I am no stranger to detoxing, so when my new integrative and holistic medicine doctor recommended a 21-day detox, I readily agreed. In the past, I’ve done two food-based and five juice-based detoxes, with varying levels of noticeable benefits to my body and mind. Currently, I’m in the first phase of the cleanse which is more restrictive in allowed foods. This series will be about the initial prep and execution of the program, how my husband and I felt throughout, and how Standard Process compares to other detox programs I’ve done.

“Clearer. Brighter. Lighter.”

Standard Process‘ promise that sets them apart from other supplement companies is that all their ingredients are derived from whole foods grown on their organic farm in Wisconsin. My new doctor’s office carries their whole line of products and sends their doctors to tour the Standard Process organic farm. Given my high level of trust of this office, and the fact that Standard Process products can only be purchased through a physician’s office, I feel fortunate to be in a position to do this cleanse.

Like most food-based detoxes, the Standard Process 21-Day Purification Program is comprised of shakes, pills, and whole foods. The first ten days are focused on eating a lot of vegetables and some fruit, with animal protein added after day 11. The protein shakes are for nutrition support, and the various pills provide purification, fiber, and green food. Moderate exercise is encouraged in the program in order to promote sweating out toxins.

Cooked and raw vegetables make up the majority of meals, at least 50% raw. Dairy, eggs, nuts, grains, sugar, and all processed foods are not allowed.

Prep

Since I’ve been eating a diet of clean, whole foods for some time, I didn’t have to do any kind of drastic kitchen overhaul or pantry clean-out to prepare for this detox.

I had necessary staples on hand:

• raw unfiltered apple cider vinegar
• organic extra-virgin coconut oil
• organic extra-virgin olive oil
• grassfed ghee (clarified butter)
• dates
• raw cacao powder
• nutritional yeast
• raw honey
• Celtic salt (sea salt)
• Himalayan pink salt

For produce (all organic or from the farmers market):

• mixed greens salad
• “Power Greens” (baby spinach, baby kale, baby collard greens) from Costco
• carrots
• romaine lettuce
• Granny Smith apples
• parsley
• cilantro
• sweet potato
• zucchini
• cucumber
• celery
• garlic
• ginger
• frozen berries
• bananas

This is just a small fraction of the allowed fruits and vegetables on the program. I like to keep it simple so that cooking is not overwhelming.

For Days 11 to 21, I have ready in the freezer:

• grassfed beef
• organic chicken
• wild-caught salmon
• homemade bone broth

Our Typical Menu

Breakfast

• SP Complete shake with water, blueberries, banana or apple, raw cacao powder, coconut or olive oil

Lunch

• Blended soup of carrot, ginger, nutmeg, onion, celery, sweet potato, Celtic salt, coconut oil, Power Greens cooked in
• Salad with dressing of olive oil, lemon juice, nutritional yeast

Snack

• SP Complete shake with water, blueberries, banana or apple, raw cacao powder, coconut or olive oil
• homemade green juice

Dinner

• Blended soup of butternut, sweet potato, onion, celery, dried thyme, coriander, Celtic salt, ghee, Power Greens cooked in
• Salad with dressing of olive oil, lemon juice, nutritional yeast

As you can see, our meals are rather repetitive. I make no claims to be fancy or gourmet! Sometimes my husband will have half a cup of cooked lentils with meals.

Is this menu satisfying? Physically, I don’t get hungry. My husband does, though. We are both having major cravings for meat.

Exercise

I bounce for about 20 minutes on my Cellerciser rebounder, which works up a good sweat.

To be continued…