1 Day Wellness Cleanse Recipe

Brew tea

Heat water to about 175°F–185°F (not boiling). Place 1 tsp loose green tea (or 1 tea bag) in a cup and pour 8 oz hot water over it. Steep 2–3 minutes to avoid bitterness.

Remove tea leaves or bag. Add 1 tsp fresh lemon juice and 1 tsp raw honey or maple syrup if desired. Stir and sip slowly to hydrate and awaken digestion.

General mixing

Prepare each blend separately when you plan to drink it (e.g., one mid-morning, one midday, one afternoon). For each 1-tsp powder blend: place the powder in a shaker bottle or blender with 8 oz filtered water or plant milk and 4 ice cubes if you prefer cold. Blend or shake vigorously until smooth. For turmeric powder, add a pinch of freshly ground black pepper to enhance absorption.

Suggested timing: Spirulina in the morning with breakfast for greens/energy; maca mid-morning for sustained energy; turmeric mid-day with a meal for anti-inflammatory support; moringa mid-afternoon for nutrient boost; camu camu or acai late afternoon for antioxidants and vitamin C. Adjust to taste and tolerance. Drink each blend slowly and note how your body responds.

Prep kale

Remove tough stems from 3 cups curly kale and chop into bite-sized pieces. Place kale in a large bowl. Add 1 cup baby spinach if using to soften texture.

Massage greens

Drizzle 1 tbsp extra virgin olive oil and a pinch (about 1/8 tsp) of sea salt over the kale. With clean hands, massage the kale for 1–2 minutes until leaves become darker, softened, and slightly tender. This improves digestibility.

Make dressing

In a small bowl, whisk together 1 tbsp fresh lemon juice, 0.5 tsp Dijon mustard, 0.5 tsp maple syrup or honey (optional), 1/8 tsp sea salt, and 1/8 tsp freshly ground black pepper until emulsified.

Assemble salad

Add diced 1/2 avocado, 1/2 cup cucumber slices, 1/4 cup shredded carrot, and 1/2 cup halved cherry tomatoes to the massaged kale. Pour the dressing over the salad and toss gently to combine. Sprinkle 2 tbsp toasted pumpkin seeds on top. Taste and adjust seasoning with an extra pinch of salt or lemon if needed. Serve immediately.

Portion 1/4 cup raw almonds into a small container or bag for an on-the-go snack. If desired, lightly toast the almonds in a dry skillet over medium heat for 3–4 minutes until fragrant, then toss with 1/8 tsp sea salt. Allow to cool before packing.

Brew chamomile

Heat water to just under boiling (~200°F). Place 1 tbsp dried chamomile flowers (or 1 tea bag) in a cup and pour 8 oz hot water over it. Steep 5–7 minutes for a soothing infusion.

Strain or remove the tea bag. Add 1 tsp raw honey if desired. Sip 30–60 minutes before bedtime to support relaxation.