It's great for detoxing, weight loss and giving your system a chance to clear up ailments.
On Day 3 now which isn't so bad. Still want solid food but no where near as cranky as we were the first two days. I feel like we're getting over that hurdle now :)
You can choose from different plans depending on how long you want to go for and it's not all juicing, a lot of the plans incorporate soups, salads and smoothies so you can go at your own pace.
Here are some of the recipes we used (juices and smoothies serve 2, soups serve 3-4)....
Reboot Daily Guide
Wake up: Drink 2
glasses of hot water
(we suggest adding
lemon and/or ginger)
Breakfast : Orange or
Red
Mid-Morning: Drink 16
oz. unflavored coconut water
Lunch: Green
Afternoon snack: Green
or Red
Dinner: Green
Dessert: Purple or
Orange
Bedtime: Drink herbal
tea
(with pure stevia for
sweetness if desired)
Throughout the day:
Drink lots of water
Island Green Smoothie
Ingredients:
2 mango, peeled,
chopped, and pit
removed (or about 1 c.
frozen mango
and skip the ice)
2 banana, peeled
1 avocado, peeled and
pit removed
(you can save the other
1/2 for your
salad this afternoon)
2 handful spinach
1 c. (4 oz; 125 ml)
Coconut water
Shamrock Smoothie
Ingredients:
1 banana
1 cucumber
12 romaine leaves
1 avocado
2 cups coconut water
Ice cubes, optional
Great Green Fruit Blend Smoothie
Ingredients:
4 c.beet greens, red
swiss chard,
kale, spinach or a
combination, roughly
chopped and packed
2 banana
2 red apple, cored
1pear, cored
20 strawberries, green
tops cut off
2 c. coconut water
Carrot
Apple Ginger Juice
Ingredients:
6
carrots
4
apples
Piece
of gingerroot, 2 in./5 cm.
Carrot Apple Lemon
Juice
Ingredients:
4 apples
4 carrots
2 lemons, peeled
Celery Pear Cucumber
Green Juice
Ingredients:
2 medium cucumbers
6 celery stalks
2 small to medium pears
6 handfuls kale
Green Lemonade Juice
Ingredients:
6-8 kale leaves
(Australian Tuscan
Cabbage)
3 handfuls spinach
1 green apple
1 cucumber
2 celery stalks
1 lemon
Joe’s Mean Green
Juice
Ingredients:
6 kale leaves
(Australian Tuscan Kale)
2 cucumbers
2 celery stalks
1 green apple
1/2 lemon
Small piece of
gingerroot, 1in./2.5cm.
Morning Green Glory
Juice
Ingredients:
8-10 large kale leaves
(Australian
Tuscan Cabbage)
2 large handfuls
spinach
6 romaine leaves
2 cucumbers
6 celery stalks
2 green apples
2 lemons, peeled
Sporty Spice
Ingredients:
4 beets
2 carrots
6 stalks celery
1 lemon (peeled)
2 oranges (peeled)
2 handfuls basil leaves
Sunrise Juice
Ingredients:
8 carrots
4 oranges
2 beets
Un-Beet-able
Ingredients:
2 apples
2 beets
6 carrots
2”/5 cm. piece ginger
3 handfuls leafy greens
(kale, spinach,
Swiss chard etc.)
Green Detox Soup
This recipe makes 4
servings.
Ingredients:
2 Tbsp./30 ml. olive
oil
1 leek
2 cloves garlic
1 small head of
broccoli
6 kale leaves
1-2 zucchini
2 celery stalks
1 quart/1 liter of
vegetable stock**
handful of parsley
sea salt and pepper
Directions:
1.) Wash and chop all
veggies.
2.) Lightly heat the
oil on low heat. Add leeks
and garlic and slowly
cook.
3.) Add the vegetable
stock and vegetables
(zucchini, kale,
broccoli, celery), and slowly
bring to a boil and
cook until the zucchini is
soft.
4.) The less you cook
the vegetables the better.
Add salt and pepper to
taste.
5.) Use a
stick/immersion blender, or transfer to
a blender, and process
the soup. Blend to
desired consistency,
from smooth to chunky.
Add the parsley and
serve.
Raw Carrot Ginger Soup
This recipe makes 2
servings.
Ingredients:
3 c./750 ml carrot
juice (this may
require about 20
carrots)
1 ripe avocado
2 Tbsp./30 ml. honey
1 Tbsp./30 g. minced
fresh ginger
Pinch ground cayenne
pepper or
more to taste
1/4 tsp./1.25 g. sea
salt or more to taste
1/2 c./118 ml. raw
fresh coconut meat
(optional)
2 Tbsp./30 ml. cold
pressed avocado or
olive oil (for garnish)
2 Tbsp./30 g. chopped
fresh cilantro
(optional, for garnish)
Directions:
1.) Puree the carrot
juice, avocado, optional
coconut meat, honey,
ginger, cayenne
pepper, and salt in
your blender until
completely smooth.
2.) Taste and adjust
the seasonings if
necessary. Garnish the
soup with a
drizzle of oil and the
chopped cilantro.
Squash & Apple Soup
This recipe makes 4
servings. You will use 3 servings total on this menu plan, so freeze
one
portion for after your
Reboot, or save as an extra snack if needed.
Ingredients:
1 acorn or butternut
squash (Australia:
baby pumpkin)
2 apples – peeled and
sliced
1 small onion, diced
2 carrots washed,
peeled and diced
1 Tbsp./15 ml. olive
oil
Ground black pepper to
taste
2 quarts/ 2 L. organic
vegetable broth
(or make your own)
Directions:
1.) Roast squash (cut
in half, remove seeds)
place flesh side down
in baking dish with
1-2 c.s water.
2.) Cook at 450°F/230°C
degrees for 40-50
minutes until flesh is
bright orange and soft.
3.) Sauté onion and
carrot in olive oil for 5
minutes, until onion
is clear.
4.) Add broth and
apple; simmer 10 minutes
until apple is soft.
5.) Add squash (remove
from skin).
6.) Puree in blender or
use hand blender.
7.) Add pepper to
taste.
Directions:
Add all ingredients in
blender and blend
until smooth.
Green Vegetable Soup
This recipe makes 3
servings.
Ingredients:
2 Tbsp. olive oil
2 leeks, white and
light green parts,
thinly sliced
3 cloves garlic, minced
1 head broccoli,
trimmed to small florets
2 medium zucchini, cut
into half-moons
1 head spinach, roughly
chopped
4 leaves basil
1 tsp. sea salt
1/2 tsp./2.5 g. fresh
ground pepper
6 c./1.4 L water
3 Tbsp./45 g. fresh
basil, chopped
Directions:
1.) In a large stock
pot or Dutch oven, heat the
olive oil over medium
high heat.
2.) Add the leeks and
garlic and sauté for
3 minutes.
3.) Add the broccoli,
zucchini, spinach, basil,
salt and pepper.
4.) Stir and cook for 5
minutes.
5.) Add the water and
bring to a boil. Lower the
heat and simmer for 15
minutes.
6.) Remove from the
heat and stir in the
chopped basil.
Sweet Potato and Bok
Choy Soup
Ingredients:
3 Tbsp./45 ml. olive
oil
1 medium onion, diced
2 leeks, white part
only, roughly chopped
2 cloves garlic, minced
Pinch red pepper flakes
2 medium carrots,
sliced into 1/4-inch/.5
cm. thick rounds
2 celery stalks, diced
1 large sweet potato,
peeled and roughly
chopped
2 sprigs thyme
2 sprigs parsley
1 tsp./5 grams salt
4 c./1 liter water
1 large bok choy or 3
baby bok choy,
cleaned and torn in
pieces
1/2 tsp./2.5 g. fresh
ground pepper
Directions:
1.) Heat the oil in a
large pot over medium heat.
2.) Add the onion,
leeks, garlic and red pep
per flakes and sauté
until the vegetables
soften, about 3
minutes.
3.) Add the carrots,
celery, sweet potato, thyme,
parsley and salt and
sauté 3 minutes.
4.) Add the water and
increase the heat to high.
5.) Bring the mixture
to a boil, then return to a
simmer and cook until
the vegetables soften
about 30 minutes.
6.) Stir in the bok
choy and cook for another
5 minutes.
7.) Stir in the pepper
and any additional salt
if necessary.
8.) Remove the thyme
and parsley sprigs and
serve.
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