Although you may have signed up for a 3 day cleanse, it’s not just about those three days. The days leading up to and following your cleanse are just as important as the cleanse itself.
A few days before your cleanse, you are going to want to slowly start cutting out meats, refined starches (bread, white rice and pasta), dairy products, sugar, caffeine, alcohol and processed foods. You’ve got to get your body warmed up and ready for game time.
The same goes for your post cleanse meals. You may feel ready to take on the world, but you’re not quite ready to take on solid foods. Just as you transition them out before your cleanse you will need to reintroduce them slowly back in after your cleanse.
Your meals should be clean and simple, but still delicious. We recommend salads, fresh fruit, smoothies, steamed veggies, soups and small amounts of whole grains
Here are some tasty recipes that you can whip up to ease into a cleanse or come off of one. This way you won’t shock your digestive system and you will be able to get the most out of your cleanse.
Multigrain or sprouted toast
Handful Alfalfa Sprouts
Himalayan Sea Salt
Mash up avocado, spread onto toast and garnish with chili pepper, alfalfa sprouts and a pinch of himalayan sea salt
Chia Pudding :
1 1/2 cup Unsweetened Almond Milk (or your preferred milk alternative)
1/4 cup Chia Seeds
1 tsp. Vanilla Extract
1/2 cup Berries
Put all ingredients in a bowl, cover tightly and shake. Refrigerate for an hour, or better yet overnight. Serve with fresh berries.
Spinach and Strawberry Salad:
2 cups Spinach
1/2 cup Strawberries (sliced)
Handful Raw Almonds
Dressing: Lemon and olive oil
Mix all ingredients in a bowl and toss in dressing.
1 cups Swiss Chard (stems removed)
1 cup Spinach
1 cup Kale (stems removed)
1 cup Pineapple (chopped)
1 teaspoon Chia seeds
¼ cup Unsweetened coconut milk or coconut water
2 cups Ice
Throw all the ingredients in a blender and blend up for 30 seconds – 1 minute.
Kale and Bean Soup
1 cup Cannellini beans
1 ½ cup Onion (diced)
2 cloves Garlic (minced)
1 tbsp Minced parsley
1 quart Vegetable stock
1 tsp Himalayan sea salt
1 cups Celery (diced)
4 cups Kale (chopped)
3 cups Swiss chard (chopped)
Mix all the ingredients together in a pot and let it cook on high heat for 20 minutes.
Arugula and Quinoa Salad
2 cups Arugula
1 cup Butternut squash (roasted)
1 cup Quinoa(cooked)
Handful Pomegranate seeds
Dressing: Olive oil, apple cider vinegar, lemon, garlic, himalayan salt
Roast butternut squash in the oven on 350 for 15-20 minutes, while quinoa is cooking on the stovetop. Mix all ingredients in a bowl and toss in dressing.
Follow these recipes or let them spark inspiration and unleash the culinary artist inside you. Share with us your favorite pre/post cleanse meals on instagram – @montaukjuicefactory #mjflife