The Beauty Detox Solution (44 page)

BEAUTY SMOOTHIES

HOMEMADE ALMOND OR HAZELNUT MILK

YIELD:
2-3 servings

 

These nut milks keep up to two days in the refrigerator. Unsweetened almond milk can be found at Trader Joe's or your local health store. But there is nothing quite as delicious as freshly made, completely raw and live, preservative-free nut milk made in your own blender.

These nut milks can be enjoyed on their own or as a base in smoothies, such as the Rain Forest Acai Smoothie or the Watermelon Slush Smoothie, or in Happy Cow Dairy-Free Hot Chocolate. These nut milks can also be enjoyed in recipes like Delish Squash Bisque.

INGREDIENTS

2 cups raw almonds or 2 cups raw hazelnuts (soaked overnight)

2½ cups filtered water (feel free to use more or less, depending on how thick you like your milk)

Stevia or dates, to sweeten to your taste (optional, and be sure to get dates with pits and remove them yourself)

DIRECTIONS:

Rinse the soaked nuts very well with a strainer. Place the soaked nuts and the water in a blender and blend on high until smooth. Pour the mixture through a cheesecloth into a separate container. Squeeze all the liquid out of the cloth with your hands, so you get all the milk out, and discard all the nut pulp and nut fiber. If you are in a rush, pour the liquid through a fine strainer (though you won't get every drop of milk out, the way you would with the cheesecloth).

Do a quick rinse of the blender, and put the strained milk back in the blender. Add the stevia or dates to sweeten to your taste, or leave it out altogether if you like your milk plain.

RAIN FOREST ACAI SMOOTHIE

YIELD:
1 serving

 

This doubles as a great snack or a great dessert! I went through a good two-year run of having this for dessert many times a week after dinner! Just be sure to wait at least half an hour after eating to enjoy this, as this would be a liquid dessert. Acai berries can be purchased frozen in health stores and made into smoothies.

INGREDIENTS

3½ ounces frozen acai berries

2 cups unsweetened almond milk

½ Tbs. raw cacao

Stevia to taste

½ avocado (optional, to make the smoothie thicker and more filling)

DIRECTIONS:

Using a good blender, blend the acai berries and almond milk at a low speed until you've broken down the acai berries. Then move to a higher speed. Once it is smooth, add the cacao and the stevia. Add the avocado if you want a denser snack or dessert. Enjoy!

THIRTY-SECOND SPIRULINA SUPERFOOD DRINK

YIELD:
1 serving

INGREDIENTS

1 fresh young coconut, both water and soft inner meat or 2 cups natural, non-artificially sweetened coconut water

1 heaping Tbs. spirulina powder

½ Tbs. raw cacao

Stevia to taste

DIRECTIONS:

Blend all the ingredients together and enjoy immediately.

WATERMELON SLUSH SMOOTHIE

YIELD:
1 serving

 

INGREDIENTS 1 small watermelon

2½ cups unsweetened almond milk

DIRECTIONS:

Pre-prep:
Cut the watermelon into small chunks and freeze 3 cups overnight.

 

Simply blend the frozen watermelon and the almond milk in a blender. That's it! These two ingredients combine so magically that you won't need any kind of sweetener. But be sure to freeze the watermelon! It is not the same
at all
if you do not. Try it for yourself and enjoy this insanely satisfying summer treat!

BEAUTY DESSERTS

RAW PECAN LOVE PIE

YIELD:
1 pie

 

Pecan pie always conjures up memories of pie being made and given with love. There is something very nurturing and loving about pecan pie! Please note: This dessert is not appropriate for my Blossoming Beauties. Don't worry, though. There are other desserts and smoothies to choose from!

CRUST INGREDIENTS

2½ cups dates (with pits)

1 cup finely ground coconut flakes

1½ cups walnuts (soaked, 4 hours)

DIRECTIONS:

Pit the dates yourself, extracting each pit and discarding it. Add the dates, coconut flakes and walnuts to a food processor and process on high until thoroughly mixed. Press the mixture into the bottom and sides of a round 9" pie plate. Set the pie plate to the side.

FILLING INGREDIENTS

2/3 cup filtered water

1 cup raw pecans, soaked about

15 minutes, plus more to garnish

1 cup organic Thompson raisins

1 Tbs. vanilla extract

1 tsp. nutmeg

1/3 cup maple syrup

1 tsp. Celtic sea salt

DIRECTIONS:

Blend all the filling ingredients together in a blender until smooth. Pour the filling into the pie shell and garnish with raw pecans. Chill the pie in the freezer overnight or for at least 5 hours before serving. Slice it up and enjoy!

HAPPY COW DAIRY-FREE HOT CHOCOLATE

YIELD:
1 serving

Great for snuggly cold winter nights, or anytime you want a comforting cup of warm hot cocoa!

INGREDIENTS

1 cup Homemade Almond or Hazelnut Milk, or if it's not possible to make it, use a store-bought brand, unsweetened

1 tsp. raw cacao powder

Stevia to taste

DIRECTIONS:

Heat the almond milk in a saucepan, but do not bring it to a boil! Pour the almond milk into a mug, spoon the cacao powder into the mug and mix well. Add some stevia to sweeten the drink, as needed. Kick back and enjoy!

RAW CACAO TRUFFLES

YIELD:
about 33 truffles

 

These are one of my absolute favorite treats—whenever someone tries one, they ask me for the recipe. When I tell them, they can't believe it's raw! My Blossoming Beauties: this dessert is not appropriate for you, but if you get a chocolate craving you can try the Happy Cow Dairy-Free Hot Chocolate or the Chia Seed Delight.

INGREDIENTS

2 cups ground raw almonds

3/4 cup raw cacao powder

6 dates, pitted

½ cup raisins

1 Tbs. coconut oil

Pinch of Celtic or Himalayan sea salt

3 Tbs.–¼ cup cold, filtered water

 

Optional:

1 cup shredded, dried organic unsweetened

coconut flakes

3 Tbs. maple syrup

Pre-prep:
Soak almonds in water for twenty-four hours, then rinse well. Dry them in a dehydrator, or on the lowest setting of your oven with the door cracked open. We do not want to use soggy or wet almonds in this recipe!

 

Grind the almonds in a food processor, then add the cacao, dates, raisins, coconut oil and a pinch of sea salt. Once everything is blended well, add the water to make the mixture moist.

Roll up your sleeves, take a small amount of the mixture, and roll balls roughly the size of golf balls, or a touch smaller, between your palms. Add your love! Dip each ball in a smaller bowl containing the coconut flakes, and roll in the flakes to cover each ball evenly.

Keep in fridge to help the truffles harden for at least two hours.

CHIA SEED DELIGHT

YIELD:
1 serving

 

This is a very filling dessert that helps cap off a meal with something sweet, that will also help keep us from getting hungry late at night.

INGREDIENTS

1/4 cup raw, organic chia seeds

1 cup Homemade Almond or Hazelnut Milk, or store-bought, unsweetened

½ Tbs. raw cacao powder

1 tsp. stevia or xylitol to sweeten, or more to taste

DIRECTIONS:

Place chia seeds in a bowl. Blend the almond milk, cacao powder and stevia or xylitol in the blender until well mixed and the desired level of sweetness is reached. Pour over chia seeds and mix well. Let stand for at least 10 minutes before mixing again and serving. Enjoy!

To convert temperatures in Fahrenheit to Celsius, use this formula:

 

C = (F–32) X 0.5555

 

So, for example, if you are baking at 350°F and want to know that temperature in Celsius, this would be the calculation:

 

C = (350–32) X 0.5555 = 176.65°C

CHAPTER ONE

 

1
Derek E. Wildman, et al., “Implications of Natural Selection in Shaping 99.4% Nonsynonymous DNA Identity Between Humans and Chimpanzees: Enlarging Genus
Homo,
”
Proceedings of the National Academy of Sciences,
May 19, 2003.

2
D. Fossey and A. H. Harcourt, “Feeding ecology of free ranging mountain gorillas (Gorilla gorilla beringei),” in Clutton Brock (Ed.).
Primate Ecology: Studies of Feeding and Ranging Behaviour in Lemurs, Monkeys and Apes.
(London: Academic Press, 1977).

3
R. J. Barnard, “Effects of Life-Style Modification on Serum Lipids,”
Archives of Internal Medicine
151 (1991): 1389–94.

4
Gabriel Cousens,
Conscious Eating
(Berkeley, CA: North Atlantic Books, 2000), 313.

5
Robert O. Young,
The pH Miracle
(New York: Wellness Central, 2002), 25.

6
Lisa James, “Clean and Lean: Helping Your Body Shed Fat-Based Toxins May Make It Easier to Lose Weight,”
Energy Times
(June 2010): 16–17.

7
D. Hegsted, “Minimum Protein Requirements of Adults.”
American Journal of Clinical Nutrition
21 (1968): 3520.

8
Food and Nutrition Board, Institute of Medicine,
Dietary Reference Intakes for Energy, Carbohydrate, Fiber, Fat, Fatty Acids, Cholesterol, Protein, and Amino Acids
(ashington, DC: National Academy Press, 2002).

9
John Scharffenberg,
Problems with Meat
(Anaheim, CA: Woodbridge Press, 1982), 90. Cited in John Robbins,
Diet for a New America
(Tiburon, CA and Novato, CA: HJ Kramer Inc. and New World Library, 1987), 184–85.

10
Nathan Pritikin, Quoted in
Vegetarian Times,
issue 43, p. 21.

11
Joel Furhman, M.D.,
Eat to Live
(New York: Little, Brown and Company, 2003), 139.

12 R. Doll and R. Peto, “The Causes of Cancer: Quantitative Estimates of Avoidable Risks of Cancer in the United States Today,”
Journal of the National Cancer Institute
66 (1981): 1192–265.

13
Dr. T. C. Campbell, B. Parpia and J. Chen, “A Plant-Enriched Diet and Long-Term Health Particularly in Reference to China,”
HortScience
25, no. 12 (1990): 1512-14.

14
Ibid.

15
International Agency for Cancer Research, “Globocan 2008,”
http://globocan.iarc.fr/factsheets/cancers/colorectal.asp

16
D. Armstrong and R. Doll, “Environmental Factors and Cancer Incidence and Mortality in Different Countries, with Special Reference to Dietary Practices,”
International Journal of Cancer
15 (1975): 617–31.

17
Ibid.

18
S. A. Bingham, N. E. Day, R. Luben, et al., “Dietary Fibre in Food and Protection against Colorectal Cancer in the European Prospective Investigation into Cancer and Nutrition (EPIC); an Observational Study,”
Lancet
361 (2003): 1496–501.

19
Ibid.

20
American Heart Association, “Heart Disease and Stroke Statistics—2010 Update.”

21
Ibid.

22
D. Ornish, S. E. Brown, L. W. Scherwitz, et al., “Can Lifestyle Changes Reverse Coronary Heart Disease?”
Lancet
336 (1990): 129–33.

23
D. Ornish, “Avoiding Revascularization with Lifestyle Changes: The Multicenter Lifestyle Demonstration Project,”
American Journal of Cardiology
82 (1998): 72T–76T.

24
American Diabetes Association, “National Diabetes Fact Sheet, 2007.”
http://www.diabetes.org/diabetesbasics/diabetes-statistics

25
Ibid.

26
J. W. Anderson, “Dietary Fiber in Nutrition Management of Diabetes,” in
Dietary Fiber: Basic and Clinical Aspects,
ed. G. V. Vahouny and D. Kritchevsky (New York: Plenum Press, 1986), 343–60.

27
Ibid.

28
Ibid.

29
T. T. Shintani, S. Beckham, A. C. Brown, et al., “The Hawaii Diet: Ad Libitum High Carbohydrate, Low Fat Multi-cultural Diet for the Reduction of Chronic Disease Risk Factors: Obesity, Hypertension, Hypercholesterolemia, and Hyperglycemia,”
Hawai'i Medical Journal
60 (2001): 69–73.

30
M. Hindhede, “The Effect of Food Restrictions During War on Mortality in Copenhagen,”
Journal of the American Medical Association
74, no. 6 (1920): 381.

31
Ibid.

32 A. Strom and R. A. Jensen, “Mortality From Circulatory Diseases in Norway, 1940–1945,”
Lancet
260 (1951): 126–29.

33
Ibid.

34
Vic Sussman,
The Vegetarian Alternative
(Emmaus, PA: Rodale Press, 1978), 55.

35
The Physician's Committee for Responsible Medicine website.
http://www.pcrm.org

CHAPTER TWO

1
Tom Bohager,
Enzymes: What the Experts Know
(Prescott, AZ: One World Press, 2006), 40.

2
David Jubb and Annie Padden,
Lifefood Recipe Book: Living on Life Force
(Berkeley, CA: North Atlantic Books, 2003), 4.

3
Arnold Ehret,
Mucusless Diet Healing System
(New York: Benedict Lust Publications, 2002), 3.

4
Robert O. Young, Ph.D.
The pH Miracle
(New York: Wellness Central, Hachette Book Group, 2002), 42.

5
Norman W. Walker,
Colon Health
(Prescott, AZ: Norwalk Press, 1979), 3.

6
Young,
The pH Miracle,
13.

7
Ibid.

8
Jane E. Brody, “Exploring a Low-Acid Diet for Bone Health,”
New York Times,
Health section. Published November 23, 2009.

9
Ibid.

10 M. Hegsted, S. A. Schuette, M. B. Zemel, et al., “Urinary Calcium and Calcium Balance in Young Men as Affected by Level of Protein and Phosphorus Intake,”
Journal of Nutrition
111 (1981): 553–62.

11 D. E. Sellmeyer, K. L. Stone, A. Sebastian, et al., “A High Ratio of Dietary Animal to Vegetable Protein Increases the Rate of Bone Loss and the Risk of Fracture in Postmenopausal Women,”
American Journal of Clinical Nutrition
73 (2001): 118–22.

12 Young,
The pH Miracle,
5–6, 15.

CHAPTER THREE

1
Food and Nutrition Board. “Dietary Reference Intakes Proposed Definition of Dietary Fiber,” National Academy of Sciences. Washington, D.C., 2001, 2.

2
John A. McDougall,
Digestive Tune-Up
(Summertown, TN: Healthy Living Publications, 2008), 76.

3
G. R. Howe, “Dietary Intake of Fiber and Decreased Risk of Cancers of the Colon and the Rectum: Evidence from the Combined Analysis of 13 Case-Control Studies,”
Journal of the National Cancer Institute
84, no. 24 (December 1992): 1887–96.

4
McDougall,
Digestive Tune-Up,
76.

5
Ibid.

6
Department of Health and Human Services. Report on All Adverse Reactions in the Adverse Reaction Monitoring System. February 25 and 28, 1994.

7
W. L. Hall, D. J. Millward, P. J. Rogers and L. M. Morgan, “Physiological Mechanisms Mediating Aspartame-Induced Satiety,”
Physiology & Behavior
78, nos. 4–5 (April 2003): 557–62.

8
L. N. Chen and E. S. Parham, “College Students' Use of High-Intensity Sweeteners is Not Consistently Associated with Sugar Consumption,”
Journal of the American Dietetic Association
91 (1991): 686–90.

9
Behavioral Neuroscience
122, no. 1 (February 2008): 161–73.

10
Mohamed B. Abou-Donia, Eman M. El-Masry, Ali A. Abdel-Rahman, Roger E. McLendon and Susan S. Schiffman, “Splenda Alters Gut Microflora and Increases Intestinal P-Glycoprotein and Cytochrome P-450 in Male Rats,”
Journal of Toxicology and Environmental Health,
Part A 71, no. 21 (2008): 1415–29.

11
R. F. Kushner et al., “Implementing Nutrition into the Medical Curriculum: A User's Guide,”
American Journal of Clinical Nutrition
52, no. 2 (August 1990): 401–3.
D. C. Heimburger, V. A. Stallings, and L. Routzahn, “Survey of Clinical Nutrition Training Programs for Physicians,”
American Journal of Clinical Nutrition
68, no. 6 (December 1998): 1174–79.

12
Herbert M. Shelton,
Food Combining Made Easy
(San Antonio, TX: Willow Publishing, 1982), 56.

13
Dr. Ann Wigmore,
The Hippocrates Diet and Health Program
(New York: Avery, 1984).

14
Cited in Harvey Diamond and Marilyn Diamond,
Fit for Life
(New York: Warner Books, 1985), 46–47.

15
The concept of Beauty Food Pairing is based upon the writings and works of Dr. Herbert M. Shelton, Dr. Ann Wigmore, Dr. Norman Walker and Harvey and Marilyn Diamond. Specific books the following information was pulled from include
Food Combining Made Easy,
by Dr. Herbert Shelton,
Become Younger
and
The Vegetarian Guide to Diet & Salad,
by Dr. Norman Walker,
Fit for Life,
by Harvey and Marilyn Diamond, and the
Living Food Lifestyle
^™
Textbook
from the Ann Wigmore Natural Health Institute in Puerto Rico.

16
Dr. N. W. Walker,
Become Younger
(Summertown, TN: Norwalk Press, 1995).

17
Some fermentation is the result of constructive destruction.

18
Walker,
Become Younger,
37.

19
Diamond,
Fit for Life,
51.

20
Shelton,
Food Combining Made Easy,
36.

21
I give credit to my dear friend Gil Jacob for first coining the term “Light to Heavy.”

22
G. A. Leveille, University of Illinois (1972) and G. Pose, P. Fabry and H. A. Katz, Institute Ernahrung, Potsdam, Germany (
Nutritional Abstracts and Reviews
38:7027, 1968). Cited in
Enzyme Nutrition
by Dr. Edward Howell Avery, 1985.

CHAPTER FOUR

1
Dr. Gary Farr, “Comparing Organic Versus Commercially Grown Foods.” Rutgers University Study, New Brunswick, NJ, 2002.

2
Tom Bohager,
Enzymes: What the Experts Know
(Prescott, AZ: One World Press, 2006), 10.

CHAPTER FIVE

1
Dr. T. Colin Campbell and Thomas M. Campbell II,
The China Study: The Most Comprehensive Study of Nutrition Ever Conducted and the Startling Implications for Diet, Weight Loss, and Long-Term Health
(Dallas, TX: Benbella Books, 2006), 30.

2
Patti Weller,
The Power of Nutrient Dense Food: How to Use Food to Feel Great, Lose Weight and Prevent Disease
(El Cajon, CA: Deerpath Publishing Company, 2005), 28.

3
E. C. Westman, W. S. Yancy, J. S. Edman, et al., “Carbohydrate Diet Program,”
American Journal of Medicine
113 (2002): 30–36.

4
R. C. Atkins,
Dr. Atkins' New Diet Revolution
(New York: Avon Books, 1999).

5
J. D. Wright, J. Kennedy-Stephenson, C. Y. Wang, et al., “Trends in Intake of Energy and Macronutrients—United States, 1971–2000.” Morbidity and mortality weekly report 53 (February 6, 2004): 80–82.

6
S. A. Bilsborough and T. C. Crowe, “Low-Carbohydrate Diets: What Are the Potential Short- and Long-Term Health Implications?”
Asia Pacific Journal of Clinical Nutrition
13 (2003): 396–404.

7
Okitani, et al., “Heat Induced Changes in Free Amino Acids on Manufactured Heated Pulps and Pastes from Tomatoes,”
The Journal of Food Science
48 (1983): 1366–67.

8
Cited in Dr. Gabriel Cousens,
Rainbow Green Live-Food Cuisine
(Berkeley, CA: North Atlantic Books, 2003), 56.

9
Winston J. Craig, Ph.D., M.P.H., R.D. and Ann Reed Mangels, Ph.D., R.D., L.D.N., F.A.D.A., “Position of the American Dietetic Association: Vegetarian Diets,”
Journal of the American Dietetic Association,
109, no. 7 (2009): 1267–8.

10
C. Paul Bianchi and Russell Hilf,
Protein Metabolism and Biological Function
(New Brunswick, NJ: Rutgers University Press, 1970).

11
Statement by Margaret Mellon, Ph.D., J.D., director of the UCS Food and Environment Program and coauthor of the report “Hogging It: Estimates of Antimicrobial Abuse in
Livestock,” given at the press conference announcing the report's release, January 8, 2001. The Union of Concerned Scientists.
http://www.ucsusa.org

12
USDA Fact Sheet, “Meat and Poultry Labeling Terms,”
xxhttp://www.fsis.usda.gov

13
“Egg Carton Labels: A Brief Guide to Labels and Animal Welfare,” The Humane Society of the United States. Updated March 2009.

14
http://www.humanesociety.org/issues/confinement_farm/facts/guide_egg_labels.html
Quoted from interview with CNN that aired on July 25, 2004. Transcript available at http://www.cok.net/feat/cnn.php

15
Peter Perl, “The Truth About Turkeys,”
Washington Post Magazine
(November 5, 1995).

16
USDA Fact Sheet, “Meat and Poultry Labeling Terms,” accessed February 19, 2008.

17
Michael E. Donovan, Official U.S. Department of Agriculture/Food Safety and Inspection Service letter, April 11, 1996.

18
H. Steinfeld, et al.,
Livestock's Long Shadow: Environmental Issues and Options
(2006).
http://www.fao.org/docrep/010/a0701e/a701e00.htm