It’s that time of year again when we focus on all thing’s health-related. Detox, diets & fitness the trends for this month. This can make the latest fashionable fads seem especially alluring. But do keep in mind that quick fixes simply don’t work. Where your health is concerned – the long-term view is the preferred plan,
Fad diets can be detrimental to your health, as you can miss out on vital nutrients. We therefore have a healthy, balanced detox plan for you to follow instead. This will help you get back on track after the excesses of December, as well help you to regain your energy, improve your skin and your general wellbeing. To receive our Jan Detox Plan that is free & takes a long-term view – please complete our Body Type Quiz. Once you have completed the body type quiz, you will be emailed your personalised diet plan.
If you do feel the need for an intense detox before starting our more long-term wellbeing plan, then we recommend the following Simple 3 Day Detox.
Preparing to Detox
Before you start your detox, reduce the following foods for 2 or 3 days. This helps to reduce ‘withdrawal’ symptoms such as headaches while doing the detox.
Foods to Avoid:
Meat and dairy
Low GI carbohydrates such as white rice, potatoes, pies, pasta, pizzas, plus anything containing added sugar or sweeteners.
Also include some of the following foods as they stimulate the body’s natural detoxification processes.
Super Detoxing Foods to Include:
Brassica vegetables – broccoli, cabbage, cauliflower, Brussels sprouts
Dark green leafy vegetables – kale, spinach, watercress, rocket
Soluble fibre – oats, apples, beans and lentils
Gluten-free whole-grains – quinoa, buckwheat, brown rice
Nuts and seeds
Fruit and vegetables
Beauty and Go Detox drinks
Water – 2 litres per day
3 Day January Detox
On rising hot water, lemon juice and a grating of fresh ginger
Breakfast: Bircher Muesli (see recipe below)
Mid morning snack: An apple
Lunch: Superfood salad: a large handful of watercress, spinach and rocket leaves, 2-3 cooked beetroot, ½ sliced apple, 1 small, grated carrot, ½ an avocado, 1 tbsp sunflower and pumpkin seeds.
Dressing: 1 tbsp olive oil, ½ tbsp organic apple cider vinegar, ½ tbsp lemon juice, black pepper
Afternoon snack: 7-10 almonds
If you experience a caffeine withdrawal headache, drink a cup of green tea, which has small amounts of caffeine.
Dinner: 1 baked salmon fillet with lemon, garlic and coriander, 2-3 tbsp cooked brown rice, green vegetables such as spinach and broccoli
(2 servings – prepare the night before)
- 100g organic whole oats
- 50g chopped almonds, hazelnuts or Brazil nuts (optional)
- 40g goji berries or raisins
- 1 apple, grated
- ½ tsp cinnamon
- Almond milk
Put the first five ingredients in a bowl and cover with the almond milk, mix thoroughly. The mixture should be quite sloppy, as the oats will absorb the extra almond milk overnight. Place in the fridge overnight. In the morning, stir thoroughly, serve half topped with fresh berries.
On rising hot water, lemon juice and ginger
Breakfast: Bircher Muesli
Mid-morning snack: A pear
Lunch: either the Superfood Salad from yesterday if you want to use up the ingredients left OR Butternut Squash Soup (recipe on day 3) topped with 1 tbsp pumpkin seeds.
Afternoon snack: 7-10 almonds
Dinner: Vegetable Stir-Fry (see recipe below)
- 6 spears of Tender stem broccoli, cut in half
- 6 Baby corn, halved lengthways
- 4 spring onions, sliced
- Small handful of cashew or peanuts (optional)
- ½ to 1 whole red chilli (depending on how hot you like it)
- 2 cloves garlic
- Thumb-sized piece of ginger
Simply stir-fry everything with ½ tbsp coconut oil. Add 1-2 tbsp of water during cooking to soften the vegetables if necessary.
Reminder: this is a liquid only day and the most demanding day of your detox, so I would schedule this to be on a Saturday if possible, or Sunday if not.
Breakfast: Cleansing Green smoothie: ½ avocado, ¼ cucumber, 1 large handful of spinach, 1 handful of blueberries and a large slice of papaya.
Mid-Morning: Organic Detox Tea
Lunch: Butternut Squash Soup (see recipe)
Mid Afternoon: Afternoon Antioxidant Tea
Dinner: Squash Soup
BUTTERNUT SQUASH SOUP
- 1 large butternut squash
- 5 tsp vegetable bouillon or 1 veg stock cube
- ½ tsp ground cumin
- 1 tbsp rapeseed oil
- 200ml boiling water
Peel and cube the squash, toss in 1tsp oil and roast at 180°C until soft (approx. 30-35 mins)
Put in a blender with the other ingredients and blend until smooth. Sprinkle cinnamon before serving.