Recipes For Detox Diets That Help Clean Your System And Reduce Pounds
Body cleansing diets seem to be all the rage right now; movie stars and regular folks alike are clapping their hands in joy over the benefits of cleaning out your body and ridding it of all those toxins we have spent a lifetime accumulating in our systems. Chemicals, preservatives, fats, hormones, insecticides, and the like tend to inhabit our bodies for years, and lots of folks claim that the key to feeling better, functioning the way nature intended, losing weight, and being healthier is to enjoy recipes for detox diets.
If you thought that detoxification was meant only as a system for bringing drug or alcohol abusers down from their chemical dependencies you would be only partially right. However, this is not the case with detoxifying diets. Formulas for detox diets are meant to clean your body’s elimination system of impurities from the food we eat and even the air we breathe. Generally, detoxification diets are designed to clean the colon and liver, where impurities tend to accumulate.
The key to most blueprints for body cleansing diets is to include lots of fiber, lots of water, and eating veggies, nuts, fruits, and beans. What is missing from the above lists of foods? Meat! Meat intake needs to be reduced. What else is missing? Processed starches! Bread and pasta are notoriously absent when you are cleansing your bodies’ digestive system.
Cleansing drinks are a great way to give another boost to the healthy detoxification your body needs. Simply get some of your favorite fruits – berries are especially nutritious and delicious – and throw them in the blender with some purified water and ice. Whip them up until they are a thick-but-drinkable consistency, and you have an awesome breakfast or snack that will help your colon get rid of the yucky stuff that resides there.
Soups of various kinds are also some of the recipes for detox diets that you can find. Gazpacho soup and alkaline diet soups are very frequently used for body and colon cleaning diets. Alkaline diets are those that rely heavily on vegetables, nuts, and legumes, all of which help move things along in the digestive system and thus, are beneficial ingredients for any soup recipe.
One particularly popular and tasty alkaline soup recipe is for a vegetable broth. You simply chop up celery, broccoli, spinach, and a zucchini into tiny pieces. Add them to a big pot of distilled water, and simmer for about a half an hour.
Then, run the ingredients through a strainer or colander, reserving the broth. All those natural vitamins remain in the water when you boil those veggies, which is why you should minimally steam your vegetables when eating them. In this case, you are after the broth, so it is okay to boil the heck out of the vegetables. Discard the chopped vegetables and drink the broth.
Each of these recipes for detox diets contain viable ingredients for helping you to lose weight and keeping your body’s elimination system working as it should.
About the Author
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will this be enough substrate?
two qustions:
will 16 bags of flourite black be enough to get 3-5 inches depth in a 72X18 tank?
how do you rinse the flourite? do you use a colander or a strainer or something, with a hose or faucet? please explain how you do it and how you personaly do it.
You don't rinse Flourite! Flourite is kinda like potting soil for your tank and if you try to rinse it your going to be rinsing forever. Put it in the tank right out of the bag. If the tank is dry just open the bag and pour it in. When you add water get a plate and have the water aimed at the plate. This way you can minimize the dust in the water. You can also put the bag in the bottom and slit the bag open down the center flip it over slowly and lift out. A more time consuming method would be to scoop from the bag and slowly lower the scoop into the tank. You're going to have "dusty" water no matter what you do but it really won't take long to settle out with good filters.
As far as the amount for 3-5 inches I'm not sure you didn't say how many lbs in each bag! I have a 40g planted tank with red flourite and it took about 40lbs to get about 3.5in. The tank was already up and running when we decided to make it a planted tank. We moved all the fish to a rubbermaid tub drained most of the water. We added the fourite then 3-5inches of water bouncing it off a plate. I planted my plants then filled it up. I think it took most of the day to get crystal clear and we put the fish back. It's been up since Oct 08 and I have had to thin out my plants more than once!
Hope that helps!
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Pho - Viet Nam's National Soup by Alden Smith
If you can imagine beef noodle soup for breakfast, then you decidedly want to try Pho, a Vietnamese dish that has been around for nearly 100 years. I find my site is more and more leaning towards ethnic dishes that are loaded with big, bold tastes, and that make eating what it should be - an experience!
Pho (pronounced "phir" in English) is influenced by the Chinese and French cuisines, and was believed to have originally derived from a French soup, "pot au feu",(pot on fire)which Wikipedia defines as a French beef stew. This is usually a mixture of cuts of beef, vegetable, and spice.
Pho had its humble beginnings nearly 100 years ago, and at that time was basically boiled beef, broth and noodles. It has since evolved into much more than that. During the war in Viet Nam, when beef became scarce, a pork version (pho lon) evolved.
The combination of both French and Chinese occupation has led to a diverse, unique cuisine that is admired by many. When the Vietnamese fled to the US in 1975, they brought to the United States their unique cuisine and heritage. It is how Pho was introduced to us...
As a Viet Nam vet, I am probably a bit more familiar with the SE Asian cuisine than most. I also worked for many years with a large population of Vietnamese when doing vocational rehab. As a results, I enjoy the cookery of the East. It is spicy, oft-times hot, and is also very healthy.
Offered here is a basic recipe for Pho. I have spent extra time lately with my brother after Mom's passing. Howard, also a Viet Nam vet, and I talked a lot about the culture there, and the great meals to be had. He, too, loves the bold, spicy hot foods of the Orient...
We are accustomed to meals of bacon and eggs, French toast, sausages, big whacking slices of ham for breakfast. All loaded with fat grams and way too much cholesterol. Do your self a favor, and try Pho one of these mornings instead...
Enjoy!
Assemble These Ingredients:
3 medium unpeeled yellow onions (approx 1 pound)
4-inch piece unpeeled ginger (approx 4 ounces)
5 to 6 pounds beef soup bones (leg and knuckle bones - have butcher cut into 2-3 in sections)
1 lb flank steak. cut into bite-sized pieces.
5 star anise
6 whole cloves
3-inch cinnamon stick
1 1/2 tablespoons salt
1/4 cup Hot chili sauce
2 tablespoons fish sauce
Freshly ground Black pepper
1 ounce rock sugar (duong phen) or 1 tablespoon white sugar
For The Bowl Itself:
1/2 lb sirloin or round steak
1 TBS Cilantro-chopped
2 14 ounce packages of small ( 1/8-inch wide) dried or fresh banh pho noodles
2-3 scallions, with green tops sliced into small rings.
2 cups fresh bean sprouts
2 Limes cut in wedges
1 bunch Fresh mint
1 bunch Fresh Asian or regular basil
2 Fresh chili peppers, thinly sliced (Thai dragon or bird preferred)
To Make The Broth:
Char 2 of the onions (reserve the other onion for bowl preparation) and ginger over an open flame to release essential oils and fragrances. They do not need to be blackened - only char to soften. (This can be done under a broiler if no open flame is available). Remove skin and blackened pieces from onions and ginger, remove stem ends from onions and discard. Set aside.
In a large Stock Pot, place leg bones and enough cold water to cover. Bring to a rolling boil, and boil approximately 3-5 minutes. Remove from heat, and rinse under cold running water. Thoroughly clean stock pot, and return cleaned bones to pot. Add 6 quarts of water bring to a rolling boil, and reduce to a gentle simmer. Add onions, ginger, star anise,cloves, cinnamon stick, cut up flank steak, salt, fish sauce, and rock sugar. Simmer about 1 1/2 hours, and remove flank steak. (Steak should be done through but chewy) Cool steak in bowl of cold water to keep it from drying out and turning brown. Refrigerate flank steak. Continue simmering broth for approximately 3 hours, skimming scum and fat from broth occasionally, and stirring bones from time to time.
When done, strain broth through double-folded cheesecloth in a colander to remove any impurities and pieces of tendon. Discard bones. To make preparation of Pho much easier, refrigerate broth overnight. When cold, any excess fat can be easily removed from the cold broth. The idea here is to have a very clear, fat-free broth.
To Prepare The Bowls:
Slice the sirloin or round steak against the grain in very thin slices.
(Freezing for a half-hour makes this easier)
Thinly slice cooked flank steak
Heat broth to boiling over medium heat.
Blanch noodles in 3-4 quarts of boiling water, and use a strainer to remove each bowl portion. Blanching should only take about 10-20 seconds, until the noodles have lost their stiffness, and are easily managed.
If using fresh noodles, simply untangle and rinse in cold water.
Blanch bean sprouts in same water until wilted but crunchy.
Fill each bowl approximately 1/4 full with noodles, place cooked flank steak and slices of raw sirloin or round steak on top of noodles. Garnish this with sliced scallions, thinly sliced onions, and chopped cilantro.
Ladle seasoned broth into bowl. The idea here is to have the boiling broth cook the thinly sliced raw steak. Season with freshly ground black pepper.
A garnish plate is served with the completed Pho. It is customary for the diner to pull the leaves from the stalk of the basil and mint to season their meal. Take thinly sliced peppers, swirl them into the soup for added flavor. Add the slice of pepper if you like it very spicy. Lime wedges are used to add a tartness to the soup. Bean sprouts are also used as a garnish.
This variation of Pho is typically served in South Viet Nam. In the North, Pho is a much simpler dish, minus a lot of the ingredients found in this recipe. In the North, Pho is served without the herbs and bean sprouts. Green chilies and lime only are used as condiments. In the South, Pho can be served with a dozen different ingredients.
Pho has become very popular in the United States. There are at last count over 500 Pho restaurants scattered across the US. Pho is often served with spring rolls and egg rolls.
See my site http://www.allthebestrecipes.com for this and many more exciting recipes from around the world...
About the Author
Alden Smith is an award winning author who is the webmaster of http://www.allthebestrecipes.com. Visit his website for a free 660 page cookbook of Secret Famous Recipes. Free articles, recipes, and cooking tips are available on his site.