic and vinegar for 30 mins.  Add finely chopped spring onion, cucumber and fresh dill, and mix with a small amount of natural live yoghurt.  Finally add chopped hard-boiled egg.  Serve on green leaves drizzled with lemon juice  

Evening         
Rainbow Rice
Sauté red pepper, carrot, pumpkin, red cabbage and spring onions (all chopped) in olive oil. Add tamari sauce and 1 cup of cooked brown rice per person.  Put a little water to cover bottom of pan and leave to cook for 5 minutes.  Add cayenne and tofu as required and a liberal amount of chopped parsley.

Day 5  
Breakfast       
Fruit Kebabs
Skewer: passion fruit (cut into large chunks), fresh pineapple chunks and strawberries.  Grill lightly on all sides.  Eat with toasted almonds.  

Lunch               
Thick  Spicy Leek and Potato Soup
Soften leeks in oil and herbs. Boil leeks and potatoes together with garlic pepper, turmeric, cumin and just enough water to cover.  When potatoes are soft, blend until smooth. Serve with sprinkling of grilled crispy bacon (no fat). 
 
Evening         
Steamed Vegetable Platter
Steam new potatoes (small), whole carrots, beetroot cut in quarters, broccoli florets, cauliflower florets and a quartered courgette. Garnish with fresh herbs  and cherry tomatoes and dress with lemon juice.  Serve with mackerel pâté.

Day 6  
Breakfast       
Prune and Apricot Compote
Stew the dried fruit and add soya yoghurt and chopped fresh nuts.  

Lunch               
Tofu and Mushroom Medley
Stir-fry  mushrooms, garlic and chives in a little olive oil. Add tofu and tamari and serve with a green salad.

Evening         
Smoked Chicken and Tomato Salad
Roughly shred the chicken by hand and toss into a salad made from fresh leaves and herbs (rocket, baby Cos, coriander, flat leaf, parsley, basil). Serve on a bed of sliced beef tomatoes with a flax oil and balsamic dressing.
Sprinkle with pine nuts.

Day 7  
Breakfast       
Mulled Pears and Orange
Cut pears into 6 wedges and orange into segments.  Warm on a low heat with mixed spice and a little water.  Add whole almonds.  Serve warm.   

Lunch               
Prawn and Globe Artichoke Salad
Boil the artichoke for 30 minutes.  Take off outer leaves and coarse centre and cut into wedges. (You could use artichoke hearts instead of fresh artichokes) Cut the free-range boiled egg in the same way.  Lay these on shredded lettuce, chives and shredded mint leaves with black olives and prawns.  Serve with a sharp mint dressing: olive oil, red wine vinegar, mustard, garlic and mint.  

Evening         
Barbecued Monk Fish
Skewer monkfish chunks and pineapple chunks (alternating) on a barbecue skewer and either barbecue or grill until browned.  Serve with roasted vegetables and a green side salad.