Getting Revved Up and Winding Down!
A juice cleanse is a great way to feel great and jump start your body on the track to better health. You may be surprised to learn that one of the most important aspects of a juice cleanse is not the cleanse, but the preparation for both the cleanse beforehand, and the return to regular eating afterward. We refer to these periods and the Pre-Cleanse and Post-Cleanse, and to receive the optimum benefit from your juice cleanse, we suggest following a few simple guidelines to ease your body in and out of your juice cleanse.
For the three days before and three days after your juice cleanse, we recommend eating and drinking a variety of whole foods such as: Fruits • Vegetables • Salad Greens • Sprouts • Nuts Whole Grains • Water • Juices • Herbal teas
But refrain from: Processed Foods • Dairy Products • Animal Proteins • Soft Drinks • White Breads • Cakes • Sugars • Alcohol • Coffee • Caffeinated Beverages
Life Juice® makes following these diets simple with our nutritious – and incredibly tasty – with Pre- and Post-Cleanse Juices. Choose from freshly pressed juice selections such as our Green Lemonade, Happy Belly and More Ginger Please. With a variety of delicious choices, you never feel like you are sacrificing taste or feelings of satisfaction. And when you have completed your cleanse these make fantastic on the go meals.
Eating fresh, whole foods is important not only before and after your Juice Cleanse; we want you to integrate healthy eating habits into your everyday diet! This delicious Asian-Cuban fusion salad was created by Life Juice creator and founder, Ety Salamone – easy and exotic, this recipe is a great way to get your greens! Ety says, “I was inspired by Asia De Cuba’s Calamari salad which has bananas in it and is a little spicy. This one is delicious, and super healthy. Feel free to add coconut crusted shrimp or chicken to this dish!!”
Sweet Plantain and Avocado Asian-Cuban Fusion Salad
Prep Time: 20 minutes
Cook Time: 20 minutes
Serves: 4 people
Ingredients: Salad
• Coconut oil (for roasting plantains)
• 2 sweet plantains
• 1 avocado
• 2 heads romaine lettuce
• 5 scallions
• 1 handful of chopped cilantro
• 2 tbsp shredded coconut + extra for topping
• Paprika (optional, for garnish)
Ingredients: Dressing
• ½ cup rice wine vinegar
• 1 tbsp agave
• 2 clementine oranges
• 1 lime (juiced)
• 2 cloves garlic
• 1 1/2 tbsp white miso paste
• 1 tsp sesame oil
• 1 tsp cayenne (to taste, use less for less heat)
• 1 tsp of chili paste
• ¼ cup of olive oil
Directions
1. Cut plantains in ½-inch pieces and toss with coconut oil. Pre-heat oven, and roast coated plantains at 400 degrees for 20 minutes or until golden brown. Set aside.
2. Cut romaine lettuce, scallions, and cilantro, place in large salad bowl. Add shredded coconut.
3. Blend dressing ingredients in high speed blender (you will have extra).
4. Toss dressing into the salad.
5. Plate the dressed greens, then place roasted plantains and sliced avocado on top.
6. Top with shredded coconut, and a dash of paprika (for color) to garnish.
7. Enjoy!
Article Source: The Juice Network
