DAY 2 Medical Medium 3:6:9 Liver Cleanse

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Day 2 of the Medical Medium 3:6:9 simplified Liver Cleanse from the book Cleanse to Heal.

I am going to help you get through this day.

This morning I had 16 ounces/ 500 ml of water lemon 30 minutes after that I had 16 ounces/ 500 ml of plain celery juice.

My breakfast of choice is the Heavy Metal Detox Smoothie, here is the link:

I also had some dates later in the morning.

You can have your breakfast of choice as long as it is within the guidelines. That means; no troublemaker foods, no radical fats, no salts and seasonings, just stick to fruits and leafy greens.

Day two and day three are similar today one. You can have gluten free oats and millet.

For lunch I am making the @medicalmedium kale salad. I made a big salad, to make sure I have some leftovers tomorrow.

Here’s the recipe:

Kale recipe:
Ingredients:
• 1/2 bunch kale, stems removed and roughly chopped
• 1/2 bunch green onions, roughly chopped
• 1 cucumber, roughly chopped
• 3 celery stalks, roughly chopped
• 2 large tomatoes, roughly chopped
• 3 /4 cup chopped asparagus
• Juice of 1 to 2 oranges
• 1 garlic clove, finely minced (optional)
• 1 chili pepper, finely chopped (optional)
• 1 to 2 dates, finely chopped (optional)

Directions:

Place the chopped kale and green onions in an even layer in the food processor and process at high speed until very finely chopped. Scrape down the sides as needed, and then remove and add to a large bowl.

Place the cucumber in the food processor and pulse until chopped, for about 3 seconds.

Remove and add to the kale and green onions.

Place the celery in the food processor and pulse 1 to 2 times, until chopped. Add to the bowl.

Place the tomatoes in the food processor and pulse 1 to 2 times, until roughly chopped. Add to the bowl.

Add all the salad ingredients back to the food processor together with the chopped asparagus, orange juice, and additional options. Pulse 1 to 2 times, until evenly mixed. Divide between bowls and serve.

At 4pm I had a serious craving.. I made myself gluten free, fat free banana pancakes with berries and maple syrup. Here’s the recipe:

Banana pancakes:
1 cup gluten free oats
1 cup water
1 banana

Blend and scoop out ¼ cup of the batter into a non-stick ceramic frying pan.
Flip and serve with maple syrup and berries.

For dinner I made:
Fat free fries from the airfryer with Carrot, Zucchini and Potato Patties

Here’s the recipe:

Ingredients:
• 2 potatoes
• 2 carrots
• 1 zucchini
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• 1 teaspoon paprika

Directions:

Add 3 inches of water to a medium-sized pot, bring it to a boil, and add a steaming basket.

Place the potatoes and carrots in the basket, cover, and steam for 15 to 20 minutes, until tender.

Remove from heat and cool completely.
Preheat oven to 350°F.

Line a baking sheet with parchment paper.

Grate the zucchini and place it in a muslin cloth or nut milk bag to squeeze out all the water.

Make sure that the zucchini is very dry; otherwise it will take the patties longer to crisp up in the oven.

Add it to a mixing bowl.

Grate the potatoes and carrots and place them in the bowl with the grated zucchini.

Add the garlic powder, onion powder, dried oregano, and paprika and mix until combined.

Form the mixture into about 8 patties and place them on the baking sheet.

Place in the oven and cook for 45 to 60 minutes, until browned and crispy, flipping them halfway through.

Allow the patties to cool for 10 to 15 minutes before eating so they firm up.

Makes 8 patties.

This was day 2. Make sure you drink your water with lemon in the evening and before bed you have a mug of hibiscus tea, lemon balm tea or chaga tea.

I look forward to seeing you tomorrow. Thank you for watching and I'm sending you lots of love.