Vegetable Cleanses

[This is the second post in a series. Check out the introduction post on cleansing diets here.]

Now let’s take a look at some specific cleanses. These are all cleanses I have tried, or a close family member has tried, so what I share is just my personal opinion and experience, is not medical advice, and should in no way replace the recommendation of your trusted physician.

Vegetable and/or Fruit only Cleanses, including:

  • Vegetable juicing: using a juicing appliance to extract the juice from vegetables and fruits. A great deal of vegetable nutrients can be consumed in a small amount of juice, however the tendency to use sweet veggies and fruits (i.e. carrots and apples) can cause blood sugar spikes and crashes and exacerbate candida overgrowth.
  • Raw Vegetables: mainly a raw vegetable  cleanse, can include raw juices. Some people eat “raw” as a lifestyle, and often include nuts and raw dairy, which are often avoided for a cleanse. The idea is to benefit from the live enzymes in the raw veggies, which help to break them down. However, raw vegetables can still be difficult to digest in persons without sufficient supply of enzymes for breaking down fiber and other plant carbohydrates.
  • Vegetable soup cleanses: another variation on vegetable cleanses. More vegetables can be consumed than in a raw cleanse, but enzymes are destroyed in cooking. More fiber than a juice cleanse.
  • Grape cleanse: when only grapes and water are eaten. The high sugar content may exacerbate candida or other fungal overgrowth.
  • Seneca Indian 4 day cleanse: a combination of all the above: day 1 raw fruit only but no bananas, day 2 herbal teas with maple syrup only, day 3 vegetables of all kinds: juice, raw or in soup, day 4 rich vegetable broth only.

Unless you are using organic vegetables, you can forget it as a detox. Other than the detox properties of the cleanse (with organic only), vegetable cleanses seem to focus cleansing on the colon. Since this organ stores and then moves waste out of the body, it would seem a logical organ needing a periodic cleaning. A few days to a week has been more than sufficient in my experience, however every body is different. Note that “cleaning out the colon” does not mean that flora imbalances are corrected: if you have overgrowth of Candida (fungal) or harmful bacteria, this kind of cleanse will not correct that (you will likely need a combination of herbal and/or pharmaceutical medicines and probiotic supplements supervised by a doctor, with follow-up testing to confirm efficacy). Vegetable cleanses are excellent for breaking food cravings.

Cleansing and/or detoxing while pregnant and breastfeeding is not recommended, since toxins will be mobilized and could harm a baby in the womb or at the breast. This can be very frustrating for women in the middle of childbearing years, especially when they plan to nurse beyond a year with each baby, and find breastfeeding and pregnancies come back to back. I have been told by a Midwife whom I trust that the only “cleansing diet” she recommends to her moms is a raw vegetable/salads with lemon diet for one week while nursing (not pregnant). However, this should only be done after the milk supply is well established (perhaps after 6 mo. postpartum of full-time nursing). I did try this with my first baby, but had a hard time feeling satiated/getting enough calories, so I gave it up after 2 days.

There is no doubt: vegetables are good for us. However, I do not advocate vegan or vegetarian diets as healthy: they just haven’t held up to science or to my own experience. And don’t think that only vegetables help us detox; meat protein contains many amino acids not found in veggies . . . amino acids which detox certain kinds of chemicals accumulated or manufactured in our bodies. So (as I state in the intro post on this topic) the best cleanse is a long-term clean balanced diet.

Your body is detoxing every single day, whether you are on a special diet or not! Another way to approach the long-term detox lifestyle is to purposefully include more of the detox powerhouses into your diet:

Foods that enhance liver detox:

  • asparagus
  • grapefruit
  • artichokes
  • all dark leafy greens: kale, spinach, romaine, chard
  • onions
  • garlic
  • olive oil

Foods that enhance kidney detox:

  • cranberry
  • lemon
  • water, water, water (only purified)
  • cucumber

While systematically removing detox blockers from your everyday diet:

  • any kind of heated vegetable oil, such as found in fried chips, baked chips, french fries, box cookies
  • refined sugar
  • conventional dairy

Up next: some fasts and more specific cleanses.

How To Soak Grains

Q:

I’m planning to make the High Protein Waffles, but I’ve never soaked grains before, and I am unclear on the process. I looked around a little on the internet, and it wasn’t much clearer. Did you separate your own whey from milk, or buy whey powder and reconstitute it, or would you suggest I just use yogurt? I haven’t even purchased the whey (or yogurt) yet, so if you have some direction on that, I’d appreciate it!

~Debra , via Facebook

A:

Soaking grains is pretty straight forward, although I know it can seem daunting at first since this practice has been all but abandoned in modern cooking. To soak my oats, I measure them into a glass bowl; you’ll want one large enough that there is some space left for the whey or yogurt. You can see my whey here in the picture.

Pour the liquid/yogurt on top of the oats and begin to incorporate with a small spoon.

Stir the wet and dry together until there aren’t any dry oats left.

Then smash them down firmly in the bowl with the back of the spoon. There shouldn’t be any pooling wet areas.

Cover with a dish towel and place on the countertop, or another warmish clean place, for 12-24 hours.

At the end of this time, you’ll notice that the oats seem to have dried out some, and are stuck into a clump which will need a little bit of breaking up before putting into the blender.

If you double or triple the recipe, you can soak all the oats together and then evenly divide them the next day after soaking. Since they are stuck together in a chunk, it’s not to hard to cut them evenly. However, I recommend only making one batch at a time (unless you have a really strong blender) as doubling the batch makes it difficult to completely blend the oats into the eggs and cottage cheese mixture.

Whey and yogurt can both be used in this recipe. If you use yogurt you’ll need to use a little more than if using whey, since it is thicker and won’t mix with the oats as freely. I often use whey just because I have it on hand when it has separated from the kefir I make continually on my countertop. If the whey hasn’t separated, I use the kefir or a plain yogurt, which is probably what you should do at this point.

Here’s a picture of oats soaked in yogurt.

These soaking agents are actually souring the oats, and the waffles will have a pleasant sourdough flavor. I think kefir makes them more sour than yogurt, but it is pretty inconsequential. The acids and bacteria in the whey/yogurt are the agents that are eating away at the sugars in the oats, and dismantling some of the anti-nutrients like phytic acid. Therefore, whey powder (protein powder) reconstituted would not work for this purpose, as it no longer has these active cultures at work.

On purchasing the yogurt: get plain, and make sure it has active cultures in it. I like the European Style Whole Milk Yogurt from Traders Joes, and while you’re there, their Small Curd Cottage Cheese seems to be a good choice (for the waffle recipe) since the side of the carton makes it sound like the cows live in a resort. 🙂
Make sure your waffle iron is fully heated before pouring in the batter. I was in a hurry when I made these a few weeks ago, and I ended up with a mess in waffle maker! :-/

The waffles freeze well after cooling, and can then be toasted for a quick snack later.