Diet Detox Program - True-Wellness - Home (PDFDrive)
Diet Detox Program - True-Wellness - Home (PDFDrive)
Diet Detox Program - True-Wellness - Home (PDFDrive)
Diet
Detox
Program
Weight Loss and
Detoxification with
Natural Foods
By
Geoff and Po D’Arcy
B Y G E O F F A N D P O D ’ A R C Y 1
Diet-Detox Program
DOSAGE
Exclusive distribution by
Wellbeing Publications, 63 South Main Street, Sherborn, MA 01770
author’s disclaimer
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If the brain and the belly are burning clean with fasting,
every moment a new song comes out of the fire.
The fog clears, and new energy makes you
run up the steps in front of you.”
—Rumi—
16th Century Sufi Poet
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Preface
*If you have a We began our annual Diet-Detox Programs with my old
medical partner and friend, Dr. Guillermo Asis, MD more than
condition, in 18 years ago. We are grateful for his introduction to
our experience
it really is
this powerful healing experience. Over time we have
common sense experimented with doing one, two and sometimes three
to consult a short programs per year, each time adding to our ap-
physician or
qualified health
preciation and re-connection to food as a source of our
practitioner “life-force.” Nowadays, we have fallen into the rhythm of
immediately. taking two weeks each Spring and one week each Fall
This Diet Detox
Program can
do enter into this cleansing process. Each and every
help you to time we experience the rejuvenation in the body, mind
achieve and spirit and gain renewed appreciation for the mys-
sustainable tery and miracle of the body.
weight loss
and an You may be approaching this Diet-Detox Program for
increase in
your energy cleansing and detoxifying toxins from your body; or,
and vitality. perhaps you may want to marshal your body’s life-force
for a specific healing; some of you may simply want to
drop a few unwanted pounds, while others may want to
challenge negative life-long habit patterns around food.
Whatever your goal, we offer this booklet to your
health, to help you raise up the functioning of your
Is it possible liver, (our sacred filter,) to help you shift negative pat-
that we don’t
make the con-
terns and replace them with healthy educated choices.
nection be- In addition to motivation, we offer practical recipes and
tween our helpful tips we’ve learned over the years. We offer this
health and the
food we are
to the heart of your physical, emotional and spiritual
eating? wellbeing, to your blood and your cellular nourishment,
to your experience of more energy, and to your lessen-
ing of suffering and disease.
On a daily basis, we see first-hand the suffering created
for patients from simply having made poor choices in
their daily food intake. Fast-food and the denatured,
refined, processed, so called “foods” found on our gro-
cery shelves can create serious health problems, or mi-
nor ones so that most of us just don’t feel that good
most of the time. Is it possible that we don’t make the
connection between our health and the food we are eat-
ing? Somehow there is a disconnect between food and
health, and this has created an erosion in the health
and spirit of our nation, most visible in the health of
our children. For our own sake, and for the sake of
those we feed, we need to make the re-connection. We
believe strongly that in a few days, by challenging your
habit patterns and allowing your body to clear out and
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for us, what kinds of foods will increase our vitality and
wellbeing, we need to listen to what our bodies are tell-
ing us.
Our medical elite tells us to eat five portions of fruit and
vegetables a day and that this alone will lower cancer
rates in the U.S. by 40%! Yet, when we look at what we
are serving our children in the schools of America, we
can easily get the ‘disconnect’ that we as a nation have
around food. This has to change, and it CAN change...it
can change in your circle of friends and within your cir-
cle of loved ones by making a change right now for
yourself! We have seen many people on the typical
“American diet” who start their change with this pro-
Our medical gram and shift into the adventure of energy, weight
elite tells us to loss, greater vitality and greater health.
eat five portions
of fruit and In our world today, the development of refined foods,
vegetables a
day and that soft drinks and fast food outlets has upset the balance
this alone will of health in this country. This modernization of the
lower cancer American diet has represented an economic drain. Al-
rates in the U.S.
by 40%!
though some of the repercussions will be felt for a long
time it is possible to clean up some of the waste. Just
Yet, when we as our planet has its chemical waste problems, our
look at what we smaller environment, the body, is also greatly threat-
are serving our
children in the ened. Toxins may accumulate in the colon and the liver,
schools of leading to fatigue, headaches, and pre-menstrual ten-
America, we sion. We take these symptoms for granted without real-
can easily get
the “disconnect”
izing that they represent a state of ill health. There are
that we as a certainly many others. The ultimate truth about wastes
nation have is that in the body’s natural tendency to preserve bal-
around food. ance, what goes in must go out.
Cleansing and detoxification involve the removal of tox-
ins that enter the body through our food, drink, air and
the toxic byproducts of our metabolic processes. Gener-
ally, our modern diet and polluted environment build up
toxins faster than our organs can detoxify. Through a
periodic dietary cleansing, we can give our organs time
to remove accumulated toxins. When wastes accumu-
late in the body they interfere with the normal function,
nourishment, and regeneration of our body cells. If this
problem becomes chronic it can result in a general me-
tabolism slowdown and premature aging.
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Immune Dysfunction:
Allergies - sinus, hay fever, asthma, dermatitis, hives
Multiple food and chemical sensitivities
Skin rashes and inflammations
Increased risk of autoimmune diseases
Chronic Fatigue Syndrome
Fibromyalgia
Increase in recurrent viral, bacterial and parasitic infec-
tions
External Signs:
Coated tongue
Bad breath
Skin rashes
Itchy skin (pruritus)
Excessive sweating
Offensive body odor
Dark circles under the eyes
Yellow discoloration of the eyes
Red swollen itchy eyes (allergic eyes)
If the filtering Acne rosacea - (red pimples around the nose, cheeks
and/or detoxi- and chin)
fication sys-
tem within Brownish spots and blemishes on the skin (liver spots)
our livers is Red palms and soles which may also be itchy or
overloaded or inflamed
inefficient,
this will cause
Flushed facial appearance or excessive facial blood ves-
toxins, dead sels (capillaries/veins)
cells and
micro- Hormonal Imbalance:
organisms to Intolerance to hormone replacement therapy or the con-
build up in traceptive pill
our blood
stream.
Menopausal symptoms such as hot flashes may be
more severe
Premenstrual syndrome may be more severe
Clean that Filter!! If the filtering and/or detoxification
system within our livers is overloaded or inefficient, this
will cause toxins, dead cells and micro-organisms to
build up in our blood stream. This will then increase the
workload of our immune systems, which will become
overloaded and irritated. Our immune system will then
produce excessive inflammatory chemicals, and in some
cases, auto antibodies, because it is in a hyper-
stimulated state. It is a great idea to cleanse our livers
at least once a year, as we do not want these dangerous
substances building up in the blood stream and moving
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FOOD AS ENERGY—
A TRADITIONAL CHINESE MEDICAL PERSPECTIVE
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both seed and fruit, grains symbolize the entire life cy-
Cold/Cool cle of the food.
foods, such
as water-
melon and Even the manner in which a person chooses to cook
salad food can affect its Yin-Yang qualities. Pressure cooking
greens, have makes a food more Yang; microwaving, or steaming is
the medici-
nal functions
considered Yin. Stir frying is one of the most balanced
of clearing ways to cook, which brings us to the topic of chi in
heat and cooking.
fire, cooling
the blood,
and eliminat- The Four Energies of Food.
ing toxins.
For practical purposes, TCM practitioners classify Chi-
nese foods into three energetic groups: Cold/Cool
foods; Neutral foods; and Warm/Hot foods. Cold/Cool
foods, such as watermelon and salad greens, have the
medicinal functions of clearing heat and fire, cooling
the blood, and eliminating toxins. Warm/Hot foods
such as garlic and chicken have the medicinal functions
of warming meridians, strengthening Yang, invigorating
Blood, opening collateral meridians, and eliminating
cold. Neutral foods are used to serve as bridges, har-
monizers, or neutralizers to bring about a balanced
state.
It is easy to see how the Four Energies of food can be
used to achieve balance in the body. If a person suffers
from a Cold-induced condition, he will be advised to
avoid cold (and raw) foods, and to eat warming foods.
The opposite advice would be given to a person with
too much Heat in his system.
All foods fall into three categories; yin foods, yang
foods and neutral foods. The term yin or yang relates to
whether a food is a cooling or a warming food. Do not
be fooled by simple assumptions, as these terms often
have nothing to do with the taste, nor how it is cooked.
They relate to deeper essences of the foods nature. You
might assume that all drinks are cooling; beer is cool-
ing, but brandy is not. Here is a very basic food list:
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Flowers—Fruits—Leaves—Fast Seeds—Twigs—Branches-Barks—Roots—Slow
TCM practitio-
YIN FOODS NEUTRAL YANG FOODS ners classify
FOODS Chinese foods
into three
energetic
groups: Cold/
Cool foods;
Almonds, Apple, Aspara- Bread Beef, Black pepper, Brown Neutral foods;
gus, Bamboo, Banana, Carrots sugar, Butter, Cheese,
and Warm/
Barley, Bean curd, Bean Cauliflower Chicken liver and fat,
sprouts, Beer, Broccoli, Cherries Chillies, Chocolate, Cof- Hot foods.
Cabbage, Celery, Clams, Lean chicken meat fee, Eggs, Smoked fish,
Corn, Corn flour, Crab, Dates Garlic, Green peppers,
Cucumber, Duck, Eels, Milk Goose, Ham, Kidney
Fish, Grapes, Honey, Ice Peaches beans, Lamb, Leeks,
cream, Lemons, Mush- Peas Onions, Peanut butter,
rooms, Mussels, Oranges, Pigeon Roasted peanuts, Potato,
Oysters, Peppermint tea, Plums Rabbit, Turkey, Walnuts,
Pineapple, Salt, Shrimps, Raisins. Whisky, Wine
Spinach, Strawberries, Brown rice
Soya beans, White sugar, Steamed white rice
Tomatoes, Water
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You will notice that acidic foods are well known "junk"
foods and alkaline foods are well known "healthy"
foods. This is no coincidence, alkaline foods are very
healthy and now you know the reason. In addition to
good nutrition and live foods natural alkaline supple-
ments can help improve your health and even heal a
sick body.
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Let’s Begin …
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PROGRAM OVERVIEW
Phase1:
During this phase, you will eat only vegetables and
fruits. We recommend starting each day with the Liver
Flush.
The idea is to maximize cleansing of toxins from such
organs as your colon and liver. During the first few
days of this week, depending on how much your body
has to clean up, symptoms such as headaches, dizzi-
ness or weakness may appear. These should be tempo-
rary.
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Beverages. . .
x Have as much spring water as you would like, car-
bonated or not.
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Phase #2
This week, you include some protein supplementation
into your vegetable and fruit based diet. Continue with
the Liver Flush.
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Phase #3
This phase you are providing a smooth transition into
your future diet! Liver Flush is optional.
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FRUITS: (organic)
Apples (8-12)
Pears (4)
Grapes (only organic) (2 bunches)
Oranges (6-8)
Grapefruits (8-12)
Bananas
Plums
Berries
Peaches
Melon
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VEGETABLES: (organic)
Carrots
Celery
Broccoli
Cauliflower
Salad Greens
Dark leafy greens
Sprouts
Peppers
Butternut/cup Squash
Acorn Squash
Sweet Potatoes
Beets
Rutabaga
Zucchini
Summer Squash
Spaghetti Squash
Seaweeds
BEVERAGES:
Spring Water, non-carbonated
Spring Water, fizzy, unsweetened
Organic fruit juices
Organic vegetable juices
Herbal teas
Detox tea
OTHER:
Vegetable Broth (organic)
Lemon juice
Lime juice
Maple Syrup
Miso paste (to make broth)
Cayenne pepper
GRAINS
Brown Rice, organic, short or long
Brown Rice Cakes, Lundberg, salt- free, organic
CONDIMENTS:
Fruit Spreads, Almond Butter, Braggs Liquid Aminos,
Salad Dressings
MILKS:
Almond, Soy, Rice
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PHASE 1:
Preparation Day (Stock up day)
In the morning and lunch, have a regular day but eat
lighter, being aware that you are beginning the detox
process. Let yourself get used to the idea.
If possible, avoid refined flour and sugar products, and
ease off coffee and tea or other caffeinated beverages, no
soda today.
Add fresh organic fruit and vegetables to your day.
Drink a lot: Water, juices, herb teas, green and black tea.
After 4 pm, you will begin your cleanse. For “dinner”,
have tea, vegetable broth, vegetable juice, try the Master
Cleanser.
Go to bed early!
Start the day with your first Liver Flush (See page 36)
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Use the following recipes to fill out your meal plans for
Phase 1.
Breakfast:
After the morning “flush”, a large bowl of mixed fruit,
glass of fresh juice, (fresh or diluted), a cup of hot tea.
Lunch:
Bowl of vegetable based soup.
Mixed green salad with olive oil and lemon.
Side vegetable.
Dinner:
Steamed or stir fried vegetables.
Side salad and/or soup.
Hot Beverage.
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The liver flush is used to help shunt the bad stuff out of
the liver. It has the added benefit of providing oil to the
diet during the first two phases, which helps to keep
you warm and things moving.
Master Cleanser
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Phase 1 Recipes:
Juices
Freshly juiced raw vegetables are easily digested and
contain valuable vitamins, minerals and enzymes. Be
sure to include chlorophyll-rich green leafy vegetables
for additional cleansing benefits.
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Soups
It is a good idea to begin meals with a light vegetable
soup or a mineral-rich vegetable broth to warm the
body and stimulate digestion. Juices and pulp can be
used for soup stock.
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Create-a-Soup
Create a soup from ingredients on hand. You’ll need a
liquid, some seasonings, and fresh vegetables. Here are
some ideas to get you started.
Liquids:
water
water from steaming vegetables
vegetable juices
vegetable stock
fruit juices
Flavorings:
fresh or dried herbs . . . parsley, oregano, dill, etc.
spices . . . curry, cayenne, nutmeg, coriander, etc.
garlic, scallions, onions
fresh ginger
olive or sesame oil
lemon or lime juice
vinegar
(phase II) Miso
Satisfying Soup Combinations:
carrot - leek - dill
carrot - onion - coriander
parsnip - carrot - turnip - fennel - coriander
parsnip - spinach - mushroom - nutmeg - thyme -
parsley
cauliflower - onion - curry
broccoli - onion - basil - oregano
corn - leek - red pepper - thyme - dill
corn - onion - fresh basil
watercress - tomato - lemon
Jerusalem artichokes - kale - nutmeg - coriander -
marjoram
onion - shiitake - black pepper -parsley
Phase 2: grated celeriac - onion- carrot - coriander
- almond milk
Phase 3: potato - leek - parsley- marjoram
Phase 3: red potato - garlic – coriander
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Potassium Broth:
This recipe provides a wonderful alkalinizing liquid
which can be made in a large batch, refrigerated and
then warmed to drink. Once the broth is made, do not
reboil it or it will lose its potency. The amount of each
ingredient is to your taste, and dependent on the
amount you wish to make. Try to take 8-16 ounces
each time you take it to achieve therapeutic results.
1 cup carrots
1 cup red beets
2 large potatoes
1 cup celery with leaves
Garlic
1 small onion
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You can easily change the flavor of the whole meal with
an intuitive and judicial addition of fragrant herbs and
spices.
1 tsp. cumin
1 tsp. sweet marjoram
1 tsp. basil
dash of white pepper, allspice, cinnamon, ground
coriander seed
Heat oil in a soup pot and sauté onions and leek until
soft. Add garlic and the remaining
vegetables, bay leaves, celery seed, and herbs.
Add the water and stock and bring to a boil.
Reduce heat and cook until squash is soft, about 30
minutes. Purée 1/3 of soup in blender and return it to
the pot.
Season with lemon juice and black pepper.
Garnish with lemon, scallions, parsley or cress.
A variation: Replace celery seed, basil, and marjoram
with cinnamon, curry, parsley, cumin, and ginger.
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Vegetable Soup
6 cups stock or water
1 medium onion, chopped
3 cloves garlic, minced
1/2 pound mushrooms, sliced
2 Tbsp. olive oil
1 cup cut asparagus
2 stalks celery, chopped
1 up cut green beans
1 cup chopped zucchini
1/2 cup fresh chopped parsley
1 tsp. basil
1 tsp. oregano
1/2 tsp. black pepper
Garlic Soup
1 Tbsp. olive oil
1 bulb garlic, peeled and separated into cloves
2 onions, chopped
3 bay leaves
1 tsp. thyme
1 rib celery, chopped
4 cups stock or water
1 cup fresh spinach
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Cinnamon Squash
1 squash (acorn, delicata, butternut)
Ground cinnamon and ginger
Cut squash in half and scoop out seeds.
Sprinkle with cinnamon and ginger.
Place in oiled baking dish, cover and bake at 375° for
45 minutes or until tender.
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Salads
Cauliflower Salad
1 small head cauliflower, chopped
1/2 cup chopped celery
1/2 cup grated carrots
4 sliced radishes
Toss with the salad dressing of your choice.
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Mix oil, lime juice and pepper. Toss oranges and onion
and pour dressing over. Serve on watercress.
Rainbow Salad
1 small beet, grated
2 carrots, grated
2 stalks celery, chopped
1 scallion, chopped
1/4 cup chopped parsley
Italian Dressing
Add the following to a jar and shake to blend:
2 cloves garlic
1/8 tsp. dry mustard powder
1 tsp. oregano
1 tsp. basil
1/2 cup olive oil
1/2 cup lemon juice
Vegetable Dressing
3 carrots, shredded
1 stalk celery, finely chopped
1/4 cup parsley, chopped
2 scallions, chopped
1/4 cup lemon juice
1/4 cup olive oil
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Fruits
Cooked Applesauce
6 – 10 apples, diced
1/4 – 1/2 cup juice or water
1 tsp. cinnamon, nutmeg lemon juice
Cook for 10 –15 minutes for chunky style,
1/2 hour for smooth applesauce.
Spiced Pears
A warming breakfast or dessert.
1 tsp. canola oil
2 Bosc pears, sliced
Try flavoring applesauce with other fresh fruits. A fruit
compote is a
delicious and satisfying way to begin the day.
1/4 tsp. cardamom
1/8 tsp. dried, ground ginger
pinch of freshly grated nutmeg
1/4 c. apple juice
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Melon Frappé
1/2 ripe melon, diced
Blend until smooth.
Fruit Sorbet
2 cups puréed fruit (peaches, nectarines, pears, apri-
cots, berries, mango)
1/2 cup fruit juice
4 drops mint extract
Combine ingredients in a bowl, freeze 3 – 4 hours.
Place in food processor or blender and process before
serving.
Eating by day and fasting during the night are part of
life’s rhythm. That’s why we call the first meal of the
day ”breakfast, ”the meal that breaks the fast.
Be kind to your liver! Give it 12 hours of rest and re-
newal each night. In the evening, eat lightly, and not
too late. What is good for the liver is good for the
whole metabolism.
Fruit Kanten
2 cups apple juice
5 Tbsp. agar flakes (available from Japanese and natural
food stores)
1 cup fresh strawberries, halved
1 kiwi fruit, sliced
1 tsp. lemon juice
1/2 tsp. vanilla (optional)
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Phase 2 Recipes
When cleansing, it is best to eat foods in their most vital
form. For this reason, we recommend that most of your
grains be whole, and uncracked or freshly cracked.
Whole grains, those with the bran, germ, and en-
dosperm intact are “living;” their ability to germinate
demonstrates the life potential they contain. Experiment
with the great variety of cereals (wheat, rice, barley,
oats, rye, millet, and corn) as well as the seeds from
non-grass plants (quinoa, buckwheat, amaranth, etc.)
and spelt, an ancient relative of wheat that is more eas-
ily tolerated by those with wheat sensitivity.
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Muesli
1/2 cup organic rolled oats
4 Tbsp. sunflower seeds
2 Tbsp. sesame seeds
2 Tbsp. flax seeds
1/4 cup fresh fruit nut milk (optional)
Breakfast Pudding
1 cup cooked rice or millet
1 puréed peach, nectarine or pear
cinnamon sliced almonds (optional)
Pour puréed fruit over rice or millet. Sprinkle with cinna-
mon.
Serve warm or cold. Top with sliced almonds if desired.
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Buckwheat
1 cup raw buckwheat
1-1/2 cups water
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Miso Soup
1 scallion, minced
1 small carrot, diced, sliced or cut in matchsticks
1/4 tsp. miso
1 cup water or vegetable broth
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Pesto Sauce
2 cups fresh basil
2 cloves garlic, chopped
1/4 cup water
1/4 cup lemon juice
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Bean Spread
Seaweed Recipes
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Garnishes:
capers
chopped fresh parsley
Rinse the arame under cold water quickly. Soak
it in just enough cold water to cover for 7 min-
utes, then drain well.
Heat the oven to medium heat
(200°C/375°F/gas mark 6). In an oven casserole
dish, mix the vegetables, arame and seasonings
well.
Add a small amount of water to just cover the
bottom of the dish.
Cover with the lid and bake until the vegetables
are sweet and tender (approximately 30-35
minutes).
Garnish with the capers and parsley. Serve.
Phase 3 Recipes:
This phase, you can add small amounts of legumes, soy
products, or white meat fish to your growing repertoire
of delicious, cleansing foods. Also, you may substitute
potatoes for grains, twice a week.
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Aduki Beans
1 cup aduki beans
4 cups water
1 strip kombu seaweed, rinsed
Wash beans and place in a pot with kombu and half the
water.
Bring to a boil, cover and simmer _ hour.
Pour in remaining cold water.
Simmer another hour, or until beans are tender.
Variation: Add 1 cup butternut squash (peeled and
diced) during the last 1/2 hour of cooking.
Baked Beans
2 cups dried kidney beans, soaked
1 cup bean-cooking liquid
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1 Tbsp. miso
1 medium onion, chopped
1 large carrot, grated
...
1 apple, grated What do
1 Tbsp. oil you need
1/2 tsp. dry mustard powder to
2 tsp. vinegar nourish
your
Cook beans in soup pot, covered, over low heat for 45 soul?
minutes.
Drain, saving 1 cup cooking liquid.
Preheat oven to 350.° Sauté onion in oil for 3 minutes.
Add grated apple and carrots to onions, cover and cook
over low heat for 5
minutes.
Combine mustard, vinegar, miso and bean liquid.
Add carrot, apple, onion mixture. Mix in beans and
bake in covered casserole dish for 1
hour.
Lentil Stew
1 cup lentils
2 cups root vegetables (carrot, parsnip, onion, ruta-
baga, burdock, etc.)
1/2 cup chopped kale, escarole, celery or cress pinch
rosemary or thyme
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Wash lentils and place in pot with onion and root vege-
tables.
Add water to cover, bring to a boil.
Lower heat, cover the pot and simmer 45 minutes.
Add greens the last 10 minutes.
Season with rosemary or thyme.
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Lentil Soup
1 large onion, chopped
3 large cloves garlic, minced
1 Tbsp. curry powder
1 tsp. cumin
1/2 tsp. cilantro
2 Tbsp. olive oil
2 cups lentils, sorted and washed
8 cups stock or water
1 large carrot, sliced
2 stalks celery, sliced
1 bay leaf
1 cup spinach, kale or other greens
Eggplant Parmesan
1 large eggplant
1 pound tofu, crumbled
2 cups tomato sauce
Slice eggplant in 1/2 inch slices.
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Baked Fish
6 oz. filet of sole, halibut, red snapper, cod, or other
white fish
Marinade
1 clove garlic
1 Tbsp. grated ginger
1/2 to 1 tsp. miso, vegetable stock
1 Tbsp. sesame or olive oil
3 Tbsp. lemon juice
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Phase 3 Options:
During this third and final phase if you choose to, you
can add Chicken or fish. Organic, free-range poultry is
best; Wild Altantic Salmon is recommended.
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9. CHROMIUM PICOLINATE:
If you normally have a diet high in sugar or sugary
drinks (Coke, Pepsi, etc.) the Chromium may help stabi-
lize any blood sugar swings. Chromium is a trace min-
eral that is critical to proper insulin activity. By promot-
ing the body’s sensitivity to insulin, chromium improves
blood sugar control and influences fat metabolism. Dos-
age: 1per day.
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Fasting
There’s hidden sweetness in the stomach’s emptiness.
We are lutes, no more, no less. If the sound box
is stuffed full of anything, no music.
If the brain and the belly are burning clean with fasting,
every moment a new song comes out of the fire.
The fog clears, and new energy makes you
run up the steps in front of you.
Fasting is Solomon’s ring. Don’t give it to some illusion and lose your
power,
but even if you have, if you’ve lost all will and control,
they come back when you fast, like soldiers appearing
out of the ground, pennant flying above them.
A table descends to your tents,
Jesus’ table.
Expect to see it, when you fast, this table spread with other food,
better than the broth of cabbages.
--Rumi
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Bread
A sheikh and a disciple are walking quickly toward a town
Where it’s known there is very little to eat. The disciple
Says nothing, but he is constantly afraid of going hungry.
Don’t worry. You’ll have your walnuts and raisins and special desserts.
Only the true favorites get hunger for their daily bread.
You’re not one of those. Whoever loves the belly
Is brought bowl after bowl from the kitchen.
—Rumi
B Y G E O F F A N D P O D ’ A R C Y 69
APPENDIX I
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Baby Foods
Milk and Butter
Fruits
Strawberries
Bananas
Peaches, Cherries, Nectarines, Apricots
Apples
Grapes
Melons
Red Raspberries
Imported Produce
Vegetables
Bell Peppers
Leafy Greens – Lettuces
Spinach
Green Beans
Tomatoes
Cucumbers
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APPENDIX
Grains
Rice
Corn
Oats
Whole Wheat
Protein Foods
Eggs
Seafood, Meats
Beverages
Coffee
Wine
Here’s why:
B Y G E O F F A N D P O D ’ A R C Y 71
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APPENDIX
23. Meat. One of the most contaminated products in our food supply.
Higher up on the food chain, animals will store pesticide and herbi-
cide residues in their fat cells, as well as the antibiotics, hormones
and steroids they are regularly given.
24. Coffee. Often heavily treated with chemicals. If you drink it regu-
larly, drink organic beans made with purified water.
25. Wine. Grapes and wine may contain a variety of accumulated pesti-
cides and other chemicals. Hangover headaches may actually be the
result of chemicals in the wine.
B Y G E O F F A N D P O D ’ A R C Y 73
APPENDIX II
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Broccoli Sprouts:
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APPENDIX II
more slowly. Clinical studies are underway to further explore the ef-
fects of broccoli sprouts on protective biomarkers against human
cancer.
Scientists at the American Health Foundation discovered that sul-
foraphane inhibited the formation of pre-malignant lesions in the
colons of rats, and researchers in France found that sulforaphane
induced cell death in human colon carcinoma cells. This study sug-
gests that "in addition to the activation of detoxifying enzymes, in-
duction of apoptosis [cell death] is also involved in the sulforaphane-
associated chemo-prevention of cancer."
B Y G E O F F A N D P O D ’ A R C Y 75
APPENDIX III
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APPENDIX III
Day 1
Day 2
Day 3
Day 4
Day 5
Day 6
Day 7
Day
Day
Day
Day
Day
Day
Day
Day
Day
Day
Day
Day
Day
B Y G E O F F A N D P O D ’ A R C Y 77
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—Rumi
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Notes:
B Y G E O F F A N D P O D ’ A R C Y 79
Notes:
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Notes:
B Y G E O F F A N D P O D ’ A R C Y 81
Notes:
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Notes:
B Y G E O F F A N D P O D ’ A R C Y 83
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A book from
Wellbeing Publications, Natick,
MA.
84 B Y G E O F F A N D P O D ’ A R C Y