Detox: the menu to detoxify and drain

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Robert Maurer
@robertmaurer
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Cleaning the waste substances accumulated by the body it helps to recover well-being in record time and also to lose a few extra pounds. If we are overloaded with waste, everything is slowed down, even the metabolism, and getting rid of fats and liquids becomes more difficult.

In the weekly program, studied by the doctor Paola Falcieri, nutritionist, endocrinologist and naturopath, do not find precise indications on the portions of the various foods because the most important thing in detox is the choice of food.



But beware, do not extend the regimen for more than seven days: its purpose is to cleanse the body of toxins and then resume a more complete diet, always according to the indications of the Mediterranean diet. You can therefore consume meat, cheese, lean cold cuts or eggs once a week and fish 1 times. Desserts, on the other hand, only occasionally.

Browse the gallery and find out the scheme to follow!

Monday



Breakfast

1 low-fat yogurt or 1 cup semi-skimmed milk with whole grains, 2 apricots

Snack

1 peach, 30 g of dried fruit, detox water

Lunch

Whole spelled salad with pesto, tomatoes and basil *, mixed green salad

* THE RECIPE (for 4 people)

300 g of spelled, ½ red onion, ½ kg of cherry tomatoes, 3 tablespoons of pesto, basil, extra virgin olive oil, salt.

Boil the spelled by boiling it over moderate heat for about half an hour. When it is cooked, drain it and let it cool completely. Pour it into a bowl, add the seeds removed and cut into wedges, the onion into thin slices and the pesto. If necessary, add a drop of oil and salt.

Price

Vegetable and legume soup with a teaspoon of oil seeds (e.g. pumpkin, sesame, sunflower)

Tuesday



Breakfast

1 cup of berries, 1 tea or detox water

Snack

30 g of dried fruit

Lunch

Cream of leeks, potatoes and courgettes * with some croutons

* THE RECIPE (for 4 people)

4 courgettes, 2 potatoes, 1 leek, vegetable broth, chives, salt.

Finely chop the leek and sauté it in two tablespoons of oil in a large pot. Cut the potatoes and courgettes into pieces, add them to the sautéed leeks, season and cover with the boiling broth. Cook for about an hour, adding broth if necessary. When cooked, reduce to cream with the hand blender.

Snack

1 citrus juice

Price

Salad with brown rice, grilled vegetables and mint, oil seeds

Wednesday


Breakfast


1 green tea with 1 slice of rye bread and organic jam

Snack

2 rice or corn cakes, 1 carrot and pineapple centrifuge

Lunch

Endive, fennel and walnut salad *

* THE RECIPE (for 4 people)

1/2 fennel, 3 heads of endive, 1 blood orange, 3 tablespoons of Taggiasca olives, 30 g of walnut kernels, 1 tablespoon of mustard, 2 tablespoons of extra virgin olive oil 1 tablespoon of orange juice.

Cut endive, fennel and peeled orange into slices. Add the walnuts and Taggiasca olives. In a small bowl, mix the mustard well with the oil and orange juice and season.

Merenda

30 g of dried fruit, detox water

Price

Pureed beans or peas, mixed salad, 1 slice of unseasoned wholemeal bread

Thursday

Breakfast

1 barley coffee or lemon tea, 1 low-fat yogurt

Snack

1 centrifuge with celery, apple and carrot

Lunch

Peas in tomato sauce with boiled brown rice

Merenda

30 g of dried fruit, detox water

Price 

Millet salad with vegetables, basil and pine nuts *

* THE RECIPE (for 4 people)

250 g of millet, 2 aubergines, 2 courgettes, 20 cherry tomatoes, 1 tablespoon of capers, 1 red onion, 2 tablespoons of pine nuts, basil, oregano, extra virgin olive oil, salt.

Cook the millet for about 15 minutes. Heat a little oil in a non-stick pan and add the sliced ​​onion, letting it simmer with a little water; add the aubergines and then the diced courgettes, salt and cook. Season the millet with the cooked vegetables and other ingredients.

Friday

Breakfast

1 apple and carrot centrifuge

Snack

1 slice of watermelon

Lunch

1 roll of cabbage leaves with potatoes and chopped walnuts *, 1 green salad

* THE RECIPE (for 4 people)

5 medium-sized potatoes, 4 cabbage leaves, 10 walnuts, extra virgin olive oil, salt.

Blanch the cabbage leaves and boil the potatoes. Pass them with a potato masher, salt lightly and stuff the leaves by closing them with a toothpick. Brown the rolls with a drizzle of oil. When cooked, sprinkle with chopped walnuts.

Snack

1 citrus juice

Price

Green salad with dried fruit, toasted seeds, 2 slices of melon

Saturday

Breakfast

1 cup semi-skimmed or plant-based milk with whole grains

Snack

1 cereal bar, detox water or red fruit tea

Lunch

Wholemeal or spelled pasta with cherry tomatoes and basil, steamed zucchini

Snack

1 cup of berries

Price

White chickpeas with rosemary *, mixed green salad

* THE RECIPE (for 4 people)

250 g of dried chickpeas, 1 sprig of rosemary, 2 cloves of garlic, extra virgin olive oil, salt and pepper.

Prepare a mince with rosemary and garlic and sauté with a little oil. Pour the chickpeas (soaked for 12 hours), sauté them for a few minutes to flavor them, then pour cold water to cover them. Add salt and pepper and cook, with the lid on, until the chickpeas are soft.

Sunday

Breakfast

1 low-fat yogurt with added berries

Snack

1 mint tea, 1 baked apple or pear with cinnamon

Lunch

Boiled potato salad with sesame seeds and almond flakes, steamed green beans

Merenda

30 g of dried fruit, detox water

Price

Escarole and bean soup *, 1 slice of unseasoned wholemeal bread

* THE RECIPE (for 4 people)

1 head of escarole, 400 g of cannellini beans already boiled, 1 chilli pepper, 1 clove of garlic, extra virgin olive oil, salt.

In a saucepan, heat the oil, garlic and chilli pepper, add the escarole still dripping with water after washing it. Cook for about 15 minutes. Add the cooked beans and leave to flavor for a few minutes


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