Detox and transition your body into the cold winter months with fresh fall produce.
Most people think of detoxing in the spring to prepare for a beach ready summer bod, but cleansing in the Fall is just as important. It can help your body transition into the cold winter months. Just in time to flush out all that Halloween candy and feel good for the Holidays! Using fresh fall produce, it’s easy on the wallet and helps detoxify while easing into a new season and diet.
Sometimes it’s good to have a little boost to clean all that “oops” gunk outta there! Though, I’m not one to drink only juice for a few days, I would honestly go mad! Thus I created 3 recipes to be eaten each day that will help your body constantly cleanse all day and night long without feeling like you’ve had absolutely nothing to eat! The juice kick starts your day, the smoothie makes cleansing throughout feel a little more filling, and the soup is to incorporate warm food (which is a large part of the fall/winter diet) while still detoxing. I chose a 3-day cleanse in order to allow enough time for detox, but not so long that I want to punch my fridge by the end… The best bonus, is you can eat as much as you want of the recipes!
*Boost the cleanse by putting lemon in your water for the length of the cleanse. Lemon is a key component to detoxing the liver which houses mostof our body’s toxins.*
Disclaimer:
If you are eating poorly (processed, heavy foods) regularly, jumping into a detox will not make you feel good. You may feel like you are getting sick because so many toxins are flushing out all at once. It does not mean you should stop, it means you have a lot of stuff to get rid of!
If you truly struggle and need a snack on top of these recipes, grab an apple, some carrots, anything that is raw and fresh is ok by me!
I tried (possibly failed) to keep the post short and sweet while providing info, but if you have any questions don’t hesitate to ask!
Beet Beauty Juice:
Beets provide liver detoxification while also oxygenating and thus cleansing the blood, and act as an anti-carcinogenic.
Note: This can be made in a juicer, or if you don’t have one, like me, a blender. Also if you are seeing bright red/pink in the bathroom, don’t panic! It’s just the beets 
- 1 large Beet, cleaned and diced
- 3 Carrots, peeled and chopped
- 1 Apple, cored and diced
- 1 inch Ginger Root, peeled
- 1/2 Orange, juiced
- 1 cup Water
Servings: 1 (drink for breakfast)
Cook Time: 5-10 minutes
How to make the Juice with a Blender:
1. Prep your fruit and veggies and place all ingredients in your blender.
2. Blend really well until finely pureed.
3. Using a very fine mesh strainer, strain the juice into a jar and discard the pulp.
Drink for breakfast and enjoy!
The Crisp Cleanse Shake:
Pears are colon cleansing. Cabbage is blood purifying, energy boosting, and colon cleansing. Cranberries help excrete excess water. Cilantro helps eliminate cellulite.
- 1 Romaine Heart, chopped
- 5 cups Spinach, loosely packed
- 1/4 head Green Cabbage, chopped
- 1 Apple, cored and diced
- 1 Pear, cored and diced
- 1 Banana, peeled and diced
- 1/2 cup fresh Cranberries
- 1 Lemon, juiced
- 1TBSP fresh Cilantro, whole
- 1-2 cups Coconut Water or regular ol’ water
Servings: 2-3 (drink as much as you want all day until dinner time)
How to make the Shake:
1. Place all greens and water in your blender including cilantro and blend very well on high until smooth.
2. Add apple, pear, banana, cranberries, and last lemon juice in a little at a time and blend until smooth.
Store in fridge and drink a glass at a time for lunch and snacks!
Harvest Detox Soup:
Squash are staple winter produce and are strong anti-carcinogenics. Curry Powder contains turmeric which cleanses the blood and promotes circulation, as well as other spices that a great detoxers. Onions detox the liver and skin. Garlic purifies the blood stream and optimizes digestion. Broccoli nourishes joints and beautifies the skin. Parsley is a diuretic which helps flush excess water and detoxes the kidneys.
- 1 Butternut Squash, roasted and cubed
- 1 Acorn Squash, roasted and cubed
- 2 cups Low Sodium Vegetable Broth
- 4 cups Water
- 1 Yellow Onion, diced
- 3 Cloves Garlic, minced
- 4 cups Broccoli Florets
- 6 Swiss Chard Leaves, ribbed and julienned
- 1-2 tsp Curry Powder (to taste)
- 1/2 tsp Ground Mustard
- pinch Cayenne Pepper (optional, and to taste)
- 1/4 tsp Ginger Powder
- 1/4 cup Fresh Parsley, minced
- Pepper to taste
Servings: 6
I made the broth portion ahead of time, and roasted the squash but kept it separate, then created the bowls of soup individually as I was ready to eat them at dinner!
1. Preheat the oven to 400 degrees.
2. Cut your squash in half (quarter the butternut squash so it is similar in size to the acorn squash) place face down on baking sheet and roast for 30 minutes.
3. Let cool, remove the skin and dice, then set aside.
4. Meanwhile, in your sauce pan put 1 TBSP of the veg broth and your diced onion on medium heat, cook for 3-5 minutes.
5. Fold your chard leaves in half and cut the leaf away from the stalk, then dice the stalks and add the stalks into the saucepan, set aside the leaves for later.
7. Add your garlic to the pot and cook for 2 minutes, then add your broth and water.
8. Add all of the spices and the parsley and let simmer for the remainder of the time your squash is cooking. (about 20-30 minutes)
When ready to eat, place some squash, some raw broccoli, and some julienne chard leaves in a bowl, then pour the hot broth over the veggies and enjoy!
Bon Appétit!
Filed under: Healthy Eats, Meatless Monday Tagged: autumn harvest cleanse, beauty detox recipes, beet juice, cleanse, cooking, detox, detox soup, fall cleanse, fall detox, food, green smoothie, squash soup, vegan 
