Here's a list of some things you should make ahead the day before you start your actual detox cleanse.  Also be sure to look over the recipes throughout the week as some things need to be soaked or made the night before.

• Almond Milk 

• Almond Vanilla Chia Pudding

• Creamy Broccoli Salad  

• Veggie Broth - (optional) 

 

 Almond Milk  Makes 1 1/2 - 2 quarts

2 cups raw almonds soaked 8 hours 

6 cups filtered water

1/4 tsp. Himalayan pink salt

1 tbs. pure vanilla extract

10 drops liquid stevia

Place almonds in a glass bowl with plenty of filtered water to cover and set on counter to soak 8 hours or overnight.  After 8 hours, drain water and rinse really well.  Put rinsed almonds in blender with 6 cups filtered water and salt and blend on high for 2 minutes.  Place a nut milk bag over a large bowl and pour the milk in.  Squeeze the bag until all the milk has been squeezed out.  Add vanilla and stevia to 2 quart sized jars, dividing between them and pour the milk into jars.  Put lid on and gently shake to mix.  Keeps in fridge for up to a week.

 

Almond Vanilla Chia Seed Pudding

2 C. raw almond milk

5 Tablespoons chia seeds

5 dates pitted & chopped

1 Teaspoon vanilla extract 

1/4 C. almonds chopped

stevia to taste

1 C. fresh fruit

Put all ingredients except fruit into a blender and pulse a few times to blend.  Pour into 1 pint mason jars and refrigerate.  Mix before eating to incorporate chia seeds, and top with fruit.

 

Creamy Broccoli Salad  Makes 2-3 servings

Dressing:

1/2 C. (1/2 dl.) filtered water

1/4 C.(1/4 dl.) lemon juice 

1/3 C. (1/3 dl.) extra virgin olive oil

1/3 C. (1/3 dl.) sunflower seeds soaked in enough filtered water to cover for 2 hours

2 Tablespoons (30 ml) Dijon mustard

1 Teaspoon (5 ml) Braggs apple cider vinegar 

1/2 Teaspoon (2.5 ml) Himalayan pink salt

1/8 Teaspoon (.60 ml) red peeper flakes

Broccoli Salad: 

2 C. (2 dl.) finely chopped broccoli

3/4 C. (3/4 dl.) finely shredded green cabbage

3/4 C. (3/4 dl) finely shredded red cabbage

1 C. (1 dl) finely diced celery

1/4 C. (1/4 dl) finely chopped red onion

1/2 C. (1/2 dl) chopped cilantro

1/3 C. (1/3 dl) raw sunflower seeds

1/3 C. (1/3 dl) raw pumpkin seeds

1/3 C. (1/3 dl) hemp seeds

Pink Himalayan salt & fresh ground black pepper to taste

For dressing put all ingredients in blender and blend on high for 1 minute until smooth & creamy

Put all salad ingredients in a large bowl and mix. Add dressing and mix well.  

 

Veggie Broth - (Optional) 

1 cup kale

2 large handfuls spinach

1 cup cauliflower

1 beet chopped

3 carrots chopped

3 stalks celery with leaves chopped

1 cup green cabbage chopped

1 cup red cabbage chopped

1/2 bunch parsley leaves & stalks

1 inch piece ginger root

1/2 inch piece turmeric or 1 tsp. turmeric powder

4 cloves garlic

2 tsp. Himalayan pink salt

1 tsp. dried thyme or oregano

8 cups filtered water

lemon juice to taste

pinch of cayenne pepper

Put all ingredients into a large stock pot (except lemon juice and cayenne) and bring to a boil.  Simmer on medium low heat, covered, for 1 hour.  Remove pot from heat and allow to cool for 30 minutes or so.  Strain mixture through a strainer, add lemon juice and cayenne and pour into glass quart jars, seal and store in fridge.  Gently warm small amounts as needed.