Bonberi’s Post-Holiday Cleanse

It’s as though the last two weeks of pure indulgence never even happened.

By: Emily Ramshaw

Let’s all shed a tear—the holidays are over and our unmitigated consumption of the three Cs (carbs, chocolate and champagne) must officially come to an end. But now we’re back at the office; and it’s about time we get over the self-pity, are we right? That said, it’s not as though we can pretend the last two weeks just didn’t happen because, well, the evidence is there: there in our oily skin; there in our bloated tummies; there in our soft thighs (not to get all down and out or anything—it was completely and totally worth it).

So because we’re the types who like to deal with our “issues” head on, we called in Nicole Berrie and Vanessa Packer the nutrition and all-green-all-yummy-everything experts at bonberi to create a de-bloating, re-energizing New Years cleanse. It’s the kind of thing that will stave off any guilt about our weeks-long indulgences and instead just get us feeling like the shiny, new 2015 selves we want to be. We’ll let them take it from here.

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Dear Coveteur Readers,

Okay, so we may have overindulged over the holidays. Can you blame us? Not to worry, to get us (and you) back on track, we’ve devised a wham-bam-thank-you-ma’am three day plan specifically designed to deox, debloat and flush out all those extra helpings of cocktails, cookies and Camembert. We’ve swapped out the usual culprits (read: dairy, sugar, oils, grains, salt...even legumes and cruciferous veggies) for cleansing, water-based ingredients (see: light-colored greens, celery, cucumber, lean proteins, lemon and ginger). Though this might not be a “quick fix” juice fast if you follow the plan, you’ll certainly be on the right track for a happy and healthy 2015.

Note: If you’re the Type A, extra credit, go-big-or-go-home kinda gal, be sure to drink your warm water with lemon in the AM; take daily probiotics (we love Dr. Ohira); dry brush in the morning and get daily massages or hot baths with Epsom salts--all of which aid in detoxification and anti-inflammation. And don’t forget to sweat!

Enjoy!

With Love,
Nicole & Vanessa

DAY 1

Morning

Begin each day with a large glass of hot water with lemon. Add cayenne pepper for an extra boost.

Beat The Bloat Shake
-1 head of romaine, chopped
-2 stalks of celery, chopped
-Juice of 1 lemon
-1 cup of papaya
-1 ripe banana (frozen or if not frozen, add 1 cup of ice)
-1 cup raw coconut water
Extra Credit: Shot of Raw Aloe Juice

Lunch

Skinny Soup
This recipe makes extra so you can have a cup in between or as an addition to meals

For Vegetable Stock:
- 2 yellow onions, peeled and halved
- 4 carrots, peeled and chopped
- 4 celery stalks, chopped
- 12 sprig of flat-leaf parsley
- 1 bay leaf
- 6 whole black peppercorns

1. Place ingredients in large stockpot. Add 8-10 cups of water.
2. Cover pot and place on high heat. Bring to a boil, then reduce heat to low and simmer, uncovered for about 30 minutes, until vegetables are very soft.
3. Strain the stock and discard the vegetables.

 

For Soup:
- Vegetable Stock
- Handful of chopped carrots
- Handful of chopped celery
- 1 yellow onion, chopped
- 1 cup of cubed butternut squash or sweet potato
- 1 zucchini, chopped
- 1 handful of freshly chopped dill
- Lemon juice
- Dash of cayenne & turmeric

 

1. Combine stock and all the vegetables in a stockpot. Bring to a boil, reduce heat to low, and simmer, uncovered, until all the vegetables are tender, about 30 min.
2. While the soup is cooking, add fresh pepper and cayenne to tate
3. Before serving, add lemon juice and zest and dill. Serve hot.

 

Dinner

Simple Mixed Salad dressed with Lemon

(We like romaine, endive, frisee and dandelion greens for an extra detoxifying salad.)

 

Poached Salmon in Leeks and Lemon with Steamed Asparagus
- 1 6 oz filet of wild salmon
- 1 lemon, sliced into thin rounds
- 1 leek, washed, trimed and sliced
- 1 bay leaf
- Sea salt/Black Pepper

Heat a pot of water until boiling, reduce to simmer and add leeks, lemon, bay leaf, salt and pepper. Simmer water for 20-25 minutes. Add filet of salmon, and lower heat to very low. Cover and let poach for 10-12 minutes or until cooked through and opaque. Remove from water, pat dry and season with more black pepper. Serve with steamed asparagus.

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DAY 2

Morning

Begin each day with a large glass of hot water with lemon. Add cayenne pepper for an extra boost.

Ginger Carrot Smoothie
-1 knob of peeled ginger
-2 cups of fresh carrot juice
-1 ripe banana (frozen or if not frozen, add 1 cup of ice)
-Dash of Turmeric powder
-Extra credit: Shot of fresh aloe juice

 

Lunch

Mixed Green Salad with Zucchini Noodles
- 1 bag of washed mix greens
- 2 zucchini
- Juice of 1 lemon
- 1 teaspoon olive oil
- 1 handful of cherry tomatoes
- ½ cup of shaved fennel
- Black pepper
- Dash of turmeric

For the zucchini noodles - use a spiralizer or julienne with a serrated peeler or knife to get the noodle shape. In a bowl combine the noodles with lemon juice and a little olive oil, mix well and set aside for the noodles to soften.
In a salad bowl combine mix greens, sliced cherry tomatoes, and shaved fennel. Once the zucchini noodles have softened, add them to the salad and combine well. Add lemon juice and olive oil to taste. Sprinkle turmeric and fresh black pepper to taste.

 

 

Dinner

Simple Green Salad dressed with Lemon

Oven Roasted Halibut with Steamed Spinach
- 1 6 oz Filet of Halibut
- 1 teaspoon of Herbs de Provence (or a mix of dried thyme and oregano)
- 2 tablespoons of olive oil
- Sea Salt / Black Pepper

Pre-heat oven to 400 degrees. In a small bowl, mix herbs de provence with olive oil, salt and pepper until it forms a paste. Rub paste on filet and place on a roasting pan. Roast for 15-20 minutes or until flaky and opaque. Serve with steamed spinach.

DAY 3

Morning

Begin each day with a large glass of hot water with lemon. Add cayenne pepper for an extra boost.

 

Pineapple Mint Smoothie
- 2 cups cubed pineapple
- 1 cucumber
- 2 stalks of romaine
- 1 handful of mint
- 1 cup coconut water
- Extra Credit: Shot of Raw Aloe Juice

Blend and Enjoy Immediately

 

Lunch

East Meets West Salad
- 5 stalks of celery
- 1 Cucumber (deseeded)
- 1 bunch of dandelion greens or romaine
- 1 endive
- Handful of mint and parsley, chopped
- Lemon Juice
- Fresh black pepper
- Sprinkle of Cumin

Wash and chop all vegetables, combine in bowl and dress with lemon juice, pepper and cumin.

 

Dinner

Chopped Romaine Salad with shaved fennel and sliced cucumber, dressed with lemon and a dash of turmeric
“Macro” Plate
- 1 cup sweet potato or butternut squash,
- 1 cup carrots
- 1 zucchini
- 1 cup haricots verts
- 1 cup of cooked quinoa
- ½ Avocado
- Gluten-free Tamari soy sauce

Chop and steam sweet potato, zucchini, squash, carrots and haricot verts and arrange on a plate over quinoa. Add chopped avocado on top and sprinkle with gluten-free Tamari soy sauce and lemon juice

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