Nature's Sunshine Liquid Chlorophyll - one of our personal favorites and most popular sellers.

As a family we've been using this for years. It tastes and makes you feel great. Just ask and we can sell it to you direct or set you up as a Nature's Sunshine member. 

Benefits:

• Helps promote the natural blood-cleansing functions of the body.
• Strengthens cells.
• Promotes a strong immune response.
• Supports the intestinal system.
• Deodorizes the body, including the bowel.

 

How It Works:

Chlorophyll is the green pigment in plants that harnesses the sun's energy in photosynthesis. The chlorophyll molecule is chemically similar to human blood, except that its central atom is magnesium, whereas that of human blood is iron. It performs metabolic functions in plants such as respiration and growth.

Chlorophyll supports the natural blood-cleansing process. It is known to help cleanse the body and maintain the action of the circulatory, intestinal and female reproductive systems. Chlorophyll helps protect and support healthy cells and promotes the elimination of toxins from the body. In addition, chlorophyll helps neutralize normal body odors and acts as a natural, "internal" deodorant. It can also be useful in external applications and as a freshening gargle. Liquid Chlorophyll may help improve immune response.

Ingredients:

Sodium copper chlorophyllin and spearmint aerial parts oil.

Recommended Use:

Take 1 teaspoon in water twice daily.

Product Variations:

Chlorophyll (60 softgel caps), Chlorophyll ES, Liquid (16 fl. oz.), Chlorophyll ES, Liquid (Two 16 fl. oz. bottles), Chlorophyll, Liquid (16 fl. oz.)

Alkaline Detox - Day 10

Breakfast

Smoothie - cranberry/flax

• 1 pear
• 4 oz fresh or frozen unsweetened cranberries
• 2/3 cup coconut water or milk
• 1 tsp flax or chia seeds
• 1 tsp manuka honey (optional)
• a few ice cubes

place all in blender, blend well

and

day 3’s breakfast on PDF- chia and grapefruit porridge

Green smoothie:

• 1 fennel bulb
• 2 celery sticks
• 2 apples
• 1 large handful parsley
• 1 tsp flax or chia seeds

blend well – this makes 2 servings easily

Lunch

last nights left overs

Supper

Chickpea Salad with Avocado mayo and yellow squash tagliatelle

• 1 tin of organic chickpeas
• 1 tsp olive oil
• juice of ½ lemon
• pinch of salt
• pinch of fresh ground pepper
• handful of cashew nuts
• 2 spring onions diced
• 5 radishes chopped
• 1 cup chopped tomatoes
• handful of finely chopped parsley
• 4 chives finely chopped
• 1 yellow zucchini grated into thin strips with a julienne peeler or the like

 

For avocado mayo

• ½ ripe avocado
• 1tsp olive oil
• Juice ½ lemon
• 3 chives roughly chopped
• pinch of salt and pepper

To make mayo – place avocado, oil, lemon juice, chives, salt and pepper in food processor or blender and whiz well.

1. Place chick peas in a bowl. 
2. Add oil, lemon juice, salt, pepper, cashew nuts, spring onions, radishes, tomatoes, parsley, and chives
3. Mix well
4. Place ½ mayo in bowl with zucchini mix well
5. Add the chick pea salad and more mayo mix well

Offer from our colleagues at Blink Your Lashes

Alkaline Detox - Day 9

Super green smoothie

• 1 large handful kale leaves
• 1 large handful spinach leaves
• 1 pear
• 1 lemon peeled
• 2/3 cup coconut water
• ice cubes

blend all ingredient together

Breakfast

Avocado toast using Ezekiel bread – I always have a thin scraping of either cashew butter or tahini to add extra protein

 

Lunch

Green Soup – see PDF

papaya smoothie

• ¼ pineapple peeled
• 2 celery sticks
• 2 mint leaves
• 1/8 – ¼ papaya – peeled (papaya seeds are extremely healthy try to leave them in)
• ½ cup coconut water
• a few cubes of ice

Blend until smooth

 

Supper

RAW MARINATED WATERMELON SALAD WITH QUINOA

• 320g fresh watermelon
• 45g rocket or pea shoots
• 1 carrot
• 200g cucumber
• 50g radish
• 6g coriander
• 6g dill
• 6g mint
• 50 cashews
• 1 tbsp sesame seeds
• 2 limes
• 2g fresh chili
• 4g sprouts
• pinch of black onion seeds
• 2 tsp mirin (whole foods carries)
• 2 tsp brown rice vinegar

Dressing:

• 3 tbsp olive oil
• 2 tbsp tamari sauce

With a mandolin or potato peeler finely slice the cucumber and carrots into ribbons. Put into a bowl and marinate in mirin, brown rice vinegar, black onion seed and dill for at least 20 minutes.

Cut the watermelon into 3mm thin slices – don’t worry too much about all the seeds but try to remove the obvious ones.

Then slice the radishes, making them have a pink edge the whole way around.

In a dry frying pan toast the cashews on a low heat until they are just golden. You can crush half of them and keep half whole to add some different texture to the dish. In the mean time mix up the dressing in a jar.

Combine all the salad ingredients – then drizzle with dressing and then sprinkle with the sesame seeds, toasted cashews and coriander.

Serve with either warm or cold quinoa.

Alkaline Detox - Day 8

Smoothie:

• 1 cup of romaine lettuce
• 1 cup of spinach
• 2 stalks of celery
• 1 soft pear
• 1 -2 cup of coconut water

Breakfast:

Millet or quinoa Porridge

• 2 ½ ounces millet or quinoa flakes
• ½ pint water or almond milk or a mixture
• 1 large apple sliced or grated
• 2 tablespoons seeds or nuts (pumpkin, chia, cashews, or walnuts)

Place millet or quinoa flakes and water/almond milk in a small saucespan, mix together and bring to the boil. Reduce to simmer and cook the mixture gently for 5-10 minutes, until all liquid is absorbed. Put into a bowl and top with apple and seed/nuts – this ought to be enough for 2 breakfasts.

Lunch:

Could be leftovers from today or

Gazpacho Soup with a slice of Ezekiel toast and cashew nut butter

• 1 tin organic tomatoes
• 1 red onion roughly chopped
• 1 bell pepper any colour
• ½ cucumber roughly chopped
• 1 tbsp fresh squeezed lemon juice
• 1 tbsp olive oil
• 1 tbsp organic tomatoe puree
• ½ pint veggie soup stock (can use organic veggie cubes from whole foods which you simply dissolve in ½ pint of water)
• ¼ cup finely chopped parsley
• freshly ground black pepper
• Himalayan sea salt to taste

Put all ingredient into blender - blend well

Supper:

Asian Mixed Bean Salad

Ingredients:

• 200g uncooked beetroot
• 40g spinach or other dark leafy green
• 1 carrot
• 120g green beans
• 100g sugar snap peas
• 4g fresh dill
• 1 sprig fresh mint
• 160g black eyed beans (cooked and drained)
• 1 tblspoon sesame seeds
• coconut oil
• Sliced chili for garnish.
• Dressing:
• 1 tbsp tahini
• 2 tbsp sweet miso
• 3 tbsp water

Pre-heat oven to 350 F.

Peal and dice the beetroot into 2 cm cubes. Toss in 1 tbsp of coconut oil and put into the oven for 30 minutes or until soft.

In the meantime boil a pan of water, once at a rolling boil drop the sugar snap peas and green beans for 1-2 minutes to blanch until soft but still with a crunch. Drain the water and put under cold running water for 1 minute to refresh them. Grate the carrot and roughly chop the herbs. Slice the beans and peas on a diagonal. Mix all together with fresh herbs, keeping enough aside to sprinkle over the top for garnish.

Take the beetroot out of the oven and put to one side to cool slightly.

To make the dressing mix all the dressing ingredients in either a blender or a hand whisk. The tahini will curdle slightly but just keep stirring and it will incorporate. To serve put a bed of salad with the rest of the ingredients in the bowl over the top and drizzle with dressing, sprinkle with remaining herbs and sliced chili.

Alkaline Detox - Day 7

Hello Everyone

I hope you are basking in the benefits of an alkaline diet by now!

Crazy busy Sunday so I am just going to follow one of Natasha's menus for tomorrow: I am going to do day three in the recipes which are in your PDF.

Breakfast – Chia Porridge with almond milk and grapefruit

Morning snack (if needed) – Avocado on Ezekiel toast

Lunch – Rice Noodles with spinach and walnut pesto

Afternoon snack – Green smoothie of your choice – not sure what mine is going to be yet

Supper – Butternut squash soup

Alkaline Detox - Day 6

KALE, LEMON & COCONUT SMOOTHIE

• 4 leaves of kale
• Water of one fresh, young coconut
• Juice of 1 lime or lemon

- Combine all ingredients into a blender and blend until smooth

Breakfast:

• 1/2 pink grapefruit
• 1/2 avocado
• 1 handful pumpkin seeds
• 1 handful goji berries
• 1 tbsp black (or white) sesame seeds
• 1 tbsp ground flax seeds
• 3 tbsp chia seeds
• About 200 ml almond milk

- Cut grapefruit and avocado in small cubes and place them in a bowl

- Throw all the ingredients on top the cubes and cover with milk

- Gently mix everything with a spoon & place in the fridge for a few minutes

Lunch – left over from yeterday's supper

 

Supper

Kale and cabbage salad with 1 or 2 Slices of Ezekiel toast with tahini and avocado

Ingredients for the salad

• 1 head of kale
• ½ white cabbage
• 2 sundried tomatoes finely chopped
• 1 Spring onion finely chopped
• 1 handful pumpkin seeds

For the dressing

• Juice of 1 lime
• 1 tablespoon non gmo tamari
• 1 tablespoon coconut oil
• 50 grams almond butter
• 1 pinch of salt and pepper

To prepare the kale, take the leaves off the stalk and discard. Gently wash the kale and drain. Finley slice the kale into thin strips and place in a large mixing bowl.

Finely slice the white cabbage into thin strips and add them to the bowl with the sundried tomatoes, spring onion and pumpkin seeds.

To make the dressing, place all the ingredients in a bowl and mix well with a spoon. Now tip the dressing onto the salad and combine thoroughly. For the best flavor, use your hands to ensure all the kale leaves are totally covered in the dressing.

Alkaline Detox - Day 4

Tomorrows menu:

Smoothie

• 3 kale leaves stemmed
• A good wedge of cucumber
• 1 handful of mint leaves
• ½ avocado
• 2 kiwis peeled
• 500 mls water

Put all ingredient in blender blend well

Breakfast

Needs to be made tonight for tomorrow as it has to soak in fridge.

Muesli

• 5 tbsp organic, natural, raw muesli
• 1 tbsp maca
• 2 tbsp chia seeds
• 1 tbsp pumpkin seeds
• 1/2 teaspoon cinnamon
• Unsweetened almond milk (about 300ml)
• 1 handful blueberries
• 1 tbsp goji berries

1. Mix muesli, chia seeds, maca, pumpkin seeds, cinnamon in a bowl and cover with milk
2. Place in the fridge overnight.
3. Serve with blueberries, goji & pumpkin seeds on top

Lunch

Last nights left overs with added green salad

Supper

ZUCCHINI & COCONUT TAGLIATELLE

For the Tagliatelle use:

• 2 small zucchinis
• 2 young coconuts (use the flesh of 1 & 1/2 of coconuts - keep the rest to make the sauce)
• 1 ripe avocado
• About 2 leaves of kale (stems off)
• 2 tablespoons of chia seeds
• 1 handful of raw cashew nuts

Sauce

• 1/2 young coconut flesh
• 4 leaves of kale (stems off)
• 1/2 lemon juice
• 2 stalks of mint
• About 100ml of water (start with 50ml and add more if needed)
• 1 pinch of salt

To make the sauce blend all the ingredient in a blender or food processor

make the Tagliatelle by:

1. - Cut zucchinis in tagliatelle noodles using a peeler
2. - Cut the coconut flesh in tagliatelle as well and mix them with the zucchinis
3. - Add cubes/pieces of avocado
4. - Wash the kale, cut it into stripes and add them to the preparation Sauce
5. - Mix all ingredients and add the sauce to the preparation

Alkaline Detox - Day 3

Celeriac Soup

For ease (busy day) I am going to use menu suggested on cleanse itself and use recipes on cleanse so do please refer to attachment which I sent to you. Should you have difficulty locating the recipes let me know.

Green smoothie using recipes provided on cleanse PDF sheet

Breakfast Turmeric Omelet

Celery Root

Lunch could be the recommended Celeriac soup (celery root) or left overs from tonights supper

Supper Almond stuffed Portobello Mushrooms