Body cleansing diet plan


Healthy body cleanse dietThe body cleansing diet is based on an everyday consumption of certain products. Its duration is to be from 3 to 14 days.

In the morning first take a glass of water or herbal tea. You should take in not less than 1.5 - 2 liters of liquid in total during the day between meals.

During the day one should also take three servings of rough rice (1 serve = 60 g of rough rice), 100 g of fruit or dried fruit, 300 or 400 g of vegetables, 1 table spoon of olive oil, a bit of natural salad vinegar.

The key food of the diet is clear vegetable soup.


Body cleansing diet

Cut in cubes 300 g of vegetables (carrot, leek, celery root, small onion, small potato, some cabbage and other vegetables to the taste).

Cover the vegetables with 1 liter of water, bring to the boil and boil on slow fire for about half an hour. Add green to the cooked broth (parsley, dill, rosemary, green onion, thyme, basil). Filter and leave under cover to cool down, store in a fridge. Use apple or wine vinegar, unrefined oil or nut oil for salads dressing.

Monday

Leek for body cleansing dietBreakfast – apple, rice with small amount of grated lemon peel, add some drops of lemon juice.
Lunch – clear vegetable soup, green salad or celery stalks with green onion salad, qualitative vinegar or unrefined oil for dressing, rice with green-stuff with one tea spoon of unrefined oil.
Dinner – clear vegetable soup, rice with carrot and eggplant (eggplant can be replaced with celery root), steam cooking.


Tuesday

Breakfast – orange, rice with grated orange peel and one tea spoon of sour cream.
Lunch - clear vegetable soup with boiled vegetables and rice.
Dinner - clear vegetable soup with boiled rice and vegetables.


Wednesday

Vegetable brothBreakfast – pear, rice covered with cinnamon.
Lunch - clear vegetable soup, cucumbers salad with qualitative vinegar or unrefined oil dressing, add 150 g of fresh mushrooms, cleaned, cut and fried in olive oil.
Dinner - clear vegetable soup and rice with steamed broccoli.


Thursday

Breakfast – fruit salad with 1 or 2 table spoons of rice flakes, rice with milk or cream.
Lunch - clear vegetable soup, small radish with green salad leaves, steamed rice with carrot.
Dinner - clear vegetable soup with a pinch of sunflower seeds and parsley.


Friday

Breakfast – rice with grapes or raisins, add one tea spoon of grated almond.
Lunch - clear vegetable soup, rice with steamed vegetables and large amount of greenery, add one table spoon of unrefined olive oil.
Dinner - clear vegetable soup, rice, add one table spoon of minced walnuts, two table spoons of green onion and two table spoons of grated celery root or parsley. Steam spinach.


Saturday

Breakfast – add two dates, four walnuts, one or two fig berries and one cut pear to rice.
Lunch - clear vegetable soup, rice with raw vegetables (cucumber, sweet pepper, mint and one table spoon of unrefined olive oil).
Dinner - clear vegetable soup, add one or two sliced apples to rice, add a table spoon of cream or sour cream with a half of tea spoon of honey.


Sunday

Breakfast – rice with cut in cubes apples and pears, covered with several drops of lemon juice and one tea spoon of honey, half serve of yogurt.
Lunch - clear vegetable soup, a serve of green salad, rice with one tomato and steamed green beans.
Dinner - clear vegetable soup, rice with steamed eggplants, one tea spoon of unrefined olive oil, five olives, basil.




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