By Judy Davie
You’ll be jumping out of your skin with newfound energy if you stick to this detox plan. It’s the start of spring and there’s nothing better to put a new spring in your step. We’re eliminating toxins here, so don’t be surprised if you get a few headaches and feel worse before you feel better. The rewards for your efforts will be evident to everyone. More energy, improved skin tone, improved bowel function, stronger nails, clearer eyes and of course, weight loss are just some of the things to look forward to. Stick to the plan for the month — you’ll be glad you did.
This detox plan is rich in antioxidants, fibre and many disease-fighting, naturally occurring food chemicals. There’s sufficient protein for satiety and regeneration of new healthy body cells and the good fats from olive oil, nuts, seeds and avocado carry fat-soluble vitamins around the body to detoxify and reduce bad cholesterol in the blood. What’s more, they are metabolised more efficiently in the body so there’s no need to worry about weight gain (as long as you eat the specified quantity and no more).
And let’s not forget weight loss — just another reward for sticking to the plan.
The diet is free of caffeinated products (excluding green tea)
Herbal tea and white tea (available from the supermarket) and two litres of water should be included each day.
Avoid tea, coffee, chocolate and alcohol
Avoid bread and cow’s dairy (the diet allows for one day of dark rye bread)
Notes:
Store rye bread in the freezer to keep it fresh.
Brown rice cakes are available from health food stores and the health section of the supermarket.
Day 1
On rising 1 glass warm water with lemon juice
Breakfast ½ red apple
1 kiwi fruit
½ cup strawberries
1 teaspoon sunflower seeds
1 teaspoon pepitas
1 tablespoon unprocessed bran
3 prunes
200g sheep or goats yoghurt
Lunch
1 small can tuna in brine (drained)
¼ cup haricot beans (drained)
1 cup rocket
1 medium tomato
4 slices avocado
1 tablespoon extra virgin olive oil
Juice of ½ lemon
Cracked black pepper
Afternoon Tea
¼ cup eggplant dip
1 small carrot
1 medium stick celery
Dinner
1 grilled chicken breast (220g)
½ cup steamed spinach
6 steamed asparagus spears
1 teaspoon extra virgin olive oil
10 roasted almonds sprinkled over the top of the veggies
Day 2
On rising
1 glass warm water with lemon juice
Breakfast
Bircher muesli made with
1/3 cup raw oats
1 tablespoon unprocessed bran
soaked overnight in
1 cup apple juice
½ grated apple
3 chopped prunes
1 teaspoon sunflower seeds
Served the next day with up to 200g goat’s or sheep’s yoghurt (200g to be consumed throughout the day)
Lunch
3 brown rice cakes
3 tablespoons hummus
½ cup grated carrot
Sliced cucumber
¼ cup sliced chicken
Rocket lettuce
Dinner
Roasted garlic and beetroot (roasted in ½ teaspoon olive oil)
1 cup steamed broccoli
Grilled kangaroo fillet
¼ cup haricot beans
Served with an oil and vinegar dressing (1 tablespoon olive oil and 1 teaspoon balsamic vinegar)
10 almonds and 3 apricot halves and ½ cup strawberries (served with any left over yoghurt)
Day 3
On rising
1 glass warm water with lemon juice
Breakfast
1 fresh carrot apple celery ginger and beetroot juice
3 brown rice cakes
2 tablespoon tahini butter
1 slices tomato
sprinkled parsley over the top
Lunch
1 cup miso soup
6 small pieces sushi with fish and avocado
Afternoon snack
Apple
3 apricot halves
10 raw almonds
Dinner
Beef and cashew stir fry with brown rice
1 tablespoon sesame oil
65g rump steak, cut into strips
1 small carrot, cut into strips
1 cup broccoli
10 snow peas
10 raw cashews
1 tablespoon sodium reduced soy sauce
½ lemon juice
1 glove garlic
1 teaspoon grated fresh ginger
Served with ½ cup mixed brown and wild rice
Heat wok with the sesame oil. Brown the beef in small batches at a time. Add the carrots and broccoli and stir fry for 4 to 5 minutes. Add the snow peas and cashew and stir fry for a further 2 minutes. Finally toss through the soy lemon ginger and garlic for 2 minutes. Serve with brown and wild rice mix.
200g goat’s yoghurt with ½ cup strawberries and 1 teaspoon sunflower seeds
Day 4
On rising
1 glass warm water with lemon juice
Breakfast
2 Omega 3 fortified poached eggs
2 brown rice cakes
2 tablespoon chopped parsley
1 cup mixed mushrooms sautéed in 1 tablespoon olive oil
Lunch
2 falafel patties
1 cup tabouleh salad
Afternoon tea
2 tablespoons hummus
1 raw carrot
10 raw almonds
Dinner
Grilled snapper
½ cup cannelini beans pureed with 1 tablespoon olive oil and 1 clove garlic and 6 capers
1 cup green salad with 1 teaspoon vinaigrette dressing
1 cup mixed berries with 200g goat’s yoghurt
Day 5
On rising
1 glass warm water with lemon juice
Breakfast
Bircher muesli made with
1/3 cup raw oats
1 tablespoon unprocessed bran
soaked overnight in
1 cup apple juice
½ grated apple
3 chopped prunes
1 teaspoon sunflower seeds
Served the next day with up to 200g goat’s or sheep’s yoghurt (200g to be consumed throughout the day)
Lunch
1 cup rocket or English spinach
¼ cup canned chickpeas
1 small can salmon in brine
1 tomato
Vinaigrette made with 1 tablespoon olive oil and 1 teaspoon vinegar
Afternoon tea
10 almonds
2 dried apricots halves
Dinner
2 grilled lamb chops (fat trimmed)
1 cup steamed spinach
½ cup dry baked pumpkin
2 tablespoon mint sauce
1 cup mixed berries with remaining yoghurt from breakfast
1 tablespoon dry roasted coconut flakes
Day 6
On rising
1 glass warm water with lemon juice
Breakfast
¼ red apple
1 kiwi fruit
½ cup strawberries
1 teaspoon sunflower seeds
1 teaspoon pepitas
1 tablespoon unprocessed bran
3 prunes
200g sheep or goat’s yoghurt
Lunch
Chicken breast
4 slices avocado
1 tomato
½ cup rocket
3 brown rice cakes
Afternoon Snack
1 kiwi fruit
3 Brazil nuts
Dinner
2 grilled tuna steak
¼ cup hummus (warmed)
6 slow-roasted tomatoes
1 cup steamed green beans
1 baked green apple stuffed with dried apricot, prune and currents
Day 7
On rising
1 glass warm water with lemon juice
Breakfast
Fresh carrot apple celery ginger and beetroot juice
2 Omega 3 fortified eggs
½ cup steamed English spinach
1 grilled tomato
2 slices toasted dark rye bread
Lunch
Chicken and watercress salad
1 cup watercress
5 slices raw carrot
1 stick raw celery
½ green apple, sliced
¼ cup sliced chicken
1 tablespoon toasted walnuts
Dressed with the juice of 1 lime and ½ teaspoon maple syrup, ½ clove garlic and chopped lemongrass
Afternoon tea
2 tablespoons hummus
2 brown rice cakes
1 tomato
Dinner
Grilled eggplant, capsicum and mushrooms (brushed with 1 tablespoon olive oil and 1 clove garlic)
1 large grilled veal steak
200g goat’s yoghurt
1 cup rockmelon and ¼ cup strawberry
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