The Beauty Detox Solution (39 page)

DAY ONE

 

DAY TWO

 

DAY THREE

 

DAY FOUR

 

DAY FIVE

 

DAY SIX

 

DAY SEVEN

When I started making changes in my diet years ago, I was really excited about new and complex recipes. I would spend hours in the kitchen experimenting. Now I truly understand that the more simply we eat, the better it is for digestion. Simplicity is a beautiful thing and will make us more beautiful! If we eat more simply, we will appreciate natural flavors better and our taste buds will stop craving excessively sweet and salty flavors, fancy sauces and dishes with ninety things in them. Food can taste great if it is based on simplicity and natural flavors!

Today I eat very simply myself. I have green drinks during the day and often throw together green salads with Kim's Classic Dressing or make versions of the Ananda Burrito, which could be as basic as a nori wrapper with avocado, sprouts and some spices thrown on top. For dinner I have a huge salad, usually Dharma's Kale Salad, along with some of the grain dishes or nut pâtés I present in this chapter, a few times a week. Sometimes I'll just have a small side of quinoa or millet with my salad, totally plain!

When we come into a new diet, it is natural to feel that we need lots of new recipes to cling to in order to find our way. But that simply is not true! We need to focus on shifting our mind-set to the fact that greens, other vegetables and fruits—the real gifts of nature-should make up the vast majority of our diet. None of us need to spend hours in the kitchen. We can all chop vegetables and fruit, throw them in the blender, and make a Glowing Green Smoothie. We can all learn to make some easy salads, such as the ones I list for you here. These salads should be the
bulk
of lunch and dinner. Salad is not an appetizer or a side dish. It is the main part! You'll notice that the largest subsection of the recipe section is salad dressings. Guess why. To help keep you focused on eating those enormous salads every single day!

We come from a culture that loves to make things seem so complicated—from skin-care routines and zillions of makeup products, to dozens of supplements, over-the-counter medications and chemical remedies stacked on aisles of shelves. This is not useful! The more we embrace the notion that Mother Nature provides us with all that we need, the better of we will be. We don't need processed foods, and we certainly don't need fancy recipes. In fact, the more fancy and complex a recipe is, the greater the possibility that it incorporates poor Beauty Food Pairing.

So here are the simple, nourishing and delicious recipes…which are enough for you to stick to the plan and start getting beautiful and detoxing on a daily basis!

THE EVERYDAY BEAUTY BASICS

GLOWING GREEN SMOOTHIE

YIELD:
about 60 ounces

 

All right, my loves, remember that this is the true shining star of the whole plan! Blossoming Beauties, don't worry. You will get to enjoy this soon enough. For everyone else, remember that I encourage you to mix and match seasonal greens and fruit for this smoothie. If you love arugula or kale, throw it in the mix! (The exception is melons, which should always be eaten on their own.)

The Glowing Green Smoothie is best when cold. Here is where a good blender is absolutely critical so it tastes right.
For more info
and my website (www.ks1life.com) . A good blender is the only new piece of kitchen equipment you'll really need to invest in, but down the line you may decide also to get a juicer. It also tastes best when made with a high quality blender. When made properly, the smoothie won't be chunky at all, but nice and smooth.

Some of us like to throw a few ice cubes in there, which is fine. It keeps okay covered in the fridge for up to two days. For my busy friends, you can make a big batch once a week and freeze it in portion-sized glass containers. You can then thaw out your serving for the next day the night before. This can really help you stick to the plan and ensure you are getting your Glowing Green Smoothie every morning.

Lastly, I'll say to my newbies that you are in for a treat! You would never think a bright green drink would be so delicious…but it is!

INGREDIENTS

1½ cups water

1 head organic romaine lettuce, chopped

½ head of large bunch or ¾ of small bunch organic spinach

3–4 stalks organic celery

1 organic apple, cored and chopped

1 organic pear, cored and chopped

1 organic banana

Juice of ½ organic lemon

 

Optional:

1/3 bunch organic cilantro (stems okay)

1/3 bunch organic parsley (stems okay)

DIRECTIONS:

Add the water and chopped head of romaine and spinach to the blender. Starting the blender on a low speed, mix until smooth. Gradually moving to higher speeds, add the celery, apple and pear. Add the cilantro and parsley if you choose. Add the banana and lemon juice last.

GLOWING GREEN JUICE

YIELD:
about 16 ounces

 

As with the Glowing Green Smoothie, I fully encourage you to mix and match your greens. But the Glowing Green Juice has less fruit; the juice should be made almost entirely of greens. The apple gives some sweetness, but if you don't need it, leave it out, or if you are concerned about the sugar, you can use stevia to sweeten your juice without any sweet fruit at all. The lemon really helps cut through the “grass” taste and adds a nice balance. Plus we know now that lemon juice is a great liver supporter!

Here is a partial list of some greens I throw in my Glowing Green Juice: lacinato kale, curly kale, cilantro, parsley, spinach, dandelion greens, romaine lettuce, red leaf lettuce, swiss chard and arugula. Occasionally, you can even throw some carrots or beets in there, but they do have a lot of vegetable sugar, so treat them with the same moderation as you would with fruit, so they make up a smaller percentage of the overall juice.

If you are on a tight budget, remember to seek out local farmers, who usually have really good prices on produce. Local farmers also tend to use more sustainable farming practices and less or no pesticides. Romaine lettuce, apples and carrots are usually pretty inexpensive items that we can source!

INGREDIENTS

1 bunch organic kale, or 1 bunch organic spinach

3–4 stalks organic celery

1 small organic apple, cut in quarters

Juice of ½ organic lemon

DIRECTIONS:

Run all the ingredients through a juicer, putting a small amount of produce at a time through the mouth of the juicer. The juice will drain into a container. You can then pour it into a glass to drink. The fiber will be dumped into another container. With a juice, the order we put the produce in doesn't really matter.

Ideally we would drink the juice within about 15 minutes of making it, to ensure the full preservation of its enzymes. Juicing is a different way of processing produce than blending, and our Glowing Green Juice should
not
be stored the way the Glowing Green Smoothie can be for a day or two. However, in a crunch we can cover it and keep it cold, to enjoy a few hours later. This recipe makes about 16 ounces, which is a good quantity of juice to begin with. Over time you can work up to 32 ounces over the course of your morning, until lunch. If it is more convenient for you to make it all at once and store half of it in the fridge for a few hours, as mentioned above, go for it! Even though we may lose a few enzymes, it is worth it to keep you on the plan and keep your mornings light. Plus you'll still be getting so much goodness from the juice in the form of chlorophyll, minerals and more!

PROBIOTIC & ENZYME SALAD

YIELD:
about 12 cups

 

For this recipe, you'll need four 24-ounce or three 32-ounce clean glass jars that have been sterilized by dipping them in water that has been boiled.

BASE INGREDIENTS

1 medium head green cabbage, shredded in a food processor or finely sliced by hand

Leave 6 of the large outer leaves to the side, intact

LIQUID BRINE MIXTURE INGREDIENTS

4 cups water

4 inches gingerroot, peeled and grated

1 Tbs. unpasteurized miso paste

DIRECTIONS:

Place the shredded green cabbage in a large mixing bowl. Blend the Liquid Brine Mixture in your blender until smooth, and pour over the shredded cabbage. Mix very well. Pack the mixture into the sterilized glass jars. Use a wooden spoon to really pack the mixture in tightly. Leave 2 inches of room at the top of the jars so the salad has room to expand. Fold a few of the outer cabbage leaves into very tight rolls, and place them on top of the mixture to fill that 2-inch space. Tightly close the jars.

Leave the jars in your pantry for 5 days. Be sure the room temperature is around 65 to 70 degrees. If it is slightly colder, wrap a towel around each jar and keep in the pantry. After the 5 days, remove the outer cabbage leaves and discard. Move the jars to the refrigerator (which slows down the fermentation process). Bubbling is a good sign that healthy probiotics are teeming.

Unveil your Probiotic & Enzyme Salad and enjoy at least ½ cup at dinner every night, and also at lunch, when possible. Once the seal has been broken on each jar, the salad will keep in the refrigerator for up to 1 month.