Thursday, 9 May 2013

10 Day Juice Fast

My husband and I detoxed over the past ten days with a juice fast from Joe Cross's website Reboot with Joe. If you haven't seen his documentary "Fat, Sick & Nearly Dead" it's a must see, very inspirational and shows clearly the power of juicing. It's on Netflix...go watch it now!!
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
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
1 banana
1 cucumber
12 romaine leaves
1 avocado
2 cups coconut water
Ice cubes, optional

Great Green Fruit Blend Smoothie
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
6 carrots
4 apples
Piece of gingerroot, 2 in./5 cm.

Carrot Apple Lemon Juice
4 apples
4 carrots
2 lemons, peeled

Celery Pear Cucumber Green Juice
2 medium cucumbers
6 celery stalks
2 small to medium pears
6 handfuls kale

Green Lemonade Juice
6-8 kale leaves (Australian Tuscan
3 handfuls spinach
1 green apple
1 cucumber
2 celery stalks
1 lemon

Joe’s Mean Green Juice
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
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
4 beets
2 carrots
6 stalks celery
1 lemon (peeled)
2 oranges (peeled)
2 handfuls basil leaves

Sunrise Juice
8 carrots
4 oranges
2 beets

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.
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

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
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.
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
2 Tbsp./30 ml. cold pressed avocado or
olive oil (for garnish)
2 Tbsp./30 g. chopped fresh cilantro
(optional, for garnish)
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.
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)
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.
Add all ingredients in blender and blend
until smooth.

Green Vegetable Soup
This recipe makes 3 servings.
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
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
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
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
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

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