Detoxes Require a 24-hour Notice Before Picking Up from Retail Location. *Detoxes placed on a Thursday will not be shipped until that upcoming Monday.
*Detox require 24 hour notice before pickup from retail location
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Interested in Starting a Detox Regimen?
Detox Instructions
- Weigh yourself the morning of detox and morning after you’ve completed the detox to track your success.
- Drink herbal tea before consuming the breakfast smoothie
- Drink lunch smoothie around noon
- Drink dinner smoothie during the evening hours
- In between you can consume 1 cup of berries per day,⅓ cup nuts or seeds
- Drink 1 Gallon of hydrogen water, alkaline water, or spring water daily OMIT Caffeine
- Get plenty of movement (workout) and rest
Note: if you consume caffeine, processed meats, and processed sugars you may experience headaches. Other detox symptoms may include anxiety, irritability, body pain, tremors, changes in appeitite, nausea and vomiting, diarrhea and fatigue.
POST THREE-DAY DETOX: WHAT’S NEXT?
By: Marketing specialist
JUISIBOX 1919 Fruitville Pike Lancaster pa 17603
After the three-day detox, you may be asking, “what now”? Here, we have provided a valuable food list and linked recipes that you can create at home to continue excelling in your health journey. Remember to stay consistent and to take steps every day for big results. You’ve got this!
-Juisibox team
Dr. Sebi Alkaline Food List
VEGETABLES:
Amaranth greens (same as Callaloo, a variety
of spinach)
Avocado
Bell peppers
Chayoto (Mexican Squash
Cucumber
Dandelion greens
Garbanzo beans (chick peas)
Izote (cactus flower/cactus leaf)
Kale
Lettuce (all, except iceberg)
Mushrooms ( all, except shiitake)
Mustard greens (removed)
Okra
Olives
Onions
Poko salad (greens)
Sea Vegetables
Squash
Tomato (cherry and plum only)
Tomatillo
Turnip greens
Zucchini
Watercress
Purslane salad
FRUITS:
Apples
Bananas
Berries(all varieties)
Elderberries in any form- no cranberries
Cantaloupe
Cherries
Chirimoya (sugar apples)
Currants
Dates
Figs
Grapes (seeded)
Limes (any limes preferred with seeds)
Mango
Melons -seeded
Orange
Papayas
Peaches
Pears
Plums
Prickly pear (cactus fruit)
Prunes
Raisins (seeded)
Soft jolly coconuts
Soursops- found in Latin or west Indian
markets
Tamarind
NUTS & SEEDS:
(includes nut & seed butters)
Hemp seed
Raw sesame seeds
Walnuts
Brazil nuts
OILS:
Olive oil (do not cook)
Coconut oil (do not cook)
Grapeseed oil
Sesame oil
Hempseed oil
Avocado oil
SPICES-SEASONINGS:
Mild flavors
Basil
Bay leaf
Cloves
Dill
Oregano
Parsley
Savory
Sweet basil
Tarragon
Thymo
PUNGENT &SPICY FLAVORS:
Achioto
Cayenne- African bird pepper
Coriander (cilantro)
Onion powder
Habanero
Sago
SWEET FLAVORS:
100% pure agave syrup -(from cactus)
Date Sugar-(from dried dates)
SALTY FLAVORS:
Pure sea salt
Powdered granulated seaweed
GRAINS:
Amaranth
Foso
Kamut
Quinoa
Rye
Wild rice
NATURAL HERBAL TEAS:
Allspice
Anise
Burdock
Chamomile
Elderberry
Fennel
Ginger
Raspberry
Tita
Below are examples of EASY alkaline rich foods that you can prepare for you and your family.
Fruit salad
Ingredients:
• 2 cups baby greens
• 1 to 2 cups mixed berries
• 4 soft, dried, un-sulfured apricots,
sliced, optional
• 8 almonds, sliced
• 1 Tbsp hemp seeds
• cinnamon to taste
• a drizzle of lemon or orange juice
Mango Pineapple Banana Smoothie
Ingredients:
• 1 mango (about 1 – 1 ½ cups), cut into chunks (fresh or frozen)
• 1 frozen banana, broken into chunks
• 1 cup pineapple chunks (fresh or frozen)
• ½ – 1 cup water or almond milk
• chia seeds, for garnish
Cantaloupe and Cucumber salad
Ingredients:
• 1 cantaloupe, seeds removed and cubed
• 1 large cucumber (I used English), thinly sliced
• 1 large red bell pepper, thinly sliced
• ½ large red onion, thinly sliced
• 3 – 4 tablespoons apple cider vinegar (white wine vinegar ok too)
• 1 tablespoon olive oil, optional
• ½ teaspoon fresh cracked pepper, or to taste
• good pinch of salt
• fresh basil or mint, to garnish (optional)
Garden Vegetable Soup
Ingredients:
▪ 1 onion, sliced
▪ 1 clove of garlic
▪ 2 carrots, sliced
▪ 2 stalks celery, sliced
▪ 1/2 bell pepper, cubed
▪ 1 cup mushrooms, cleaned and quartered
▪ 1/4 cup green peas
▪ 1 medium potato, small cubes
▪ 2 cups broccoli florets
▪ 1 liter / 4 cups of water or stock
▪ 1 bay leaf
▪ fresh parsley for serving
Kale, Date & Almond Salad
Ingredients:
• juice of 1 large lemon
• 1 teaspoon pure maple syrup
• pinch of salt
• pinch of red pepper flakes or fresh cracked pepper
• 5 oz. package baby kale or 1 large bunch lacinato or curly kale (stem removed and julienned)
• ⅛ red onion (or 1 small shallot), thinly sliced
• 2 tablespoons extra virgin olive oil, optional
• 8 dates, seeds removed and chopped
• ⅓ cup slivered almonds
• 3 tablespoons hemp hearts
• almond parmesan o3 tablespoons hemp hearts
• almond parmesan or Violife Vegan Parm
Vegan Street Tacos
Ingredients:
Taco Nut Meat
• 1 cup walnuts
• 1 cup mushrooms (I used baby bellas)
• 1 tablespoon tamari, soy sauce or coconut amino’s
• 1 tablespoon cumin
• ½ teaspoon chili powder Spanish Quinoa
• 1 tablespoon olive oil or ¼ cup water
• ½ onion, diced
• 1 green bell pepper, diced (any color is ok), optional
• 1 – 2 cloves garlic, minced or 1 teaspoon garlic powder
• 1 cup quinoa, rinsed
• 1 tablespoon tomato paste or 1 cup diced tomatoes
• 2 cups low-sodium vegetable broth or water
• salt + pepper, to taste
To Serve
• 6 corn tortillas or 6 leaves butter, romaine or other large leafy greens for raw taco wrap
• Black Bean Corn Salad (use half recipe)
• cilantro, to serve
• lime wedges, to serve
• pico de gallo (use pre-packaged for convenience), to serve
• avocado slices, to serve
• hot sauce – tapatio, sriracha or your favorite hot sauce, to serve (optional)