Even though we may be the biggest fans of fruits and veggies around, we are still astonished by their power to help us feel and look amazing! We love hearing our customers tell us how our ginger shots helped them kick their cold or how their juice cleanse helped them completely reset. It almost seems like magic how much a little plant can do, but it’s just the enormous power of nature’s vitamins and minerals have on your body. It all boils down to this one simple philosophy we live by:
You are what you eat!!
We always recommend using this philosophy even before you start cleansing in order to get the most out of your detox (and your life!). The few days leading up to your cleanse can have a crucial impact on how you feel during it. Trust us, you don't want to feel the after effects of a sugar binge or carb overload while you’re cleansing. Your body is already working incredibly hard to detox, and by taking the time to prepare beforehand, you will be able to get the full nutritional benefits of cleansing. We recommend cutting back on sugars, simple carbohydrates, processed foods, dairy, and anything else you may expect to crave on the cleanse. This will allow you you’ll ease into cleansing, avoid feeling too much detoxing at once, and feel even more replenished and rejuvenated when it’s finished.
To help you prepare for your next cleanse,
check out a few recipes we love from our friends at
The Chalkboard Mag. Or just use these as a little
inspiration for every day healthy eating!
- 1/4 cup chia seeds
- 1 1/2 cups nut milk of choice
- 1-2 Tbsp maple syrup or raw honey (optional)
- 2-3 dates
- 1 banana or 1 avocado
- 1 small thumb of ginger, peeled and finely chopped or grated
- 1/2 tsp vanilla extract or 1/4 tsp scrapped vanilla bean (optional)
- pinch of sea or Himalayan pink salt
Optional add ins:
- 1 serving of protein powder or green powder of choice
- 1/2 cup of coconut milk yogurt (optional – can be blended in or used as a topping)
Optional toppings: Approximately 1-2 tablespoons of each
Pepitas, hemp seeds, flaxseeds, or other choice of nuts and seeds // Goji berries or other dried fruits // Pears // Passion fruit // Guava // Kiwi // Avocado // Figs // Banana // Mint or fresh herbs // Fresh sprouts // Edible flowers // Cacao nibs // Bee pollen // Sprinkle of spirulina or green powder, turmeric or matcha powder
Chia pudding can be made in a couple different ways. The classic way involves washing and soaking the chia in a liquid, allowing the chia to gel for 30 minutes to a couple hours. The other, creates a smooth, thick pudding consistency that requires blending the chia while dry, and then adding the liquid component and blending again till creamy. Both ways are delicious, and in fact your body will absorb more of the chia nutrients when it is broken down. The choice is yours.
Wash and rinse chia seeds. Either blend all other ingredients together before adding chia seeds and allow to sit for at least an hour, or pulse or blend dried chia seeds to breakdown. Add all ingredients to a blender and allow to sit for about 30 minutes to 1 hour to gel.
Slice, chop and arrange seasonal toppings of choice. Enjoy!
TIP: Chia pudding can easily be prepared ahead of time or even the night before, so you can prep and go!
- 1 head butter lettuce
- 1 pint strawberries, sliced
- 1-2 avocados, sliced
- 1 small bunch of mint, leaves torn off
- balsamic vinegar
- microgreens to garnish
- freshly cracked black pepper
Peel the leaves off the butter lettuce, wash and pat dry.
When ready, place a little of each ingredient into the middle of each individual lettuce leaf, repeat for each one and then drizzle some balsamic vinegar on top.
Top with cracked pepper and enjoy!
Vitality Veggie Bowls with Curried Cauliflower, Avocado & Tahini
for the chips:
- 1 medium-sized sweet potato
- olive oil or melted coconut oil
- salt and pepper, to taste
for the cauliflower:
- 1/2 cauliflower
- 1/2 red onion
- 2 tsp cumin, ground
- 1 tsp turmeric
- 1 limes
- macadamia or coconut oil, melted
- 1/2 can coconut cream
for the dressing:
- 1 Tbsp tahini
- 1 Tbsp coconut or natural yogurt
- 1 lime
for the bowl:
- 1 small carrot
- 1 cup shredded cabbage
- 1 cup mixed baby salad leaves
- 1 small avocado
- 1 cup cherry tomatoes, halved
- 1 zucchini, peeled into strips
- 1/2 apple, sliced
- 1 15-oz can chickpeas, rinsed and drained
- 1 handful mint leaves
- 1 handful almonds
- 2 small red chilies, sliced
- 1 handful sultanas or golden raisins
- 1 Tbsp sesame seeds
Pre-heat the oven to 350F.
Cut the sweet potatoes into thin chips then place them onto a baking tray. Drizzle with oil, season with salt and pepper, and cook for 40 minutes or until tender.
Meanwhile to make the cauliflower curry, chop the cauliflower into small bite-sized pieces. Next, process the onion, cumin, turmeric, 1/2 teaspoon sea salt, the juice of one lime and a couple of tablespoons of oil together in a small blender until relatively smooth. Pour the mixture into a frying pan and cook on a medium heat for 30 seconds. Add the cauliflower to the pan and toss to coat. Finally, pour in the coconut cream and simmer for 15 minutes or until the cauliflower is tender but still has a little bite.
To make the dressing, in a small bowl squeeze in the juice from the remaining lime, add the tahini, yogurt and 1 tablespoon of oil. Stir to combine. Set aside.
Grate the carrot and mix with the cabbage, then toast the sesame seeds and pour over them.
To assemble the bowls arrange the sweet potato chips, curried cauliflower, tomatoes, zucchini, cabbage/carrot mix, avocado, mixed leaves, chickpeas and apple. Top with the sultanas, almonds, mint leaves, chili and dressing. Serve, seasoning with salt and pepper.
Not only are these recipes incredibly delicious, but they’re sure to give you that super power feeling only healthy eating can give you. Try these out before your next cleanse and let us know how you like it!