How to Make Jillian Michael Detox and Cleanse Drink

By drinking cleansing detox drinks, you are supposed to experience numerous benefits, according to Diets in Review. In fact, this diet claims to purge toxins from your body through the digestive system, boost your energy levels, encourage weight loss and improve the skin. Once you’re done with the cleanse, which typically lasts a week, it will be easier for you to switch to a healthier diet as well, since you will no longer crave bad foods like sugar or caffeine.
This detox and cleanse recipe  is centered around the idea that the food that we consume is responsible for much of the varying health conditions and issues that we experience, and that cleansing the body of these toxins will lead to an overall healthier body.

Benefits to Detoxing

Some health benefits that have been observed or reported in successful procedures include:

*Improved energy levels – If the body’s detoxifying organs are under a lot of stress because of the high concentration of toxins in the body, this can make you less energetic, or feel sleepy or tired all the time.

*Weight loss – The lower amount of calories, fats, and other weight-adding ingredients and components in much of our food can help you lose weight, especially if you adopt a diet that sticks to all-natural and unprocessed foods and ingredients.

*Clearer skin or clearing of acne – The skin, as mentioned above, is one of the natural toxin-fighting organs of the body. If the toxins are stored or building up in your skin’s cells and pores, this can result to clogging and skin problems such as acne. Detoxing will restore your skin’s youthful glow.

*Improved digestion and bowel movements – If you detoxify your body, the toxins blocking proper digestion processes and bowel movements will be eliminated, paving the way for a more naturally-regulated system.

(Source: DetoxDrinks)

Jillian Michael’s Detox and Cleanse Drink

Ingredients

*64 oz. purified water

*1 bag Dandelion Root Tea

*1 tablespoon pure Cranberry Juice

*2 tablespoons Lemon Juice

Instructions

*Make the tea as directed on the box.

*Cool to room temperature and add it to your container.

*Mix in the lemon juice, cranberry juice, and remaining filtered water.

*When the ice melts it may water down to mixture, which is why I use less water to start.

*Finally, drink. Drink it up. Drink one full 64 oz. container every day for seven days.

*Continue your daily activities and eat smart, healthy meal choices.

(Source)

Jillian Michael’s Detox Drink will help shed excess water weight. The average weight loss is 5 to 10 pounds in the 7 days. Side effects are frequent trips to the bathroom and light headedness.  For women, this is recommended to drink during the week prior to her menstrual cycle. This is reported to help minimize bloating and water weight gain associated with a woman’s monthly cycle.

This detox drink is a very healthy cleansing drink. Aside from the detox benefits, it is packed with other essential nutrients that the body needs. But as with any change in diet, it is recommended that you consult your doctor, first before beginning the cleanse and detox plan. If you are allergic to any ingredients do not include them in your cleanse.

Grilled Bison Kebabs over Minted Peas

Prep time: 15 minutes
Coocking time: 8 minutes
Yield: Makes 4 servings (serving size: 3 kebabs and 1/4 peas and sauce)


Nutritional information

Calories per serving: 231
Fat per serving: 11g
Saturated fat per serving: 5g
Monounsaturated fat per serving: 4g
Polyunsaturated fat per serving: 1g
Protein per serving: 19g
Carbohydrates per serving: 13g
Fiber per serving: 4g
Cholesterol per serving: 49mg
Iron per serving: 3mg
Sodium per serving: 366mg
Calcium per serving: 82mg


Ingredients

1/2 cup fat-free Greek yogurt
4 tablespoons chopped mint, divided
2 tablespoons crumbled feta cheese
1/2 teaspoon minced garlic
1 tablespoon fresh lemon juice
1 teaspoon fresh lemon zest
3 tablespoons finely chopped parsley
3 tablespoons finely chopped cilantro
1/2 teaspoon ground cumin
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
3/4 teaspoon salt
3/4 pound ground bison
Olive oil cooking spray
1/4 cup chopped red onion
1 (10-ounce) bag frozen peas, thawed
Preparation

1. Soak 12 wooden skewers 20 minutes.

2. Whisk together yogurt, 2 tablespoons mint, feta, garlic, lemon juice, and zest. Cover and chill.

3. Mix parsley and next 6 ingredients in a bowl. Form into 12 balls; thread onto skewers. Shape into ovals.

4. Coat grill pan with cooking spray; preheat over medium-high heat. Cook kebabs, turning, 4 minutes for medium.

5. Coat nonstick skillet with cooking spray; heat over medium heat. Cook onion 2 minutes. Stir in peas; cook 3 minutes. Remove from heat; stir in remaining 2 tablespoons mint.


6. Divide vegetables and skewers among 4 plates. Serve with yogurt sauce.

Sesame-Tofu Stir-Fry

Makes: 4 servings
Prep time: 14 minutes
Cook time: 6 minutes

Ingredients
1 12-ounce package extra-firm tofu, drained and cut into 1/2-inch cubes
Cornstarch
1/4 cup finely chopped peanuts
1 tablespoon sesame seeds
1 teaspoon grated fresh ginger or 1/2 teaspoon ground ginger
1/8 teaspoon crushed red pepper
1 tablespoon cooking oil
1 16-ounce bag frozen stir-fry vegetables, thawed
2/3 cup bottled stir-fry sauce
2 scallions, thinly sliced (about 1/4 cup)
2 cups hot cooked brown rice

Directions
1. Lightly coat tofu with cornstarch. In a bowl, combine 1 tablespoon of the peanuts, the sesame seeds, ginger, and red pepper. Add tofu; toss gently.
2. Heat oil in a large skillet over high heat. Add tofu mixture to skillet. Cook briefly, stirring gently, until sesame seeds are toasted and tofu begins to brown.
3. Remove tofu. Add vegetables to skillet; cook and stir 2 to 3 minutes, or until heated through. Add stir-fry sauce; cook and stir gently until mixture is bubbly. Stir in tofu; heat through. Sprinkle with remaining peanuts and the scallions. Serve over rice.

Nutrition facts per serving: 386 calories, 19g protein, 45g carbohydrate, 14g fat (2g saturated), 6g fiber

Originally published in FITNESS magazine, March 2010.

Southwestern Pizza

Prep time: 8 minutes
Cook time: 10 minutes
Makes: 3 servings

Ingredients
Nonstick cooking spray
1 12-inch 100% whole wheat pizza crust
1 cup prepared tomato salsa
1 1/4 cups shredded reduced-fat 2 percent mozzarella
1 1/3 cups canned black beans, drained and rinsed
1 small sweet red pepper, seeded and thinly sliced (about 2/3 cup)
2 scallions, trimmed and thinly sliced
1/4 cup cilantro leaves for garnish (optional)

Directions
1. Heat the oven to 450 degrees. Coat a baking sheet with cooking spray. Place crust on sheet and top with salsa, 1 cup mozzarella, beans, sliced red pepper, and scallions. Top with remaining 1/4 cup cheese.
2. Place pizza in oven and bake 8 to 10 minutes or until mozzarella is melted. Remove from oven and garnish with cilantro if desired. Cut into six slices and serve.

Nutrition facts per serving (2 slices): 488 calories, 28g protein, 72g carbohydrate, 12g fat (5.4g saturated), 16g fiber

Pie Pointers
It's easy to turn an otherwise healthy pie into a calorie bomb. Keep things waistline-friendly with these tasty tips from Janel Ovrut, RD, a dietitian in Boston.
Add flavor. Spice up a jar of pizza sauce by adding herbs like basil, oregano, and rosemary.
Choose the right cheese. Instead of mild mozzarella, try Asiago, Parmesan, or sharp cheddar, which have stronger flavors.
Bulk it up. Pile your pizza high with "meaty" vegetables to create a heartier slice. Eggplant, artichokes, and zucchini are packed with fiber.

Beef Stir-Fry with Avocado Salad

Recipe developed by Anna Berman

Makes: 4 servings
Prep time: 10 minutes
Cook time: 10 minutes


Ingredients:

12 ounces beef tenderloin, cut into thin strips
1/4 cup freshly squeezed lime juice
1 tablespoon plus 1/2 teaspoon chili powder
1 tablespoon vegetable oil
1 medium sweet onion, thinly sliced
1 red bell pepper, thinly sliced
1 poblano, thinly sliced
1/2 teaspoon salt
1/2 teaspoon black pepper
1 can black beans, rinsed and drained
1 avocado, diced
1/4 cup Cojita cheese, crumbled
1/4 cup cilantro plus more for garnish, chopped
Corn tortillas (optional)


Directions:

1. In a bowl, combine beef, 2 tablespoons lime juice, and 1 tablespoon chili powder; set aside.
2. Heat oil in a large skillet. Add onion, bell pepper, and poblano and saute 5 minutes, stirring occasionally.
3. Add beef and marinade to vegetables and cook 3 to 4 minutes. Season with salt and black pepper.
4. In another bowl, combine beans, avocado, cheese, 1/4 cup cilantro, and remaining lime juice and chili powder.
5. Garnish beef and vegetables with remaining cilantro. Serve with avocado salad and warmed tortillas if desired.

Nutrition facts per serving: 436 calories, 28g protein, 30g carbohydrate, 26g fat (7g saturated), 10g fiber

Garlicky Grilled Tilapia With Couscous

Cooking time: 20 minutes


Ingredients

2 tablespoons fresh lemon juice, plus wedges for serving
1 tablespoon olive oil
2 cloves garlic, chopped
kosher salt and black pepper
4 6-ounce tilapia fillets, split lengthwise
1 cup couscous
1 tablespoon chopped fresh flat-leaf parsley
2 tablespoons chopped sun-dried tomatoes


Directions

In a medium bowl, combine the lemon juice, oil, garlic, ½ teaspoon salt, and ¼ teaspoon pepper. Add the tilapia and toss to coat. Let marinate for 10 minutes.
Meanwhile, cook the couscous according to the package directions. Remove from heat and stir in the parsley and sun-dried tomatoes.
Heat grill to high. Grill the tilapia on an oiled grate until cooked through, 1 to 2 minutes per side. Serve with the couscous and lemon wedges.

Spinach-Stuffed Steak Roulades

Cooking time: 30 minutes


Ingredients

1/2 pound flank steak
1/4 cup olive tapenade
2 cups spinach, thick stems removed
kosher salt and black pepper
2 tablespoons olive oil
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
6 cups mixed greens


Directions

Heat grill to medium-high. Cut the steak in half horizontally (don’t cut all the way through) and open like a book.
Spread the tapenade over the steak; top with the spinach. Roll up; tie with twine at 2-inch intervals. Season with ½ teaspoon salt and ¼ teaspoon pepper.
Grill the steak, covered, turning occasionally, 15 to 18 minutes for medium-rare. Let rest for at least 5 minutes before slicing.

Meanwhile, in a large bowl, whisk together the oil, vinegar, mustard, and ¼ teaspoon each salt and pepper. Add the greens and toss. Serve with the steak.

Atlantic Salmon with Mushrooms Risotto

Preparation time: 15 to 30 minutes



Ingredients
2 tablespoons oil
2 tablespoons butter
½ brown onion, finely chopped
2 cups mushrooms of choice
1½ cups Arborio rice
500 mL vegetable stock
1 cup plain flour
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon finely chopped basil
Salt and pepper, to taste
2 Atlantic salmon portions
¼ cup white wine vinegar



Method

1. Risotto: Heat 1 tablespoon each of the oil and butter in a heavy-based saucepan over
medium heat.
2. Add onion and cook, stirring, for 2 minutes or until soft.
3. Add mushrooms and cook, stirring, for 3 minutes or until mushroom softens.
4. Add the rice and cook, stirring, for 2 minutes or until grains appear glassy.
5. Add about half of the stock to the rice mixture and use a wooden spoon to stir until liquid is
completely absorbed. Continue to add stock mixture, stirring constantly and allowing the
liquid to be absorbed before adding more.
6. Cook for approximately 25 minutes until rice is just tender and risotto is creamy.
7. Salmon: Mix flour, cumin, garlic powder, basil, salt and pepper in a bowl.
8. Coat the salmon in the mixture, making sure all sides are covered.
9. Place pan on hotplate on high, add vinegar and remaining butter and oil.
10. When butter has melted, add salmon and cook for 1-2 minutes each side or until lightly
browned.
11. Reduce heat to low and cover to finish cooking.
12. Serve risotto topped with salmon

Caramelised Red Onion Tart with Goat's Cheese

Caramelised red onion tart with goat’s cheese is a tasty recipe that can be used in a variety of ways to create a stunning looking meal that is inviting and delicious.

Starters

This recipe can be made as individual tarts that look good served as a starter for a dinner party.
By making individual portions it is possible to leave out ingredients that some guests may not be keen on. For example if a guest does not like goat’s cheese it is possible to replace this with small cubes of strong cheddar – or even leave out completely.

Goats Cheese

Goat’s cheese has quite a strong flavour and aroma that is not to everyone’s taste. But, with this recipe it is tasty and complements the red onion. Try to choose a harder cheese rather than the more traditional soft goat’s cheese as it will then cube easily and keep its shape whilst being baked in the oven.

Pastry

This tart is made with a puff pastry so that it rises enough to form a box shape to hold the caramelised red onion mix. To be honest making puff pastry is both time consuming, messy and not always reliable. By purchasing ready-made puff pastry for around one pound in money you are assured of success every time without the hassle!

Onions

Red onions are used in this recipe as they are less pungent that the normal onion used for cooking and because they have more visual impact on the finished presentation. If you cannot find red onions in your supermarket or prefer the normal type of onion try to find a deeper coloured cheese such as red Leicester and lay a slice of this on top of the onion mix before adding the goat’s cheese. This will add a little more colour to the finished dish.

Sugar

Sugar is used in this recipe to provide a caramelised consistency to the onions. Using a brown Demerara sugar gives a better flavour to the mix and also a thicker sauce.

Vol au Vents

This recipe can also be used for vol au vents for parties. Use the same filling in the small bite sized pastry cases.

Egg Wash

Egg wash is a mixture of whisked egg with a little milk. Brushed over any form of pastry it will give a brown glossy glow to the baked pastry. When using egg white apply it carefully with a pastry brush making sure that any drips are wiped from the baking sheet or they will stick and burn. As you need your puff pastry to rise evenly to form a box shaped container for the onion mix ensure that the egg wash does not run down the sides of the pastry and stop it from rising.

Recipe

Ingredients (Makes four)
One pack of ready-made puff pasty
Six red onions, peeled and thinly sliced
One clove of garlic, crushed
Two tablespoons of butter
Four heaped tablespoons of Demerara sugar
250 g of hard goat’s cheese
Egg wash made with one egg and a little milk
Flour for rolling out the pastry
Preheat oven to 210 degrees C or Gas mark 8
Heat half of the butter and add the onion and garlic. Cook until soft but not brown. Add the rest of the butter and heat through until bubbling. Add the sugar and simmer until the sugar sauce is sticky and thick. Remove from the heat so that it starts to cool but does not become cold and hard.

Roll out the puff pastry to a form an even eight inch square. Divide into four squares if serving individual portions.

Place the pastry onto a floured baking tray and run a sharp knife around the edge of the pastry case approximately one inch in, if making a large tart, and half an inch in if making individual ones. Do not let the knife cut through to the bottom of the pastry or the mix will leak through and stick. Carefully brush the egg wash over the outside rim of the pastry.

Place on the middle shelf of the oven for ten minutes until the pastry has started to rise. Remove from the oven and using the back of a spoon push the centre of the pastry flat so that a box has been formed.

Divide the onion mix between the pastry boxes or evenly over the larger box. Cut the goats cheese into small cubes and dot over the top of the tarts.

Add a little more egg wash to the rim of the tart and place into the top of the oven so that the pastry finishes cooking and the goat’s cheese melts.

Depending on your type of oven you may have to alter the temperature and cooking time.


Serve as a starter or as an accompaniment to a main meal.

The Affinities Cake

The goodness of almonds and prune juice comes together to create a rich, moist cake.

Cooking time: 1 hour


Ingredients

200 gm flour

200 gm golden castor sugar

100 gm ground almonds

75 gm cocoa powder

1 tsp bicarbonate of soda (baking soda)

A pinch salt

6 Tbsp olive oil

400 ml prune juice

1 Tbsp balsamic vinegar

1 tsp pure vanilla extract


Method

Preheat the oven to 150 degree C.

Oil a 20 cm cake tin, approx 10 cm deep. Line the bottom of the tin with some greaseproof paper.

Do not use a spring fold tin with a loose bottom else your mixture will leak out.

Sift the dry ingredients into a bowl and then make 3 holes with a spoon.

Put the vanilla, vinegar and oil into each hole and pour the prune juice on top. Mix well. 

The result is a gentle volcanic reaction with bubbles rising to the surface.

Pour the batter into the cake tin and bake for 30-35 minutes.

Gently stick a skewer in the cake. It should come out clean and still be moist. 

Cool on a wire rack for couple of hours before serving



Chief says: I love to eat this cake with nice runny custard. You could also serve it with fresh strawberries to give it an oomph factor!

Recipe for International Womens Day 8. March

Yogurt Kebab

Made from paneer, creamy yogurt, raisins and oats, these divine kebabs melt in your mouth.

Cooking time: 30 minutes

Ingredients

400 gms yogurt

100 gms paneer

2 teaspoons chopped onion

1 tsp chopped ginger

Half a handful of chopped fresh coriander

 

10 finely chopped almonds

7 to 8 chopped raisins 

1/2 tsp white pepper powder

1/2 a tsp green cardamom powder

salt to taste

Oil to grill

Cornflour to dust

A cup of ready to eat oats

Method

Hang yogurt overnight in a muslin cloth.

Saute the onion and ginger in minimum oil till the onions turn translucent. Keep aside to cool.

Take the yoghurt in a bowl. Add crumbled cottage cheese, chopped raisins, coriander, almonds, and the onion mixture. Add the white pepper powder, cardamom powder and salt. 

Now make round patties with this gooey mix and pat a bit of cornflour on the outside, after giving them a shape.  

Crush the oats to resemble breadcrumbs and dredge the patties in this oat powder.

Grease a pan with olive oil, and grill these on a medium hot skillet, till they turn brown.

Serve hot with chutney.

Pears Grilled with Pecorino

Many cuisines have traditions of combining fruit with cheese. This recipe stems from the Tuscan combination of juicy pears with salty pecorino. With some cheese melted over the pears and the rest combined with grapes and salad leaves, the pears grilled with pecorino makes a very attractive dish.

Salad

About 6 cups (1.5 L) arugula, leaves removed from stems
1 bunch (2 cups/500 mL) watercress, leaves removed from stems 
1 cup (250 mL) halved seedless green grapes
3 oz (90 g) pecorino cheese 
2 large, ripe pears, such as Comice or Bartlett

Vinaigrette

1⁄4 cup (50 mL) olive oil
3 tbsp (45 mL) balsamic vinegar
1 tsp (5 mL) Dijon mustard
1⁄2 tsp (2 mL) sugar
1⁄4 tsp (1 mL) salt
1⁄4 tsp (1 mL) freshly ground black pepper

preparation time 20 minutes    
broiling time about 2 minutes    
serves 4

• This salad is a good source of calcium. The pecorino cheese contributes 78% of the total calcium content, and the watercress and arugula contribute 17%. 

• Different types of grapes are grown for various purposes. Some are used for winemaking, some are dried to make raisins, and others are harvested as “table grapes” for eating. The type of grapes you purchase at the grocery store are delicious for snacking, but because of their sweet flavour they would not be ideal for making robust, full-bodied wines.

1. First, make the dressing. Place the oil, vinegar, mustard, sugar, salt and pepper into a 2-cup (500-mL) jar or container with a tight-fitting lid. Cover and shake until well blended. Chill the dressing until you’re ready to use it.
2. In a large salad bowl, toss the arugula, watercress and green grapes. Using a vegetable peeler or cheese slicer, cut the pecorino cheese into very thin slices. Roughly chop half of the slices and toss into the salad bowl. Set aside the rest of the slices for melting on the pears.
3. Preheat the broiler to high and line a baking sheet with foil. Peel the pears, cut them in half and core them.
4. Arrange the pear halves, cut sides down, on the baking sheet. Top the pears with the reserved cheese slices, overlapping them. Broil the pears, 6 in. (15 cm) from the heat source just until the cheese begins to bubble and turns golden, about 2 minutes. (Watch carefully, as it can burn easily!)
5. Meanwhile, shake the dressing, drizzle it over the salad and toss until the leaves are coated. Mound the salad equally on 4 salad plates. Using a small spatula, carefully arrange one pear half on the top of each salad. Serve immediately while the melted cheese is warm and the greens are still crisp.

Each serving provides calories 317, calories from fat 189, fat 21 g, saturated fat 6 g, cholesterol 23 mg, 
carbohydrate 28 g, fibre 4 g, sugars 21 g, protein 9 g.

Choices per serving: Carbohydrate 1 1⁄2, Meat & Alternatives 1

Curried Pumpkin and Peas

Flavor tender pumpkin and tomatoes with a touch of curry powder in this tempting dish.

Ingridients

• 2 tablespoon(s) unsalted butter

• 1 medium onion, sliced

• 1 garlic clove, chopped

• 2 1/2 teaspoon(s) curry powder

• 1/2 teaspoon(s) salt

• 1/2 teaspoon(s) freshly ground pepper

• 2 pound(s) pumpkin, peeled, seeded, and cut into 1-inch pieces

• 2 medium red potatoes, cut into 1-inch pieces

• 1 1/2 cup(s) low-sodium chicken broth

• 3/4 cup(s) golden raisins

• 3/4 cup(s) frozen baby peas

• Fresh cilantro, for garnish

Directions

Heat butter in a large pan over medium-high heat, add onion, and cook until golden-brown, about 5 minutes. Add garlic and cook 1 minute more. Stir in curry powder, salt, and pepper. Add pumpkin and potatoes and cook for 5 minutes, stirring frequently. Pour in broth and raisins, cover, and reduce heat to medium. After 15 minutes, add peas. Replace cover and continue to cook until pumpkin and potatoes are tender, 5 to 10 minutes more. Garnish with cilantro.

Huevos Rancheros Salad

A bright, sunny-side-up fried egg steals the show on this Southwestern salad topped with queso fresco, cilantro, and a citrusy black-bean-and-tomato salsa.

Ingridients

• 1 can(s) (15 1/2-ounce) black beans

• 3 large (about 1 1/2 cups) plum tomatoes, chopped

• 1/2 medium (about 1/4 cup) red onion, chopped

• 3/4 cup(s) extra-virgin olive oil

• 1/2 cup(s) fresh lime juice

• 3 tablespoon(s) (about 10 sprigs) roughly chopped fresh cilantro

• 3/4 teaspoon(s) hot sauce

• 3/4 teaspoon(s) salt

• 12 cup(s) (about 8 ounces) mixed spring greens

• 6 corn tortillas

• 6 large eggs

• 1/2 cup(s) (about 3 ounces) crumbled queso fresco

Directions

1. In a medium bowl, gently stir black beans, tomatoes, onion, 1/2 cup oil, lime juice, cilantro, hot sauce, and salt to combine to create a fresh salsa. Set aside. Divide greens among 6 dinner plates and set aside.

2. With 1 tablespoon olive oil, lightly brush all 6 tortillas and sprinkle lightly with salt to taste. Toast tortillas directly under broiler or over an open flame, 1 minute per side. Cut tortillas into quarters and wrap in foil to keep warm.

3. Evenly divide all but 1/2 cup of the salsa among the plated greens. Divide remaining oil between 2 large nonstick skillets over medium-high heat. Crack 3 eggs into each pan and reduce heat to medium.

4. Season eggs with salt and pepper to taste, and cook, lightly splashing tops of eggs with pan oil, until whites are opaque and yolks are deep golden, about 3 minutes. Transfer 1 egg onto each plate. Sprinkle eggs with queso fresco and remaining salsa; garnish with cilantro. Serve salads immediately with reserved tortillas.