Updated: Feb 26, 2019
Winter Weekend Cleanse!
For all if you, that like me, are in a dire need of a winter cleanse. I found this terrific and tasty cleanse on My New Roots. I loved it & felt great after. If you give it a try, let me know how it worked for you! You can give me a shout out at email@example.com
Winter Weekend Cleanse Plan
Upon rising: warm water with lemon
Breakfast: Ginger-Mint Pear Smoothie
Throughout the day: water! Aim for 1½ – 2½ liters a day (about 6-10 cups), depending on your activity level
Lunch: Cilantro Spinach Sweet Potato Soup
Snack: Ginger-Mint Pear Smoothie
Dinner: Cilantro Spinach Sweet Potato Soup
Repeat on the following day, for as many days as you like.
Things to Avoid: caffeine, sugar, alcohol, tobacco, computer time, television, stressful situations.
Things to Embrace: sleep and rest, time outdoors, yoga, meditation, deep breathing, sauna, dry skin brushing.
Winter Weekend Cleanse Recipes
Ginger-Mint Pear SmoothieMakes 3 cups / 700ml
Ingredients (all organic if possible):2 pears1 avocado, flesh scooped out1½ cups / 35g firmly packed baby spinach1 cup / 250 ml water2 tsp. minced ginger1 ½ Tbsp. freshly-squeezed lemon juice10-20 mint leaves (to your taste)
Directions:1. Place all ingredients in a blender and blend until smooth. Enjoy.
Cilantro Spinach Sweet Potato SoupMakes 6.5 cups / 1.5 liters
Ingredients (all organic if possible):1 Tbsp. coconut oil2 medium onions, chopped5 cloves garlic, minced1 tsp. sea salt3 cups / 700ml water2 medium-large sweet potato, scrubbed and cut into 1” cubes1 Tbsp. freshly-squeezed lemon juicepinch – ¼ tsp. cayenne pepper (to your taste)2 cups / 60g cilantro (leaves and tender stems)2 cups / 50g firmly packed baby spinach
Directions:1. Heat coconut oil in a large stockpot. Add onions and salt, stir to coat and let cook until onions have softened, about 5-7 minutes. Add garlic, stir, cook 1 minute. Add sweet potato and water. Bring to a boil, reduce to simmer and cook until the sweet potatoes are tender, about 12-15 minutes.2. Place soup contents in a blender. Blend on high until smooth, then add spinach, cilantro, lemon and cayenne. Season to taste. Serve and enjoy. Store cooled leftovers in the fridge.
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