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Day Three


Wake-Up Lemon Water

Morning Ritual: Detoxifying Yoga Pose. This gentle yoga twist helps stimulate the body’s purification process. You’ll need two fairly firm pillows or small bolsters. Begin by sitting on the floor with both legs stretched out in front of you, hands supporting you on the floor at either side. Slowly bend your knees, allowing both knees to drop gently to the left. Slide a pillow behind your back, flush against your right hip. Turning to the left to face the floor, place one hand on either side of the pillow, arms relaxed, tummy flat against the pillow’s surface and head resting against the pillow (turned to whichever side is most comfortable for you). You should feel the twist through your hips and lower back. Stay in this position for several minutes, breathing slowly and deeply as you relax the weight of your body into the floor. Reverse and repeat on other side.

Breakfast: Vegetable omelet with 2 eggs (1 whole egg and 1 egg white), and 1/2 cup chopped mushrooms, asparagus, and onions. 

Movement Practice: Joyful Dance. Choose whatever music you most love to move to—slow, fast, hypnotic, or energizing. Close your eyes, and allow your body to respond to the rhythm and beat, moving from your center outwards. As you move, visualize your body absorbing the joyful sound, filling your heart and spirit with positive energy.

Snack: 10 cherries, along with an 8-ounce glass of filtered water with a squeeze of fresh lemon or lime, and a splash of unsweetened pure cranberry juice.


Lunch: Large mixed salad with a rainbow of colors—green spinach and romaine, raw or cooked beets, shredded carrots, 1/8 of an avocado, celery, red cabbage; and red, yellow and green peppers. If you like, you can add 2 tablespoons of dressing (1 tablespoon flax or olive oil mixed with 1 tablespoon apple cider vinegar). Serve with 4 ounces skinless chicken breast, baked or broiled.

Snack: Whey Protein Smoothie. Prepare in blender according to package directions, adding 1/4 to 1/2 teaspoon cinnamon. If you like, you can also add 1/2 cup of berries, or a peeled, cored apple or pear.


Pre-Dinner: 1 cup of Lenita’s Greenhouse Detox Tea.

Dinner: 3 ounces halibut (or other type of wild-caught fish if you prefer). Serve with 1/2 cup either baked sweet potato, acorn squash or butternut squash, and 1/2 cup each steamed broccoli and cauliflower.

Evening Spa Ritual: Detox Bath. Dim the lights, light a soothing aromatherapy candle, and fill tub with very warm (not hot) water. Add natural salts such as Epsom salts, which help to draw out impurities from the body. Soak for 20 minutes. While you allow the salts to be absorbed, listen to gentle music and allow your body to completely relax. Hopley recommends choosing music that has no singing, as words can trigger busy thoughts.

Day Three Tip:

“Each day, be sure to drink at least half your body weight in ounces of water,” says Cole. “Water flushes out the toxins that are being released by fat cells and aids the kidneys in ridding toxins from the body.”

Please note: As part of your detoxification program, we suggest using only pure, whole, organic foods. For added benefits, avoid using any synthetic or artificially scented products on your body. Daily meals are based on approximately 1,200 to 1,400 calories. Vegetarians may substitute soy, nut, or vegetable- based protein products in lieu of meat protein sources. 


Recipes courtesy of The Greenhouse Spa, Texas


Prepare this tea ahead of time and store in the fridge. Drink it cold, or heat it slowly in a saucepan and enjoy hot.


2     commercial detox tea bags (Cole recommends Traditional Medicinals)

2     green tea bags

2     cinnamon apple tea bags

2     tbs. minced fresh ginger root

1/4  cup lemon juice, freshly squeezed

1     cup orange juice

1/2   cup unsweetened cranberry juice

1/2   cup filtered water

        Stevia to taste


Fill tea pot with 2 cups boiling water, add tea bags and steep 5 to 10 minutes. Remove tea bags and pour into a 2-quart pitcher. Add ginger, lemon juice, and orange juice. Finish filling pitcher with cranberry juice and filtered water. To sweeten, use Stevia to taste.



4      dandelion tea bags

2      qts. boiling water

3–4  cloves garlic, minced

1/2   cup minced onion

1/4   cup chopped celery

1      cup chopped carrot

1      cup chopped zucchini

1      cup diced tomatoes

1      cup chopped yellow squash

2      cups curly mustard greens or spinach, chopped

1      tbs. apple cider vinegar

        pinch of cayenne pepper

4–6  radishes, chopped


Infuse dandelion tea bags in water for 5 minutes in large saucepan. Remove tea bags. Add garlic and vegetables to tea water and bring to boil. Lower heat and add remainder of ingredients. Simmer until vegetables are soft (about 15 minutes). If you find yourself hungry during the day beyond scheduled meals or snacks, Cole says you can sip a cup of this soup, which is low in sodium and high in compounds that aid in detoxification. The radishes help the liver digest and metabolize stored fat.

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July/August 2008

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