21 Day
Detoxification
Program
21 Day Detoxification
Table of Contents
Detox Introduction…………………………………………………………………………………....…1
Healing Crisis……………………………………………………………………………………...……3
Foods to Avoid…………………………………………………………………………………….........5
Detox Shakes and Recipes
• Shake recipes…………………………………………………………………………….…….7
• Refrigeration page……………………………………………………………………………..8
Guides
• Meal guide………………………………………………………………………………..……9
• Grocery Guide………………………………………………………………………….…….10
• Fish Grocery List…………………………………………………………………….……….11
• Chicken and Stir-fry Grocery List……………………………………………..……….…….14
• Soups and Salads Grocery List………………………………………………………..….…..17
• Dressings and Sides Grocery List……………………………………………………..….…..19
Marketing the Detox in Your Practice
• Toxicity exposure questionnaire………………………………………………………...……21
• Purification program office brochure…………………………………………………...……24
• SP Poster………………………………………………………………………………...……25
• Bond Detox PowerPoints Order Form……………………………………………….…..…...26
• Cleanse Class Speakers notes……………………………………………………….….…….27
• Log Sheet for purification program………………………………………….………….……29
• Patient Detox DVD (coming soon) …………………………………………………..…....N/A
• The Biggest Winner…………………………………………………………...….……….….33
• Janet Lang’s Mediterranean Diet……………………………………………………………..35
FAQ………………………………………………………………………………………………..….38
Recipes………………………………………………………………………………………….…….40
INTRODUCTION TO DETOXIFICATION
"Detoxification" refers to the way your body normally processes a variety of toxins (e.g.
environmental, chemical). Pollution and pollutants are a serious problem; pollution and its effects can
be found in virtually every place on earth. Cigarettes, alcohol, and even poor diet contribute to the
toxic burden we already face. Toxins have the capacity to change the way our body functions.
Pollutants and their effects have been linked to problems ranging from respiratory disorders to cancer.
Our system is designed to cleanse itself of many of these harmful agents and protect against the
damage caused by them; it may, however, become overwhelmed and various symptoms will appear
(i.e. fatigue, frequent headaches, lack of mental clarity, skin problems, recurrent sicknesses, etc.)
Nutritional strategies can provide an effective method for supporting the natural detoxification
processes.
Healthy detoxification starts with our own lifestyle:
• A good, sound diet.
• Moderate exercise.
• The “4-R program”:
1. Remove any offenders
2. Replace digestive enzymes to support digestive function
3. Repair damage to the digestive tract and/or liver
4. Re-inoculate the friendly bacteria normally found
Detoxification
The liver is the main organ of detoxification. Although the focus of detox is on the liver, every other
system in the body is compromised if your liver is not functioning properly. That’s because many of
the toxins to which we are exposed are fat soluble, meaning they cannot be directly excreted in the
water-based urine, but instead are attracted to fatty cell membranes in our bodies. This attraction
allows them to be easily transported inside of the cells where they can sequester and exert their toxic
effects. These toxins become permanent residents of our systems, challenging our entire body
function, including liver, kidney, heart, brain, colon, lungs, skin, and hormonal systems. Toxic
overload is the major contributor to a hyperactive or hypoactive immune system. It should be obvious
that with fewer toxins to contend with, you will experience more energy, more vitality and be in better
health. The challenge then is to find a detoxification program designed to change these fat-soluble
toxins into a water soluble form so they can then be easily flushed from the system through the
kidneys or colon.
The Function of the Liver
The primary function of the liver is blood filtration. In fact, two quarts of blood are filtered through
the liver every minute. Just as the oil filter in a car needs to be changed regularly to maintain optimal
function, the bloods filter (liver) needs to be cleansed periodically to keep your body functioning
optimally. Some other functions of the liver:
1. It breaks down hormones for excretion.
• Example 1: Estrogen needs to be cleansed from a woman’s blood every month after
menstruation. If the liver is not functioning properly, high-estrogen syndromes
develop, like PMS or menopause symptoms.
• Example 2: The liver clears stress hormones like cortisol and epinephrine from the
blood. If this isn’t occurring adequately, emotional imbalances like depression or
anger as well as stress related illnesses could result. The latest research has shown
that a high level of blood cortisol is linked to persistent weight gain, especially
around the abdomen and buttocks. Therefore, detoxifying your liver will assist with
weight loss.
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• Example 3: The liver converts thyroid hormone, T4, into the active form, T3. If this
conversion is not occurring, hypothyroid symptoms develop even if the thyroid
appears to be functioning properly!
2. It transforms carbohydrates, protein and fat to energy. If your liver is functionally
optimally, your metabolism naturally increases which encourages weight loss.
3. The liver builds enzymes from good quality protein, reducing digestive symptoms like
heartburn, bloating, irritable bowel syndrome, constipation, and diarrhea.
4. It regulates blood sugar. The liver sends the messages to the pancreas hormones (insulin
and glucagon) to maintain ideal blood sugar levels.
5. Excess sugar is converted to cholesterol and fat
6. With low blood sugar, the liver converts protein and fat into sugar
The Detox Process of the Liver
The liver collects and removes foreign particles and chemicals from the blood and detoxifies these
poisons through three systems: (1) the Kupffer cells (2) Phase I and Phase II systems involving more
than 75 enzymes and (3) the production of bile. The goal of all the liver’s detoxification system is to
convert toxins into water-soluble forms using (4) fiber to bind for easy elimination from the body via
the stool or urine.
1. The major players in this filtering process are the Kupffer cells, a type of stationary white
blood cell that engulfs foreign matter in the blood before it passes through the rest of the liver.
When the liver is damaged, toxic, congested or sluggish, the Kupffer cells become
overburdened and the filtration system slows down, allowing increased levels of antigens,
foreign proteins, bowel microorganisms, and dietary waste products to pass through the liver
and enter the general circulatory system. Inflammatory agents called cytokines are also
released, contributing to the development of inflammatory allergic conditions.
2. The liver’s complex detoxification mechanisms are referred to as Phase I and Phase II
biotransformation systems. When a toxic chemical enters the liver, these reactions begin to
break these chemicals down into harmless substances:
• PHASE I is the oxidation phase during which enzymes “burn” or oxidize toxins
into intermediate substances called free radicals. The problem is that free radicals are
actually MORE TOXIC than the original toxin. Thousands of scientific studies have
documented the link between free radical damage and diseases such as cancer, heart
disease, or allergies.
• PHASE II enzymes act to combine the free radical with neutralizing molecules,
called antioxidants, to make the toxin water-soluble and easier for the body to
excrete. This critical phase is often sluggish because of the deficiency of antioxidants
in the diet, especially the typical American diet. (See below for a list of foods high in
antioxidant activity).
3. Bile is produced by the liver, stored in the gallbladder, and pumped into the small intestine
to digest dietary fats and acts to make intestinal contents less. Bile also prevents putrefaction
of intestinal contents and speeds up stool transit time.
• Bile is the major route of eliminating cholesterol.
• It carries many of the toxins broken down by the liver.
• Bile binds to fiber, toxins included, to be carried through the intestinal tract.
4. With constipation, the stool remains in the colon too long so that toxins and cholesterol get
reabsorbed into the body. Therefore, FIBER IS A CRITICAL DIETARY NUTRIENT TO
ENSURE PROPER ELIMINATION OF TOXINS.
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Please Read Slowly & Carefully Before
Beginning the Detoxification Program
You May Feel Worse Before pattern. He described this pattern in the form
of three basic laws which homeopaths can
You Begin to Feel Better use to recognize when healing is occurring.
This pattern has been documented by
When you begin to cleanse for healing, acupuncturists for hundreds of years and is
every system in your body will start used by health care practitioners worldwide.
eliminating built up, stored waste. This
brings toxins out of storage and into motion According to the first of Hering's laws,
for elimination, often causing uncomfortable healing progresses from the deepest part of
symptoms (healing crisis). Rest and the organism - the vital organs and mental
adequate hydration is critical in this stage. and emotional states - to the external parts,
Before those stirred up toxins are such as skin and extremities.
eliminated, they can produce flu-like
symptoms, fatigue, and other signs of Hering's second law states that, as healing
toxicity. During the healing crisis, it is progresses, symptoms appear and disappear
important to not suppress these temporary in the reverse of their original chronological
symptoms with drugs, or the healing process order of appearance. Homeopaths have
may be interrupted. Discomforts will pass, consistently observed that their patients re-
as your body normalizes to a new level of experience symptoms from past conditions.
health. A lifetime of building up toxins in
your body will take some time to eliminate. According to Hering's third law, healing
progresses from the upper to the lower parts
Because we eliminate toxins through four of the body. For instance, a person is
different channels (kidneys, bowels, lungs considered to be on the mend if the arthritic
and skin), the symptoms of a healing crisis pain in his neck has decreased although he
can vary: excess mucus in your sinuses and now has pain in his finger joints.
lungs, diarrhea, headaches, dizziness, slight
fever, fatigue, aches, pains, and skin rashes. As the symptoms change in accordance with
Hering's Law, it is common for individual
Typically, the onset of these symptoms is symptoms to become worse than they had
quick. You may experience some symptoms been before treatment. If healing is truly in
immediately after a treatment, or in the first progress, the patient feels stronger and
week. Smoking, extreme estrogen generally better in spite of the aggravation.
dominance, pharmaceuticals, bad eating Before long, the symptoms of the
habits, heavy metal toxicity all contribute to aggravation pass, and leave the person
how severe a healing crisis is. The healthier on all levels.
symptoms may come and go, and the period
of time in between symptoms will increase. Symptoms can be a positive sign that
The length of time for a healing crisis will healing is taking place; there are a number
vary for each individual. of things you can do to help your body
during a healing crisis. Stick to the program
What is Retracing? (Hering’s Law) prescribed. Taking medications, such as
antihistamines, aspirin or other painkillers,
Constantine Hering, M.D. (1800-1880) delay the healing process and may actually
observed that healing occurs in a consistent prolong the discomfort.
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improving your time management and
Sweat Daily organizational skills. Third, get rid of static
noise (phones ringing, computers dinging,
Exercise and chiropractic adjustments are radios playing, TV’s blaring, and coworkers
often helpful especially if the crisis presents interrupting.) Fourth, make your workspace
itself on an emotional level. One of the most work for you by using good ergonomic
beneficial programs for the time challenged techniques, improving natural light and
individual is the slow burn exercise utilizing Feng Shui. Finally, create an
technique. Purchase the book, “The Slow empowerment zone by making a home or
Burn Fitness Revolution: The Slow Motion work retreat for yourself. Include items such
Exercise That Will Change Your Body in 30 as plants, books, relaxing music, and
Minutes a Week.” pictures to create an environment of peace.
Use this area to think and visualize the
Many toxins leave through the body’s positive things in your life. You might want
largest organ, the skin! Dry skin brushing to think of future situations in your life and
with a natural long handled bristle brush can how you will master them for your benefit.
help stimulate blood and lymph flow. After Use this area for carrying out important
exercising, try soaking in a warm bath with tasks whenever possible.
Epsom salts (magnesium sulfate). Epsom
salt is positively charged and draws out Keep your health care professional
toxins. Magnesium sulfate also helps informed.
regulate activity of more than 325 enzymes
that are vital in the role of many body Report your symptoms and allow your
functions. Health Care Practitioner to help you if your
symptoms become intolerable. Adjustments
Reduce Environmental Stressors in the degree or frequency of treatments may
be possible to lessen your discomfort. Not
According to motivational speaker Ed everyone will react to the detoxification the
Sykes, there are five ways to reduce same. By keeping your Health Care
environmental stress. First, control the air Practitioner informed, you can help them to
humidity to a level that’s comfortable to you improve their understanding of your unique
by adding a few plants or by acquiring a makeup. Set yourself up for success!
humidifier and/or dehumidifier. Second, rid
yourself of the clutter that surrounds you by
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Hypo-Allergenic Diet Basics
Foods to Avoid:
All gluten-containing foods like wheat, rye, oats and barley which are commonly found
in breads, pasta and other products from refined flour.
The most common allergies are caused by this group of foods. By avoiding these foods for a few weeks
your system gets a chance to relax and clear itself out. You may not even know you have an allergy to
these foods because the symptoms may be so subtle.
Alcohol, caffeine (coffee, black teas, sodas and soy milk), soda and fruit drinks that are
high in refined sugars.
Both alcohol and caffeine are hard on the liver. So give your liver a vacation!
Pork, cold cuts, bacon, hot dogs, canned meat, sausage and shellfish.
Meats are typically high in nasty ingredients such as estrogens, antibiotics and others typical of
processed foods.
All dairy (milk, cheese, butter, yogurt, etc.)
Dairy products are most likely to cause allergies and increase pain.
Foods high in fats and oils, including peanuts, refined oils, margarine and shortening.
This diet was designed to lessen the burden placed on your system by eliminating many foods,
including those high in fats and refined and processed oils.
Any other foods not listed on these pages that you know you are allergic to.
Give your healthcare practitioner a list of foods that you know you are allergic to.
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Standard Process® 3 Week Organic Detoxification Cleanse
• My personal favorite and the most popular detox program at my clinic.
• The products are top quality, all organic and cold processed to preserve maximum nutrient
activity
• 3 weeks is long enough to offer an effective cleanse but not too long that it is formidable.
• There are modifications in the program to accommodate weight loss
• Standard Process® products are available only through health care professionals.
• Standard Process®, in business since 1929, uses only supplements and protein organically
grown on company-owned, organic farmland in Wisconsin using organic seeds, irrigated
from an artesian well tapping glacial waters, and with no herbicides nor pesticides.
• Plant batches are tested 4 times during processing to assure nutrient activity.
The 4 Standard Process® products in this three week cleanse:
1. SP Cleanse® - Made from 20 herbs aiding the detox process. Acts as a diuretic and
urinary antiseptic; mobilizes fat; fiber source; anti-flatulent; thins the bile;
antimicrobial, antifungal/parasitic properties; supports bile production; increases
thermogenisis (heat producing). Click here for more details on this product.
2. SP Complete® Protein - Made from highly bio-available whey and brown rice
protein as well as many of the detoxifying herbs found in the Cleanse®. It provides
ample amino acids with high antioxidant activity critical in the detox process.
3. Gastro-fiber® - Fiber source including forms that bind with heavy metals and
cholesterol; balanced with natural anti-flatulent; increases the strength of colon
contraction.
4. SP Green Food® - This high chlorophyll supplement is a rich source of vitamins
and minerals as well as amino acids involved in detoxification.
Salads:
• Unlimited organic fruits and vegetables
• Salads can have unlimited fresh organic vegetables with some fruit for flavor (e.g. berries, an
orange or apple).
• For additional flavor, try adding fresh, organic herbs like dill, cilantro, onions, etc.
• No salad dressing.
• Avoid foods such as wheat and dairy products, hydrogenated oils, refined sugars, caffeine,
and alcohol.
Alternative “dressing” options:
• Cut an organic orange over top and squeeze the juice over salad
• Puree strawberries or raspberries with filtered water
• Make organic salsa (puree tomatoes, onions, cilantro and jalapeño peppers to taste.) No nuts,
seeds, beans, or legumes during the cleanse. Filtered water is the only beverage - 8-10 glasses
per day. Along with your salad at dinner, steaming vegetables that have high detoxification
properties is recommended. Steam any combination of the following for 4-6 minutes:
Kale Mustard Greens
Broccoli Red, Green, Yellow Peppers
Swiss Chard Cabbage
Brussels Sprouts Onions
Asparagus Mushrooms
Collard Greens Red Beets – these can be steamed up to 20-25
Dandelion Greens minutes until soft. Use beet greens in salad
Carrots after washing.
Artichokes
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Shakes:
2-3 shakes per day through the entire 21 day period. Mix together in a blender as follows: Try
blending a double batch in the morning and put half in a thermos for later in the day. Many people like
using the Magic Bullet Brand Blender available through Target because of its ease of cleanup and lids
that can be screwed on for preservation.
A good place to start is one ripe banana, and your choice of blueberries, strawberries, or mango.
Experiment with other fruits. You will find some fruits work better than others. For example, apples
and melons do NOT work well in the shake. Frozen berries, and frozen mangos are allowed on the
program, and some patients find it convenient to buy bags of frozen, cut up mango; frozen
strawberries, etc. MAKE SURE THERE IS NO SUGAR THESE PRODUCTS.
• 1-2 cups of fresh organic fruit (For sweeter flavor, include a
banana. The local favorite is banana strawberry. After the
21 day program, try using frozen fruit, milk, or Stevia if
sweetener is a must.)
• ½ - 1 cup of filtered or spring water to desired consistency
• 1 tablespoon organic, cold-pressed flaxseed oil
• 2 rounded scoops of SP Complete powder
• 1 scoop of protein whey powder (if feeling sluggish or there
is excessive weight loss.)
Berry Bananzzza Mix the following Tropical Paradise Blend the following
ingredients thoroughly in blender: ingredients together for a refreshing tropical
2 rounded Tbs. of SP Complete™ delight.
1/2 c. spring water 2 rounded Tbs. of SP Complete™
1/2 c. organic apple juice ½ cup water or ½ cup soy or rice milk
1/2 c. frozen organic strawberries ½ cup pineapple-orange or pineapple-coconut
1/2 c. frozen organic blueberries juice
1/2 banana ½ cup fresh or frozen pineapple
Add a handful of ice cubes and blend until ½ banana (may be frozen)
smooth. Handful of ice cubes
FruitiTuTu Blend ingredients well. Poor over Peach-Apple Peel Create this simple shake by
ice and enjoy a cool treat! blending all ingredients well.
2 rounded Tbs. of SP Complete™ 2 rounded Tbs. of SP Complete™
1/2 c. organic apple juice 8 oz Water
4 frozen peach slices 1 Tbs. Flaxseed Oil
5 frozen strawberries 1 apple (with peeling)
Handful of fresh cantaloupe pieces 1 peach (with peeling)
8 oz water Triple Berry Banana Bliss Blend together and
Oatmeal Cranana Blast Blend ingredients add cold water until desired consistency is
well. Good in the morning or after a workout. reached.
2 rounded Tbs. of SP Complete™ 2 rounded Tbs. of SP Complete™
8 oz. water ½ cup sliced ripe banana
2 oz. cranberry juice 1 cup organic apple juice
2 Tbs. oatmeal 1 cup organic berries (mixture of blueberries,
1 banana raspberries, & huckleberries)
½ Tbs. flaxseed oil
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Patient Name: __________________________________
Date: __________________________________________
Directions for 21-Day Detoxification Program
Week One Week Two Week Three
SP Complete Shakes 2-3 times per day 2-3 times per day 2-3 times per day
Nutritious protein shakes with vitamins, minerals and herbs
SP Cleanse 7 capsules 3 times per day None None
Detoxification supplement to remove toxins
SP Green Food None 5 capsules 2 times per day 5 capsules 2 times per day
Detoxification supplement to remove toxins
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Gastro Fiber 3 capsules 3 times per day 3 capsules 3 times per day 3 capsules 3 times per day
Providing additional fiber to support regular elimination
Patient Notes: SP Complete should be taken prior to meals or as a meal replacement
Supplements are best taken on an empty stomach. Take with a full glass of water.
Special Instructions:
_________________________________________________________________________________________________
_________________________________________________________________________________________________
POST ON YOUR REFRIGERATOR
Meal Guide
Follow the recipe guide for lunch and dinner. Leftovers (L/O) and The Mixed Green Salad can be substituted. Shakes should be drunk before meals.
Week One Meals
Breakfast Lunch Snack Dinner
Day 1 Shake and Two Egg Omelet with Vegetables Shake and L/O and/or The Mixed Green Salad Raw Mixed Veggies or Shake Fish Dish
Day 2 Shake and Mixed Fruit Salad Shake and L/O and/or The Mixed Green Salad Raw Mixed Veggies or Shake Protein Dish
Day 3 Shake and Two Egg Omelet with Vegetables Shake and L/O and/or The Mixed Green Salad Raw Mixed Veggies or Shake Soup and Salad
Day 4 Shake and Mixed Fruit Salad Shake and L/O and/or The Mixed Green Salad Raw Mixed Veggies or Shake Fish Dish
Day 5 Shake and Two Egg Omelet with Vegetables Shake and L/O and/or The Mixed Green Salad Raw Mixed Veggies or Shake Protein Dish
Day 6 Shake and Mixed Fruit Salad Shake and L/O and/or The Mixed Green Salad Raw Mixed Veggies or Shake Soup and Salad
Day 7 Shake and Two Egg Omelet with Vegetables Shake and L/O and/or The Mixed Green Salad Raw Mixed Veggies or Shake Fish Dish
Week Two Meals
Breakfast Lunch Snack Dinner
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Day 8 Shake and Mixed Fruit Salad Shake and L/O and/or The Mixed Green Salad Raw Mixed Veggies or Shake Protein Dish
Day 9 Shake and Two Egg Omelet with Vegetables Shake and L/O and/or The Mixed Green Salad Raw Mixed Veggies or Shake Soup and Salad
Day 10 Shake and Mixed Fruit Salad Shake and L/O and/or The Mixed Green Salad Raw Mixed Veggies or Shake Fish Dish
Day 11 Shake and Two Egg Omelet with Vegetables Shake and L/O and/or The Mixed Green Salad Raw Mixed Veggies or Shake Protein Dish
Day 12 Shake and Mixed Fruit Salad Shake and L/O and/or The Mixed Green Salad Raw Mixed Veggies or Shake Soup and Salad
Day 13 Shake and Two Egg Omelet with Vegetables Shake and L/O and/or The Mixed Green Salad Raw Mixed Veggies or Shake Fish Dish
Day 14 Shake and Mixed Fruit Salad Shake and L/O and/or The Mixed Green Salad Raw Mixed Veggies or Shake Protein Dish
Week Three Meals
Breakfast Lunch Snack Dinner
Day 15 Shake and Two Egg Omelet with Vegetables Shake and L/O and/or The Mixed Green Salad Raw Mixed Veggies or Shake Soup and Salad
Day 16 Shake and Mixed Fruit Salad Shake and L/O and/or The Mixed Green Salad Raw Mixed Veggies or Shake Fish Dish
Day 17 Shake and Two Egg Omelet with Vegetables Shake and L/O and/or The Mixed Green Salad Raw Mixed Veggies or Shake Protein Dish
Day 18 Shake and Mixed Fruit Salad Shake and L/O and/or The Mixed Green Salad Raw Mixed Veggies or Shake Soup and Salad
Day 19 Shake and Two Egg Omelet with Vegetables Shake and L/O and/or The Mixed Green Salad Raw Mixed Veggies or Shake Fish Dish
Day 20 Shake and Mixed Fruit Salad Shake and L/O and/or The Mixed Green Salad Raw Mixed Veggies or Shake Protein Dish
Day 21 Shake and Two Egg Omelet with Vegetables Shake and L/O and/or The Mixed Green Salad Raw Mixed Veggies or Shake Soup and Salad
Recipe Guide
Fish Recipes Protein Recipes
Spanish tuna & vegetable stew Marinated tofu & vegetable stir-fry
Provencal fish with vegetables Moroccan Stews and Tagine
Shrimp & crab stir-fry Menestra de verduras
Salmon, Cucumber Chili Salad Catania-Style Chicken
Rice with Seafood - Riso alla Marinara Chicken with almonds - Galletto con le Mandorle
Mediterranean Tuna Salad Spezzatinu di Viteddu - Veal Stew with Onions
Seared Citrus Wild Salmon Lettuce Wraps
Spicy Cod Chicken Stir-Fry with Broccoli, Brussels Sprouts, onion, cabbage and Mushrooms
Tuna Rice Salad Chinese Chicken Salad
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Soups and Salad Recipes Dressings and Sides
Mixed Greens, Cherry Tomato & Pine Nut Salad Ratatouille
Spinach and Lentil Salad Win-Win Veggie Slaw Salad
Mediterranean Grilled Vegetable Soup Beet (with greens) Side Dish
Jerusalem Artichoke Soup Miso Dressing
Vegetable Soup Sun-Dried Tomato & Walnut Pesto
The Mixed Greens Salad Caribbean Lime Cilantro Slaw
KICK-ASS KALE
Dr. Horton’s Mango Salsa
Marinated Roast Asparagus and Green Beans with Garlic and Onions
Grocery List for Fish Meals
Spanish tuna & vegetable stew
Ingredients
1 tablespoon extra virgin olive oil
1 red onion—-finely chopped
1⁄2 red pepper—julienned
1⁄2 green pepper—julienned
3 cloves garlic—finely chopped
1 cup mushrooms halved
14 oz (420g) canned tomatoes—chopped
1 1⁄2 cups fish, vegetable or chicken stock
1⁄2 cup white wine
1 tablespoon tomato paste
2 teaspoons paprika
1 teaspoon sea salt
6 oz (180g) canned light meat tuna—drained and broken into small chunks
1 tablespoon finely chopped fresh flat-leaf parsley
1 cup wild rice
Provencal fish with vegetables
Ingredients
3 tablespoons extra virgin olive oil
2 tablespoons white wine
1 clove garlic—finely chopped
6 pitted black olives—finely chopped
1 tablespoon finely chopped fresh flat-leaf parsley
1⁄2 teaspoon Dijon mustard
1⁄2 teaspoon sea salt
2 x 4 oz (180g) uncooked white fish fillets (such as cod or snapper)
2 large square pieces of aluminum foil
1 cup Brussels sprouts halved
1 red pepper quartered seeded
1 ½ cup kale
10 cherry tomatoes—halved
10 thinly sliced red onion rings
Shrimp & crab stir-fry
Ingredients
1 cup long-grain wild rice
2 tablespoons oyster sauce
1 tablespoons soy sauce
1 teaspoon sesame oil
3 tablespoons flax oil
10 uncooked shrimp—peeled (end of tails left intact)
3 cups shredded cabbage (regular or Chinese)
2 scallions (spring onions)—sliced on the diagonal
1⁄4 cup canned sliced bamboo shoots—rinsed and drained
5oz (150g) crab—flaked into bite-size pieces
2 cloves garlic—minced (crushed)
2 teaspoons finely grated ginger
1 1⁄2 cups vegetable stock
1 cup artichokes
1 cup red onion
1 cup mushrooms
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Grocery List for Fish Meals Cont’
Salmon, Cucumber Chili Salad
Ingredients
3 cups thinly sliced washed cucumber, do not peel
2 tsp minced jalapeno pepper, seeds and stem removed (or to taste)
1⁄2 cup chopped scallion
3 TBS chopped fresh cilantro
11⁄2 TBS chopped fresh mint
11⁄2 lb salmon fillet, deboned and skin removed cut into 4 pieces
2 + 1 TBS fresh lemon juice
1 TBS soy sauce
1 TBS extra virgin olive oil
salt and cracked black pepper to taste
Rice with Seafood - Riso alla Marinara
Ingredients
Pinch of saffron
20 mussels, scrubbed and debearded
20 littleneck clams, scrubbed
1 small (1 lb) live lobster
or 1/4 lb lobster meat
4 Tb finely chopped parsley
4 garlic cloves, peeled and finely chopped
1/2 cup olive oil
1/4 lb squid, cleaned and cut into small pieces or rings
2 cups Arborio rice, washed
Salt
Pepper
Mediterranean Tuna Salad
Ingredients
2 roma tomatoes, chopped
2 tablespoons capers, drained
2 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
1/8 teaspoon dried oregano, crushed, or 1/2 teaspoon chopped fresh oregano
1/8 teaspoon sea salt
Dash freshly ground black pepper
6 cups packaged European-style torn mixed salad greens
2 6-ounce cans chunk white tuna (packed in water), drained and broken into
chunks
1 cup fresh swiss chard, blanched*
1/4 cup pitted kalamata olives, quartered
2 teaspoons extra-virgin olive oil
2 teaspoons balsamic vinegar
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Grocery List for Fish Meals Cont’
Seared Citrus Wild Salmon
On the subject of fish, here’s a delicious new salmon recipe. The recipe makes
4 4oz servings. Enjoy!
Ingredients
4-4oz salmon fillets
1/8 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
2 teaspoons grated lemon rind
2 teaspoons grated orange rind
4 fresh chives
2 thyme sprigs
2 oregano sprigs
2 tarragon sprigs
1/4 cup dry white wine
4 (1/8-inch-thick) slices fresh lemon
Spicy Cod
Ingredients
1 lb cod fillets, skinned
1 Tbsp lime juice
2 tsp olive oil
1 medium onion, finely diced
1 green pepper, seeded and sliced
1/2 tsp cayenne
1 clove garlic, crushed
14 oz can diced tomatoes
1 pinch of salt
1 cup dandelion greens
Tuna Rice Salad
Ingredients
1/2 cup wild long-grain rice
3 tablespoons extra virgin olive oil
1 tablespoons red wine vinegar
1 clove garlic—minced (crushed)
1 teaspoon salt
1⁄2 teaspoon freshly ground black pepper
1⁄2 teaspoon dried oregano
14 oz (420g) canned light-meat tuna in olive oil—drained and broken into chunks
16 kalamata olives—pitted and quartered
2 tomatoes—diced
1 cup steamed carrots
1 cup spinach
1⁄4 red onion—finely diced
3 tablespoons finely chopped fresh flat-leaf parsley
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Grocery List for protein meals
Marinated tofu & vegetable stir-fry
Ingredients
3 tablespoons oyster sauce
3 tablespoons soy sauce
1 tablespoon water
7 oz (200g) firm tofu—cut into cubes
4 dried shitake mushrooms
1 cup long-grain wild rice
2 teaspoons sesame oil
2 tablespoons olive oil
1 cup spinach
½ cup red onion
1 cup asparagus
2 cloves garlic—minced (crushed)
2 teaspoons finely grated ginger
2 tablespoons sesame seeds
1 1⁄2 vegetable stock
1 tablespoon finely chopped fresh cilantro/coriander (plus a couple of sprigs
to garnish)
Moroccan Stews and Tagine
Ingredients
1 tablespoons extra virgin olive oil
1 red onion—finely chopped
1 green pepper (capsicum)—deseeded and finely chopped
2 cloves garlic—finely chopped
1 teaspoon cumin
1 teaspoon paprika
1⁄4 teaspoon ground ginger
1⁄4 teaspoon cinnamon
1 teaspoon sea salt
1⁄2 teaspoon ground black pepper
1⁄2 cup organic chicken stock
14 oz (420g) canned tomatoes—chopped
12 oz (360g) skinless chicken breast—cut into bite-sized pieces
8 pitted black olives—halved
1 tablespoon lemon juice
2 tablespoons finely chopped fresh flat-leaf parsley
1 cup couscous
1 cup boiling water
3 tablespoons flaked almonds
1 cup spinach
1 cup swiss chard
Spezzatinu di Viteddu - Veal Stew with Onions
Ingredients
1/4 cup Olive Oil
3-1/2 pounds lean stewing veal, cut into 1-inch pieces with gristle and excess
fat removed
1 large onion, chopped
Salt and freshly ground pepper
1/2 cup tomato paste
2 vegetable bouillon cubes
2-1/2 tablespoons flour
14
Grocery List for protein meals Cont’
Menestra de verduras
Ingredients
6 preserved or fresh white asparagus spears
3 quarts water
Salt
6 Swiss chard stems
1/2 pound cabbage
6 small artichokes
1 lemon, halved
1 tablespoon plus 1 teaspoon whole grain flour
2 cups diced carrots
1/4 cup olive oil
4 thin slices spanish ham, minced
Catania-Style Chicken
Ingredients
1 chicken, 3-1/2 to 4 pounds
Salt
fresh rosemary
marjoram (or oregano)
garlic, chopped
1 nutmeg, to grate
extra virgin olive oil
scallions, use only the white ends, chopped
1 cup kale
1 cup of orange juice, unsweetened
4 Tbs white wine
Pepper
Chicken with almonds - Galletto con le Mandorle
Ingredients
1 chicken, cut into 8 pieces (3 to 3 1/2 pounds)
3 Tbs olive oil
1 Tb tomato paste
4 Tbs white or red wine vinegar
1 t salt
1/2 t pepper
3/4 cup blanched almonds, crushed
1/4 cup blanched whole almonds, toasted
15
Grocery List for protein meals Cont’
Lettuce Wraps
Ingredients
2 cups finely cut button mushrooms
1 cup finely cut broccoli
½ cup finely cut kale
3/4 cup water
1 onion, chopped
1 red pepper, seeded and chopped
1/4 cup chopped California walnuts
1/4 cup sherry vinegar or wine vinegar
1/4 cup chopped parsley
1 pinch salt
1 pinch black pepper, or to taste
16 leaves iceberg or butter lettuce
Chicken Stir-Fry with Broccoli, Brussels Sprouts, onion, cabbage and Mushrooms
Ingredients
1 teaspoon chopped garlic
1 tablespoon peanut oil
1 tablespoon chopped ginger
2 large skinless, boneless chicken breasts, sliced thinly (about 4 - 5 ounces
each)
1 cup broccoli florets cut into small pieces
1 cup Brussels Sprouts cut in half
½ cup of red cabbage cut finely
1/4 cup sliced water chestnuts
1 cup thinly sliced mushrooms
freshly ground black pepper
1 cup Brussels sprouts
Chinese Chicken Salad
Ingredients
1 Broiler-Fryer (about 3 lbs...Free-Range if possible) or 4 large breast halves
4 Cups Organic Chicken Broth (water will work too)
Handful of Celery Tops
3 Peppercorns
1 teaspoon Sea Salt
1 Bunch of fresh Broccoli (organic if possible) about 4 cups of florets
6 Cups Baby Organic Greens (Baby Spinach used in photo above)
1 Cup chopped Celery
5 large Radishes (finely sliced, and some for garnish)
4 Green Onions (sliced on a slant)
1/2 Red Bell Pepper (sliced into thin strips) - optional...I just like the
color
1/2 Cup toasted (unsalted) Macadamia Nuts
16
Grocery List for Soups and Salads
Mixed Greens, Cherry Tomato & Pine Nut Salad
Ingredients
1 1/2 cups roughly torn romaine (Cos) lettuce
1 1/2 cups arugula (rocket)
10 cherry tomatoes - halved
2 tablespoons pine nuts - toasted if desired
1 1/2 tablespoons lemon juice
1 1/2 tablespoons extra virgin olive oil
1/2 clove garlic - minced (crushed)
a pinch each of salt and freshly ground black pepper
Spinach and Lentil Salad
Ingredients
1 cup water
1/2 cup brown or French lentils, rinsed and drained
1/2 cup chopped red bell pepper
1/3 cup chopped green onions
1/4 cup chopped flat-leaf parsley
1/4 cup chopped walnuts, toasted
6 cups torn spinach or mixed salad greens
12 ounces cooked chicken breast, sliced
1/4 cup red wine vinaigrette
Mediterranean Grilled Vegetable Soup
Ingredients
2 red bell peppers, cored, seeded and quartered lengthwise
1 yellow bell pepper, cored, seeded and quartered lengthwise
1 cup of steamed carrots
1 cup of steamed collard greens
2 small zucchini (1/2 lb. total), trimmed and quartered lengthwise
1 red onion, peeled and cut into 1/2-inch-thick slices
1 tsp. olive oil
3 large vine-ripened tomatoes (1 1/4 lbs.), cored and chopped
1 clove garlic, peeled
1/2 tsp. dried oregano
1/4 cup shredded basil leaves
1 Tbsp. red-wine vinegar
salt & freshly ground black pepper to taste.
Jerusalem Artichoke Soup
Ingredients
1 pound of Jerusalem artichokes
juice from 1/2 lemon
4 tablespoons butter (or oil)
2 leeks, the white part, sliced
2 carrots sliced
3 cups of organic chicken stock
salt
1 lb. soft tofu (the silken Type Blends best)
17
Grocery List for Soups and Salads Cont’
Vegetable Soup
Serves 8
Ingredients
2 medium onions, cut into eighths and separated
1 carrot, peeled and coarsely chopped
1 celery stalk, coarsely chopped
1 bay leaf
1 bunch of radishes
1 bulb fennel, coarsely chopped
1 bunch dill chopped (about 2 pounds)
3 cabbage leaves
1 bunch beet or Swiss chard leaves or 1 pound spinach leaves
3 Belgian endive leaves
Pepper
Extra-virgin olive oil for drizzling
8 cups of water
The Mixed Greens Salad
Ingredients
1 cup organic mixed green salad mix
Or
A mix of: Collard greens, dandelion greens, mustard greens, spinach, kale,
cabbage or broccoli
5-10 slices of cucumber
½ cup yellow, red or green pepper
5 cherry tomatoes - halved
1 1/2 tablespoons lemon juice
1 1/2 tablespoons flax seed oil
1/3 cup celery
¼ cup radishes
18
Grocery List for Dressings and Sides
Ratatouille
Ingredients
4 tablespoons extra virgin olive oil
3 tomatoes—roughly chopped
2 red onions—halved, thinly sliced and separated into rings
2 zucchini (courgette)—sliced into 1⁄2-inch rounds
1 eggplant (aubergine)—roughly chopped
1 red pepper (capsicum)—roughly chopped
1 green pepper (capsicum)—roughly chopped
11⁄2 teaspoons salt
3⁄4 teaspoon freshly ground black pepper
3 cloves garlic—finely chopped
3⁄4 teaspoon dried thyme
Win-Win Veggie Slaw Salad
Ingredients
Any of the below veggies, raw and shredded:
broccoli stalk
sweet potato
kohlrabi
radicchio
carrot
zucchini
pumpkin
or any raw veggie you like
add crushed pineapple in pineapple juice (add juice as well)
compliant organic mayonnaise (to desired consistency)
chopped walnuts
sea salt (to taste)
flame raisins (if desired)
Miso Dressing
Ingredients
1/2 cup light miso
1/3 cup olive oil
1/2 cup water
1/4 cup lemon juice (vinegar if allowed)
2 teaspoons dry mustard
1 or 2 tablespoons crushed garlic or onion
Dr. Horton’s Mango Salsa
Ingredients
1 fresh chopped mango
½ cup chopped red onion
½ chopped red pepper
1/8 cup chopped cilantro
1 medium tomato -chopped
Fresh squeezed juice from ½ lime
1-2 teaspoon flax seed oil
19
Grocery List for Dressings and Sides Cont’
Sun-Dried Tomato & Walnut Pesto
Ingredients
1 large clove garlic - roughly chopped
1 cup fresh basil leaves
1/3 cup grated Parmesan cheese
1/3 cup walnuts
2 tablespoons water
6 sun-dried tomatoes - roughly chopped
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1/3 cup extra virgin olive oil
Caribbean Lime Cilantro Slaw
1/3 Cup Organic Mayonnaise
2 Tab. Lime Juice, freshly squeezed
2 Tab. Sugar
1⁄2 Tsp. Dry Mustard
1⁄2 Tsp. Kosher Salt
Freshly ground pepper to taste
6 Cups Green cabbage, shredded or 16 oz. package of Slaw Mix or 16 oz. package
of Broccoli Slaw Mix
1⁄4 Cup Fresh Cilantro, chopped
Stir together the first five ingredients until well blended. Combine cabbage,
cilantro, and mayonnaise mixture.
KICK-ASS KALE
Ingredients
1 large bunch of curly kale (organic, of course)
3 small or 2 large lemons
1/3 cup raw, virgin, cold-pressed olive oil
1 tsp Celtic or Himalayan sea salt
4 small or 3 large cloves of garlic (peeled)
1/2 - 1 purple onion, sliced very fine
Marinated Roast Asparagus and Green Beans with Garlic and Onions
Ingredients
Olive Oil in spray container
1/2 pound fresh green beans, cleaned, trimmed, and patted dry
1 pound fresh asparagus, likewise
1 medium red onion, cut into rings
8 to 10 cloves of garlic, peeled and cut in half
1/2 teaspoon salt
2 to 3 tablespoons balsamic vinegar
freshly ground black pepper
Beet(with greens) Side Dish
Ingredients
1 - bunch of beets with greens
2 - Tbsp of olive oil
1 - cup organic vegetable broth
20
21
22
23
Purification and Weight Loss Program
Thank you for your interest in this wonderful opportunity
to improve your health. This 21-day program will allow you to
cleanse your body of the toxins that may be preventing you
from enjoying a vibrant, healthy lifestyle. By dedicating
yourself to the guidelines of a recommended program,
established by research, you will maximize your results of
purification and weight loss.
Would you like to experience any of the following?
• Increased energy/vitality
• Lowered cholesterol
• Weight reduction
• Improved digestion
• Improved physical appearance
• Removal of food addictions
• Clearer thinking
• Disappearance of PMS
• Eliminate headaches
• Clearer skin
To find out if you are eligible, please complete
the Toxicity Questionairre attached.
24
he Liver is the main organ of detoxification. Although the focus of detox is on the liver, every other system in the body is
compromised if your liver is not functioning properly. That’s because many of the toxins to which we are exposed are fat
soluble, meaning they cannot be directly excreted in the water-based urine, but instead are attracted to fatty cell membranes
in our bodies. This attraction allows them to be easily transported inside of the cells where they can sequester and exert their
toxic effects. These toxins become permanent residents of our systems, challenging our entire body function, including liver,
kidney,
kidne heart, brain, colon, lungs, skin, and hormonal systems. Toxic overload is the major contributor to a hyperactive or
hypoactive immune system.
t should be obvious that with fewer toxins to contend with, you will experience more energy, more vitality and be in
better health.
he challenge then is to find a detoxification program designed to - Made from twenty herbs
change these fat-soluble toxins into a water-soluble form so they can aiding the detox process. Acts as a diuretic
then be easily flushed from the system through the kidneys or colon. and urinary antiseptic; mobilizes fat; fiber
source; antiflatulant; thins the bile;
he purpose of detoxification supplements and protein is to provide antimicrobial, antifungal and parasitic
essential nutrients necessary for the detoxification process. It is also properties; supports bile production;
critical to eliminate food and chemical irritants while detoxifying to increases thermogenisis (heat producing).
reduce the burden on the liver and other body systems.
- Made from
highly bio-available whey and brown rice
protein as well as many of the detoxifying
herbs found in the Cleanse® - providing
ample amino acids with high antioxidant
activity critical in the detox process.
- Fiber source including
forms that bind with toxic heavy metals and
cholesterol; balanced with natural
antiflatulant; increases the strength of colon
contraction.
- This chlorophyll
supplement is a rich source of vitamins and
minerals as well as amino acids involved in
detoxification.
“Given proper nutrition, a healthy properly functioning liver is capable of
removing unfriendly bacteria, viruses, fungi and toxic chemicals.”
25 - Dr. Kelly Andrews
“Rejuvenation Through Purification”
Public Lecture Presentation
Package Includes:
Power Point Slide Presentation
Slide Scripts
Newspaper Ad
Name___________________________________________________________________
Address_________________________________________________________________
City____________________________________________________________________
State____________________________________________________________________
Zip Code________________________________________________________________
Telephone Number________________________________________________________
Total Cost for Package including Shipping and Handling...$95.00
To Order
Call 1-216-831-9655
(leave message if no answer)
OR
Remit Check and form to:
BIB Enterprises, Inc.
6449 Wilson Mills Road
Mayfield Village, Ohio 44143
26
CLEANSE CLASS
OPENING REMARKS:
INTRODUCTION
WELCOME – WE HOPE THAT YOU WILL LEAVE HERE WITH A BETTER
UNDERSTANDING OF WEIGHT MANAGEMENT AND WHAT CAN BE DONE
ABOUT IT.
DIGESTION – BEGINS WITH CHEWING YOUR FOOD. ENZYMES IN YOUR
MOUTH START THE PROCESS AND GRINDING THE FOOD HELPS WITH
DIGESTION.
THE FOOD TRAVELS DOWN TO THE STOMACH AND SMALL INTESTINE -
ENZYMES (PANCREATIC) GALL BLADDER, HYDROCHLORIC ACID
BREAKS DOWN THE FOOD TO WHAT IS CALLED CHYME.
HERE IS WHERE THE PROBLEMS BEGIN:
1. WHAT FOODS DID YOU EAT?
2. DID YOU CHEW IT WELL?
3. IS THE ENZYME SYSTEM WORKING CORRECTLY?
4. WILL THE FOOD PRODUCTS (NUTRIENTS) BE ABSORBED OR
STORED AS UNDIGESTED FOOD, TOXINS, OR WASTE PRODUCTS?
CLEANSE TO CLEAN OUT YOUR SYSTEM, EAT FOODS (NUTRIENTS)
CONDUCIVE TO GOOD HEALTH AND AVOID FAT STORAGE.
LACTOSE INTOLERANCE, PROTEIN INTOLERANCE (GOUTY ARTHRITIS)
CARBOHYDRATE INTOLERANCE, INDIGESTION, BLOATING, GAS. FAT
INTOLERANCE, NAUSEA, ABDOMINAL PAIN.
THIS ALL LEADS TO, IBS, SPASTIC COLON, CONSTIPATION, DIARRHEA,
AND WEIGHT GAIN.
OTHER SOURCES OF TOXICITY:
1. AIR BORNE
2. SKIN
SOLUTION: (DETOX – CLEANSE) DIET CHANGE, SUPPLEMENTS =
HEALTHIER SYSTEM AND WEIGHT LOSS
BOND POWER POINT –
PATIENT TESTIMONIALS
WHAT DO YOU DO AFTER THE CLEANSE PROGRAM?
LIFESTYLE CHANGE: IMPLEMENTING THE 7 ESSENTIALS TO HEALTH
AND WELLNESS
1. STRUCTURE AFFECTS FUNCTION
CHIROPRACTIC CARE
27
2. WHAT YOU EAT AND DRINK
SP CLEANSE, GREEN FOOD & COMPLETE
3. HOW YOU DIGEST AND ELIMINATE
BIOCHEMISTRY
ENERGY LEVEL – NUTRIENTS NEEDED TO BALANCE
4. BALANCED HORMONES
INSULIN
ADRENAL
THYROID
SEX
5. EXERCISE
EXERCISE PROGRAM (WALKING)
SLOW-BURN TECHNIQUE
6. STRESS MANAGEMENT
MANAGING STRESS IS EASIER WHEN YOU FEEL GOOD.
7. WHAT YOU THINK ABOUT
SELF IMAGE – IMPROVES OUTLOOK ON LIFE
TASTE THE PRODUCT
TOXICITY QUESTIONAIRE (TURN IN)
SCHEDULE WITH ASSISTANT (PCC PATIENTS)
1. BMI
2. BLOOD STUDIES (LIPID PROFILE)
3. VITALS
NON CLINIC PATIENTS – SCHEDULE FOR DOCTORS CLEARANCE
FEE FOR CLEANSE PROGRAM
QUESTIONS
28
SP PURIFICATION PROGRAM
(21-Days)
Patient Name: _________________ Date of consult: ___/___/__
Age: ______ Weight: _____ BMI______
Height_____ Blood pressure______ Body Fat %_____
Beginning-Toxicity Questionnaire #____
Anticipated start date: ___/___/___
Health and Wellness Consultation (Initial):
Chief Complaint:__________________________________________________
Wellness Goals:___________________________________________________
Digestion:________________________________________________________
Sleeping Habits:___________________________________________________
Energy Level:_____________________________________________________
Surgeries:________________________________________________________
Recent Labwork:__________________________________________________
Medications/Vitamins:______________________________________________
******************************************************
Day______ Date__/__/__
Weight______ BMI______
Blood Pressure______ Body Fat%______
Comments:
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
29
Day_____ Date__/__/__
Weight______ BMI______
Blood Pressure______ Body Fat%______
Comments:
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
Day_____ Date__/__/__
Weight______ BMI______
Blood Pressure______ Body Fat%______
Comments:
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
Health and Wellness Consultation (End of Program):
Chief Complaint:__________________________________________________
Wellness Goals:___________________________________________________
Digestion:________________________________________________________
Sleeping Habits:___________________________________________________
Energy Level:_____________________________________________________
Surgeries:________________________________________________________
Recent Labwork:__________________________________________________
Medication/Vitamins:______________________________________________
Ending-Toxicity Questionnaire #____
30
SP PURIFICATION PROGRAM
(Maintenance)
Patient Name: _________________ Date of consult: ___/___/__
Age: ______ Weight: _____ BMI______
Height_____ Blood pressure______ Body Fat %_____
*****************************************************
Maintenance
Date__/__/__
Weight______ BMI______
Blood Pressure______ Body Fat%______
Comments:
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
Date__/__/__
Weight_______ BMI_______
Blood Pressure______ Body Fat%______
Comments:
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
31
Date__/__/__
Weight______ BMI______
Blood Pressure______ Body Fat%______
Comments:
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
Date__/__/__
Weight______ BMI______
Blood Pressure______ Body Fat%______
Comments:
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
Chief Complaint:__________________________________________________
Wellness Goals:___________________________________________________
Digestion:________________________________________________________
Sleeping Habits:___________________________________________________
Energy Level:_____________________________________________________
Surgeries:________________________________________________________
Recent Labwork:__________________________________________________
Medications/Vitamins:______________________________________________
32
33
34
35
36
37
FAQ Page
I am a little confused, any suggestions?
• For optimal results, drink at least 64 oz. of water daily… you can increase, but do not vary by
more than 8 oz. per day.
• You may use balsamic vinegar and olive oil as your salad dressing.
• You may use about a tsp. of butter (not margarine) for taste.
• You may only lightly season your foods.
• Please choose romaine lettuce or spinach for your salads. Iceberg lettuce has little to almost
no nutritional value.
• Don’t forget to double your vegetables compared to your fruit!!!
• Remember, if you have the urge to snack, you may have up to five shakes a day.
• We also have whole health food bars available.
• In place of water or along with, you may use almond milk or 100% juices (not from
concentrate) in your shakes.
What about Water?
Note that there is a difference between tap water, distilled water, filtered water, mineral water, and
spring water. Begin reading the labels on water: you will be surprised at what companies will do to
sneak extra ingredients into water.
Ideally, drink Spring Water at all times. It is the most natural water that is readily available.
Occasionally while dining out spring water may not be an option. In that case either bring your own,
or make the best decision from the choices available.
Finding- Food: Groceries
Ideally, you will use all fresh organic fruits and vegetables on the program to avoid ingesting cleaning
chemicals, pesticides, and fungicides that are present with most conventional produce. If you do not
have access to a wide variety of organic foods, use www.foodnews.org to make informed decisions on
produce. One should consume all fresh foods on this program, although I do allow the consumption of
some frozen fruits (berries, mango) with the shake only.
Whole Foods and Wild Oats are good resources for organic foods. Trader Joes and some
progressive produce markets will have some organic selections also. Avoid shopping at the large chain
grocers like Jewel and Dominick's. You will quickly become disappointed in their limited produce
departments.
Finding Food: Eating Out
Many restaurants will be happy to specially prepare food after you explain that you are on a special
diet (remember to tip accordingly). Some strategies:
Modify an existing Menu Item. For example, one of my favorite restaurants serves Broiled maple
nut salmon with, pecans, Chevre cheese, balsamic over greens. When I order, I request that they
prepare the salmon without sauce or spices, and I request that the salad have no nuts, cheese or
dressing.
38
Make your own Creation. Look over the menu carefully: look for any menu item that has something
you can eat. For example: if you see Cheese Tortellini with Fresh Spinach Leaves in one part of the
menu and Grilled Salmon and Garlic Mashed Potatoes on another part of the menu, ask to have a
bowl of spinach served with four ounces of grilled salmon (with no spices) served with it.
Other Ideas: Although not organic, if you are desperate, you can get by with these selections:
• Panera Bread: Order the Classic Cafe Salad without dressing, and request 3.5 ounces of
their organic grilled chicken on top. Ask for the apple as your side dish and drink spring
water.
• Sushi Restaurant: Order sashimi (high quality sushi fish with no rice) and ask about any
fresh vegetables they have. Soy Sauce and Wasabi are NOT permitted.
How much weight can I expect to lose on the Detoxification Program?
SP Shake and other supplements in the detoxification program are not formulated for weight loss.
However, fluid retention or bloating is a symptom of toxicity. As people begin to detoxify, they will
lose retained fluids, which may result in the loss of 4 to 10 pounds. Further weight loss can be
accomplished through reduced caloric intake accompanied by cardiovascular exercise.
What happens if my symptoms worsen during the Detoxification Program?
If your symptoms get worse, it's due to the healing crisis. Remember to drink 3-5 pints of water, not to
overexert physically, and to allow yourself to be "sluggish" while your body is detoxifying. After you
detoxify, you will regain your vitality. Cut the program in half if persistent nausea ensues (very rare).
I see some items in the recipes that are not allowed in the Detox Program?
Individual recipes have been tailored to fit the detox paradigm, however, according to your individual
health care professional, some things such as salt, pepper, excess oil, soy sauce, and legumes may not
be allowed. You may cut out various aspects and add in various vegetables in order to customize the
detox to fit your goals and ambitions. Every effort was made to allow choice in meals; therefore, the
hope is that you continue to eat in this fashion beyond this initial 21 days.
Toxicity and Caffeine Withdrawal:
• Use organic, caffeinated coffee/tea for the first week. Cut caffeine consumption in half for
week two, and then completely eliminate caffeine for week three.
• Do not smoke during (or after) the detoxification.
• Headaches have been known to appear during the first three days.
• Cold and flu symptoms may appear, if so then cut the program in half until they are resolved.
• Do not start cleanse during cold or flu.
For Those Who Don’t Want To Lose Weight or Who Exercise Excessively, Add:
• Increased servings of organic protein (e.g. chicken, beef, seafood, eggs, or tofu) seasoned
only with fresh, organic herbs (e.g. cilantro, dill, basil, garlic or oregano.)
• 1-2 1 cup servings of organic brown or wild rice, again, seasoned only with fresh, organic
herbs.
For Those Who Want To Lose Additional Weight:
• Continue shakes for breakfast, lunch and snacks after the initial detoxification program.
• Cut rice, soy sauce, and pepper from recipes.
• Exercise daily for at least 30 minutes.
What do I do after the detox?
• Continue shakes for breakfast, eat the Mediterranean diet, and make wise choices.
39
Mixed Greens, Cherry Tomato & Pine Nut Salad
The arugula (rocket) imparts a delicate peppery taste
to this simple and healthy salad.
(2 Serves)
Ingredients
1 1/2 cups roughly torn romaine (Cos) lettuce
1 1/2 cups arugula (rocket)
10 cherry tomatoes - halved
2 tablespoons pine nuts - toasted if desired
1 1/2 tablespoons lemon juice
1 1/2 tablespoons extra virgin olive oil
1/2 clove garlic - minced (crushed)
a pinch each of salt and freshly ground black pepper
Mix the lemon juice, olive oil, garlic, salt and pepper
together in a small bowl. Combine the romaine lettuce,
arugula and cherry tomato halves with the dressing in a
salad bowl and sprinkle the pine nuts over the top.
40
Asparagi con uova - Asparagus omelet
Ingredients for 4 persons
6 eggs
1 bunch asparagus
olive oil
1 clove garlic, finely chopped
salt
pepper
Preparation
Cut the tender part of the asparagus into small pieces.
Put them in a frying pan and let them par boil in a
small amount of water for a few minutes. As soon as the
water is consumed add the olive oil and brown them.
Prepare the six eggs in a bowl with a pinch of salt and
a pinch of black pepper; beat them and add the finely
chopped clove of garlic; beat them some more and pour
everything into the frying pan with the asparagus. Fry
until the bottom is golden brown and then turn it
upside down. When both sides are golden brown turn off
the heat and serve.
41
Beet (with greens) Side Dish
Description
Wonderfully delicious and simple side dish or vegetable
soup (depending on amount of liquid you wish to use).
Ingredients
1 - bunch of beets with greens
2 - Tbsp of olive oil
1 - cup organic vegetable broth
Directions
Wash beets and greens thoroughly. Trim top and bottom
of beet (peel if desired), slice thin or julienne.
Rinse greens thoroughly then chop in thirds or smaller
if desired. In a heated stock pot add a bit of olive
oil. Toss in beets, stir to mix with oil. When beets
simmer add greens and broth. Cover, stirring
occasionally until beets are tender and taste slightly
sweet. Serve hot.
42
Caribbean Lime Cilantro Slaw
1/3 Cup Organic Mayonnaise
2 Tab. Lime Juice, freshly squeezed
2 Tab. Sugar
1⁄2 Tsp. Dry Mustard
1⁄2 Tsp. Kosher Salt
Freshly ground pepper to taste
6 Cups Green cabbage, shredded or 16 oz. package of
Slaw Mix or 16 oz. package of Broccoli Slaw Mix
1⁄4 Cup Fresh Cilantro, chopped
Stir together the first five ingredients until well
blended. Combine cabbage, cilantro, and mayonnaise
mixture.
Refrigerate slaw at least one hour to develop the
flavors.
43
Gaddina Catanisi - Catania-Style Chicken
1 chicken, 3-1/2 to 4 pounds
Salt
fresh rosemary
marjoram (or oregano)
garlic, chopped
1 nutmeg, to grate
extra virgin olive oil
scallions, use only the white ends, chopped
1 cup kale
1 cup of orange juice, unsweetened
4 Tbs white wine
Pepper
Cut chicken into eight parts. Sprinkle each part with
salt, fresh rosemary, marjoram, chopped garlic to
taste, and a good three scrapes of nutmeg. Choose a
baking dish that will accommodate the chicken in one
layer and can be used on top of the stove as well as in
the oven. Place a small amount of extra virgin olive
oil in the pan, turn heat to high, and brown the
chicken.
When the chicken is well browned on all sides, add the
chopped scallions, the cup of orange juice, pepper and
4 tablespoons of white wine. Transfer to a preheated
oven at 375 degrees. Bake for 1-1/4 hours. Baste the
chicken with the pan juices from time to time. When
cooked, serve it in the baking dish in which it was
baked and add the finely cut kale and allow it to steep
in the juices.
44
Chicken Stir-Fry with Broccoli, Brussels Sprouts,
onion, cabbage and Mushrooms
Stir-frying is a great way to get a low-fat, tasty
dinner on the table in a flash. Worldwide, it's one of
the most popular forms of cooking. We hope you enjoy
this delicious Chicken Stir-Fry recipe.
Serves: 4
Ingredients
1 teaspoon chopped garlic
1 tablespoon peanut oil
1 tablespoon chopped ginger
2 large skinless, boneless chicken breasts, sliced
thinly (about 4 - 5 ounces each)
1 cup broccoli florets cut into small pieces
1 cup Brussels Sprouts cut in half
½ cup of red cabbage cut finely
1/4 cup sliced water chestnuts
1 cup thinly sliced mushrooms
freshly ground black pepper
1 cup Brussels sprouts
Instructions
1. Heat a skillet or wok large enough to accommodate
all the ingredients over medium-high heat.
2. Add the garlic, peanut oil and ginger, and stir
quickly for 30 seconds.
3. Raise the heat to high. Add the chicken and stir-fry
for 2-3 minutes. Then add the Brussels Sprouts, red
cabbage, broccoli, then add the water chestnuts, then
add the mushrooms, stirring quickly after each
addition.
4. Season with pepper.
5. Cook until the vegetables are tender, about 2 more
minutes.
45
Chicken with almonds - Galletto con le Mandorle
1 chicken, cut into 8 pieces (3 to 3 1/2 pounds)
3 Tbs olive oil
1 Tb tomato paste
4 Tbs white or red wine vinegar
1 t salt
1/2 t pepper
3/4 cup blanched almonds, crushed
1/4 cup blanched whole almonds, toasted
1. Brown the chicken in 2 tablespoons of the olive oil
over low heat. This will take about 15 minutes. Drain
the chicken and set aside.
2. Pour the remaining olive oil into the pan with the
tomato paste dissolved in 1 cup warm water. When the
sauce begins to boil, add the vinegar, salt, pepper,
and crushed almonds. When the sauce returns to a boil,
add the chicken pieces, lower the heat, and cook,
uncovered, for 45 to 50 minutes, adding a little water
if the sauce starts to get too thick. Turn the pieces
of chicken over at least once.
3. Arrange the chicken on a platter covered with some
sauce. Sprinkle the toasted almonds on top. Serve warm
in winter and at room temperature in summer.
Serves 4
46
Chinese Chicken Salad
Chinese Chicken Salad (serves 4 -6)
1 Broiler-Fryer (about 3 lbs...Free-Range if possible)
or 4 large breast halves
4 Cups Organic Chicken Broth (water will work too)
Handful of Celery Tops
3 Peppercorns
1 teaspoon Sea Salt
1 Bunch of fresh Broccoli (organic if possible) about 4
cups of florets
6 Cups Baby Organic Greens (Baby Spinach used in photo
above)
1 Cup chopped Celery
5 large Radishes (finely sliced, and some for garnish)
4 Green Onions (sliced on a slant)
1/2 Red Bell Pepper (sliced into thin strips) -
optional...I just like the color
1/2 Cup toasted (unsalted) Macadamia Nuts
Simmer chicken with broth or water, celery tops, salt
and peppercorns in a large pot for approximately one
hour...or until juices run clear when meat is pierced.
Drain and cool chicken enough to handle. Remove skin
and pull meat from bones. Cut into bite size pieces and
put into shallow pan. Cover and chill for at least one
hour. (24 hours is best.)
Trim broccoli into neat flowerets and steam until just
tender but still very bright green. (You could even do
these raw.) Let water vapor come off the broccoli and
then put the flowerets into a shallow pan.
When ready to serve, pile salad greens, celery, green
onions, radishes (save a few radish slices for garnish)
and sliced red pepper into large shallow salad bowl.
Toss lightly to mix. On individual chilled salad
plates, divide greens equally. Arrange broccoli with
stems toward center in a ring on top. Fill the ring
with the marinated chicken. Top chicken with toasted
macadamia nuts.
47
Tamari/Macadamia Dressing (for after the detox)
1/2 Cup Tamari Sauce
1/2 Cup unrefined premium Australian Macadamia Nut Oil
[or World Blend]
1/3 Cup Vinegar (I prefer rice wine vinegar for this
dish)
1 teaspoon Ground Ginger
1/2 teaspoon Garlic Powder.
Combine all ingredients in a jar with a tight fitting
cover. Shake to mix well. Makes about 1 1/2 cups. (As
you make this dressing, you can vary the amount of oil,
vinegar and tamari to taste.)
48
Dr. Horton’s Mango Salsa
By Popular Demand, Dr. Janet Horton of Des Plaines, IL
has recorded her Mango Salsa recipe. Enjoy!
Ingredients
1 fresh chopped mango
½ cup chopped red onion
½ chopped red pepper
1/8 cup chopped cilantro
1 medium tomato -chopped
Fresh squeezed juice from ½ lime
1-2 teaspoon flax seed oil
Mix together well. Salsa is best after it has
refrigerated for 30 minutes. Try this salsa on grilled
chicken, turkey or fish, over salad or as a condiment
for fresh vegetables.
49
Jerusalem Artichoke Soup
Can be used by
A,O
Description
Something super to do with those beneficial Jerusalem
Artichokes
Category
Entree
Ingredients
1 pound of Jerusalem artichokes
juice from 1/2 lemon
4 tablespoons butter (or oil)
2 leeks, the white part, sliced
2 carrots sliced
3 cups of organic chicken stock
salt
1 lb. soft tofu (the silken Type Blends best)
Directions
Scrub Jerusalem artichokes really well. (You don't need
to peel them if they are really scrubbed). slice and
toss with lemon juice. Melt butter in pan. Add leeks,
carrots, and Jerusalem artichokes. Cover and cook over
low heat 20-25 minutes. Add 2 1/2 cups stock and pinch
of salt, cover and cook 30 minutes longer. Puree with
rest of stock and tofu. (This can be put through a
sieve if you don't want the bits but I like the
texture). Return to pan and heat. Enjoy! Makes 4
servings
50
Lettuce Wraps
nutrient-rich mushrooms, walnuts and red peppers make
this a satisfying salad.
Serves: 4 person(s)
Preparation Time: 20 mins
Ingredients:
2 cups finely cut button mushrooms
1 cup finely cut broccoli
½ cup finely cut kale
3/4 cup water
1 onion, chopped
1 red pepper, seeded and chopped
1/4 cup chopped California walnuts
1/4 cup sherry vinegar or wine vinegar
1/4 cup chopped parsley
1 pinch salt
1 pinch black pepper, or to taste
16 leaves iceberg or butter lettuce
Directions:
Coat a large nonstick skillet with 1 tbs of butter and
place over medium-high heat. Add the kale, onion,
pepper, broccoli and mushrooms and cook, stirring
occasionally, for 5 minutes. Turn the heat to low,
cover the pan and continue cooking until the red pepper
is just tender, 5 to 7 minutes more. Stir in the
walnuts.
Add the walnut mixture to the vinegar and parsley. Stir
and toss to combine, then season with salt and pepper.
Let cool slightly.
Spoon about 1/4 cup of the vegetable and walnut mixture
into each lettuce leaf. Fold the leaves in half and eat
them "taco-style."
51
Marinated Roast Asparagus and Green Beans with Garlic
and Onions
Add this simple-to-make low-fat, low-cal vegetable dish
to your menu.
Olive Oil in spray container
1/2 pound fresh green beans, cleaned, trimmed, and
patted dry
1 pound fresh asparagus, likewise
1 medium red onion, cut into rings
8 to 10 cloves of garlic, peeled and cut in half
1/2 teaspoon salt
2 to 3 tablespoons balsamic vinegar
freshly ground black pepper
Preheat the oven to 400 degrees. Spray a cookie sheet
or shallow baking tray with olive oil in spray bottle.
Spread asparagus and beans on the tray, and cover with
onion rings and garlic. Salt lightly, and spray with
olive oil. Bake the vegetables about 20 minutes,
interrupting several times to shake the tray. Test at
about 15 minutes. When veggies are tender, remove from
the oven and transfer to a bowl or small casserole.
Drizzle immediately with vinegar. Apply freshly ground
black pepper to taste. Serve hot, room temperature, or
cold.
52
Marinated tofu & vegetable stir-fry
A healthy and tasty stir-fry with marinated tofu,
carrots, mushrooms, asparagus and sesame seeds.
3 tablespoons oyster sauce
3 tablespoons soy sauce
1 tablespoon water
7 oz (200g) firm tofu—cut into cubes
4 dried shitake mushrooms
1 cup long-grain wild rice
2 teaspoons sesame oil
2 tablespoons olive oil
1 cup spinach
½ cup red onion
1 cup asparagus
2 cloves garlic—minced (crushed)
2 teaspoons finely grated ginger
2 tablespoons sesame seeds
1 1⁄2 vegetable stock
1 tablespoon finely chopped fresh cilantro/coriander
(plus a couple of sprigs to garnish)
MIX together 1 tablespoon each of the oyster and soy
sauces with the tablespoon of water. MARINATE the tofu
in the mixture, covered, for at least 20 minutes while
you prepare the mushrooms. SOAK the dried mushrooms in
boiling water while you cook the rice. DRAIN the
mushrooms and squeeze to remove excess liquid, remove
stems, and slice the caps into quarters. MIX together
the remaining oyster and soy sauces, sesame oil in a
bowl. DRAIN the excess marinade from the tofu. HEAT a
wok or large frying pan over a high heat, add the oil
and stir-fry the tofu and vegetables for 3 minutes. ADD
the mushrooms, garlic, ginger and sesame seeds and
stir-fry for a minute. ADD the sauce mixture and stock,
then cook, stirring continuously, until thickened. STIR
in the cilantro then serve on a bed of wild rice
garnished with sprigs of cilantro on top.
53
Mediterranean Tuna Salad
Do you want your tuna to pop with flavor? Mix up some
balsamic vinegar, oregano, and black pepper to make
this salad a showstopper.
START TO FINISH: 25 minutes
MAKES: 4 servings
Ingredients
2 roma tomatoes, chopped
2 tablespoons capers, drained
2 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
1/8 teaspoon dried oregano, crushed, or 1/2 teaspoon
chopped fresh oregano
1/8 teaspoon sea salt
Dash freshly ground black pepper
6 cups packaged European-style torn mixed salad greens
2 6-ounce cans chunk white tuna (packed in water),
drained and broken into chunks
1 cup fresh swiss chard, blanched*
1/4 cup pitted kalamata olives, quartered
2 teaspoons extra-virgin olive oil
2 teaspoons balsamic vinegar
Directions
1. In a small bowl combine tomatoes, capers, 1
tablespoons oil, 1 tablespoons balsamic vinegar,
oregano, sea salt, and pepper; set aside.
2. On 4 serving plates, arrange torn salad greens, tuna
chunks, swiss chard, olives, and tomato mixture.
Drizzle the 1 teaspoons oil and the 1 teaspoons
balsamic vinegar evenly over salads.
*Note: To blanch the swiss chard, wash them and remove
ends and strings. Leave leaves whole or rip in half. In
a covered medium saucepan, cook swiss chard in a small
amount of boiling, lightly salted water for 10 to 15
minutes or until crisp-tender. Drain; place in ice
water until chilled. Drain well.
54
Miso Dressing
Can be used by
All types
Description
salad or veggie dressing
Category
Other
Ingredients
1/2 cup light miso
1/3 cup olive oil
1/2 cup water
1/4 cup lemon juice (vinegar if allowed)
2 teaspoons dry mustard
1 or 2 tablespoons crushed garlic or onion
Directions
Put all Ingredients in a blender and process until
smooth. (If you don't have a blender, bring the water
to a near boil and mix it with the miso (boiling the
miso will kill it rendering it useless). When that
mixture is smooth add and whisk the other ingredients.)
Pour the dressing in a container and refrigerate it.
Bring it to room temp before serving if it gets too
thick in the refrigerator.
55
Provencal fish with vegetables
Provence is a region in southern France bordering the
Mediterranean Sea. This delicate fish dish, flavored
with herbs, chopped black olives, extra virgin olive
oil and white wine encapsulates the flavors of the
region.
Ingredients
3 tablespoons extra virgin olive oil
2 tablespoons white wine
1 clove garlic—finely chopped
6 pitted black olives—finely chopped
1 tablespoon finely chopped fresh flat-leaf parsley
1⁄2 teaspoon Dijon mustard
1⁄2 teaspoon sea salt
2 x 4 oz (180g) uncooked white fish fillets (such as
cod or snapper)
2 large square pieces of aluminum foil
1 cup Brussels sprouts halved
1 red pepper quartered seeded
1 ½ cup kale
10 cherry tomatoes—halved
10 thinly sliced red onion rings
PREHEAT the oven to 225°C /440°F. MIX together the
olive oil, white wine, garlic, olives, parsley,
mustard, salt and pepper until well combined. PLACE
half the green beans and cherry tomatoes in the center
of each piece of foil. PLACE a fish fillet on top of
each bed of vegetables. SPOON half the oil mixture over
each fillet and arrange the red onion rings on top.
FOLD the foil over the fish and vegetables and seal the
foil parcels tightly. PLACE the parcels on a baking
tray and cook in a preheated oven for 16 minutes.
REMOVE parcels from the oven and open (be careful, the
steam is very hot). TRANSFER the fish and vegetables
from the foil packets to serving plates and drizzle
with the cooking juices. SERVE with steamed or boiled
potatoes sprinkled with freshly cracked pepper and sea
salt and drizzled with a little extra virgin olive oil.
56
Ratatouille
A hearty mixture of tomatoes, onions, zucchini,
eggplant, red and green peppers is cooked with olive
oil, thyme and garlic to create a sweet and chunky
Provençal vegetable stew.
Ingredients
4 tablespoons extra virgin olive oil
3 tomatoes—roughly chopped
2 red onions—halved, thinly sliced and separated into
rings
2 zucchini (courgette)—sliced into 1⁄2-inch rounds
1 eggplant (aubergine)— roughly chopped
1 red pepper (capsicum)—roughly chopped
1 green pepper (capsicum)—roughly chopped
11⁄2 teaspoons salt
3⁄4 teaspoon freshly ground black pepper
3 cloves garlic—finely chopped
3⁄4 teaspoon dried thyme
HEAT the oil in a large saucepan over a medium heat.
ADD all ingredients, except the garlic and thyme, and
cook, uncovered, for 25 minutes, stirring every 5
minutes. ADD the garlic and thyme and cook, uncovered,
for a further 20 minutes, stirring every 5 minutes,
until the vegetables are very soft.
Serving suggestions: Ratatouille is delicious served
hot or cold as a side dish with grilled fish or
chicken, or used as a filling for a Provençal-style
omelet. It can also be served as a meal on its own with
some wild rice.
57
Seared Citrus Wild Salmon
On the subject of fish, here’s a delicious new salmon
recipe. The recipe makes 4 4oz servings. Enjoy!
Ingredients
4-4oz salmon fillets
1/8 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
2 teaspoons grated lemon rind
2 teaspoons grated orange rind
4 fresh chives
2 thyme sprigs
2 oregano sprigs
2 tarragon sprigs
1/4 cup dry white wine
4 (1/8-inch-thick) slices fresh lemon
Directions
Preheat oven to 450°. Line a shallow roasting pan with
foil; coat foil with butter. Sprinkle salmon with salt
and pepper. Place fish on prepared pan. Combine rinds;
spread over fish. Arrange chives, thyme, oregano, and
tarragon horizontally across fish. Arrange lemon slices
on top of herbs and pour white wine over fillets. Cover
with foil; seal. Bake at 450° for 8-10 minutes or until
fish flakes easily.
Makes 4 4oz servings.
58
Shrimp & crab stir-fry
Stir-fried shrimp, crab, bamboo shoots and vegetables
combined with a traditional Chinese oyster sauce.
1 cup long-grain wild rice
2 tablespoons oyster sauce
1 tablespoons soy sauce
1 teaspoon sesame oil
3 tablespoons flax oil
10 uncooked shrimp—peeled (end of tails left intact)
3 cups shredded cabbage (regular or Chinese)
2 scallions (spring onions)—sliced on the diagonal
1⁄4 cup canned sliced bamboo shoots—rinsed and drained
5oz (150g) crab—flaked into bite-size pieces
2 cloves garlic—minced (crushed)
2 teaspoons finely grated ginger
1 1⁄2 cups vegetable stock
1 cup artichokes
1 cup red onion
1 cup mushrooms
COOK the rice. MIX together the oyster and soy sauces
and sesame oil in a bowl. HEAT a wok or large frying
pan over a high heat, add 1 tablespoon of the oil and
stir-fry the shrimp for 2 minutes. REMOVE the shrimp
from the wok and set aside on a plate. HEAT the
remaining oil in the wok over a high heat and stir-fry
the cabbage, artichokes, red onion and mushrooms for 2
minutes. ADD the scallions, bamboo shoots, crab, garlic
and ginger and stir-fry for a further minute. ADD the
sauce mixture, stock and shrimp, stirring continuously,
until thickened. SERVE on a bed of wild rice.
59
Spanish tuna & vegetable stew
Spanish cuisine makes the most of foods from the land
and the sea, and this traditional recipe combines the
best of both.
Ingredients
1 tablespoon extra virgin olive oil
1 red onion—-finely chopped
1⁄2 red pepper—julienned
1⁄2 green pepper—julienned
3 cloves garlic—finely chopped
1 cup mushrooms halved
14 oz (420g) canned tomatoes—chopped
1 1⁄2 cups fish, vegetable or chicken stock
1⁄2 cup white wine
1 tablespoon tomato paste
2 teaspoons paprika
1 teaspoon sea salt
6 oz (180g) canned light meat tuna—drained and broken
into small chunks
1 tablespoon finely chopped fresh flat-leaf parsley
1 cup wild rice
HEAT 2 tablespoons of the oil in a large saucepan over
a medium heat and cook the onion and peppers for 6
minutes, stirring occasionally. ADD the garlic,
mushrooms and tomatoes and cook for 2 minutes. ADD the
stock, wine, tomato paste, paprika, salt and bring to
the boil. REDUCE the heat to medium-high and simmer
uncovered for 25 minutes, stirring occasionally. WHILE
the stew simmers, cook the rice. STIR through the tuna,
parsley and remaining olive oil and serve over rice.
60
Spicy Cod
Flaky cod simmered in a spicy sauce with dandelion
greens.
Ingredients:
1 lb cod fillets, skinned
1 Tbsp lime juice
2 tsp olive oil
1 medium onion, finely diced
1 green pepper, seeded and sliced
1/2 tsp cayenne
1 clove garlic, crushed
14 oz can diced tomatoes
1 pinch of salt
1 cup dandelion greens
Directions:
Cut the cod into one inch chunks. Sprinkle with lime
juice. Set aside.
Heat oil in large non-stick skillet; fry the onion,
garlic and green pepper until softened. Add the
seasonings.
Add the cod and tomatoes to pan. Bring to the boil,
then cover and simmer with dandelion greens until the
fish flakes easily (about 5 minutes).
61
Spinach and Lentil Salad
Toasted walnuts give this spinach salad some extra
crunch! Top this dish with a homemade red wine
vinaigrette for a tasty, tangy kick.
START TO FINISH: 30 minutes MAKES: 4 servings
Ingredients
1 cup water
1/4 cup brown or French lentils, rinsed and drained
1/2 cup chopped red bell pepper
1/3 cup chopped green onions
1/4 cup chopped flat-leaf parsley
1/4 cup chopped walnuts, toasted
6 cups torn spinach or mixed salad greens
12 ounces cooked chicken breast, sliced
1/4 cup red wine vinaigrette
Directions
1. In a small saucepan combine the water and lentils.
Bring to a boil; reduce heat. Cover and simmer for 20
to 25 minutes or until lentils are tender and most of
the liquid is absorbed. Drain lentils and place in a
medium bowl. Stir in bell pepper, green onions,
parsley, and walnuts.
2. Divide spinach among 4 serving plates. Top with
lentil mixture and chicken. Drizzle with red wine
vinaigrette.
Nutrition Facts per serving: 341 cal., 14 g total fat
(2 g sat. fat), 72 mg chol., 166 mg sodium, 19 g
carbo., 10 g fiber, 36 g pro.
62
Steak and Blue Cheese Wrap
This 10-minute wrap is as effortless as it is
delicious, thanks to succulent steak and tangy blue
cheese.
START TO FINISH: 10 minutes MAKES: 1 serving
Ingredients
3 ounces leftover grilled flank steak, thinly sliced
1 cup shredded romaine or whole fresh baby spinach
leaves
1/4 cup bottled roasted red bell peppers, drained and
cut into thin strips
1 tablespoon crumbled blue cheese
1 8-inch whole wheat flour tortilla
Directions
1. Arrange sliced beef, romaine, roasted bell pepper
strips, and blue cheese on top of the tortilla. Roll up
(tortilla will be very full).
Nutrition Facts per serving: 390 cal., 19 g total fat
(6 g sat. fat), 46 mg chol., 775 mg sodium, 21 g
carbo., 13 g fiber, 33 g pro.
63
Sun-Dried Tomato & Walnut Pesto
A deliciously different pesto made with walnuts and
richly-flavored sun-dried tomatoes. You can use this
pesto as a dip or spread, you can stir it into soups to
add richness and flavor, and of course you can serve it
with pasta.
(1 cup)
1 large clove garlic - roughly chopped
1 cup fresh basil leaves
1/3 cup grated Parmesan cheese
1/3 cup walnuts
2 tablespoons water
6 sun-dried tomatoes - roughly chopped
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1/3 cup extra virgin olive oil
PLACE all the ingredients, except the olive oil, in a
food processor. WHILE you process, slowly pour the
olive oil into the mix until all the ingredients turn
into a smooth paste (you may have to scrape the sides
occasionally).
Variations: Pine nuts, pistachio nuts, macadamias,
almonds or cashews can be substituted for the walnuts.
64
The Mixed Greens Salad
This is your main-stay through the detoxification
process. Feel free to substitute any dark green
vegetable.
Ingredients
1 cup organic mixed green salad mix
Or
A mix of: Collard greens, dandelion greens, mustard
greens, spinach, kale, cabbage or broccoli
5-10 slices of cucumber
½ cup yellow, red or green pepper
5 cherry tomatoes - halved
1 1/2 tablespoons lemon juice
1 1/2 tablespoons flax seed oil
1/3 cup celery
¼ cup radishes
Mix the lemon juice, flax oil, garlic, together in a
small bowl. Combine the mix greens, celery, radishes
and cherry tomato halves with the dressing in a salad
bowl and sprinkle the pine nuts over the top. Any
combination can be steamed for 2-3 minutes
65
Vegetable Soup
Serves 8
2 medium onions, cut into eighths and separated
1 carrot, peeled and coarsely chopped
1 celery stalk, coarsely chopped
1 bay leaf
1 bunch of radishes
1 bulb fennel, coarsely chopped
1 bunch dill chopped (about 2 pounds)
3 cabbage leaves
1 bunch beet or Swiss chard leaves or 1 pound spinach
leaves
3 Belgian endive leaves
Pepper
Extra-virgin olive oil for drizzling
8 cups of water
1. Add the bulb fennel and dill, radishes, cabbage,
beet leaves, and endive leaves. Taste for salt and
pepper. Simmer for 25 minutes, uncovered.
2. Cover and cook for 15 minutes. Serve with a small
amount of extra-virgin olive oil drizzled on each
serving.
66
Win-Win Veggie Slaw Salad
Description
Shredded veggies w/ pineapple and nuts
Category
Salad
Ingredients
Any of the below veggies, raw and shredded:
broccoli stalk
sweet potato
kohlrabi
radicchio
carrot
zucchini
pumpkin
or any raw veggie you like
add crushed pineapple in pineapple juice (add juice as
well)
compliant organic mayonnaise (to desired consistency)
chopped walnuts
sea salt (to taste)
flame raisins (if desired)
You could add some ground flax seed for nutrition
and/or a little olive oil. I would keep it light on
these two things if you use them.
Directions
Shred, mix and eat. This will be even better the next
day. Enjoy!!
67
Spezzatinu di Viteddu - Veal Stew with Onions
Ingredients
1/4 cup Olive Oil
3 1/2 pounds lean stewing veal, cut into 1-inch pieces
with gristle and excess fat removed
1 large onion, chopped
Salt and freshly ground pepper
1/2 cup tomato paste
2 vegetable bouillon cubes
2-1/2 tablespoons flour
Serves 4
Put the olive oil, veal, and onion into a large, heavy-
bottomed saucepan. Sprinkle with salt and pepper, mix
together, and turn the heat to high. Cook for 5
minutes, stirring often.
Add the tomato paste, vegetable bouillon cubes, and mix
very well. Pour enough cool water into the pan to
almost cover the top of the veal. Bring the stew to a
boil. Sprinkle the flour over the top of the veal.
Immediately reduce the heat to a low simmer and cook,
partially covered, for about 30 minutes without
stirring. Then remove the cover, stir, and simmer
uncovered for 1 hour, stirring occasionally.
Transfer the spezzatinu to a warmed serving dish and
serve with vegetable medley.
68
Salmon, Cucumber Chili Salad
This is a refreshing salmon salad. The combination of flavors gives you
a delicious way of enjoying the healthy benefits of salmon and
cucumbers. Using our stovetop cooking method for the salmon with no
oils makes this especially healthy and light.
Prep and Cook Time: 20 minutes
Serves 4
Ingredients:
3 cups thinly sliced washed cucumber, do not peel
2 tsp minced jalapeno pepper, seeds and stem removed (or to taste)
1⁄2 cup chopped scallion
3 TBS chopped fresh cilantro
1 1⁄2 TBS chopped fresh mint
1 1⁄2 lb salmon fillet, deboned and skin removed cut into 4 pieces
2 & 1 TBS fresh lemon juice
1 TBS soy sauce
1 TBS extra virgin olive oil
salt and cracked black pepper to taste
Directions:
Start chopping the first 5 ingredients.
While chopping ingredients, preheat a stainless steel 10-12 inch
skillet on medium high heat for 2 minutes. Rub salmon with 1 TBS lemon
juice and season with a little salt and pepper.
Place salmon in hot pan and cook for 2-3 minutes. Turn and cook another
2-3 minutes, depending on thickness of salmon. This is our (Stove top
Searing) cooking method.
While salmon is cooking, finish chopping ingredients and whisk together
lemon juice, soy sauce, olive oil, salt and pepper. When ready to serve
toss with cucumber mixture. Do not toss ahead, as it will dilute the
flavor.
Place cucumber salad on a platter and place salmon on top. Garnish with
a sprig of cilantro and serve.
Healthy Cooking Tips: Choose salmon filets that are cut from the head
of the fish. It will be thicker, and moister after cooking. Because
stoves vary, it is best to check the salmon for doneness after about 1
minute after you have turned it. Salmon is best-cooked medium. Insert
the tip of a knife into the thickest part of the filet. It should
flake, yet still be pink in the center. Also, make sure you don’t toss
the cucumber mix with the dressing until you are ready to serve. The
salt in the dressing will draw out the water in the cucumbers and
dilute the flavor of your salad. You may want to add a little minced
chili pepper at a time and taste it, so it will match your personal
preference in heat and spiciness.
69
Moroccan Stews and Tagine
Moroccan stews are called tagines because they're
traditionally made in a glazed earthenware pot with a cone-
shaped lid called a tagine. However, a large saucepan works
just as well. This tasty chicken and olive tagine is served
over a bed of almond-studded wild rice.
Ingredients
1 tablespoons extra virgin olive oil
1 red onion—finely chopped
1 green pepper (capsicum)—deseeded and finely chopped
2 cloves garlic—finely chopped
1 teaspoon cumin
1 teaspoon paprika
1⁄4 teaspoon ground ginger
1⁄4 teaspoon cinnamon
1 teaspoon sea salt
1⁄2 teaspoon ground black pepper
1⁄2 cup organic chicken stock
14 oz (420g) canned tomatoes—chopped
12 oz (360g) skinless chicken breast—cut into bite-sized
pieces
8 pitted black olives—halved
1 tablespoon lemon juice
2 tablespoons finely chopped fresh flat-leaf parsley
1 cup couscous
1 cup boiling water
3 tablespoons flaked almonds
1 cup spinach
1 cup swiss chard
HEAT 1 tablespoon of the oil in a large saucepan over a
medium heat and cook the onion and green pepper for 6
minutes, stirring occasionally. ADD the garlic and spices
and cook, stirring constantly, for another minute. ADD the
stock, tomatoes, salt and pepper and bring to the boil.
COVER the pot, reduce the heat to medium, and simmer for 10
minutes. ADD the chicken, olives, spinach and swiss chard
to the tagine and simmer, covered, for another 8 minutes.
WHILE the tagine simmers, cook the couscous. ADD the lemon
juice and parsley to the tagine. FLUFF up the cooked
couscous with a fork and gently stir in the flaked almonds
to combine. SERVE the tagine over a bed of the almond
couscous.
70
Rice with Seafood - Riso alla Marinara
Pinch of saffron
20 mussels, scrubbed and debearded
20 littleneck clams, scrubbed
1 small (1 lb) live lobster
or 1/4 lb lobster meat
4 Tb finely chopped parsley
4 garlic cloves, peeled and finely chopped
1/2 cup olive oil
1/4 lb squid, cleaned and cut into small pieces or rings
2 cups Arborio rice, washed
Salt
Pepper
1. Put the saffron in a small cup with 3 tablespoons of
tepid water to steep. Steam the mussels and clams until
they open. Discard any mussels or clams that do not open.
Remove the clams and mussels from their shells. Reserve 3/4
cup of the clam and mussel juice for this recipe and save
the rest for another use. Set aside. Steam the live lobster
for 12 to 15 minutes. Drain. When it is cool, remove the
meat, chop, and set aside.
2. In a large pan, sauté the parsley and garlic in 1/3 cup
olive oil for 2 minutes over medium heat. Add the squid and
reduce the heat to low. Continue cooking, uncovered, for 12
minutes.
3. In a heavy pot with a tight fitting lid, sauté the
washed rice in the remaining olive oil for 1 minute. Add
the reserved clam and mussel juice and 1 1/3 cups of water.
Check the clam and mussel juice to see how salty it is,
then add salt to taste. Stir and bring to a boil. Reduce to
a low simmer and cook until al dente, about 12 minutes, but
check before that time. Add a few tablespoons of boiling
water if the rice is too hard.
4. Add the lobster meat, clams, and mussels to the pan with
the squid. Stir and add pepper to taste. Pour the saffron
water over the seafood. Stir again and cook over low heat
for 10 minutes.
5. Pour the rice into a mixing bowl and mix with half the
seafood. Spread the mixture on a serving platter and cover
with the remaining seafood. Serve hot or at room
temperature.
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Mediterranean Grilled Vegetable Soup
When it comes to vegetarian soup, the simpler the soup better.
This Italian soup, a hearty grilled vegetable recipe, will
satisfy the boldest of appetites with its robust combination of
peppers, zucchini, onion, garlic, fresh tomatoes and other
grilled vegetables. This grilled vegetable soup recipe is super-
simple to follow and can be prepared in under 30 minutes. Try
making this delicious vegetarian soup recipe for your family and
friends. It will surely become one of your favorite Italian soup
recipes!
Makes about 5 cups, serves 6
Ingredients
2 red bell peppers, cored, seeded and quartered lengthwise
1 yellow bell pepper, cored, seeded and quartered lengthwise
1 cup of steamed carrots
1 cup of steamed collard greens
2 small zucchini (1/2 lb. total), trimmed and quartered
lengthwise
1 red onion, peeled and cut into 1/2-inch-thick slices
1 tsp. olive oil
3 large vine-ripened tomatoes (1 1/4 lbs.), cored and chopped
1 clove garlic, peeled
1/2 tsp. dried oregano
1/4 cup shredded basil leaves
1 Tbsp. red-wine vinegar
salt & freshly ground black pepper to taste.
Instructions
Prepare a grill or preheat the broiler. Grill or broil bell
peppers, skin-side toward the flame, until the skin is blackened,
5 to 10 minutes. Place in a paper bag and set aside for 15
minutes.
Meanwhile, brush zucchini and onion slices with oil and grill or
broil until well browned and tender, about 5 minutes. Chop
coarsely and set aside.
Peel the peppers. Coarsely chop the yellow pepper and set aside
with the reserved zucchini and onions. Place the red peppers in a
food processor or blender, along with tomatoes, garlic and
oregano; puree until smooth. Transfer to a bowl and stir in 1 cup
water, basil, vinegar and the reserved chopped vegetables. Season
with salt and pepper. Cover and refrigerate until cool, about 30
minutes. (The soup can be stored, covered, in the refrigerator
for up to 2 days.)
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Menestra de verduras Serves 6
Menestra is one of the irreplaceable dishes of Navarra cuisine. Menestra can be
served as a side dish to fish or meat, or as a main course in its own. In this
recipe, use only the stems of the Swiss chard. Cut away the greens and save
them for making a Sautéed Swiss Chard with Raisins and pine nuts. You will be
using three pots simultaneously because the vegetables must be cooked
separately, but the result more than justifies a crowded stove top.
Ingredients
6 preserved or fresh white asparagus spears
3 quarts water
Salt
6 Swiss chard stems
1/2 pound cabbage
6 small artichokes
1 lemon, halved
1 tablespoon plus 1 teaspoon whole grain flour
2 cups diced carrots
1/4 cup olive oil
4 thin slices spanish ham, minced
Preparation
If using preserved asparagus, drain them and reserve 1 cup of the brine; set
the asparagus and brine aside separately. If using fresh asparagus, cut off
about 1 inch from the base of each spear and then peel the spears with a
vegetable peeler.
Pour 1 quart of the water into a saucepan and bring to a boil over hight heat.
Salt the water lightly and add the Swiss chard stems, cabbage, and, if you are
using them, the fresh asparagus. Cook for 20 minutes, or until the asparagus
are tender, then lift the asparagus out with a wire skimmer or tongs. Continue
cooking the chard stems and beans for 10 minutes longer, or until very tender.
Drain, reserving 1 cup of the cooking liquid, and set aside to cool. When cool
enough to handle, cut the chard stems and the beans into thin strips.
Meanwhile, working with 1 artichoke at a time, peel off the tough outer leaves.
Cut off the stem flush with the bottom, and cut off the top one-third of the
leaves. Rub the trimmed artichoke with a lemon half. Repeat with the remaining
artichokes, rubbing them each with the same lemon half. In a second saucepan,
bring 1 quart of the water to a boil over medium-high heat. Add 1 tablespoon of
the flour and the remaining lemon half and stir to mix. (The lemon prevents the
artichokes from turning dark, and the flour counterbalances the acidity of the
lemon and makes the artichokes more tender.) Add the artichokes, decrease the
heat to medium, cover, and cook for 20 minutes, or until tender when pierced
with the tip of a knife. Drain.
Preheat the oven to 350ºF.
In a third saucepan, bring the remaining 1 quart water to a boil over medium-
high heat. Salt the water lightly, add the carrots, decrease the heat to
medium-low, and boil gently for about 5 minutes, or until tender. Drain.
Put the vegetables in separate piles on an oven proof platter and place in the
oven. Meanwhile, in a small skillet, heat the olive oil over medium heat. Add
the ham and sauté, stirring often, for 1 minute, or until the fat glistens.
Using a slotted spoon, lift the ham from the pan with the oil to high heat and
stir in the remaining teaspoon flour. Add the reserved 1 cup brine (or the
cooking liquid if you used fresh asparagus), stirring to mix well, and bring to
a boil. Cook, stirring often, for about 2 minutes, or until the liquid turns
opaque. Pour the sauce over the vegetables, heat through in the oven for 2
minutes, and serve immediately.
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KICK-ASS KALE
Description
The MOST scrumptious salad, appetizer, entree, side dish I've ever eaten.
PLUS, it's great for RAW FOODERS as none of it is cooked. HOWEVER, for those
who LOVE cooked kale, the recipe can be lightly steamed at any time. Also,
because of the lemon and onion, the recipe lasts in the fridge for 5-7 days,
making it a nice addition for a carry-out "Tupperware"-type lunch or snack.
Category
Other
Ingredients
1 large bunch of curly kale (organic, of course)
3 small or 2 large lemons
1/3 cup raw, virgin, cold-pressed olive oil
1 tsp Celtic or Himalayan sea salt
4 small or 3 large cloves of garlic (peeled)
1/2 - 1 purple onion, sliced very fine
Directions
Wash and "spin" dry the curly kale.
Remove the stems. Stack the leaves on top of each other and slice them
horizontally into fine strips - the strips WILL curl, of course. Place the
strips into a glass or porcelain bowl.`
Juice the lemons to make about 3-4 oz of juice.
Add the 1/3 cup olive oil.
Peel and cut the garlic cloves into chunks.
Put the olive oil, lemon, garlic, and 1 TSP sea salt into the blender or Vita-
Mix and combine on HIGH to make a frothy liquid.
Pour 1/2 the liquid over the top of the kale. Mix well with salad utensils.
Pour the remaining liquid over the kale and keep turning and mixing with the
salad utensils.
Let the mixture sit for at least 2 hours before you eat it as the lemon and
olive oil will "cure" the kale so that it becomes much softer and more edible.
Garnish with as many of the onion slices as you like.
This is a GREAT RECIPE for O blood type as three of the main ingredients are
BENEFICIAL for the O blood type.
74
Classic Crab Cakes with Roasted Red Pepper Remoulade
Crabcake: This recipe for a classic crab cake is one that highlights the crab,
so it does not add a lot of fillers or strong tasting ingredients.
Crab Cakes with Roasted Red Pepper Remoulade Sauce
1 Egg, beaten (optional)
1⁄4 Cup Organic Mayonnaise*
1 Tsp. Dijon or Spicy Mustard
2 Tsp. Worcestershire Sauce
1 Tsp. Grated Lemon Rind
1⁄4 Cup Fresh Parsley, chopped
2 Tsps. Old Bay Seasoning
1/2 Cup cooked Sticky Wild Rice
1 lb. Fresh Lump Crabmeat, drained 3 tabs. Olive Oil
3 Tabs. Butter
Drain crabmeat and gently pick through crabmeat to remove any bits of shell.
Rinse lightly with cold water. Set aside.
In a large mixing bowl, mix first 8 ingredients together.
The mixture will be thick. If it seems a little too dry, add a little more
mayonnaise, but not more than a tablespoon or so.
Using your hands, fold the crabmeat into the mixture as gently as possible to
combine, keeping as much lump crabmeat intact as possible. Do not squeeze the
mixture together.
Let mixture stand 3 minutes. Gently shape the crab mixture together to form
patties. This amount will make 8 large or 12-14 small patties. Place the crab
cakes on a baking sheet or pan lined with wax paper. Chill in the refrigerator
for 1 hour (a quick chill in the frig helps set the crab cake) up to 8 hours.
In a large skillet or on a griddle, heat half the oil and butter over medium to
medium-high heat until hot. Add half of the crab cakes and sauté until golden
brown, about 4-5 minutes per side.
Repeat with the remaining half of the oil and butter and crab cakes.
Drain on a rack over paper towels.
Serve with Roasted Red Pepper Remoulade, classic Remoulade sauce, tartar Sauce,
or a wedge of lemon.
Roasted Red Pepper Remoulade
1 7 oz. Jar Roasted Red Bell Peppers, drained
1 Cup Mayonnaise
1⁄4 Cup Parsley
1⁄4 Cup Dill Pickle Relish
2 Tab. Green Onion, chopped
1 Tab. Grated Lemon Rind or Zest
2 Tab. Prepared Horseradish
1 Tab. Capers, drained
1⁄2 Tsp. Kosher Salt
1⁄4 Tsp. Freshly Ground Pepper
Process roasted red peppers and mayonnaise in a blender or food processor until
smooth, scraping down sides when necessary.
Add parsley and remaining ingredients and process just until combined, but not
smooth. Chill at least 30 minutes. Makes 2 cups
75