The Best 3-Day Cleanse

Halloween is a week away and that can only mean one thing – the official beginning of holiday-eating-season. We fully embrace eating whatever you want, whenever you want it especially if it’s in moderation. Around this time of year it’s too easy to fall into a pattern of eating way too many empty calories; candy at Halloween, pie (and everything else) for Thanksgiving, heavier drinks, Christmas cookies – it never ends.

We’re choosing to continue to try to reset our body and appetite before the food madness starts: That way we’ll be able to practice more portion control when the holiday feasts come our way. We consulted with our favorite wellness guru for help. Read below for a three day cleanse from ModelFit & Bonberi founder Vanessa Packer; if Taylor Swift and Karlie Kloss love her gym, this cleanse is good enough for us….

From Vanessa Packer, co-founder of ModelFit

Some things to keep in mind:

1. KEEP IT FRESH! Summertime is the best for loading up on all the fresh produce you can. Hit up the local farmers markets and get the best of what summer has to offer.

2. CUT IT OUT! As always, with a cleanse, you want to maximize your results by omitting the most irritating and unnatural foods. This means, no refined sugar, alcohol, caffeine, red meat, dairy or wheat.

3. MIX UP YOUR GREENS! We all love kale, but in summertime it plays second fiddle to good ol’ spinach, which is at its height now. Make the swap in your salads and smoothies for some summertime freshness.

4. BEGIN EACH DAY WITH WARM WATER AND LEMON. This will help boost alkalinity and wake up your digestive system.

Day One

Breakfast:

After your warm water and lemon, feel free to have green tea, matcha or your caffeinated beverage of choice. If you can’t give up your morning cold brew, that’s okay, just have it black with no milk or sugar.

Summer Greens Juice

1 head of Romaine

1 handful Spinach

1 handful of Pineapple

3 stalks of Celery

half – 1 whole Green Apple (depending on how sweet you like it)

half a Lemon

1 thumb of Ginger.

In a high-powered juicer, juice all ingredients and drink immediately. (Fresh juices tend to lose their vitality after 30 minutes.) Give your body time to digest the juice, 30 minutes at least.

Summer Fruit Bowl

Raspberries, Peaches, Cherries – whatever fresh fruits you love most combine in a large bowl with fresh chopped mint. You can be liberal with your fruit intake; the living enzymes and natural antioxidants and nutrients will help to keep you energized all day.

Lunch:

Bibb and Bean Salad

bibb_bean_salad

Handful of Shaved Radishes

1 Cup of Raw Haricot Verts

1-2 Heads Bibb Lettuce (or Mesclun Greens)

Small Handful of Chopped Chives

Optional: 1⁄2 or 1 whole avocado

Dressing:

Juice of 1 lemon

1 teaspoon of dijon mustard

2 tablespoons of apple cider vinegar

1⁄2 teaspoon of raw honey

water for consistency

Sea salt/black pepper to taste

In a small food processor or blender, blend all dressing ingredients and set aside. Layer the cooked haricots verts and fingerling potatoes on the bottom of a large bowl. Add all raw salad ingredients on top. Dress salad and eat immediately.

Dinner:

Rainbow Salad

rainbow_salad

1-2 heads of romaine or Boston lettuce

1 zucchini, julienned

1 large cucumber, julienned

2 large carrots, julienned

1⁄2 raw beet, grated

1 large tomato, chopped

1⁄2 cup of raw sauerkraut (we love Hawthorne Valley)

1⁄2 avocado, chopped

Handful of fresh herbs (chives, cilantro, basil, parsley) chopped

Lemon Tahini Black Pepper Dressing:

Juice of 2 lemons

2 tablespoons of raw tahini

2 cloves of garlic

Sea salt/tons of black pepper to taste

Water for consistency

In a small food processor or blender, blend all dressing ingredients and set aside. In a large salad bowl, fill with lettuce. Arrange remaining ingredients around the perimeter of the bowl and in the middle, place the chopped avocado, sprinkle chopped herbs. Dress and eat immediately.

Cumin Chickpea Lettuce Cups (or Nori Wraps)

2 large carrots, chopped

2 large tomatoes, chopped

1 can of chickpeas, strained (reserve 1⁄2 can of liquid)

Handful of fresh herbs (cilantro, basil, parsley)

2 cups of chopped swiss chard

1 zucchini, chopped

1 red onion, chopped

1 teaspoon of curry powder

1⁄2 teaspoon of cumin

1 teaspoon of toasted sesame oil

Head of Boston or red leaf lettuce for “cups” (You can also use large nori/seaweed sheets for

wrapping)

1-2 cups of cooked quinoa

Optional: 1⁄2 cup of raw kimchi, chopped

Preheat oven to 450 degrees. In a casserole dish, add chickpeas and cover with 1⁄2 can of liquid. Add swiss chard, zucchini, tomatoes, red onion and herbs. Sprinkle in curry powder and cumin and mix well. Drizzle with 1 teaspoon of toasted sesame oil and season on top with sea salt and black pepper. Bake for 30-45 minutes to an hour until liquid is bubbling and veggies are browned or somewhat charred. Let cool for 10 minutes. Serve with lettuce cups, quinoa and raw kimchi on the side.

Day Two

Breakfast:

After your warm water and lemon, feel free to have green tea, matcha or your caffeinated beverage of choice. If you can’t give up your morning cold brew, that’s okay, just have it black with no milk or sugar..

Feelin’ Spicy Green Juice

spicy_green_juice

1 head of Romaine

1 Cucumber

1 Lemon

4-5 stalks of Celery

1⁄4 of a Jalapeño

Handful of Cilantro

Optional: 2 green apples for sweetness

In a high-powered juicer, juice all ingredients and drink immediately. (Fresh juices tend to lose their vitality after 30 minutes.) Give your body time to digest the juice, 30 minutes at least.

Protein Summer Smoothie

Dark Leafy Green Spinach

Frozen Banana

Frozen Papaya

Mixed Berries

4 Ripe Figs

Filtered Water

Vegan Protein Powder (Sunwarrior is my favorite)

Optional add ins: Maca Powder, Chia Seeds, Acai powder

In a high-powered blender, blend all ingredients, adding as much water for the consistency you like. Drink immediately or store in the fridge for up to 6 hours.

Lunch:

Reimagined Zoodle Pad Thai

zoodle_pad_thai

Handful of mint, chopped

Handful of basil, chopped

Handful of chopped cilantro, chopped

2 Zucchinis, spiralized or julienned into “noodles”

2 large carrots, julienned

1 bell pepper, chopped

1 large cucumber, spiralized or julienned into “noodles”

1⁄2 cup of raw bean sprouts

Optional: 1⁄2 cup of raw kimchi, chopped

Dressing:

1 teaspoon of raw almond butter

1⁄2 teaspoon of toasted sesame oil

2 tablespoons gluten-free tamari, juice of 2 limes

1⁄2 teaspoon of raw honey

1⁄2 teaspoon of fresh ginger, minced

1 clove of garlic, minced

In a small food processor or blender, blend all dressing ingredients and set aside. In a large bowl, toss together all the salad ingredients. Dress and toss salad well, serve immediately.

Dinner:

Crudite and Fava Bean Dip:

2 large carrots, peeled

1 large cucumber, peeled and sliced into spears

1 bulb of fennel, quartered

4 radishes, de-stemmed and halved

1 large tomato, quartered

Fava Dip

1 cup of shelled fresh fava beans (1 1/4 pounds in pods)

1/4 cup of extra-virgin olive oil

Juice of 2 lemons

1/4 teaspoon of grated lemon zest

2 garlic cloves

1 bunch of fresh mint leaves

1 shallot, minced

Sea salt/ Black Pepper to taste

In a large pot of boiling water, cook fava beans, about 5 minutes. Strain and add to food processor or high-speed blender. Add lemon juice/zest, mint, garlic, shallot and olive oil. Blend until creamy. Season with salt and black pepper. Serve with raw crudite.

Summer Stuffed Peppers

4 green bell peppers, with tops cut off and seeds scooped out

Handful of fresh cilantro, chopped

1⁄2 jalapeno, with seeds discarded and minced

1 teaspoon of chili powder

1⁄2 teaspoon of cumin

2 cloves of garlic, minced

1 large yellow onion, minced

1 tablespoon of olive oil or avocado oil

1 zucchini, minced

1 can of black beans, strained

1⁄2 cup of fresh or frozen spring peas

1 cup of swiss chard or spinach, finely minced

2 portobello mushroom caps, minced

4-6 cups of cooked quinoa

2 limes

Sea salt / black pepper to taste

Preheat oven to 425 degrees. In a cast-iron or medium shallow pan, sauté onion, jalapeño and garlic until fragrant. Add chili powder and cumin and sauté for 1-2 minutes. When onion is translucent, add black beans, swiss chard, peas, portobello and zucchini and continue to saute for 5 minutes. Add cooked quinoa and sauté for another five minutes. Remove from heat and add cilantro and season with salt and pepper. Arrange green bell peppers on a baking sheet and carefully stuff peppers with quinoa mixture to the top. Bake for 30-45 minutes or until peppers are soft and the edges are slightly charred. Serve with chopped avocado on top and wedges of lime.

Day Three

Breakfast:

After your warm water and lemon, feel free to have green tea, matcha or your caffeinated beverage of choice. If you can’t give up your morning cold brew, that’s okay, just have it black with no milk or sugar..

Tropical Smoothie

1⁄2 Pineapple

2 Cups Raw Coconut Water

1 Frozen Ripe Banana

Handful of Fresh Spinach

1⁄2 Cup Frozen Mango

1 Knob Ginger

Small Handful of Cilantro

Optional: Bee Pollen, Shredded Raw/Unsweetened Coconut, Drops of Vitamin D supplement,

10 Tablets of Sun Chlorella

In a high-powered blender, blend all ingredients, adding more water depending on the consistency you like. Drink immediately or store in the fridge for up to 6 hours. Give your body time to digest the juice, 30 minutes at least.

Strawberry Mint Smoothie Bowl

1 cup of fresh or frozen strawberries

2 frozen banana

1 handful of fresh spinach

1 small handful of fresh mint

1- 1.5 cups of raw coconut water (depending on preference of consistency)

Optional: dash of cayenne pepper

Toppings: Bee Pollen, Chia Seeds, Goji Berries, Shredded Coconut, Hemp Seeds, Cinnamon

In a high-powered blender, blend all ingredients, adding more water depending on the consistency you like, should be thicker than the average smoothie. Top with your choice of add ons, and enjoy with a spoon. Store in the fridge for up to 6 hours.

Lunch:

Green Goddess Chopped Salad 

2 cups mixed lettuce (romaine, gem, spinach, chard or arugula)

1⁄2 cup of shaved or shredded carrots

1⁄2 cup of shaved radishes

1 large tomato, chopped

1 ear of corn, chopped

1⁄2 cup of chickpeas

1 large cucumber, chopped

1 cup of steamed heirloom beans

Green Goddess Dressing

1 avocado

1 small handful of fresh tarragon

1 small handful of fresh chives

1 small handful of fresh parsley

2 cloves garlic

Juice of 1 lemon

2 tablespoons of apple cider vinegar

Sea salt/black pepper for taste

Water for consistency

In a small food processor or blender, blend all dressing ingredients and set aside. In a large bowl, toss together all the salad ingredients. Dress and toss salad well, serve immediately.

Dinner:

Warm ‘New Potato’ Salad

2 stalks of celery, chopped

1 handful of fresh dill, chopped

1 handful of fresh chives, chopped

1 small red onion, chopped

1 garlic clove, minced

1 pound of new potatoes or baby red bliss potatoes (fingerlings would work too)

Optional: 2 large half-sour pickles

Dressing:

2 tablespoons grainy dijon mustard

2 tablespoons of olive oil

Juice and zest of 1 lemon

Sea salt/black pepper to taste

1 shallot, minced

1⁄4 cup of apple cider vinegar

In a ramekin or small bowl, add chopped shallots and apple cider vinegar to allow shallots to “pickle” for 15 minutes. After 15-20 minutes, strain out vinegar and pickled set shallots aside. In a large pot, boil potatoes until tender or can be easily pierced with a fork. Strain and set aside to dry and cool off. In a large bowl, add potatoes, onion, fresh herbs, garlic, pickles, pickled shallots and celery. Dress the potatoes with olive oil, mustard and lemon. Season with salt/pepper. Serve warm.

Watermelon Tomato Gazpacho

gazpacho

4-5 RIPE tomatoes (preferably peeled and seeded)

1 cup cupped fresh summer watermelon

*tip:Throw the tomatoes into boiling water that has settled for appx 3 seconds. When you take them out the peel will come right off.

1/2 peeled raw red pepper

1 peeled cucumber

1 tablespoon of lemon juice

1/4 cup of really good extra virgin Olive oil

1/4 Yellow or white Onion (not sweet) to taste (Optional)

1/2 clove Fresh Garlic to taste (Optional)

Sea Salt and pepper to taste

Add all ingredients in the blender and blend until smooth. Garnish with raw diced tomatoes, raw diced cucumbers, a drizzle of olive oil and enjoy!

For more cleanse ideas see this 2-day vegan cleanse, also click here for a great juice cleanse.