Detox: the diet that cleans your body in 3 days

What is detox? Detox is a functional nutrition technique, whose purpose is to help the body eliminate toxins and other harmful substances.

What does these detox consist of?

Many people think that a detox diet is a liquid, radical and very restrictive diet.

In fact, detox diets are not just liquid or restrictive diets. They are balanced diets, very rich in micronutrients, which are the main contributors to the proper functioning of essential organs. The main focus of these diets is to increase the consumption of organic and low-fat foods and to avoid industrialized products, which are rich in salt, fats and chemical additives.

Detox diets help to lose weight, detoxify the body and reduce water retention.

The liquid detox diet is the most restrictive one. This diet should only be done for a maximum of 2 days. It is only allowed to drink liquids such as tea, water, fruit or vegetable juices, and vegetable soups, and it is important to give preference to the use of organic products.

The detox diet that we are going to highlight here, should only be done for 3 days, in order to obtain the desired results.

3-day detox diet

In this diet, the use of solid low-fat and whole foods is allowed but only for lunch.

For breakfast and snacks, you should drink juices made with fruits, vegetables and vegetable milks, such as almond or oat milk.

Lunch should contain foods such as grilled/cooked chicken or fish, with brown rice or potatoes, completed by a salad seasoned only with olive oil.

Dinner should be a liquid meal, preferably a detox soup or vegetable cream.

We have prepared a guide to help you in these 3 days.

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Day 1

30 minutes before breakfast: drink a glass of warm water with 10 drops of lemon, to help eliminate toxins that have accumulated during the night.

Breakfast: Fresh juice in the blender

– 2 carrots
– 1 apple or pear
– 1 spinach hand
– ½ cucumber
– ½ coriander branch
– mint
– ½ lime juice
– 100ml coconut water
– 1 spoon ground flaxseed dessert

Drink about 500ml.

Throughout the day: drink an infusion of horsetail and fennel.

Mid-morning snack: Coconut water + 1 slice of whole grain bread

Lunch: Cherry tomato soup and tricolor peppers

Recipe: 
– ½ red pepper
– ½ yellow pepper
– 1 purple onion
– 5 cauliflower leaves
– 2 garlic cloves
– 18 tomates cherry
– 1 tablespoon of extra virgin olive oil
– 250ml water
– salt and pepper q.b
Tip: for the topping you can use pumpkin seeds and goji berries.

Mid-afternoon snack: Drink about 500ml of the same juice you prepared in the morning.

Dinner: Opt for the cherry tomato soup and tricolor peppers that you ate for lunch.

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Day 2

30 minutes before breakfast: drink a glass of warm water with 10 drops of lemon, to help eliminate toxins that have accumulated during the night.

Breakfast: Oats and chia porridge with apple and almonds

– 1/3 cup of oat flakes
– 1 tablespoon of Chia Seeds
– 1 grated apple
– 1/2 cup of Almond Milk
– 1 cup of water
– 1 lemon peel
– 1 cinnamon stick (for those who like it)
– 1 teaspoon of cinnamon powder (for those who like it)
– 1 tablespoon of rolled almonds
– 1 tablespoon of honey.

Preparation mode:
Place the oat in a pan together with the chia seeds, water, almond milk, cinnamon stick, lemon peel, and honey tablespoon. Beat well to mix everything.

After everything is well stirred, place the pan over medium heat and as soon as it starts to boil, reduce the heat to a minimum. Allow thickening for 5 minutes, without sticking to the bottom.

Add the grated apple and continue cooking for another 2 minutes without ever stopping.

Remove everything from the heat. Before passing the contents into a bowl, be sure to remove the cinnamon stick, if you put it, and the lemon peel. Decorate with laminated almonds, powdered cinnamon and honey to taste. You can eat hot or put in the refrigerator for about 30 minutes and eat cold.

Throughout the day: drink an infusion of horsetail and fennel.

Mid-morning snack: Fresh juice in the blender

– 1 banana
– 1 cup of red fruits
– 2 spinach hands
– 1 cabbage leaf
– 4 cauliflower leaves
– 200ml of rice or oat milk
– 1 tablespoon of chia seeds
– cinnamon powder q.b

Drink about 200ml.

Lunch: Peas soup

Preparation mode:
– 1 onion
– 1 zucchini
– 1 turnip
– 350g of peas
– 2 tablespoons of extra virgin olive oil
– 1 handful of mint
– 500ml of water
– 300ml of rice milk.

In a pan with olive oil, cut the onion finely and let it brown over low heat. Add the cut peas, turnip, and zucchini and cook for about 10 minutes. Stir to avoid burning.

Add the water, cover and cook for about 20 minutes. Turn off the stove, add the mint and grind everything with the magic wand until you get a creamy and homogeneous mixture. Add the rice drink to taste and it is ready to serve.

Mid-afternoon snack: Drink about 500ml of the same juice you prepared in the morning.

Dinner: Opt for the peas soup you ate for lunch.

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Day 3

30 minutes before breakfast: drink a glass of warm water with 10 drops of lemon, to help eliminate toxins that have accumulated during the night.

Breakfast: Fresh juice in the blender

– 2 hands full of spinach
– 1 lemon
– 1 orange
– 2 pineapple slices
– ½ cucumber
– 2 carrots
– 1 fresh mint hand
– 100ml coconut water

Throughout the day: drink an infusion of horsetail and fennel.

Mid-morning snack: Drink another glass of water with lemon drops

Lunch: Apple salad with nuts and grapes

Ingredients:
– 1 smooth lettuce
– 2 cups of chopped celery
– 1 cup of black grapes
– 1 diced red apple
– 1/2 cups of walnuts

Sauce:
– 1/2 cups of skimmed natural yogurt
– 1 tablespoon light mayonnaise
– 1 dessert spoon of olive oil
– q.b salt

Preparation mode:
Place the lettuce leaves in a bowl and add the celery, the halved grapes, the apple, and the walnuts. Apart, mix the sauce ingredients well until smooth. Drizzle the salad and serve.

Mid-afternoon snack: Drink about 500ml of the same juice you prepared in the morning.

Dinner: Zucchini with soy bolognese

Preparation mode:

– granulated soybeans
– 1/2 onion
– 1 garlic clove
– olive oil
– tomato sauce
– soy sauce
– 1/2 chili
– 2 red pepper strips
– 1 zucchini

Soak the soy for 30 minutes, then drain and set aside. Cut the onion and garlic and sauté in olive oil, add the strips of peppers cut into cubes and a little soy sauce. Let it cook. Add the tomato sauce and the drained soy, season with salt and pepper. Leave to cook.

Cut the zucchini into thin strips (like spaghetti) and dip them in boiling salted water for about 5 minutes and let it drain a little.

Pour zucchini “spaghetti” and soy on a plate. At the end, sprinkle with chopped parsley and serve.

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