Detox Diet

Lisa Magee is a busy mother of four. She says that's all the more reason to get her body straight and off her intense sugar cravings.

Lisa says, "For years I have known I was addicted to sugar I would crave sugar. I would prefer to eat a doughnut over an egg."

Lisa decided to do a five day detox to cleanse her body. It's a raw diet where all her food is vegan and it can't be cooked.

Lisa says, "Normally I will have a smoothie for breakfast and a salad for lunch."

For dinner, she eats a lot of vegetables and fruits which she says help cut back on her cravings, including a cheese cake made from cashews.

Lisa says, "It just gives your body what it needs and what it is looking for and so it is almost like when you are craving sugar your body wants something and you can give it what it wants even if it is natural sugar like raisins and dates and that type thing."

Doctors disagree about the benefits and risks of detoxing. According to AnMed Health's Dr. Chasse Bailey-Dorton limited detoxing can be good.

She says, "Short term it can make people feel a lot better to get some of these things out of our system specifically off caffeine or processed foods or sugars too."

She says things like colonics and long term detox programs don't have proven beneficial results. Because of side effects like headaches or lack of energy, Dr. Bailey-Dorton says always consult your doctor before doing a detox.

Lisa says it has worked for her. She's seeing the results she wants by losing the cravings and a little weight.

Lisa says, "I will not go to sugar like I did. I will focus on other things and be able to maintain that so that sugar is not a staple in my diet."

For this family, they hope the five day sugar detox will stick with them a lifetime.

For more information on detox diets click here.

Lisa got the idea for the detox and many of her recipes from Hallelujah Acres. She was turned on to the group by her mother who recently died of cancer.

Below are some of her favorite recipes she used for her five day cleanse.

Raw Cookies
2 c. oatmeal, ground in food processor
3 Bananas, mashed
1 c. dates, pitted, chopped
1 c. raisins
1 c. unsweetened, shredded coconut
1/2 c. pecans, chopped
1 tsp vanilla

In a food processor, grind the oatmeal until fine. Then add the remainder of ingredients and pulse until it forms a "dough". Can spread it in a 11x7 pan or shape it into small balls and roll in more coconut. Keep refrigerated.

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Curried Kale
3 bunches kale

Dressing:
10 garlic cloves
3 Tblspn curry
1 Tblspn cumin
8 dates, pitted
1 1/2 c. olive oil
1/2 c. lemon juice
1 Tblspn sea salt

Place dressing ingredients in blender and blend until smooth. Remove kale leaves from stem and chop fine. (I like to pulse in food processor to get very fine). Pour dressing over greens massaging dressing into greens and marinate for at least two hours before serving.

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Sweet Potato Souffle with Pecan Topping
4-5 c. sweet potatoes, peeled and cubed
20 dates, pitted
1 tsp vanilla
2 tsp cinnamon
1 tsp sea salt
2 Tblspn coconut butter (can find at a health food store)
3 c. water
1 tsp psyllium (or more if needed for thicker consistency - I use about 2-3) (can find at health food store)
1 cup pecans, chopped

Places dates, vanilla, cinnamon, salt, coconut butter and water in blender and blend until smooth. Add sweet potatoes and blend until very smooth. Add psyllium, blending well. Let mixture set for 5-10 minutes to thicken. Blend again until smooth. Place in a souffle dish and top with pecans.

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Just Like Cheesecake
For the crust:
2 cups raw macadamia nuts or almonds
1/2 cup dates, pitted
1/4 c. dried coconut

For the "cheese":
3 cups chopped cashews, soaked for at least 1 hour
3/4 cup lemon juice (start w/ 1/2 cup and add more to your taste)
3/4 cup raw honey
3/4 cup coconut oil
1 tsp vanilla
1/2 tsp sea salt
1/2 cup water

For the topping:
1 bag frozen raspberries (or any fruit of your choice), defrosted
1/2 cup dates

Process nuts and dates in a food processor. Sprinkle the dried coconut onto the bottom of an 8 or 9 inch spring form pan. Press crust onto the coconut. This will prevent it from sticking.

For cheese, blend the cashews, lemon, honey, coconut oil, vanilla, sea salt and 1/2 cup water. Blend until smooth and adjust to taste if necessary. Pour the mixture onto the crust. Remove any air bubbles by tapping the pan on a table. Place in the freezer until firm. Remove the whole cake from pan while frozen and place on a platter. Defrost in the refrigerator (3-5 hours). Take out of the refrigerator at least one hour or more before serving so it will be completely defrosted (enhances flavor).

For the sauce, process defrosted fruit with its juice and dates in a food processor until blended. (Do not use a blender for this or the raspberry seeds will become like sand). This sauce can be applied to the whole cake just before serving or set the sauce out separately to be individualized.