3 Day Juice Cleanse!!

Juicing can change your body in dramatic ways, but keeping it for long periods can prove to be very difficult.Documentary filmmaker and health advocate, Joe Cross has developed a 3-day weekend cleanse that you can do with simple ingredients right at home. For 3 days, you will drink a total of 5 juices per day –and eat one meal that consists of only fruits and vegetables. 

Juice Recipes

Breakfast: Carrot Apple Ginger Juice

3 carrots

2 apples

1-in ginger

Directions

Juice. Pour over ice. Enjoy!

Mid-Morning Juice: Mean Green Juice

1 cucumber

4 celery stalks

2 apples

6 to 8 leaves kale

1/2 lemon

1-in ginger

Directions

Juice. Pour over ice. Enjoy!

Lunch: Gazpacho Juice

4 plum tomatoes

1 large cucumber

2 celery stalks

1 red bell pepper

1 small red onion

2 cups parsley (leaves and stems, roughly chopped)

1 lime

Directions

Juice. Pour over ice. Enjoy!

Afternoon Snack: Citrus Inspired Green Juice

6-8 leaves kale

8 leaves Swiss chard

1 cucumber

6 clementines

Directions

Juice. Pour over ice. Enjoy!

Pre-Dinner: Sunset Blend Juice

1 large sweet potato

1 medium carrot

1 red bell pepper

2 large red beets

2 Golden Delicious apples

1 orange (optional)

Directions

Juice. Pour over ice. Enjoy!

Kale Avocado Salad w/ Vinaigrette

Keep the chopped ingredients stored separately in your fridge, and toss with dressing just before eating.

Ingredients

Makes 2 servings

4 handfuls kale

1 handful red cabbage, chopped

1 tomato, chopped

1/2 avocado, diced

1/2 cup olive oil

1 tbsp balsamic vinegar

1 tbsp honey

1/2 tspdried basil (or 1/4 cup fresh)

4 cloves garlic, chopped

Sea salt and ground black pepper to taste 

Directions

Cut kale off of stems and chop. (Save stems for juicing!) Chop red cabbage, tomato and avocado. Mix 1/2 of each of the ingredients together in a bowl. Save the remaining 1/2 for tomorrow.

In a separate bowl, mix dressing: blend the olive oil, balsamic vinegar, honey, garlic, sea salt and pepper. Add 1 tablespoon dressing and toss. Save remaining dressing for other salads or as a marinade.

Carrot & Sweet Potato “Fries”

Ingredients

Makes 2 servings

2 medium sweet potatoes

2 large carrots

2 tbsp olive oil

1 tsp ground cumin

1/4 tsp pepper

1/2 tsp sea salt

Directions

Preheat oven to 425°F. Peel the sweet potatoes and carrots. Cut the potatoes in half lengthwise, and slice each halve into 4 equal wedges. For the carrots, cut in half crosswise into two chunks. Slice each chunk lengthwise into 2 pieces, and cut each piece into 2 or 3 wedges, making them roughly the same size as the potatoes.

Put the potato and carrot wedges into a bowl and toss with the oil, cumin, pepper and salt. Arrange on baking sheet lined with parchment paper. Bake for 30 minutes or until the flesh is tender and the outside is lightly browned and the edges slightly crisp.

Raw Carrot Ginger Soup

Ingredients

Makes 2 servings

3 cups carrot juice (this may require about 20 carrots)

1 ripe avocado

2 tbsp honey

1 tbsp minced fresh ginger

1/8 tsp ground cayenne pepper or more to taste

1/4 tsp sea salt or more to taste

1/2 cup cup raw fresh coconut meat (optional)

2 tbsp cold pressed avocado or olive oil (for garnish)

2 tbsp chopped fresh cilantro (optional, for garnish)

Directions

Purée the carrot juice, avocado, optional coconut meat, honey, ginger, cayenne pepper and salt in your blender until completely smooth. Taste and adjust the seasonings if necessary. Garnish the soup with a drizzle of oil and the chopped cilantro.

Roasted Acorn Squash Stuffed With Mushroom & Sage

Ingredients

Makes 2 servings

1 medium acorn squash

3/4 tsp plus 1/4 tsp sea salt

1/2 tsp fresh ground black pepper

6 tbsp olive oil, plus extra for brushing

2 garlic cloves, minced

1 large portabella mushroom, chopped

1 small onion, chopped

2 tsp fresh sage, finely chopped

Pinch red pepper flakes, optional

Directions

Preheat oven to 450°F. Trim off each end of the squash. Stand the squash upright and halve lengthwise. Scoop out the pulp and the seeds and discard.

Brush each squash half with olive oil, and then sprinkle with 3/4 teaspoon salt and the black pepper. Arrange cut sides down on a baking sheet lined with parchment paper. Roast the squash until the flesh is tender and the edges are golden brown, approximately 25 to 35 minutes.

Remove from the oven, flip the squash halves over and set aside. While the squash roasts, heat the olive oil in a medium saucepan over medium high heat. Add the onions and garlic and sauté 2 minutes, or until the onions begin to turn translucent. 

 

Add the mushrooms, sage, 1/4 teaspoon salt and the red pepper flakes if using, and sauté until the mushrooms begin to soften, about 5 minutes. Fill the roasted squash halves with the mushroom mixture and bake again for another 10 minutes.