Take 2: Ready, Set, Go!

>> Monday, January 26, 2009

My plan was to spend the weekend getting into the mindset for starting the detox on Monday. But with laundry, household chores and entertaining 3 kids, that didn't happen. So on Monday morning, I checked my weight (136lbs), made some fresh juice and packed my bag with powder supplement drinks, my detox book and got out to work early.

When I got in to my nice quiet office, I took an hour to get myself organized. I put together a shopping list, wrote down my objectives, created a document to help keep me on track with the schedule of juices, supplements, cleansing tablets, soups etc. And so, without any fanfare, I just started detoxing...

My Goals (I had to think hard about these...):

1. Spend more time on ME – by doing something good for myself.
2. Get into a daily routine of juicing, and exercise.
3. Lose weight gained over 3 pregnancies – my target weight is 125lbs.

I'm reading: Take 2: Ready, Set, Go!Tweet this! Posted by Annmarie at 10:03 AM
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Detox Supplies

Juice of the Day

Carrot, Apple & Ginger

You will need: 1 apple, 3-4 carrots, and a slice of ginger.

Juice the apple and carrots and ginger slice in the juicer. Serve immediately!

Delicious!

This is a juice that I use as a baseline for other juices. To add more "power" try adding the following ingredients:

- Stick of Celery
- Handful of Alfalfa sprouts
- Some kale, spinach, other leafy greens


Soup of the Day - the healthy way!

Butternut Squash & Orange Juice

Split a butternut squash down the middle, and scoop out the seeds and set aside. Wash & dry and place on a baking tray. Place a tablespoon of orange juice in the cavity. Cover with foil and bake in a 375 deg. oven for about 45 mins - 1 hr. Test the flesh with a fork - when its soft, its done! Meanwhile, while the squash is cooking, wash the seeds, removing fibers of flesh, and place on a baking tray to dry. Remove baked squash from the oven and allow to cool. Pour the OJ into a blender, and scoop out all of the flesh into the blender, discarding the skins. Puree the squash, and then pour into a saucepan. Add about 6 cups of distilled or spring water (do not use tap water, as it contains chlorine etc which defeats your healthy mission). Bring to the boil and its ready to eat!

When the seeds have dried, bake them in the oven for 30 mins until roasted. Sprinkle on top of the soup and serve.

Enjoy!

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