Grapefruit, Beets & Apple Weight Loss Cleanse
This rockin’ redhead is a liver-cleansing star. Beets optimize red blood cells’ utilization of oxygen and stimulate lymph activity to flush out toxins.
Grapefruit loosens the liver and encourages detoxification with powerful antioxidants, as well as providing potassium electrolyte, important for cell integrity.
If you’re taking medication that interacts with grapefruit, substitute two oranges.
Cucumber pitches in to hydrate and, along with the ginger, reduce inflammation.
Boost with Jerusalem artichoke to rid the body of excess fluids, add the fennel to aid digestion and to add a nice anise flavor, and work in the probiotics to maintain eco-balance in the gut.
- 1 red grapefruit, peeled
- 1⁄2 medium raw red beet, scrubbed
- 1⁄2 English cucumber
- 1⁄2 green apple, cored
- 1⁄2-inch piece ginger
- 1⁄2 cup filtered water
- 5 drops alcohol-free liquid stevia, plus more to taste
- 1⁄4 cup chopped fennel bulb
- 1 square-inch piece Jerusalem artichoke
- 1⁄4 teaspoon probiotic powder
Push the grapefruit, beet, cucumber, apple, ginger, and water through your juicer with the fennel and Jerusalem artichoke boosters, if using. Strain any pulp.
Stir in the probiotic powder boosters, if using.
Grapefruit Recipe #2: Grapefruit, Fennel and Arugula
This cleanse combo of grapefruit, fennel and arugula sends us into a swoon.
Grapefruit and fennel are both rich in vitamin C, antioxidants, and potassium that helps calm inflammation, neutralize free radicals, regulate blood pressure and cholesterol, aid digestion, and cleanse the colon.
Arugula, a detox superstar, cleanses the liver, flushes out heavy metals and environmental pollutants; supports optimal enzymatic, metabolic, and cellular function; and acts as a natural antibacterial agent.
To take the flavor profile to a divine dimension, add the orange, lemon, mustard and vinegar.
We love this salad any time of the year. During a cleanse, it’s like a gourmet dining experience at a favorite restaurant, sans the glass of bubbly.
- 1⁄4 cup freshly squeezed orange juice
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons minced ginger, plus more to taste
- 1 teaspoon fresh lemon juice
- 1 teaspoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon minced garlic (1 clove)
- 1⁄4 teaspoon Celtic sea salt
- 1⁄8 teaspoon freshly ground black pepper
- 4 cups baby spinach or arugula
- 1 medium red grapefruit, peeled, segmented, and sliced
- 1⁄3 cup thinly sliced fennel
- 1⁄8 cup thinly sliced red onion
- 1⁄4 cup sliced raw almonds 1 medium avocado
- 1 teaspoon fresh lemon juice
- Celtic sea salt and freshly ground black pepper, to taste
To make the dressing, throw all of the dressing ingredients into your blender and blast on high for about 30 seconds until smooth and creamy.
To assemble the salad, lay the spinach in a bowl and top with grapefruit, fennel, onion, and almonds
Slice open the avocado leaving the pit in place in one half. Drizzle the fresh lemon juice on the half with the pit, and place in a sealed container in the fridge for tomorrow. Peel and slice the other of the avocado, and add to the portioned salad.
Pour half of the dressing onto the portioned salad and toss well to combine. Season with salt and pepper to taste, and enjoy immediately. Transfer the remaining dressing into a sealed glass jar, and chill in the fridge.