48-hour Spring Cleanse

Green Vege Juice

If you’ve been feeling irritable, run down, or maybe even depressed and modern medicine hasn’t given you any relief then your body may benefit from a spring-clean. Everyday we’re exposed to thousands of toxins… from the chemicals in the coke zero you guzzled down at lunch to the car exhaust fumes you breathe in walking down the road. Those unavoidable pollutants can build up in your system over time and make you feel off kilter. A cleanse can restore balance in your body and get your health back on track.

A few weeks ago I came across a really good cleanse by Dr Oz called the 48-hour cleanse. Always suspicious of anyone touted as a ‘health guru’ (especially ones with their own popular American TV show), it took me a while to get round to trying it. However, after doing the short cleanse over the weekend I’m feeling not only thankful I gave it a go but seriously energized.

The 48-hour cleanse focuses on combining foods that aid the digestive system in detoxifying the body. There are no bad tasting juices you’ll need to force down and the meals outlined in the easy to follow meal plan are fun to make. Some of the ingredients in the recipes you may have never tried before but they all have a purpose. It is also fine to tailor meals slightly to suit your taste. My favourite meal was the Quinoa with chopped prunes – a very satisfying Breakfast that kept me full until lunch.

A few days after doing the 48-hour cleanse you will notice your eyes are looking whiter, your energy levels are sky high and your skin is brighter. You’ll also be finding it easier to get out of bed in the morning! The other health benefits will be that your liver and kidneys will be functioning better and your digestive health will be improved as well as your circulation.

48-hour Cleanse Meal Plan (repeat over 2 days):
*During the cleanse it is important to increase your water intake

Breakfast: Quinoa With Chopped Prunes
Preparation Time: 20 minutes

1/2 cup quinoa, rinsed
1 cup water
1 pinch nutmeg
1 tsp grated ginger
1 tbsp flaxseed oil
1/3 cup chopped prunes
1/4 cup rice milk

In a small pot, stir 1/2 cup quinoa, a pinch of nutmeg and 1 tsp of grated ginger into a cup of water. Bring to a boil. Reduce the heat, cover the pot and simmer for 10 minutes. Stir in the prunes and rice milk. Cover again and cook another 5 minutes. Before serving, stir in 1 tbsp of flax seed oil.

Snack: Fountain of Youth Shake

1 cup coconut water
2 handfuls spinach
3 pineapple pieces (optional)
1/2 lemon, peeled
1 small green apple
1 tbsp ginger
Ice cubes

Mix in blender. Serve cold.

Lunch: Mexican Chicken Salad
Preparation Time: 15 minutes

1 cup of grilled chicken seasoned with paprika
3 cups baby spinach
½ cup grated carrot
1/2 cup black beans
1/4 cup red onions, sliced into half moons
1/4 avocado, cut into thin slices
1/2 cup salsa
1/2 cup quinoa (cooked)
2 tbsp flaxseed oil
3 tbsp cottage cheese

Combine and mix all ingredients except the cottage cheese in a bowl, then top it off with the cottage cheese.

Dinner: Green Mung Bean Soup
Preparation Time: 45 minutes

1 cup whole green mung beans – soaked overnight
2 cup water + 1/2-1 to taste tsp. salt- to cook beans in pressure cooker
2 cup water
1 tbsp olive oil
1/2 tsp mustard seeds
1 bay leaf
1/2 tsp turmeric
1 tsp mixed cumin and coriander powder
11/2 tsp ginger – chopped
1/2 tsp garlic – chopped
11/2 tsp. lemon juice
Salt to taste

Soak the mung beans overnight in water. Clean and finely grind ginger and garlic. Drain the mung beans, wash them two times and cook in a pressure cooker with the indicated amount of water until tender. It takes around 25 minutes, according to your pressure cooker. (The beans have to be broken.) If you use a regular pot, it will take 40-45 minutes for the beans to be fully cooked. Heat the oil or ghee in a large deep saucepan and add mustard seeds. When mustard seeds pop, add hing, bay leaf, turmeric, cumin, coriander, ginger and a pinch of black pepper. Mix well and do not allow to burn. Place the cooked beans with the fresh water and the remaining ingredients into the saucepan. Bring to a boil then simmer for a few minutes more. Add Lemon and Enjoy!

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About the author
New Zealand based Nature Bee was born in 1997 when Jeff and Ben Cook joined forces. The father / son team discovered a special process developed by Canterbury University, still considered to be ground breaking today, that unlocks the nutrients of bee pollen, making it far more digestible than normal bee pollen. This proprietary process was later to be named the ‘potentiation process' and is continually used only by Nature Bee on their New Zealand bee pollen. Nature Bee is now available in almost every country in the world.

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