Dr. Oz’s 48 Hour Weekend Cleanse Recipes: Fruit Smoothie & Detox Drinks

Dr. Oz 48 Hour Weekend Cleanse Recipes: June 14 2013

droz_48hour_cleanserecipesBefore you start this Dr. Oz 48-hour Weekend Cleanse, do not be confused as this is not the same cleanse as he had on detox cleanse week which were 3 day cleanses. This weekend cleanse Dr. Oz designed is for 48 hours, to give you the key nutrients your body needs while detoxing your organs. Be prepared to eat these meals two days in a row, but first make sure you use the Dr. Oz weekend cleanse shopping list to make sure you have everything necessary to follow the steps correctly.

Recipes to detox your liver, colon and kidneys for the Dr. Oz 48 hour weekend cleanse, recipes to clean up your organs. Here you have all the cleanse recipes to follow Dr. Oz 48 Hour Weekend Cleanse. Detoxifying the Liver, the colon, and the kidneys is based upon eating certain “detoxifying” foods that will keep these 3 systems running smoothly. If you have everything you need from the shopping list you are ready to get this weekend cleanse underway. Ready, Set Go!

Dr. Oz’s 48 Hour Cleanse Recipes

Breakfast: Quinoa with Chopped Prunes: To start off this two day cleanse you are going to have to have quinoa and prunes each morning. Now this may be a challenge for some if you are not a big fan of quinoa or prunes.

Makes 1 serving

  • 1/2 cup quinoa, rinsed
  • 1 cup water
  • 1 pinch nutmeg
  • 1 tsp grated ginger
  • 1 tbsp flax seed oil
  • 1/3 cup chopped prunes
  • 1/4 cup rice milk
    • Directions
      In a small pot, stir 1/2 cup quinoa, a pinch of nutmeg and 1 tsp of grated ginger into a cup of water.
      Bring to a boil. Reduce the heat, cover the pot and simmer for 10 minutes.
      Stir in the prunes and rice milk. Cover again and cook another 5 minutes.
      Before serving, stir in 1 tbsp of flaxseed oil.

      Snack: Detox Drinks

      Dr. Oz: Detox Drink Recipes

      cleanserecipe With Dr. Oz’s detox drinks you have two cleanse recipes to choose from. Kale, Pineapple and Ginger Detox Drink and Dr. Oz’s Pineapple, Lemon and Pomegranate Blend-Free Detox Drink.

      Kale, Pineapple and Ginger Detox Drink

      Makes 4 servings (which you can drink throughout the day)

      • 1/2 cup pineapple
      • 2 large cucumbers
      • 1 bunch kale without stems (about 4 cups chopped)
      • 1/2 lemon, squeezed
      • 1/4 inch of ginger
      • 1 bunch of mint (about 1/2 cup)

      Chop ingredients so they are able to fit into juicer. Juice ingredients one at a time. Enjoy!
      Alternative: Pineapple, Lemon and Pomegranate Blend-Free Detox Drink

      Pineapple, Lemon and Pomegranate Blend-Free Detox Drink

      Makes 4 servings (which you can drink throughout the day)

      3/4 cup unsweetened pineapple juice
      1 lemon
      1 cup unsweetened pomegranate juice
      3 cups water

      Combine all ingredients and mix in a cup. Enjoy!

      Dr. Oz: Detox Snacks

      No need to worry, you can eat as many of these snacks as you like throughout the day.

      Alternative Snack: Fresh Veggies Ingredients

      • Celery
      • Radishes
      • Cucumber
      • Green beans
      • Olive oil
      • Lemon juice
      • Salt
      • Pepper

      Cut up celery, radishes, cucumber and green beans.
      For dressing, combine olive oil, lemon juice, salt and pepper. Mix well. You can consume as many of these snacks as you’d like throughout the day.

      Dr. Oz Weekend Cleanse Fruit Smoothie Recipe

      For lunch you will have this fruit smoothie, seems simple enough to make and sounds quite tasty.

      Makes 1 serving

      • 1/2 cup almond or hemp milk (plain/unsweetened)
      • 1 tbsp ground flaxseed or chia
      • 1/4 cup frozen blueberries
      • 1/4 banana
      • 1/2 cup ice

      Combine all ingredients in a blender. Blend until smooth.

      Dr. Oz: Vegetable Broth Soup

      For dinner each day you will have this Dr. Oz vegetable broth soup recipe, it actually sounds pretty good for whenever one felt like they wanted to cut calories and lose weight.

      Makes 5 servings

      • 2 red onions, roughly chopped
      • 2 stalks celery, roughly chopped
      • 1 fennel bulb, fronds and stalks included, roughly chopped
      • 2 tsp caraway seeds
      • 2 tsp sea salt
      • Freshly ground pepper
      • 1 cup sliced shitake caps
      • 4 large cloves garlic, chopped
      • 1 cabbage, roughly chopped
      • 2 quarts water
      • 2 tbsp paprika
      • 2 tbsp fresh oregano, chopped
      • 8 sprigs parsley, chopped stems and leaves
      • 1/2 cup parsley, chopped

      Combine all ingredients, except for the chopped parsley, in a pot. Add 2 quarts of water.
      Bring to a boil and then reduce heat. Simmer covered for about 1 hour. Adjust seasoning.
      Remove whole parsley sprigs and serve topped with some freshly chopped parsley.
      Serve with a side of traditionally fermented sauerkraut and chopped apples (warm or room temperature).