The Post-Vaca “Detox”

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Summer air allows me to let loose any stringent moralities that fall, winter or spring held fast. I find myself indulging in alcohol and smoking more frequently than I’d like. The crushing guilt of the morning after, when I am forced to confront my gray skin, sunken eyes and overall unhealthy feeling, sparked this menu. It’s my personal “detox” plan that lets you erase evidence of past bacchanals and begin a healthier diet.

Without boring you with the scientific details (read them here), one of the side effects of a party-filled summer is lower pH levels — the body’s measure of acidity or alkalinity — or “acidosis.” Unfortunately, some of the tastiest foods (think sweets, dairy, meat) tend to make you more acidic, which not only make you sluggish but over a lifetime can lead to disease … sorry to be the bearer of bad news.

The concept behind my plan is to adjust the intake ratio of alkaline-forming foods versus that of acid-forming foods to a 3:1 ratio, respectively. I usually stick to the foods listed below for a week or so and begin to see my energy return. What makes this “diet” more smart eating, rather than a strict detox, is that I’m really just focusing on eating clean, unprocessed foods — like vegetables, fruits and healthy fats, while hydrating my body with water and herbal teas.

Your local farmer's market should be a source of inspiration when crafting new creations. See what you can hunt down — like red and white raspberries — to keep recipes interesting and you're more likely to stay on track.

You can make your own menu based on acid-forming versus alkalizing foods, noting of course that I’m no doctor, but this is what works for me. When the detox is finished, I focus on re-incorporating nutrient-rich acid-forming foods back into my diet i.e. lentils, chickpeas, fruits, vegetables and nuts, and, of course, the occasional cupcake.

Breakfast:

Yogurt Parfait

The berries — I love strawberries, blackberries, blueberries and goji berries and even açaí — are great sources of vitamins and antioxidants. Granola contains whole grains that are high in fiber and nutrients which helps to regulate your digestive system.

• ½ cup yogurt
• 1 to 2 cups berries
• ½ cup whole grain, low sugar granola
• ½ cup walnuts (chopped)
• 1 teaspoon honey

1. Layer granola, yogurt, berries, nuts and honey in a bowl.

Maté Tea

Pair your morning meal with maté tea, which contains caffeine, making it a perfect sub in for coffee.

• 8 to 16 ounces water
• 1 bag maté tea
• 1 slice lemon

1. Put a tea bag in boiling water for about 5 minutes and then drink hot with a little bit of honey if you require some sweetness. Or drink cold with a slice of lemon to cold water and drink. Lemon contains loads of vitamin C, which studies show helps burn fat and aids in digestion.

Mid-morning Snack:

Mushrooms w/ Fruit and Goat’s Cheese

Finish your meal with an 8-ounce cup of hot ginger tea, a great digestive aid and source of antioxidants.

• 2 teaspoons olive oil
• Garlic clove, chopped
• 1/4 cup mushrooms, chopped
• 1/8 cup goat cheese, preferably organic
• 1/4 cup fresh raspberries
• 1/4 cup fresh peaches, diced
• 2 cups salad greens, including watercress

1. Heat olive oil in a hot pan and add your clove of garlic, a great source of antioxidants.
2. Add mushrooms and sauté for about 5 minutes, until they reach the desired consistency.
3. Remove from pan and mix with goat cheese.
4. Add raspberries and peaches to pan, move around until they are warm and combined.
5. Top salad greens with goat cheese mixture and fruit mixture. The watercress and dark greens of the salad mixture energize cleaning enzymes in the liver and boost chlorophyll in digestive tract which aids in digestion.

Lunch:

Beet & Cabbage Salad

Follow this meal with 16 ounces of water garnished with lemon slices.

• 1 cup beets, sliced
• ½ cup cabbage, sliced
• ½ cup red onions, sliced
• 3 tablespoons olive oil
• 1 tablespoon cider vinegar
• S&P

1. Toss beets, cabbage and onions in a mixture of olive oil and vinegar. The beets increase the production of antioxidant enzymes in liver which help liver and gall bladder eliminate toxic substances from body. Cabbage also aids the liver in detox. The vinegar and onions in the salad help increase the amount of acid producing foods on today’s menu to keep the 3:1 ratio. Sprinkle with S&P to taste.

Afternoon Snack:

Guacamole with Vegetable Chips

Follow with a 16-ounce glass of water garnished with lemon slices.

• 1 avocado, peeled and chopped
• Juice of 1 lime
• 1 red onion, sliced
• 1 tomato, de-seeded and chopped
• Cilantro, chopped
• S&P
• 1 cucumber, sliced
• 1 large carrot, peeled and cut into sticks

1. Mix avocado, lime juice and onion in a bowl. Add cilantro and tomato to the top and blend well until your desired consistency.
2. Use cuke and carrot “chips” to scoop guacamole.

Dinner:

Artichoke Shrimp

Finish your meal with an 8-ounce cup of hot oolong tea, a great source of antioxidants, garnished with a lemon slice.

• 1 artichoke
• 1 clove garlic
• 1 bay leaf
• 1/8 pound shrimp, peeled and de-veined
• Tomatoes
• ½ can shoepeg corn
• S&P
• Fresh parsley, roughly chopped
• 3 tablespoons olive oil* (option to infuse this with chili prior to using)

1. Snip spiky ends off of artichoke and submerge in 16 ounces boiling, salted water. Add garlic and bay leaf.
2. Boil for 25 to 40 minutes, until leaves have opened up and are easy to remove. Chop artichoke and set aside.
3. Heat olive oil in pan. Add shrimp and tomatoes and sauté for about 3 minutes.
4. Add corn and artichokes and sauté for 2 minutes until warm.
5. Season with S&P and top with fresh parsley and olive oil.