The Juice Detox Rules
- Drink three juices a day
- Eat at least one colourful, leafy green salad
- Have a serving of cruciferous vegetables (broccoli, cauliflower, kale, cabbage, Brussels sprouts and so on) in a juice, soup or salad
- Include protein foods throughout the day - these will help stabilise your blood-sugar levels. Protein foods can include nuts, seeds, beans, pulses, fish, eggs and soy or live, natural yogurt
- Drink herbal teas, green tea or miso soup if you feel you need a warming drink
- Use skin brushing in the morning and have an Epsom salt bath in the evening
- Take a 30 minute brisk walk that leaves you slightly breathless
Coming off the diet
- Once you come to the end of the seven-day programme, try not to be tempted to go back to your old ways. The few days after the week programme can be a difficult time in which your body needs to readjust to a more normal way of eating. Try to reintroduce excluded foods and drinks slowly. During this time monitor whether or not you suffer any adverse reactions to any of the foods you've kept out of your diet.
- In general, as you come off the Juice Week programme, keep your meals light and continue to include raw foods, juices and smoothies daily for as long as you can.
The Juice Week Plan:
You will need a juicer to make the recipes
DAY ONE
On waking A glass of hot water with juice of ½ lemon, or a cup of green tea
Breakfast Green Machine; a bowl of mixed berries with 3 tbsp natural yogurt and 2 tbsp mixed seeds
Mid-morning snack 1 handful Brazil nuts; a cup of nettle or green tea
Lunch Gazpacho Smoothie; Leafy green mixed salad: Mix together 1 large handful mixed leaves (watercress, rocket, lamb's lettuce and baby spinach) and chopped ½ red pepper, 1 celery stick, ¼ cucumber and 2 tomatoes. Drain 200g tinned butter beans and toss into the salad. Sprinkle with 1 handful sprouted alfalfa
Mid-afternoon snack 3 tbsp hummus with celery, cucumber and carrot sticks; a cup of hot water with juice of ½ lemon
Early evening Ruby Crush
Dinner Steamed salmon fillet: Sprinkle 1 tbsp lemon juice and a little chopped dill over 1 salmon fillet and steam for 15 minutes until cooked through. Serve with a large plate of mixed, stir-fried vegetables sprinkled with 1 tsp sesame seeds; a cup of camomile or fennel tea
DAY TWO
On waking A glass of hot water with juice of ½ lemon, or a cup of green tea
Breakfast Breakfast Booster
Mid-morning snack Celery and cucumber sticks with 2 tbsp olive tapenade or nut butter; a cup of peppermint tea
Lunch Parsley Pleaser; Curried lentil soup: In a little olive oil sauté ½ chopped red onion with ½ tsp turmeric and ½ tsp grated fresh ginger. Add 3 tbsp red lentils and 150g grated carrot and 250ml vegetable stock. Bring to the boil, then reduce the heat to low and simmer, covered, 15-20 minutes until the lentils are tender. Remove from the heat, add a little soya milk to taste and purée until smooth. 2 plums
Mid-afternoon snack 1 handful almonds and a cup of hot water with juice of ½ lemon
Early evening Lean Lychee
Dinner Roasted vegetables with tofu: Preheat the oven to 180°C. Cut into chunks ½ red and 1 ½ orange peppers and ½ red onion. Put into a roasting pan with 1 sliced courgette and 125g cubed firm tofu and drizzle over a little olive oil and tamari and roast for 25-30 minutes until soft. Add 4 halved cherry tomatoes and roast for 10 minutes more; serve with a green salad. A cup of camomile or fennel tea
DAY THREE
On waking A cup of hot water and juice ½ lemon
Breakfast Liver Support; 1 poached egg and 2 grilled tomatoes
Mid-morning snack 3 prunes and 1 tbsp pumpkin seeds; a cup of nettle or dandelion tea
Lunch Mango No-Tox; a large mixed salad: Mix 1 large handful each of spinach leaves and watercress and add some cherry tomatoes and colourful vegetables, such as red pepper, radish and celery. Serve with 2 grilled fresh sardines or 100g tinned sardines in spring water
Mid-afternoon snack Sticks of celery, cucumber and carrot; a cup of green tea
Early evening Lemon Refresher
Dinner Vegetable and bean stew: Chop ½ red onion and 1 garlic clove and sauté in a saucepan until soft. Slice ¼ red pepper, 1 courgette and ½ leek and add to the pan with 200g tinned chopped tomatoes, 200g chickpeas or kidney beans and 200ml vegetable stock. Bring to the boil, then reduce the heat to low, cover and simmer for 10 minutes until the vegetables are tender. Stir in 1 handful spinach leaves just before serving. 1 handful red grapes; a cup of lemon balm tea
DAY FOUR
On waking A cup of hot water with juice of ½ lemon
Breakfast Double Plum Shake
Mid-morning snack A cup of miso soup and 2 tbsp mixed seeds
Lunch Mulled Fruit Reviver; 2 eggs, scrambled with 1 handful baby spinach leaves and 2 sliced mushrooms; a cup of green tea
Mid-afternoon snack 1 pear and 1 handful almonds; a cup of hot water with juice ½ lemon
Early evening Minted Greens
Dinner Steamed Asian chicken: Steam a skinless chicken breast with a splash of soy sauce, ½ tsp grated root ginger, 1 crushed garlic clove, a pinch red chilli flakes, 2 chopped spring onions and 3 drops sesame oil, for 30 minutes until cooked. Serve with 1 handful watercress and 200g prepared vegetables; a cup of camomile tea
DAY FIVE
On waking A cup of hot water with juice of ½ lemon
Breakfast Sunrise Delight; 125ml low-fat natural yogurt with 2 tbsp mixed seeds
Mid-morning snack 4 cherry tomatoes and 1 handful walnuts
Lunch Butterbean and vegetable soup: Chop and sauté ½ onion, 1 leek, ½ fennel bulb, 1 celery stick and 1 garlic clove in a saucepan for 4-5 minutes to soften. Add 300ml vegetable stock, bring to the boil; reduce the heat to low and simmer, covered, for 15 minutes, until tender. Drain 200g tinned butter beans, add and heat through. Purée until smooth. Season. 1 nectarine; a cup of hot water and lemon juice
Mid-afternoon snack Cucumber Cleanser; 1 handful olives
Early evening Stress Tonic
Dinner Tomato and mushroom omelette: Beat 2 eggs and stir in 1 chopped tomato and 2 sliced mushrooms. Fry over a high heat until only a little liquid remains on top; flip over to finish off for a further 1-2 minutes. Serve with a green salad dressed with juice of ½ lemon, a little olive oil and black pepper; a cup of green tea
DAY SIX
On waking A cup of hot water with juice of ½ lemon
Breakfast Carrot Blast; a bowl of berries with 2 tbsp chopped nuts
Mid-morning snack 1 apple and 1 handful pumpkin seeds; a cup of lemon and ginger tea
Lunch Sweet Fennel; Bean and artichoke salad: Mix together 1 handful spinach leaves and watercress and 1 handful pitted black olives. Slice ½ red onion, drain 150g tinned chickpeas, and chop 4 marinated artichokes and ½ red pepper, and mix in. Dress with juice of ½ lemon and 1 tbsp olive oil.
Mid-afternoon snack 2 oat cakes spread with nut butter
Early evening Raspberry Twist
Dinner Baked trout: Preheat the oven to 180°C. Roast quartered ½ red pepper, 125g cubed butternut squash and ½ red onion, sliced into chunks, in olive oil for 15 minutes. Stir in 1 large handful mangetout. Top with a boneless trout fillet and a little olive oil. Bake for 10 minutes until cooked through. Season. Serve with a salad; a cup of peppermint tea
DAY SEVEN
On waking A glass of hot water with juice of ½ lemon
Breakfast Chlorophyll Wonder; muesli of 1 tbsp millet flakes and quinoa, and 2 tbsp buckwheat flakes, 2 tbsp chopped nuts and 1 handful raisins. Serve with soya milk or natural yogurt
Mid-morning snack A bunch of red grapes and 1 handful pecan nuts
Lunch Cherry Healer; curried lentil soup; 1 handful walnuts
Mid-afternoon snack 3 tbsp hummus and handful carrot sticks
Early evening Chilli Tomato
Dinner 2 eggs, scrambled with 1 slice smoked salmon; Mixed salad: Mix together 1 large handful mixed leaves (such as watercress, rocket, lamb's lettuce or other green leaves), a grated small carrot and 2 tbsp sprouted alfalfa. Cook 1 small beetroot and chop, and then combine with chopped ½ red pepper and chopped avocado. Dress with juice of ½ lemon and 1 tbsp flaxseed or olive oil; a cup of lemon and ginger tea.
'Extracted from The Juice Diet by Christine Bailey text © 2011, published by Duncan Baird Publishers, London'.
