menu plan
Lunch
Spirulina and Spinach Smoothie
Extra Shot
Elderflower, Lime, and Plum Cooler
By now you should be able to start seeing the effects of the cleanse. It’s a good time to use a gentle exfoliator made with a little almond or olive oil and sea salt flakes to remove dead skin cells from your face and body and reveal that healthy glow your skin should now have. It’s a good day for some meditation or self-reflection too; perhaps go for a walk and praise yourself for looking after your body.
Today’s menu is all about making your digestive system even more efficient so that all of the nutrients you eat can be more easily absorbed. Juiced sweet potato in the breakfast Wake-up Surprise will help to develop healthy flora (essential to proper digestion). The plums in the Elderflower, Lime, and Plum Cooler will help keep your digestive cycle on time and in check.
Spirulina and Spinach Smoothie for lunch is a powerful way to boost your immune system and contains useful protein. The evening’s soup, rich in potassium, will help you feel grounded.
WAKE-UP SURPRISESweet potatoes are very alkaline and make a satisfying, if a little unusual, start to the day. Other potatoes can cause gas if juiced raw but sweet potatoes are another story. The pear and carrot add a lovely sweetness as well as fiber and vitamins. The grapefruit adds a refreshing citrus hit for your morning juice.
1 small sweet potato
1 pear
1 carrot
3 romaine lettuce leaves
½ fennel bulb
1 grapefruit
Peel and chop the sweet potato, pear, and carrot. Place in a juicer and juice. Add the romaine lettuce leaves, and juice. Slice the fennel into manageable pieces and juice. Peel the grapefruit, divide into segments and juice. Mix well, then pour into a glass to serve.
MINDFUL MOTIVATION
The alkaline elements in the juices will help to restore the natural flora in your digestive track.
SPIRULINA AND SPINACH SMOOTHIESpirulina is a type of vibrant green sea algae that can help to boost your immune system; it was possibly the first living organism to photosynthesize light from the sun and was critical in starting life on Earth. Along with creamy avocado and fresh spinach, this makes a healthful green lunch.
1 orange
1 lemon
1 small or ½ avocado
3 sprigs of mint
1 cup fresh spinach
1 teaspoon honey or 2 stevia leaves
1 teaspoon spirulina
cold water or ice cubes, optional
Peel the orange and lemon, cut the flesh into chunks, and discard any seeds. Peel and stone the avocado. Pick the leaves off the mint. Place all the ingredients except the water or ice cubes in a blender and whiz for one minute until smooth. Add water or ice to dilute if too sludgy and pour into a glass to serve.
POTASSIUM BROTHThis recipe is based on a raw broth devised by juice pioneer Norman Walker. He considered carrots, parsley, spinach, and celery to be outstanding ingredients. We cook the vegetables in this recipe to give you a hot, satisfying final meal of the day.
1 liter water
1 celery stalk
4 carrots
1 onion
1 leek
small bunch of parsley
handful of spinach leaves
sea or rock salt
1 tablespoon crème fraîche, to serve
Bring the water to a boil while you prepare the vegetables. Slice the celery into small crescents. Trim and peel the carrots and dice. Peel and slice the onion. Remove the root end of the leek and discard, and slice the leek into rings. Add the celery, carrots, onion, and leek to the boiling water.
Cut the leaves off the parsley and put to one side. Chop the stalks and add to the broth. Simmer for 50 minutes. Remove from the heat then add the parsley leaves and spinach.
Transfer everything to a blender or liquidizer and whiz until smooth. Add a little salt to taste. Ladle into a bowl and add the crème fraîche to serve.
