During Christmas celebrations we tend to eat and drink more than we should<\/strong>, which leads to an increase in the consumption of alcohol, sugars and fats. As Marina Domene, nutritionist at SHA, tells us, “these factors cause an increase in oxidative stress and toxins<\/strong> in the body and can cause irritability and tiredness, decrease performance and accelerate the cellular ageing process<\/strong>. Although at SHA we always promote healthier choices, it is also important to enjoy the holidays<\/strong> and not obsess about calories. That’s why the secret is balance.<\/strong><\/p>\n The key to minimising the unhealthy consequences of holiday overindulgence<\/strong> is to try to limit it to the festive season<\/strong> and follow a healthy, balanced diet the rest of the time. To do this, Melanie Waxman, a specialist in Natural Therapies and Healthy Nutrition Consultant at SHA, has prepared a one-week detox plan<\/strong> to help you cleanse your body and lose weight. <\/strong><\/p>\n Before we break down the menu, here are some recommendations from the expert. “Whenever possible, choose fresh<\/strong>, seasonal, locally produced and organic foods<\/strong>:<\/p>\n <\/p>\n Day 1<\/strong><\/p>\n Breakfast<\/u><\/p>\n Fresh fruit and vegetable juice. Add a tablespoon of chia seeds and a tablespoon of ground flax seeds.<\/p>\n Lunch<\/u><\/p>\n Raw or lightly blanched salad. Add a few slices of avocado and grilled tempeh.<\/p>\n Dinner<\/u><\/p>\n Light vegetable stew.<\/p>\n 1 small bowl of brown rice. Add a pinch of shiso powder and toasted sesame seeds.<\/p>\n 1-2 tablespoons sauerkraut.<\/p>\n <\/p>\n Day 2<\/strong><\/p>\n Breakfast<\/u><\/p>\n Oat porridge with blueberries, raspberries, cinnamon, ground flaxseed and chia seeds.<\/p>\n Lunch<\/u><\/p>\n Lightly saut\u00e9ed vegetables with tofu, red radishes and cucumbers. Season with shoyu or tamari sauce and fresh ginger juice.<\/p>\n Dinner<\/u><\/p>\n Pureed sweet vegetable soup, seasoned with white miso and chopped fresh herbs.<\/p>\n 1 small bowl brown rice with a pinch of shiso powder and toasted sesame seeds.<\/p>\n 1-2 tablespoons sauerkraut.<\/p>\n <\/p>\n Day 3<\/strong><\/p>\n Breakfast<\/u><\/p>\n Miso soup. Add a few cubes of mochi, chopped fresh herbs and a slice of lemon.<\/p>\n Lunch<\/u><\/p>\n Quinoa and vegetable salad.<\/p>\n Steamed broccoli.<\/p>\n Dinner<\/u><\/p>\n Cream of pea and lettuce soup.<\/p>\n Steamed mixed vegetables.<\/p>\n 1-2 tablespoons sauerkraut.<\/p>\n <\/p>\n Day 4<\/strong><\/p>\n Breakfast<\/u><\/p>\n Fresh vegetable juice.<\/p>\n Lunch<\/u><\/p>\n Raw salad with lightly blanched asparagus.<\/p>\n 1 small bowl of buckwheat with onions, mushrooms and sweetcorn.<\/p>\n Dinner<\/u><\/p>\n Lentil and vegetable stew. Cook lentils with onion, celery, sweet potato and carrots and season with brown rice miso, cumin, turmeric, ginger and coriander.<\/p>\n 1-2 tablespoons sauerkraut.<\/p>\n <\/p>\n\n