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Different Types of Fasting and Recipes

Different Types of Fasting and Recipes

Here is an excerpt from our booklet “Spring cooking, Liver cleansing” where you will find many tools as well as recipes to guide you into a process of liver cleansing that fits your needs.

The Different types of fasting

  1. Fruit Juice Fasting -  Fruit juice fasting is very common and is often based, although not exclusively, on apple juice (diluted in water)
    • Advantages: fruit sugar gives you energy, usually helps avoid serious detox symptoms, which is why you might often find a combination of hiking and fasting, very common in France and Europe.
    • Drawbacks: not the best solution for diabetics or for those who are hypoglycemic; not a good solution either for people suffering from candida. Fruit juice fasting often exacerbates sugar cravings at the end of the fast, thus erasing the advantages of the weight loss for example. Sugar craving is a common phenomenon reported by those who go on a “grape diet”, popular in France for instance. The detox symptoms are less important but the changes are also less profound.
  2. Green Juice fasting -  Usually a combination of celery juice and cucumber juice in equal amounts. One also adds some leafy greens in lesser quantity (parsley, kale, cilantro etc.), as well as small quantities of either carrot, beet or apple juice to sweeten the taste.
    • Advantages: green is the color associated with the liver; the chlorophyl is deeply cleansing, nourishing and rejuvenating; The results are deeper, longer lasting, and usually quite impressive; People look noticeably better and younger. They “glow”, thus revealing the deep cleansing of the liver.
    • Drawbacks: for many people, not as pleasant a taste as fruit juice, especially long term. A solution is to mix a bit more of the sweeter tasting veggies. Another solution is to alternate the juices with water if the taste becomes unpleasant, which is not by any means the case for every one. The detox symptoms might be stronger so it is a good idea to be accompanied in the journey the first few times. Some people might be unable to tolerate some of the components (greens or cucumber or kale) due to allergies or intestinal intolerance. Some people with advanced cases of candida might not be able to tolerate the juices either. In that case, adapt the juice to individual tolerance or switch to water
  3. Water fasting
    • Advantages: the most simple and most drastic. One needs to have access to clear pure water, not mineral water. Spring water or double osmosis filtered water to which one adds a pint of good quality salt are best. Avoid water that has been stored in plastic bottles. Water fasting provides a very profound cleansing and a very healing process.
    • Drawbacks: very drastic and, therefore, needs more cautious preparation or transition as it can be quite a shock to the system and might entail some strong detox reactions. Might lead to some water retention and imbalance long term if the kidneys are weak. Many cancer and psychiatric centers in Germany and Eastern Europe choose that option with remarkable results. However, they closely monitor their patients with and provide very specialized medical supervision every step of the way.

A few words about intermittent fasting. Intermittent fasting, although a new “buzz word” , has been known for a long time, to women in particular, in people’s numerous attempts and “diets” to lose weight. Skipping meals, eating salads is really nothing new and, in extreme forms, has led to anorexia or bulimia and yo yo weight loss or gain The problem underneath this type of fasting is blood sugar fluctuations. Many people in our world suffer from hypoglycemia (or “pre-diabetes”) which leads to erratic behavior of fasting and gorging oneself, especially with sugary foods. In that case, I personally think it is much wiser to either do a complete fast to reset the button so to speak (giving oneself the means to do it either under supervision or with support) or to progressively eat good cleansing foods until the wild glucose fluctuations subside.

GREEN JUICE CLEANSING FOR LIVER HEALTH

For those of you looking for spring cleansing, but not wanting or unable to fast, a lighter style of juicing is a wonderful way to detox and a great way to renew especially during Spring but also any time you need to cleanse an overworked and tired body.

You can start your day with a simple green juice, eat light during lunch, skip dinner, or have a piece of fruit or a miso soup in the early evening;

You can also alternate days, juicing one day, eating the other. There are many ways in which you can adapt this purifying cornucopia and satisfy your needs. It can also represent a nice transition for those afraid to fast, a way to start cleansing without too much struggle, enjoying the process of getting lighter and clearer while the body does its cleansing! (Please review the above about intermittent fasting so as to evaluate what could best work for you.)

What you need

A good juicer, preferably a masticating one as opposed to a centrifugal type as there will be less oxidation. Do some research as a good juicer is a great investment in your long term health. You will find many on the market. Start with whatever you have but make it a goal to invest into a good product.

Types of vegetables and fruit

  • Celery, cucumber, beets, carrots, leafy greens (lettuces, spinach (not too much as it has oxalic acid) kale, collards, burdock, chards, fennel, zucchini, dandelion, parsley, cilantro, mint, basil
  • Ginger, lemon, limes, turmeric, cayenne, jalapeños, Himalayan salt
  • Apples, grapes, pineapple, mango, pears, oranges, grapefruit, berries, kiwis
  • As you see, almost everything goes except for starchy vegetables or sweeteners (fruit are enough)

Below is a great Liver ally : beet nourishes the blood of the liver, the sap of the tree. Here are two versions from our booklet, an uncooked one (richer in minerals and vitamins, more pleasing but possibly hard to digest for those who have a fragile digestive system.

BORSCHT SOUP (UNCOOKED)

Ingredients

  • 3 to 5 medium beets plus greens (if available)
  • 3 to 5 carrots plus greens(if available)
  • 2 celery stalks, chopped
  • ½ cucumber, peeled and chopped
  • 2 inch piece ginger
  • 1 tsp salt
  • ¼ cup apple cider vinegar
  • ½ cup avocado
  • ½ cup raw sauerkraut chopped plus ½ cup of juice
  • 2 or 3 Tbsp fresh dill, chopped
  • 2 or 3 Tbsp fresh coriander chopped
  • ½ tsp allspice
  • 2 Tbsp orange zest
  • 1 dollop of sour cream (see recipe below)

Directions

  • Juice 3 to 4 of the beets, 3 to 4 of the carrots, with all the greens, and the ginger.
  • In a blender place the remaining beets, carrots, avocado, salt, vinegar, allspice and enough sauerkraut juice to cream it
  • Mix juice and cream together, add a little water if you need to make the soup thiner.
  • Fold in the rest of the ingredients; if possible, let your preparation sit for an hour or two to enhance the flavors;
  • Adjust the seasoning to your liking
  • Enjoy with a few pumpkin seeds and a dollop of yoghurt (recipe bellow) on top!

Notes:This is a power-packed soup, great for detox, nutrient dense, and an immune booster.

BORSCHT (RUSSIAN STYLE)

Ingredients

  • 3 medium beets
  • 3 carrots
  • 2 celery stalks
  • 3 medium potatoes
  • 1 cup cooked red kidney beans
  • 1 whole leek, chopped or 1 red onion
  • 2-3 Tbsp sesame oil
  • 2 or 3 cups water
  • 2 or 3 Tbsp tomato paste
  • ¼ shredded red cabbage
  • 2 cloves of garlic chopped
  • salt and pepper to taste
  • 2 or 3 Tbsp cider vinegar

Directions

  • Chop all the vegetables in small chunks
  • Dice the leeks or onion
  • Sauté the leeks in the sesame oil till translucent
  • Add garlic, vegetables, water, salt and pepper, cover and simmer till veggies are tender (about ½ hour)
  • Add the tomato paste, vinegar, taste and adjust the seasoning
  • Serve with chop dill
  • This soup can be pureed if you prefer and topped with a mock sour cream (recipe follows)

VEGAN SOUR CREAM

Ingredients

  • ¼ cup raw cashews (soaked 2 hours)
  • 1 cup raw almonds (soaked and peeled)
  • 2 or 3 Tbsp of lemon juice
  • 1 or 2 peeled zucchini, chopped
  • ⅛ tsp of salt
  • ½ cup water

Directions

  • Place all ingredients in a blender and cream very smooth like cream
  • Add a little more water if too thick or more almonds if too runny
  • I have used sunflower seeds before instead of almonds, but you will have to remove the little gray shells that come to the surface after soaking
  • I usually make this recipe fairly bland, so it may be used with savory or sweet dishes (with a few drop of stevia or some agave syrup, it will serve as a whipped cream)

Notes: You could just, omit the sour cream, buy a vegan version at the store or use a dollop of yoghurt. This recipe may be used for other recipes and would be great on top of a fruit salad for example.

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