I am entering the 7th day of my 10 Day Whole Food Detox and I have to say it has been a great experience. I wanted to get back to a healthy eating regime after a fairly hectic (and indulgent) Christmas break. So I turned to one of my biggest healthily living supporter, Vanessa Case - Registered Holistic Nutritionist. I have worked with her in the last 8 months to help me (and my family) make some changes about how we eat. She has helped me understand how food affects me (my mood, my metabolism, my overall physique) and what changes I needed to make to feel better.
So it was pretty natural for me to ‘re-boot’ by following the10 Day Whole Food Detox program developed by Vanessa Case, RHN. Let me take you through the first few days. Vanessa sends you an extensive health and dietary survey to see where you are at today. She provides information, a detailed grocery list and a 1-5 day meal plan to help you get started. She has short videos that introduce you to the program, lets you know what is coming up and encourages you to reach out to her and the others on this journey.
The menu is completely gluten, dairy, meat & (of course) processed food free. You go back to WHOLE natural food choices. You get to start you day with a Green smoothie that has all sorts of interesting and nutritious ingredients. Then lunches and dinners include salads with a variety of vegetables, legumes and nuts. I am also drinking a lot more filtered, lemon water at room temperature. Having the pitcher sit on the counter reminds me every time I come into the kitchen that I need to drink just a little bit more to help the toxins move along…
On day three you get to have a fabulous Leek & Potato (sweet and yellow) Soup. It was fun to make it with my mom (who is a soup-making pro). The additions of the almond milk instead of cream was so good, you didn’t even realize it was not dairy. My kids loved the soup! That recipe is a keeper for sure. Actually, there is not one thing on this meal plan that wouldn’t keep. Who can say ‘no’ to a Spinach & Garlic Salad or a simple stir fry or buckwheat noodles with garlic sauce? Not I… I have included one of the recipes below that can also be found on the Our Natural Connection website.
(Sourced from Our Natural Connection Website)
· 3-4 cups organic vegetable broth
· 1 1/2 cups quinoa, uncooked
· 1/4 cup apple cider vinegar
· 2 cloves garlic, minced
· juice from one lemon
· 3 tbsp olive oil
· 1/2 cup black olives, sliced if desired
· 1/3 cup fresh cilantro, chopped
· 1 sweet onion, diced
· ½ cup sundried tomatoes
· 1/2 cup chopped artichoke hearts (optional)
· salt and pepper to taste
· 1/2 cup crumbled goat’s feta cheese
In a medium-large saucepan, cook the quinoa in vegetable broth for 15-20 minutes, until tender, stirring occasionally. Allow to cool. In a small bowl, stir together the vinegar, lemon juice, garlic, and olive oil. Toss the quinoa together with the remaining ingredients, except feta. Pour the olive oil mixture over the quinoa. Add more salt and pepper to taste and gently stir in the feta cheese.
Working with a Registered Holistic Nutritionist is a healthy way to regain control of your health. I cannot say enough about working with Vanessa – I’m a fan. I am encouraged by the support I receive, the meal plans and recipes. I feel better already (although I do miss chocolate… just a little bit).
What do you do to maintain a good, healthy eating regime?