Thanksgiving detox

I’m a big believer that Thanksgiving is not a day to diet. Once a year, you get to gather ’round the table with family and friends, count your blessings and eat delicious holiday dishes to your heart’s content.

After any Holiday diet I think it’s important to jump back on the wagon of healthy eating with a good detox from all the toxins you just ate. The master cleanse is always my go to cleanse. It can be used with raw veggies and almonds or by itself.

A single serving of the Master Cleanse drink consists of:

  • 2 tablespoons fresh-squeezed lemon juice
  • 2 tablespoons grade-B organic maple syrup
  • 1/10 teaspoon cayenne pepper
  • 10 ounces filtered water

After following this fast for 4-14 days, dieters are urged to slowly ease back into eating solid food, starting with items such as vegetable soup, followed by fruits and vegetables.

Green leafy vegetables are great for detoxing. Good raw veggies are what I’m using along with the master cleanse  so I’m not completely depriving myself. Here are some great raw veggies to add to your diet.

Spinach: With romaine lettuce, spinach is probably one of the most consumed leafy green.  Rich in vitamins A and C as well as spinach can easily be incorporated to a range of recipes, from soups, pastas and casseroles.  Baby spinach leaves also makes wonderful salads.  Why not try an Asian inspired salad with baby spinach, bean sprouts, sesame seeds, raisins with a lemon/miso/sesame oil dressing?

Kale: One of the most nutritious vegetables on earth! Kale is an excellent source of vitamin A, C and K, as well as in calcium, folate and potassium.  Kale makes a nutritious substitution for spinach in recipes, or can be cooked slightly in garlic, olive oil and vegetable broth.  But my favorite Kale recipe is definitely crunchy kale chips. As satisfying as regular potato chips, but oh so much more nutritious!

Collards: With a similar nutrient profile as Kale, Collard greens is also a nutrition powerhouse.  The great thing about collard is that it comes with huge leaves, the perfect healthy substitution to tortillas. So why not try Collard greens as a gluten-free tortilla to make delicious detox wraps!

Beets greens: I always buy beet and turnips with their leaves. This way, I get 2 vegetables in one!  Like kale and collard, beet tops are rich in vitamin C and A, in calcium and potassium.  Beets greens tend to cook quicker than other greens. Personally, I like to add some in my detox smoothies.

Swiss chard: Milder in flavor than kale or collard, Swiss chard can be used as spinach in most recipes.  Separate the tough stems from the leaves and cook them separately or use it as celery.  Swiss chard contains oxalates, substances that can hinder the calcium absorption. Hopefully, cooking reduces the oxalate content, making calcium available for your body.

Mustard greens: With their peppery taste, mustard greens can add spiciness to many dishes. My favorite way to eat mustard greens is in sprouts form. Cheap and quick to grow, they add a perfect kick to salads or wraps.

Broccoli: Broccoli is probably one of the best-known greens. It adds crunch to many different dishes and are great as a side or raw, served with a dip.  Don’t throw away broccoli hearts. The center of the stalks makes a wonderful slaw, once you remove the fibrous parts and thinly slice the tender center.

Dandelion: The single best green to cleanse your liver.  Instead of fighting against it on your lawn, embrace this nature’s gift to boost your health and detox naturally.  Dandelion greens are a bit bitter so blanching them in 2 different waters will help to diminish the bitterness.  Tender, leaves of early spring dandelion can be eaten in salads, and tougher or bitterer leaves can be turned in a wonderful soup.

Cabbage: Cabbage saw is always a crowd’s favorite. But a true healthy cabbage slaw has nothing to do with the radioactive green, fat drenched mush some fast food restaurant serves.  Try a homemade slaw with a fresh sweet and sour dressing made of apple cider vinegar.  Cabbage also makes a delicious detox soups that boost your weight loss efforts.

Romaine: A salad classic.  More nutritious than Iceberg, romaine can make a terrific base for delicious nutrient packed salads.  Try mixing in other greens to boost the nutrient factor.  Using romaine as a base will help your palate to get used to more bitter greens.

What is your favorite green vegetable? How often do you eat dark leafy greens?

Eat soup: Don’t relive that overly stuffed feeling from Thanksgiving. Keep yourself satiated without the bloat with a brothy low-sodium soup.

After eating that much food I always feel like it’s seeping though my pores the day after. Never a good feeling. This is a Dr. Oz three days juice cleanse plus his recipe for a detox bath. I have tried both The juice cleanse was ok. I had to teak it a little bit as I’m sure everyone does when they try it. The bath however is amazeballs! It truly believe it helps with the detox process.

Here are the recipes:


Combine 10 drops Lavender Oil with 2 1/2 cups Epsom Salt in a hot bath. Soak for 30 minutes.


There is also one more detox I can recommend, the belly fat cleanse  can work wonders over a weekend. Here is the recipe:


I’m only doing this cleanse over the weekend, then working my way to the soup, then back to a mostly carb free lifestyle.

I hope this is helpful and please let me know of any progress you make.


One thought on “Thanksgiving detox

  1. Pingback: Detox After Thanksgiving | Health & Fitness

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