TOTAL BODY DETOX GROUP

JERUSALEM NUTRITIONIST

6 WEEKLY NUTRITION CLASSES – DETOX PROTOCOL – DETOX RECIPE BOOKLET – GROUP SUPPORT- RESULTS

Proper Food Combining – Alkaline vs Acidity – Balance Between Raw & Cooked Food – Fasting – Proper Food Timing
Proper Hydration – Juicing / Blending – Fermentation – Elimination / Enemas
Movement / Lymphatic Exercise – Visualization – Meditation

THE NEXT WOMEN’S DETOX STARTING

Wednesday – NOVEMBER 20TH

6:00 PM – 8:00 PM ISL

(8:00 AM PCT / 10:00 AM EST)

1155 nis ($323.00)

can be paid in 3 installments

2 Example Detox Recipes

Smooth Talker Salsa:
2 cups roasted tomatoes
1 cup roasted red peppers
1/2 small onion, roughly chopped
1 clove garlic, peeled and smashed
1 jalapeno, seeded or not (depends on how spicy you like it)
1/2 teaspoon Himalayan salt
1/4 teaspoon ground cumin
1 cup cilantro
Juice of 1 lime
Preheat the oven to 350 F. Line a baking sheet with parchment paper. Chop the peppers and tomatoes into 8 pieces each and place on the baking sheet. Once the oven reaches its desired temperature, switch the oven to a low broil. Place the vegetables into the oven and broil until the vegetables start to brown (approximately 5-10 minutes). Take the vegetables out of the oven and let them cool for 5 minutes.
Put all the ingredients in the base of a food processor or good blender and pulse to combine for 30 seconds or so until all the ingredients are finely chopped and salsa is desired smoothish consistency. Taste for seasoning and adjust to taste. Serve and enjoy the yum! I personally like to add this to my salad as a dressing.

Coconut Squash Stew:
2 tbsp coconut oil
1 small yellow onion
5 cloves garlic
1 tbsp curry powder
1 tsp dried turmeric
1 tsp paprika
1 inch diced ginger
1 tsp Himalayan salt
3 medium sized zucchinis (yellow or green)
1 medium butternut squash
1 red pepper
2 celery stalks
Heat the coconut oil in a large pot. Add the diced onions and saute for 5 minutes or until the onions become translucent. Add the minced garlic, curry, turmeric, ginger, paprika, and salt. Saute for 1 minute. Add the chopped zucchini, peppers, and butternut squash. Saute for several minutes before adding just enough water to cover all ingredients. Bring to a light boil and simmer on low until vegetables are tender. Puree the contents of the pot with an immersion blender or a blender. Taste for salt and serve hot or cold. Garnish with freshly ground black pepper and a few leaves of cilantro. Enjoy!

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