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Detox Day One

ID-100289761I usually do a wee bit of a clean out in January but this year I’ve decided to follow Nutri’s NutriClean Programme and today is day one of detox time!!

I’m not fasting and I’m not just juicing, (not until days 7-9) but my diet is now even squeakier clean than usual.  Is that possible, I hear you cry!  Err, yes, especially after Christmas.   Gone are the usual suspects: gluten, sugar, dairy, nightshade family veg (tomatoes, peppers, potatoes, aubergines), corn and eggs, oh and of course, alcohol and caffeine!! The only meat I’m having is venison and organic chicken, and there will be some organic salmon and white fish.  And in is pretty much everything else, organic as much as possible and as much as I want to eat.

Other than giving my body a helping hand, one of my main reasons for doing this is to try out the combination of supplements on the programme and I’ll say more about these and their benefits over the next few days, but in case you’re interested, here’s what I’ve had today in terms of food.

Breakfast, my wonderful Nutribullet sorts me out as ever.  Spinach, pineapple, apple, and shelled hemp seeds.

Snack: a great handful of brazil nuts and Nutri Ultraclear (more on this to come)

Lunch: Nutribullet again with beetroot, spinach, carrot, apple, ginger and garlic.  Overdid the garlic in an attempt to get rid of the last bits of a cold so will be tweaking this one before recommending!!
Quinoa with half an avocado, chopped beetroot and chick peas, and flax oil.

Dinner:  Soup with onions, leeks, sweet potato, carrots, broccoli, red lentils and turmeric.   About to be consumed so off I go for now!



Red and Orange Super Healthy Soup

BeetSoup-CremeFraicheBeetroot and Butternut Squash Soup

Here’s a comforting and colourful winter soup to warm you up and provide you with heaps of nutrients.   Soups are great in January as they can give an overtaxed digestive system a bit of a breather! 


  • ½ medium butternut squash
  • 4 medium beetroots
  • 1 cinnamon stick
  • 1 tbsp coconut oil (or olive oil)
  • 1 red onion, chopped
  • 500 ml chicken stock (or turkey if you have some after Christmas!)
  • 1 tsp nutmeg


Peel and cut up the beetroot and butternut squash into bite size pieces.

Saute the chopped onion in the oil on a medium heat until it becomes translucent.

Add the butternut squash, beetroot, nutmeg and cinnamon to the pan. Saute all the veg for 5-10 minutes.

Add the stock and bring it to the boil, then remove from the heat and blend the mixture with a hand blender or processor until the soup is smooth.

Return the mixture to a medium heat and cook for another 10 minutes, then serve hot.

Sprinkle with toasted pumpkin seeds.

Nutritional Information

Butternut Squash is rich in beta-carotene to help fight the oodles of viruses around at this time of year.

Beetroots are rich in folic acid, magnesium and potassium and great for the liver.   Buy whole and use the leaves too, very rich in iron.

Cinnamon has anti-inflammatory properties and is great for balancing blood sugars.

Coconut oil is a must in any kitchen. It’s rich in lauric acid to help fight viruses and contains medium chain fatty acids that your body likes to burn and so can assist weight loss.

Onions are high is sulphur and therefore great for the liver. They are also valuable antioxidants.

Good chicken stock from bones contains a host of health benefits too.