The Ultimate 14 Day Cleanse

by Leanne Ely SavingDinner.com

The goal of this Cleanse is to gently and slowly support the process of metabolic detoxification. And having done this Cleanse myself, I can assure you that this is the gentlest and easiest way to do it!

We live in a toxic environment, there’s no question about that. Persistent Organic Pollutants (POPs) are abundant in our environment today and didn’t exist 30 years ago. These new toxins include certain pesticides, herbicides, and industrial chemicals that can enter the body through food, water and even air.

These toxins can become trapped in the body’s organs and tissues, which over time, can negatively impact your health, vitality and overall wellness. These toxins can also contribute to chronic illnesses as well.

A safe detoxification program needs to support a two-phase process so toxins can be safely and effectively cleansed from the body.

Understanding that this is not a crazy detox like the lemon juice and maple syrup cleanse all the celebrities were doing awhile back should help you feel better about embarking on the Ultimate Cleanse. Each part of this Cleanse supports your body to help it do its job of cleaning “house” as gently as possible.

Even still, we highly recommend you speak to your healthcare provider to make sure this Cleanse is right for you!

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What the Ultimate Cleanse is

The Ultimate Cleanse Shake Packs contains a proprietary blend of USDA organic pea protein (much different than any pea protein you’ve probably tried), fiber, fruit and vegetable extracts, pure herbs, nutrients and antioxidants. This combination is specifically designed to support the overall metabolic detoxification process, balancing both Phase I and Phase II detoxification pathways.

The Ultimate Cleanse capsule packets effectively support the detoxification process by supporting Phase II and insuring proper protein digestion. The packets contain DigestZyme, a propriety protein digestive formula that helps eliminate gastrointestinal discomfort that may happen with other detox programs.

There is also Amazing Aminos contained in the capsule packet. Amazing Aminos protect the liver while chemicals and other toxins are mobilized for excretion. These capsules are designed with specific nutrients that assist in avoiding toxic overload and reabsorption of harmful toxins into the bloodstream.

Ultimate Cleanse Program Guidelines

As with all of our programs, the Ultimate Cleanse Program focuses on whole, seasonal anti-inflammatory foods.

Not only are the meals easy to prepare and delicious, but each meal has specific foods and/or herbs in the recipe to help aid in the detoxification process.

That said, following this program exactly to the letter will get you the best possible results. Obviously, there will be no sugar, grains, dairy or soy of any kind. Rest assured! You will be deliciously fed and not go hungry!

What not to eat & how to handle food distractions

Eliminate the following:

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*Any wheat product (flour, bread, etc.) *ALL grains (including the gluten free variety) so that means rice, rye, millet, quinoa, kamut, spelt, wild rice, amaranth. ZERO grains. *ALL legumes (including peanuts & peanut butter) *All dairy (except unsalted butter and ghee) *All soy (organic included) *All alcohol *All caffeine *All sugar, in all forms *All chemical sugar substitutes

You won’t have to worry about the list above if you are adhering to the Cleanse Food Plan. Following the 14 day food plan is the best possible way to get the results you are seeking.

However, life being the way it is, you may find yourself being thrown a curveball—you’re eating out, you have an event to attend that involves food, you have a graduation, holiday, birthday, etc. that you are hosting.

There are always situations like the above that require creativity. Flexibility concurrent with foresight, planning and staying in your power by using your voice to get what you want/need is always going to reap a better result than knuckling under to pressure, and/or “not wanting to be difficult” or inconvenience the host, cause any special preparations, etc.

For an upcoming event that is at a hotel, restaurant or other commercial venue. Simply speak to the host (whether that’s the event coordinator or a host at a restaurant or a friend who invited you) as far in advance as possible, and let them know your needs.

No one is going to read your mind about what you need. Showing up and hoping for the best is like going into shark infested waters wearing nothing but a mackerel! You’re going to get eaten alive!

I’ve found people want to help you out when you ask for it, especially when you’re jovial about it. Joke with them—“Hey, I hate to be THAT high maintenance person, but I’m on a strict protocol right now and need some help on the food. Can you help a sister out?” I’ve never had

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someone tell me to take a hike—it’s always been a yes answer with people going out of their way to be gracious and accommodating.

Same goes with going to a dinner party at someone’s home. A simple phone call, the above mentioned scenario, BUT you can also let them know you’d LOVE to be able to bring something to make it easier if that would help. Again, unless you’re hanging out with a different kind of people than I do, I’ve never had a hostess tell me where to get off—on the contrary, they’ve all been more than happy to accommodate!

Eating out is simple: think grilled protein (lean steak like a filet, wild fish if possible or grilled chicken). Keep the sauces to a minimum of course, ask for lemon and butter for fish or chicken instead of a cream sauce, ask for steamed broccoli, greens, etc. Keep it simple.

How about some snacks?

Yes! You can have snacks if you’re hungry. Snacking for the sake of snacking and because you can, isn’t wise. Snacking is allowed to meet a need. And snacking too, isn’t to stave off hunger either (unless you have a medical condition of course).

Being hungry is your body’s way of letting you know you need food. Being in touch with your own “hungry” helps you to iron out an out of control appetite and reel in control. It may take you a few days, but I heartily encourage you to keep tabs on being hungry, journal about it even—what it truly feels like and how long it lasts before you give in to a snack.

I’m not asking you to wait till you have a headache or are completely uncomfortable either—I’m asking you to figure out what hungry truly feels like. A lot of us haven’t felt that in a long time because we’re always eating—snacks between meals, 3 meals a day, eating after dinner. That keeps your blood sugar perpetually up, which doesn’t allow you to feel hunger!

I know you’ve heard it before, but it’s so true—sometimes you’re not hungry at all, you’re just thirsty. Let water be your first line of defense and THEN, if you’re still hungry, hit the snacks!

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See snack options on the Menu Plan!

The Program

Two of your meals everyday will be Ultimate Cleanse Shakes and one delicious meal that you can have for either breakfast lunch or dinner.

There are 7 meals in all with a grocery list. You will repeat this menu the following week just to keep things simple.

Here is what an ideal day following the Ultimate Cleanse looks like:

Upon rising, hot lemon water (1/4 lemon juiced with 8 ounces hot water, pinch or two of cayenne pepper)

Ultimate Cleanse Shake: 1 packet of Cleanse Power Protein, 8 ounces of unsweetened nut milk of your choice OR water if you prefer, one handful of organic greens (spinach, kale, collards, etc.), 2-3 ice cubes, blended till smooth. Take your Amazing Aminos and DigestZyme with your shake.

One meal from your menu—choose your side dish, have a cup of bone broth as your appetizer, and you’re good to go! Finish with a cup of Midas Milk*.

You can snack between meals if you choose to from the snack list or have an extra cup of Midas Milk* or bone broth*.

*optional, but optimal!

The Menu Plan

7 DETOX MEALS

DAY 1: Turkey Tacos with Avocado Salsa DAY 2: Korean Beef Stir Fry DAY 3: Shallot Balsamic Salmon and Asparagus DAY 4: Lemon Dijon Power Bowl DAY 5: Lamb Chops with Garlic Herb Butter

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DAY 6: Island Coconut Halibut DAY 7: Tangy Cider Chicken

SHOPPING LIST: MEAT/POULTRY/SEAFOOD Ground turkey (2 pounds) [R1] Flank steak (1 pound) [R2] Wild caught salmon filets (4 6-ounce) [R3] Skinless boneless chicken breasts (2 medium) [R4] Lamb chops (8 to 12 large) [R5] Wild caught halibut filets (4 6-ounce) [R6] Skinless boneless chicken thighs (6 medium) [R7]

CONDIMENTS Coconut oil [R1, R2, R6] Coconut aminos [R2, R6] Toasted sesame oil [R2] Ghee [R3, R5] Balsamic vinegar [R3] Dijon mustard [R4] Apple cider vinegar [R4, R7] Olive oil [R4]

PRODUCE Garlic (17 cloves) [R1, R2, R3, R5, R6, R7] Onion (1 medium, 2 large) [R1, R2, R7] Avocados (3 large) [R1, R4] Cilantro (1 bunch) [R1, R2] Red onion (1 small, 1 medium) [R1, R4] Limes (3 large) [R1, R2, R6] Collard greens (1 bunch) [R1] Gingerroot (1 medium piece) [R2] Green cabbage (1 small) [R2] Spinach (6 cups, baby or chopped) [R2, R4] Shredded carrots (2 cups) [R2, R4] Baby bok choy (2 heads) [R2] Green onion (1 bunch) [R2] Shallot (2 large) [R3, R6]

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Asparagus (1 bunch) [R3] Arugula (4 cups) [R4] Radishes (4 medium) [R4] Alfalfa sprouts (4 handfuls) [R4] Cucumber (1 large) [R4] Broccoli slaw (1 cup) [R4] Lemon (1 large) [R4] Rosemary (3 sprigs) [R5] Thyme (5 sprigs) [R5] Tarragon (4 sprigs) [R5] Parsley (1 small bunch) [R6] Celery (2 stalks) [R7] Turnips (2 medium) [R7]

CANNED GOODS Full fat coconut milk (1 14-ounce can) [R6] Low sodium chicken broth (2 cups) [R7]

SPICES Sea salt (keep on hand) Freshly ground pepper (keep on hand) Paprika [R1, R6] Cayenne pepper [R1, R2, R6] Dried oregano [R1] Garlic powder [R5] Onion powder [R5, R6] Dried thyme [R7] Bay leaf [R7]

DAIRY/DAIRY CASE Grass fed butter (4 tablespoons) [R5]

OTHER Kim chi (2 cups) [R2] Aluminum foil [R3]

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Day 1 Serves 4 Turkey Tacos with Avocado Salsa

Ingredients:

2 tablespoons coconut oil 2 cloves garlic, minced 1 medium onion, chopped 2 pounds ground turkey 1 teaspoon paprika 1 teaspoon cayenne pepper 1/2 teaspoon dried oregano sea salt and freshly ground black pepper to taste 2 large avocados, pitted and cubed 1/3 cup cilantro, chopped 1 small red onion, chopped 1 large lime, juiced 8 large collard green leaves

Instructions:

Heat coconut oil in a large skillet over medium high heat. Add garlic and onion, sauté for 2 minutes and then add next 6 ingredients (turkey through oregano). Cook for about 10 minutes, stirring regularly, until cooked through. Once meat is done, set aside.

In a medium bowl, add avocado, red onion, cilantro, lime juice, salt, and pepper. Toss together. Serve meat in collard green leaves and top with avocado salsa.

Day 2 Serves 4 Korean Beef Stir Fry

Ingredients:

2 tablespoons coconut oil 1 large onion, chopped 3 cloves garlic, minced

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1 tablespoon freshly grated gingerroot 1 pound flank steak, sliced thin 2 cups green cabbage, shredded 2 cups spinach, chopped 1 cup shredded carrots 1 cup baby bok choy, chopped sea salt and freshly ground black pepper to taste 1 teaspoon cayenne pepper 1/4 cup coconut aminos 1 large lime, juiced 1/4 cup cilantro, chopped 1/4 cup chopped green onions 2 cups kim chi toasted sesame oil

Instructions:

Heat coconut oil in a large wok (or skillet), over medium high heat. Add onion, garlic, and ginger. Sauté for 1 to 2 minutes, and then add the steak. Once steak is lightly browned on all sides, add next 8 ingredients (cabbage through lime juice). Sauté for another 7 to 10 minutes or until meat is cooked to desired doneness and veggies are tender. Serve each portion with cilantro, red onion, and half a cup of kim chi, and drizzle lightly with sesame oil.

Day 3 Serves 4 Shallot Balsamic Salmon and Asparagus

Ingredients:

3 tablespoons ghee, melted 1/3 cup balsamic vinegar 1 large shallot, minced 3 cloves garlic, minced sea salt and freshly ground black pepper to taste 4 (6 ounce) wild caught salmon filets 1 bunch asparagus, stems trimmed Aluminum foil

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Instructions:

Preheat outdoor grill to medium high.

In a medium bowl, whisk together first 5 ingredients (ghee through salt and pepper). Create 4 pouches out of aluminum foil. Place a filet in each pouch and evenly distribute asparagus on top of each filet. Drizzle each with balsamic mixture, close pouch, place on grill and cook for 15 to 20 minutes or until salmon is cooked through and flakes easily with fork.

Day 4 Lemon Dijon Power Bowl

Ingredients:

4 cups arugula 4 cups baby spinach 1 cup shredded carrots 4 medium radishes, sliced 4 handfuls alfalfa sprouts 1 large cucumber, sliced 1 large avocado, cubed 1 cup broccoli slaw 1 medium red onion, chopped 2 skinless boneless chicken breasts, cooked and sliced 1 tablespoon Dijon mustard 1 large lemon, juiced 1/4 cup apple cider vinegar 1/2 cup olive oil salt and pepper to taste

In a large bowl, toss together first 10 ingredients (arugula through chicken). In a medium bowl, whisk together remaining ingredients (Dijon through salt and pepper). Drizzle vinaigrette into the large bowl, toss again, and serve.

Day 5 Serves 4 Lamb Chops with Garlic Herb Butter

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Ingredients:

4 tablespoons grass fed butter, room temperature 3 cloves garlic, minced 1 tablespoon chopped rosemary 1 tablespoon chopped thyme 1 tablespoon chopped tarragon sea salt and freshly ground black pepper to taste 2 tablespoons ghee, melted 8 to 12 lamb chops (pending on how many each person will eat) 1 teaspoon garlic powder 1 teaspoon onion powder

Instructions:

Preheat outdoor grill to medium high.

In a food processor, combine first 6 ingredients (butter through salt and pepper). Blend until smooth. Use spatula to scrape butter out and place it on a sheet of parchment paper. Roll into a log and place in the refrigerator.

Brush all sides of each lamb chop with ghee. Season with salt, pepper, garlic powder, and onion powder. Grill for 6 to 8 minutes per side or until cooked to desired doneness. Serve hot with a slice of herb butter on top.

Day 6 Serves 4 Island Coconut Halibut

Ingredients:

1 can full fat unsweetened coconut milk 1 large lime, juiced 3 cloves garlic, minced 1 large shallot, minced 1/4 cup parsley, chopped 1/4 cup coconut aminos

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1 teaspoon smoked paprika 1/2 teaspoon cayenne pepper 1/2 teaspoon onion powder sea salt and freshly ground black pepper 4 (6 ounce) filets wild caught halibut (or other firm white fish) 2 tablespoons coconut oil

Ingredients:

In a medium bowl, whisk together first 10 ingredients (coconut milk through salt and pepper). Place fish filets in a large zipper topped plastic bag, pour mixture over the top, let out excess air, seal, and place in refrigerator for at least 2 hours or overnight.

At time of cooking, remove fish from refrigerator and heat coconut oil in a large skillet over medium high heat. Remove fish from marinade (set aside) and sear for 3 to 5 minutes per side or until cooked through and flakes easily with a fork. Remove fish from skillet and pour marinade into the pan. Bring to a boil then reduce heat to low. Simmer for 15 minutes or until marinade reduces by half. Spoon some of the sauce over the fish when serving.

Day 7 Serves 4 Tangy Cider Chicken

Ingredients:

6 skinless boneless chicken thighs 1 large onion, chopped 3 cloves garlic, minced 2 cups low sodium chicken broth 1/4 cup apple cider vinegar 2 stalks celery, chopped 2 medium turnips, chopped 1 teaspoon dried thyme 1 bay leaf sea salt and freshly ground black pepper to taste

Instructions:

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Place all ingredients in a large slow cooker. Cook on LOW for 7 to 8 hours or HIGH for 4 hours. Serve with vegetables and some of the cooking juices.

SERVING SUGGESTIONS

Pick and choose your favorite side dishes for each meal—and remember to amend your grocery list to reflect your choices.

Fermented veggies (1/2 to 1 cup – refer to options in “Snacks”)

Nutmeg Roasted Cabbage Serves 4

Ingredients:

1 small head cabbage, cut into 1/2 to 1 inch thick slices 2 tablespoons grass fed butter, melted sea salt and freshly ground black pepper to taste 1 teaspoon ground nutmeg

Instructions:

Preheat oven to 380 degrees.

Place cabbage slices on a baking sheet, brush each slice generously with melted butter. Season with nutmeg, salt and pepper.

Roast in oven for 30 minutes or until cabbage is tender.

Anti-Inflammatory Cauliflower Curry Soup Serves 4

Ingredients:

1 large onion, quartered 3 cloves garlic

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1 medium head cauliflower, sliced 2 tablespoons ghee, melted 4 cups bone broth (see recipe below) 1 tablespoon crushed lemongrass (optional) 1 1/2 teaspoons ground turmeric 1 teaspoon ground cumin 1/2 teaspoon ground coriander 1/2 teaspoon ground ginger sea salt and freshly ground black pepper 1 14-ounce can full fat coconut milk

Instructions:

Preheat oven to 400 degrees.

In a large bowl, toss together first 4 ingredients (onion through ghee). Spread ingredients evenly on a baking sheet, season with salt and pepper, and roast for 20 minutes or until cauliflower is golden and tender.

In a large pot over medium high heat, add bone broth and roasted veggies. Add all remaining ingredients except coconut milk. Bring to a boil for 3 minutes.

In a blender, puree contents of pot in batches until all is blended. Add back to pot and stir in coconut milk. Turn heat to low and simmer for 10 minutes before serving.

Tossed Arugula Cider Salad Serves 4

Ingredients:

1/3 cup olive oil 3 tablespoons apple cider vinegar 2 cloves garlic, minced sea salt and freshly ground black pepper to taste 1 medium shallot, diced 3 large radishes, sliced 4 cups argula

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Instructions:

In a small bowl, whisk together first 4 ingredients (olive oil through salt and pepper). In a large bowl, toss together remaining ingredients, including vinaigrette.

Garlic Sautéed Kale Serves 4

Ingredients:

2 tablespoons ghee 3 cloves garlic, minced 4 cups kale, chopped sea salt and freshly ground black pepper

Instructions:

Heat ghee a large skillet over medium high heat. Add garlic, kale, salt and pepper. Sauté for 2 to 4 minutes until kale is tender and wilted.

Buttery Broccoli Serves 4

Ingredients:

1 large head of broccoli, steamed 1 tablespoon grass fed butter sea salt and freshly ground black pepper

Instructions:

Chop steamed broccoli and toss with butter, salt and pepper.

Ginger Wilted Bok Choy Serves 4

Ingredients:

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2 tablespoons coconut oil 1 tablespoon freshly grated gingerroot 2 cloves garlic, minced 1 large head bok choy, washed and chopped sea salt and freshly ground black pepper to taste

Instructions:

Heat coconut oil in a large wok or skillet over medium high heat. Add ginger and garlic, sauté until fragrant, about 1 minute. Add bok choy and season with salt and pepper. Stir for 2 to 3 minutes or until tender.

SNACKS

Remember to add whatever snacks, Midas Milk or bone broth ingredients to your shopping list. ALL listed items (Midas Milk, bone broth, fermented goodies/veggies are all optional, but optimal and recommended)

These snacks are purposefully either anti-inflammatory (Midas Milk), will help heal your gut (bone broth) or will help feed your gut with beneficial bacteria (any of the fermented goodies or veggies—

1 cup Midas Milk (recipe below)

1 cup bone broth (recipe below)

Fermented goodies: 1 cup coconut water kefir OR plain water kefir (google to find in a supermarket near you) // 1 cup kombucha // 1/2 to 1 cup (depending on how used to fermented foods you are)

Fermented veggies (pickles, kim chi, sauerkraut – I recommend Bubbies brand for pickles and sauerkraut because they use authentic fermentation techniques. Kim chi is less of an issue (it can’t be made without fermenting so you’re safe with most brands) and can typically be found in the refrigerated section of the produce department)).

MIDAS MILK

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Serves 2

Ingredients:

2 cups unsweetened cashew milk (or almond or coconut) 1 teaspoon ground turmeric 1 cinnamon stick (or 1/2 teaspoon ground cinnamon) 1/2 teaspoon cardamom 3 slices of peeled gingerroot a dash of black pepper

Directions:

Over medium high heat, add all ingredients in a medium sized heavy bottom saucepan - stir till combined. As soon as it’s beginning to boil, reduce heat to low and simmer for 15 minutes. Remove from heat and strain cinnamon stick and gingerroot. Serve warm!

BONE BROTH

Traditional Chicken Bone Broth Makes Approximately 7-8 cups

Ingredients:

2 pounds roasted chicken backs* 2 pounds roasted chicken feet* 7 cups water 2 yellow onions, halved 2 cloves garlic 3 stalks celery, halved 3 carrots, cut into 2 inch pieces 3 fresh sprigs rosemary 6 fresh sprigs oregano 6 fresh sprigs thyme 2 teaspoons whole peppercorns 1 teaspoon sea salt 2-3 tablespoons apple cider vinegar

Instructions:

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In a large stock pot, place the chicken feet and backs, add water, turn the heat to high and bring to a boil. Add onions, celery, carrots, rosemary, oregano, thyme, salt and apple cider vinegar. Leave uncovered, and continue simmering for 3-4 hours, adding additional water, 1 cup at a time, if needed. Strain and cool the broth completely, uncovered, discarding all bones, vegetables and herbs.

This whole recipe can be done in a very large slow cooker and cooked up to 2 days on low.

*To roast, preheat oven to 350 degrees, drizzle olive oil over the chicken parts and liberally sprinkle with sea salt and freshly ground black pepper.

FAQ about the Food

1. What kind of coconut milk do I use? a. Full fat coconut milk in a can b. We like Thai Kitchen brand, but any brand will do

2. Where do I find Coconut Aminos? a. Any health food store b. Some grocery stores c. Online (Amazon, vitacost.com)

3. What kind of coconut oil should I use? a. Whatever you can find; organic, unorganic, refined,

unrefined – all have their pluses and minuses, but overall, they’re all acceptable.

4. What is ghee? a. Ghee is clarified butter, meaning all dairy solids are

removed, rendering the ghee nearly 100% dairy free. b. Ghee can be found in the international food section of

your grocery store, in Trader Joes, or health food stores, or even online (#amazon).

c. You can make your own: https://www.youtube.com/watch?v=wkZgIN4cZYc

5. What is grass fed butter?

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a. Butter made from cows that are grass fed. Kerrygold is the best known brand and is flavorful and readily available. Grass fed butter is much more anti-inflammatory than regular butter. Use unsalted.

FAQ—Frequently Asked Questions about the overall program

Will it be uncomfortable?

There are bound to be differing opinions about the change in diet, but this Cleanse is designed to be gentle and easy to follow. Remember, it is not a fast, nor is it a colon cleanse—both of which are harsh on your system (and your psyche!). You will be eating plenty of good food and the Cleanse Shake is delicious and satisfying. If you’re used to eating carbs (via sugar, wheat products or potatoes for example) you may feel slight withdrawal symptoms on the first few days. The same goes for caffeine. Rest assured, the Ultimate Cleanse is comprehensive and supportive—the Cleanse Shake and the supporting supplements are designed to assist you through the challenging days. The symptoms will pass and it will all be worth it, scout’s honor!

Will I be in the bathroom all day?

It is important to drink a little extra water while using the Ultimate Cleanse. If you’re used to our other programs, we recommend drinking 1 ounce of water per half your body weight. If you’re not used to drinking a lot of water, start with 1/2 ounce of water per half your body weight. Drinking this amount of water will mean you’re urinating more than usual.

Will I lose weight?

While the Ultimate Cleanse is designed to cleanse and help your body detox, it is not a weight loss program. However, many people do lose weight during the 14 day course for various reasons, including releasing toxins from the fat stores of the body and the decrease of inflammatory foods in the diet.

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Will I get headaches?

Some people experience headaches during the first few days of the program due to carb/sugar and/or caffeine withdrawal. You may want to gradually decrease the intake of these things one week before starting to make the Cleanse a little more comfortable. Remember too, that the Cleanse Shake is designed to assist your body in this process as quickly and efficiently as possible.

Can I exercise?

You may exercise normally (do monitor yourself of course), but we recommend if your “normal” is highly strenuous activity, that you tone it down somewhat. There may be days when you feel fatigued. On those days, you may wish to consider gentle movement such as yoga, stretching or walking.

Should I continue with my regular supplements & vitamins?

The Ultimate Cleans contains a variety of vitamins and other nutrients to help you meet your daily requirements. You may suspend other natural supplements during the Cleanse under the guidance of your healthcare practitioner, but continue to take any medically prescribed pharmaceuticals. Ask your healthcare provider if you have any specific questions.

Should I only use organic produce?

Organic is always preferred, but not always feasible. To obtain the best results, stick with the Clean 15 and avoid the Dirty Dozen.

To make it as easy as possible, we have labeled all produce in the Cleanse that should be organic (because they’re on the Dirty Dozen list) to help you out.

Some additional, random notes to help with success, optimal detoxing and help you feel your best—

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*Drink your water! Make it a habit, stay the course and you’ll feel better for doing so. Yes you will be using the loo a lot and yes it is inconvenient. But it will make all the difference—trust me on that one. Make sure you’re drinking clean, filtered water, too!(and yes I know, this is a repeat of what I just said earlier in the guidelines!)

*Skin brush. Ever try that? To aid in lymphatic drainage, use a dry, natural fiber shower brush or loofah to massage your entire body before you shower or bathe. Start at the toes, gently scrubbing in a circular motion toward your heart and work your way up.

*Epsom salt baths. 2 cups of Epsom salts into a tub of water for 20 minutes will help you further detox AND relax. Highly recommended before bed!

*Hot lemon water upon rising. 1 cup of filtered water, 1/4 lemon juiced and 2 pinches of cayenne pepper will help enhance detoxification.

*Skip the microwave. The chemical structure of food can be disrupted and rearranged in the microwave. Yes, you will read all kinds of conflicting information and research about this appliance. For this next 14 days however, let’s leave the microwave out of the equation and not debate it.

*Exercise. Do something gentle and maybe not as full out as you do normally. Exercise helps move the metabolism in the right direction, causes you to sweat (part of the detox process) and helps build lean muscle mass while releasing endorphins making you feel great!

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