It’s been many years since I’ve overindulged the heavy way during the holidays because I eat healthily most of the time. I’ve learned to choose the correct food combinations and balance the quantities so that I never end up overwhelmed by my food. It’s a matter of control and it comes with practice. And with time, you learn to listen to your body and mind, and not your instincts telling you that another slice of cake won’t do you any harm. Indulging is a great thing if done in moderation, and moderation is also the reason why you need only one day of post-holiday detox to put your body back on track.
If you are already interested in a healthy diet, you probably feed your body daily with fresh nutrients from salads, smoothies, and fresh juices, so your cells already had enough nutrients to withstand the holiday’s indulgences. For instance, I need this detox because I rarely eat sugar and plain flour baked goods, but this Christmas, I couldn’t resist my mother’s yeasted chocolate cake. Although I eat a lot of fresh nutrients with my daily diet, my body consumed extra nutrients to metabolize the sugar and plain flour, and also to maintain a balanced pH within my digestive system. This 1-Day Detox is actually an intense infusion of fresh nutrients and powerful antioxidants to refuel your body after the extra nutrients consumption during the holidays. It is a very simple collection of four easy recipes made with ingredients you probably have in your pantry or fridge – beets, spinach, carrots or avocado. It isn’t an expensive, restrictive or a fancy superfood-powered detox, but an easy and gentle one, just like the approach for the new year should be. If you feel like going for a longer cleanse, try my 3-Day Detox.
The key to regaining your balance after the holidays is nourishing your body with a wide array of detoxifying nutrients from fresh and colorful fruits and vegetables. It is also the best time to use the superfoods you bought, but didn’t know how to introduce into your diet. Spirulina and chlorella powders, matcha tea, bee pollen, turmeric, raw cacao powder – these are all great sources of powerful antioxidants and contain a wide array of nutrients to help your body regain its balance and stimulate its natural detox processes.
When I created this detox plan, I wanted it to be very colorful. Colors mean that you use foods that gives your body antioxidant and anti-inflammatory protection, and that foods were not overcooked to lose their nutritional values. A green smoothie bowl, a bright yellow turmeric tonic or a ruby detox elixir, a pink salad and an orange soup – these are the mainstays of this detox day which is bursting with color, energy, and fresh nutrients. My recipes are just for orientation, but you can replace the ingredients with your favorite, colorful ones, as long as you have them as fresh as possible:
Red – berries, beets, grapes, tomatoes, pomegranate, grapefruit, goji, apples
Yellow – turmeric, ginger, lemon, bell pepper, mango, pineapple, banana
Orange – carrots, sweet potato, persimmon, oranges, bee pollen
Green – leafy vegetables (spinach, kale, parsley, coriander), avocado, celery, lime, broccoli, matcha, kiwi, lime, spirulina, chlorella, sprouts
- First Hour – CLEANSING TURMERIC TONIC
- 2 tsp turmeric powder
- 2 tsp organic raw honey
- 1 inch ginger piece, peeled and grated
- 3-4 peppercorns
- 1 organic lemon, sliced
- 2 cups purified water, hot (but not boiling)
- In a mortar add turmeric, honey, minced ginger and peppercorns, and grind everything with a pestle to create a paste.
- Distribute evenly the paste into the serving mugs or glasses, add lemon slices, pour the water and mix to combine.
- Drink warm.
2. Breakfast – GREEN DETOX SMOOTHIE BOWL
- ½ cup fresh spinach leaves
- 1 small bunch fresh parsley
- ½ lemon, juice only
- 1 tbsp almond butter
- ½ cup pineapple, fresh or frozen
- 2 tsp chia seeds
- 1&1/2 cup cup purified water
- ½ cup low fat coconut milk
- To garnish: unsweetened desiccated coconut flakes, mixed nuts and seeds, bee pollen
- Add all the ingredients into the blender and process to obtain a creamy liquid.
- Distribute into serving bowls, garnish with coconut flakes, seeds and pollen and serve.
3. Lunch – LOVE YOUR LIVER BEET SALAD
- 3-4 medium beets, roasted and cut into small cubes
- 2 avocado fruits, peeled and cut into small cubes
- 1 cup fresh rocket leaves
- 6-8 fresh mint leaves
- ½ cup cooked quinoa
- 1 tbsp mixed seeds (chia, sesame, sunflower, pumpkin seeds)
- For the dressing
- ½ inch ginger piece, minced
- 1 tbsp lime juice
- 1 tbsp apple cider vinegar
- ½ tsp sea salt
- 2 tsp tahini
- Add all the ingredients except rocket and mint for the salad into a medium bowl, and mix to combine.
- In a blender add the dressing ingredients and process to obtain a creamy liquid.
- Pour the dressing over the salad and mix to combine.
- Add the rocket and mint, and mix carefully.
- Serve immediately.
4. Dinner – SPICY CARROT SOUP
- 3-4 carrots, peeled and cut into cubes
- 1 small sweet potato, peeled and cut into cubes
- 1 small onion, finely diced
- 2 garlic cloves, crushed
- A pinch cayenne pepper
- ½ tsp ground cinnamon
- 1 tsp turmeric powder
- 1 inch ginger piece, peeled and minced
- 5-6 mint leaves, plus extra for garnishing
- ½ small bunch parsley
- 1 tsp black sesame
- ½ tsp sea salt
- 1&1/2 cups purified water
- 2 tbsp lemon juice
- 1 tsp extra virgin olive oil
- In a medium sauce pan add the carrot and sweet potato cubes, onion, garlic, ginger and a tablespoon purified water, and cook for five minutes, stirring frequently.
- Add the rest of the water, bring to boil, then remove from the heat and transfer into the blender.
- Process to obtain a creamy liquid, then add the spices, parsley, mint and olive oil, and process again to incorporate.
- Distribute into serving bowls, garnish with black sesame seeds and mint leaves and serve warm.