1. Celery
2. Peaches
3. Strawberries
4. Apples
5. Blueberries
6. Nectarines
7. Bell Peppers
8. Spinach
9. Kale
10. Cherries
11. Potatoes
12. Grapes (imported)

And remember to choose local produce over imported all the time!!

BEET RECIPE

1 Large ORGANIC beet, washed and finely grated
the  juice of 1/2 a lemon
2 tablespoons flax seed oil

TO CLEANSE:

Take one teaspoon of mixture every hour throughout the day.

On day TWO and THREE make a fresh batch using 1/4 of a beet

Take one teaspoon of mixture 3 times a day.

FOR MAINTENANCE:

Make this mixture to add to your salads frequently or eat alone as above 2 to 3 times a week.

This will keep the bile thin and moving. Note: if you cannot get organic beets, be sure to peel them. Otherwise, use the peel as well.

Beets in any form are an excellent food for both the liver and gallbladder.  Eat your regular meals throughout this period, striving to eat lots of fresh vegetables, good fats and to avoid refined sugars and processed foods.

DID YOU KNOW?

• Beets contain powerful compounds that help protect against heart disease, birth defects and certain cancers, especially colon cancer.
• Beets contain: Folate,manganese and potassium and a good source of fiber, vit C, iron, magnesium, copper and phosphorus.
• The greens attached to the beet root are delicious and can be prepared like spinach or swiss chard. They are incredibly nutritious and concentrated in vitamins and minerals as well as carotenoids.
• Choose small or medium sixed beets whose roots are firm, smooth skinned and deep in colour. Store unwashed in fridge after cutting majority of greens off, leave about 2 inches to prevent roots from “bleeding”.
• Beets can be cooked or eaten raw. Only cook them lightly. Peel them after they are cooked.
• Try roasting them with other root vegetables. Or wrap cut up beets in foil and add olive oil, garlic and salt and pepper and roast for about one hour – Delicious!!

2. Eat little and often.  The best snacks to nibble on between meals include fresh fruits, nuts, toasted seeds, and small tubs of yogurt.

3. Avoid salty foods, which aggravate fluid retention, and also overly sweet foods,  If the urge to comfort yourself with a dose of chocolate is overwhelming, carrying a small bottle of vanilla essence around with you and having a sniff whenever the craving hits really helps to satisfy your chocolate lust, without saddling your body with excess calories.

4. Reduce your consumption of alcohol and caffeine-containing drinks, better still, cut them out altogether.

Symptomology Assessment – This is an in depth questionnaire, that will allow us to pinpoint areas of concern and areas to watch.

Client Health History – This will help to give an overall picture of your health history that may give clues as to what you may be experiencing at this time in your life.

Seven Day Food Diary – This helps to highlight certain foods that may be causing you distress or hidden allergies as well as foods or food groups that may be missing from your diet altogether.

You will receive a printout of  our dietary/supplement recommendations based on your symptomology asssesment, client health history and the seven day dietary recall.

Ongoing email support and coaching to a maximum of three months.

Shopping Tips.

Lifestyle Recommendations.

We will recommend and liason with Leslie Keenan, RN of New Moon Health and Dr. Anita Tannis (Integrative Medicine), who will advise you of the protocol for identifying hormone imbalances.

Package Price: $250.00

Serves 4

Nutrient Note: Halibut has omega-3 fatty acids; citrus is loaded with Vitamin C; and red onion contains cancer-fighting sulfur compounds.

Coconut oil for coating pan

1 cup grapefruit sections

1 cup orange sections

1/2 cup sliced red onion

1/3 cup golden raisins

2 tblsps white wine vinegar

2 tblsps brown sugar

4  5-ounce pieces of halibut fillets

Salt and freshly ground black Pepper

4 tsps chopped fresh rosemary

3 cups cooked brown rice

2 cups steamed Broccoli

1.  Preheat the oven to 400F. Coat a shallow baking pan with virgin organic coconut oil

2.  In a medium saucepan, mix grapefruite and orange sections (set aside a few for garnish), red onion, raisins, vinegar and brown sugar.  Set pan over medium-high heat and bring to a simmer.  Reduce heat to medium and simmer 20-25 minutes, until sauce thickens

3.  Meanwhile, season both sides of the halibut fillets with salt and pepper.  Place in prepared pan and top each fillet with 1 tsp rosemary.  Bake 15 minutes until fish is fork-tender

4.  Arrange halibut fillets on plates and spoon chutney over top.  Serve with rice and broccoli on the side.  Garnish with a few sections of grapefruit and orange.

Per Serving: (1 fillet, 1/3 cup chutney, 3/4 cup rice, 1/2 cup broccoli); 413 calories, 9% fat (4g; 0.8g saturated), 61% carbs (63g), 30% protein (31g), 8g fiber, 152mg calcium, 87mg sodium.