Busy everyday life, problems, irregular eating and chronic immobilization are all factors that increase the stress level which in turn is the main prerequisite for diseases. A vicious circle is thus obtained and we don’t realize it while we are in our working environment. The approaching of the “most naked” season and the change of the wardrobe often lead to panic in front of the mirror – rather tight pants, a tummy and other similar feelings, making us unhappy. I will present to you a different express and reducing the weight detox regimes for those who want to get fit for the summer and the beach in a fast and easy way. It is right this to be not only slimming but also a natural body cleanse from the toxins, accumulated in winter. These regimes stimulate the energy levels and are easy to follow.

Why spring detoxification is needed?

It is not by chance people keep the fast for ages – a detoxifying diet restores our health, vitality, energy and positive attitude. Adding detoxifying herbs and plants helps in catching up and eliminating toxins, while facilitating the work of all organs involved in this process at the same time – the lymphatic system, circulation, liver, kidneys, skin etc. The positive effect of such diet creates strong motivation for a new style of eating and way of living.

The human body is able to adjust its metabolism according to the season. As this process of adaptation had been formed during human evolution, our bodies still adjust their rhythm of metabolism according to the different seasons. Many studies show that the chemicals we intake with food, air and water, are deposited in the fat cells. Meanwhile, the lack of some nutrients is linked with the incapability of organism to clean itself which leads to accumulation of toxins in the body. Consequently, hormonal misbalance, impaired immune defense, bad metabolism etc. develop.

Which are the symptoms of toxin accumulation?

Coated tongue, muddy skin or with no glitter, swollen lymph nodes, reduced vitality, frequent headaches, irritability, anger bursts, alcohol and fat intolerance, indigestion, swelling, bitter or sour taste in the mouth, rheumatism, frequent infections, itchy rashes – these are all symptoms of possible intoxication.

Inappropriate diet, lack of food regimen, toxic environment (including emotional one), drugs and stimulants, impaired liver and kidney function, insufficient amount of water and lack of physical activity – these contribute to intoxication.

Who should not undergo detoxification?

Pregnant and breastfeeding women, people with chronic diseases such as anemia, renal and autoimmune disorders, thyroid problems, diabetes and genetic disorders should consult a doctor before starting a detoxifying program.

Except for a change in the food, the transition to relieving diet or fast and the inclusion of suitable food additives are important part of the detoxifying process.

Detox regimen is characterized by four day cleansing, followed by feeding with low calorie menu, distributed in four servings so not to feel hunger and not to go without nutrients as we continue to lose weight at the same time.

You will find many foods with exotic names in the menus – the so called super foods, already available on our market. These wonderful natural products possess the property to speed up metabolism and to stimulate the organism for self-curing. Don’t miss out to obtain them. Detox drinks are also present in the regimen, as they cleanse the organism from the toxins gathered in winter and restore the fresh face color.

Hurry up, summer is knocking on the door!

Day 1 – Purifying

A day in which only vegetable and fruit juices are consumed, as the restriction is only in the amount – 1.5 to 2l or 7-8 glasses.

Start the day with: Hydrobank – a miraculous health elixir

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A glass of hot water /not more than 40oC/ with one teaspoon of honey and 2 Tbs. fresh lemon juice. 1-2 Tbs. of birch juice and a pinch of red pepper may be added in order to increase the detox effect.

Then choose between:

Green cocktail

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Freshly squeezed juice from cucumber, celery, spinach and sorrel with the addition of 1 tsp. spirulina. This cocktail affects the withdrawal of toxins and excessive fluid and is rich in vitamin C.

Beet juice

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Beetroot is considered one of the best products for purification.

Apple juice

Apple Juice

Low-calorie, containing much iron, promotes the rapid recovery of strength, increases the resistance to colds and infections. Apple vinegar has an excellent cleansing effect too. In addition to the detoxification during this day, water with one-two teaspoons of apple vinegar may be taken.

Orange goji berry delight

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Freshly squeezed citrus juice with the addition of blended, previously rehydrated goji berry.

Day 2 – Nourishing

After the juices, this is a day in which there is a transition to the next step – body nourishing and purification of the internal organs.

Again, start your day with Hydrobank.

Then, you’ll need 450g of cottage cheese with bio origin if possible and 4 pots of organic yoghurt. Divide the amount into 5 servings and eat them every three hours. Drink a glass of water or green or ginger tea 30 minutes before or 1 hour after each meal.

Day 3 – Rejuvenating

Hydrobank again is your start for the day.

On that day the diet continues with fresh vegetable salads, flavored with extra virgin high quality olive oil and lemon juice.

The salads may be of leafy vegetables, cucumbers, carrots, beets, turnip. Distribute them in 4-5 servings and eat as much as you can.

Add ginger or green tea between each meal.

Day 4 – Detoxifying

The end of the four-day detox finishes in the same way as it has begun. On that day drink again fruit and vegetable juices, as in the first day, in order to remove the last toxins from your digestive tract.

Feeding – a gradual restoration of the usual healthy eating habits is extremely important.

1st day:

Breakfast:

Hydrobank – a miraculous health elixir

A glass of hot water /not more than 40oC/ with one teaspoon of honey and 2 Tbs. fresh lemon juice. 1-2 Tbs. of birch juice and a pinch of red pepper may be added in order to increase the detox effect.

Goji low-fat bio yoghurt with oat bran and crushed flaxseed

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Products:

200 ml 1.5% bio yoghurt

2Tbs. oat bran

1-2 Tbs. crushed flaxseed

goji berry rehydrated from the previous evening (about 30g or a handful).

Way of preparation:

Mix all ingredients in a bowl. If you have a more sensitive stomach, blend in advance the goji berry to a puree and then add it to the yoghurt.

Lunch:

Salad of fresh spinach with strawberry pieces and feta

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Products:

fresh spinach leaves, chopped

3-4 strawberries /if the market allows it, if not you may replace them with shredded dried fig/

feta cheese /40 g/

For the dressing: 1Tbs. olive oil, the juice of ? squeezed lemon, a pinch of Himalayan salt

Way of preparation:

Mix all ingredients in a bowl and flavor with the dressing. Sprinkle with pine nuts or sunflower seeds for luxury.

Cream soup of avocado and carrots with quinoa and ginger

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Products:

125 g carrots, peeled and boiled in salted with Himalayan salt water

? avocado

? bowl bio cream

a handful of quinoa

a pinch of Himalayan salt

1Tbs. freshly squeezed lemon juice

1/8 tsp. nutmeg

grated fresh ginger to taste

The carrots are removed from the water and are blended together with the cream, and the resulting puree is returned in the salted water. It is stirred as quinoa is added. The soup simmer for three more minutes and the blended fresh avocado is added. The soup is spiced with black pepper, nutmeg and ginger.

Afternoon meal:

Herbal tea with honey

Herbs of organic origin on the basis of cornflower, sage, hops, chamomile, bitter orange and blackcurrant – they cleanse the liver and improve the face tan. The herbs possess diuretic and antioxidant effect, improve digestion and regulate the immune system.

Dinner:

Fillet of white fish in foil with lemon on tagliatelle of cucumbers

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Products:

a piece of fillet of your favorite white fish

2 Tbs. olive oil

2 slices of lemon, without the peel

2 bay leaves

a pinch of Himalayan salt

cucumbers, peeled and cut in the form of tagliatelle

Way of preparation:

The fillet is salted on both sides. The bay leaves are broken in two and put into the two cuts of the fillet. The fish is put on a foil, poured with olive oil and lemon. It is covered with the foil so the juice is evacuated. Then put it in a small pan and baked it in preheated oven for about 20 minutes.

It is served on the tagliatelle of cucumbers, flavored with lemon juice and a pinch of Himalayan salt.

2nd day:

Hydrobank

Breakfast:

Sandwich with cottage cheese and apples

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Products:

wholegrain bread /without yeast/

low-fat cottage cheese

grated apple

celery

Way of preparation:

The grated apple is blended with the cottage cheese and the celery, as spices by choice are added. The mixture is spread on a slice of wholegrain bread.

Lunch:

Turkish shepherd salad

Products for 2 servings:

1 small cucumber

1 tomato

1 small sweet onion bulb

1 tsp. olive oil

1 Tbs. red wine vinegar

salt and freshly ground black pepper (optional)

? cup (60 g) crumbled low-fat feta cheese

Way of preparation:

Cut the cucumber, tomato and onion into large pieces. Put in a bowl. Add olive oil and vinegar. Flavor to taste with salt and black pepper (optional). Serve in plates and sprinkle with cheese.

Vegetarian paella

Ingredients for 6 servings:

900 g – 1 kg vegetables:

asparagus, zucchini, sweet potatoes, eggplant, red onion, corn cobs, blanched fresh potatoes

For the marinade

1 bulb garlic, the cloves peeled

2 Tbs. thyme leaves

1 Tbs. rosemary leaves

8 bay leaves

2-3 tsp. crushed black pepper

150 ml olive oil

Way of preparation:

Put the ingredients for the marinade in a food processor with 1 Tbs. sea salt and grind them to a paste.

Cut the vegetables into large pieces and put them in a bowl or in a durable bag together with the marinade.

Stir in order to cover them well and leave them for several hours to absorb the flavor. Preheat the grill and start baking with the stubborn vegetables – potatoes, onion and corn. Then put the eggplant, asparagus and zucchini.

Baking time depends on the type and thickness of the vegetables.

Afternoon meal:

Banana Berry Nog

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Products for 2 servings:

1 cut frozen banana

? glass (120g) of non-fat or yoghurt soy milk

grated nutmeg

Way of preparation:

Mix all ingredients in a blender and process to creamy mixture. Then it is poured in a glass and is drunk sprinkled with nutmeg.

Dinner:

Chicken with lemon and capers

chicken

Products for 2 servings:

2 halves of filleted chicken thighs without skin (about 120 g each)

juice of one lemon

1 Tbs. olive oil

2 bulbs of shallot, finely chopped

1 Tbs. capers, drained

1 tsp. Dijon mustard

Way of preparation:

Heat the grill in advance.

Put the chicken in a shallow baking dish. Mix the remaining products for the chicken and pour on top. Bake at a position 15cm from the heat for 12-15 minutes or until ready.

3rd day:

Hydrobank

Breakfast:

Pancake with fresh cheese and salmon

Products for one serving:

40 g fresh skim-milk cheese

50 g fresh filleted salmon

1 Tbs. lemon juice

2 tsp. spices by choice (tarragon, parsley, basil, thyme)

salt and black pepper

2 Tbs. oat bran

1 Tbs. wheat bran

1 egg

skim-milk cottage cheese

Way of preparation:

Put the fresh skim-milk cheese to drain on absorbent paper while you prepare the pancake. Steam the fresh filleted salmon, flavored in advance with 1 Tbs. lemon juice, 1 tsp. spices by choice, salt and black pepper.

Make a pancake with 2 Tbs. oat bran, 1 Tbs. wheat bran, 1 egg, 1 Tbs. skim-milk cottage cheese, 1 tsp. red pepper, 1 pinch of salt, 1 tsp. spices by choice.

Put salt, black pepper, spices (red pepper, caraway, celery powder)

Put the salmon in a plate without the juice from the boiling and chop it in large pieces. Spread the cottage cheese on the pancake and cover it with the salmon.

Lunch:

Belgian salad

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Products for 1 serving:

? chicory bulb

1 apple

? avocado

30 g walnuts

1 egg

Vinaigrette:

? Tbs. walnut oil

? Tbs. apple vinegar

? tsp. mustard

dill, salt

Way of preparation:

Boil the eggs. Wash and cut the chicory on wheels. Cut the apples into slices. Divide the avocado in two and then cut it into slices. Prepare the vinaigrette, mix it with the chicory, apples and avocado. Sprinkle walnuts on top and decorate the salad with the cut quarters.

Squid with salt and pepper

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Products for 4 servings:

Products:

400 g squid

2-3 Tbs. olive oil

? tsp. spices by choice

a little sesame oil, parsley stalks and sweet chili sauce, for serving

Way of preparation:

Make shallow crossing incisions on the tubes of the squid with the tip of a sharp knife (like a net). Spread with olive oil and leave them while heating the grill.

Mix the spices /freshly ground pepper/. Sprinkle the squid on both sides just before putting them on the grill. Bake them for 1 minute on each side until they begin to shrink. Transfer in a plate and sprinkle them with a little sesame oil. Serve with parsley and small bowls with sweet chili sauce for dipping.

Afternoon meal:

Enchantment of success “Goji berry superfood”

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Products for 4 glasses:

4 glasses of water

3 Tbs. cocoa powder

1 Tbs. smashed cocoa beans

1 Tbs. maca or red maca

1-2 Tbs. natural sweetener (we offer syrup Iacono, light or dark agave or some raw sorts of honey)

1-3 glasses organic berries (blueberries, raspberries, blackberries)

1 Tbs. hemp seed

1 small pinch of salt from the Celtic Sea

?-1/2 leaf of fresh Aloe Vera gel (optional)

Way of preparation:

Mix all ingredients and blend them until you get smooth mixture.

Dinner:

Salad from the Cyclades 

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Products for 4-5 servings:

about 250 g mixture of sprouts, arugala and spinach seedlings

1 red pepper

1 red onion

16 black olives

16 cherry tomatoes

16 quail eggs (if the packages are divisible by 6, then the eggs are 12)

200 g sheep feta cheese

basil

For the vinaigrette:

2 Tbs. rapeseed oil

1 Tbs. olive oil

1 tsp. sesame paste

1 tsp. mustard

1 tsp. pesto from wild garlic (Allium ursinum)

Way of preparation:

Cut the pepper into thin strips and steam them for 3 minutes. Steam the quail eggs as well but for 6 minutes. Trim, wash and drain the leaves for the salad. Cut the onion into thin slices. Form the cheese into small cubes. Peel the eggs and cut them in two. Prepare the vinaigrette. Pour it over the salad, the pepper and the onion. Sprinkle with the chopped basil and feta cubes. Arrange around the quail eggs, tomatoes and olives.

Feeding actually represents a healthy and balanced nutritional regime which helps us with sample recipes not to fall upon food after the detox days. Its strict following, namely – not missing a serving, striving for raw and fresh foods, high-quality protein and essential fats, as well as drinking plenty of water and the daily physical activity are within its basis, and any excess of junk food may be immediately compensated with at least one of the mentioned 4 detox days of your choice.

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