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Category: RejuvaDetox Recipes

In a world filled with fad diets and quick-fix solutions, detox programs have gained popularity as a means of jumpstarting weight loss and revitalising the body. But just how much weight can you expect to shed during a detox? Let’s explore this question and discover how the RejuvaDetox program can be a holistic solution to weight loss.

Understanding Detox and Weight Loss: Detoxification eliminates toxins and impurities from the body, often through dietary changes, fasting, or specialised cleansing programs. While detox diets vary in duration and approach, they typically aim to rid the body of harmful substances and promote overall wellness.

Regarding weight loss in detox programs, it’s essential to understand that much of the initial weight loss is often attributed to water weight and eliminating waste rather than fat loss. While some individuals may experience significant weight loss during a detox, the amount can vary depending on factors such as the duration of the program, metabolic rate, and starting weight.

Introducing RejuvaDetox: Enter RejuvaDetox, a comprehensive detoxification and weight loss program designed to rejuvenate your body from the inside out. Unlike crash diets or temporary fixes, RejuvaDetox+ takes a holistic approach to wellness, addressing the root causes of weight gain and promoting sustainable lifestyle changes.

Key Components of RejuvaDetox:

  1. Ultimate Detoxifier Machine Treatments: The RejuvaDetox+ program includes twelve sessions on the Ultimate Detoxifier Machine, a pain-free and relaxing treatment that targets toxic fat cells and promotes lymphatic drainage. By eliminating toxins and toning the skin’s elasticity, these treatments help kickstart your weight loss journey.
  2. 28-Day Healthy Food Plan: Participants follow a 28-day healthy eating regime emphasising nourishing, non-toxic foods without calorie restrictions. By fueling your body with nutrient-rich foods, you’ll cleanse your system and optimise nutrient absorption, improving energy levels and overall wellbeing.
  3. Organic Detox Box Supplementation: Participants receive organic cleansing supplements throughout the program to enhance detoxification. These supplements support the body’s natural detoxification pathways, leaving you feeling revitalised and rejuvenated.

Real Results with RejuvaDetox+: At RejuvaDetox+, we’ve witnessed firsthand the transformative power of our program. Past clients have achieved significant weight loss and improved overall health and wellbeing. From shedding pounds to inches lost, RejuvaDetox+ offers actual results that last.

In conclusion, while the amount of weight lost during a detox can vary, RejuvaDetox+ stands out as a holistic solution to weight loss and rejuvenation. By addressing the root causes of weight gain and promoting healthy lifestyle changes, RejuvaDetox+ empowers you to achieve your wellness goals and live your best life. Say goodbye to toxins and excess weight and hello to a happier, healthier you with RejuvaDetox+.

RejuvaDetox+ Programme is a comprehensive approach to improving gut health and overall well-being. It addresses the root causes of gut-related issues and provides a holistic framework for healing and maintaining a healthy gut.

One of the key strengths of the RejuvaDetox Programme is its comprehensive nature. It considers various aspects of gut health, including diet, lifestyle, stress management, and natural remedies and supplements. By considering these different factors, the programme aims to provide a well-rounded approach that can lead to long-term improvements in gut health.

Another positive aspect of the programme is its emphasis on individualization. It recognizes that each person’s gut health is unique, tailoring the approach to meet individual needs. This personalized approach can be beneficial, allowing participants to address their specific gut issues and adjust based on their experiences and preferences.

RejuvaDetox+ allows you not only to lose pounds and inches but to build a foundation for new habits that will assist you for the rest of your life, helping you achieve your maximum human potential and transform how you feel about your body.

RejuvaDetox+ also helps reset your metabolism, immune system, hormones, digestion, energy levels, nervous system, and more!

Established for 14 years, we’ve treated thousands of happy clients and guarantee results!

  • The system removes 70-80% of the fat from your liver
  • It breaks down calcified plaque in your small intestines, therefore, helping you absorb nutrients more effectively
  • Reboots your metabolism
  • Stimulates your lymphatic system and circulation
  • Rebalances your hormones, immune system, blood sugars, and blood pressure
  • Anti-ageing inside and out
  • Drains toxins out of your fat cells allowing vast inches and weight loss
  • Tones the elasticity in your skin, helping to contour and smooth cellulite
  • De- stresses your nervous system creating clarity, confidence and calmness
  • Kills parasites and candida
  • Assist with removing Heavy Metal Toxicity from the body
  • Anti-inflammatory

Additionally, it’s worth noting that the effectiveness of the RejuvaDetox+ Programme may vary depending on the specific gut issues and individual circumstances. While it can be a helpful approach for many individuals, there may be more than one-size-fits-all solutions. It is essential to consider other factors, such as underlying medical conditions, and consult with a healthcare professional to ensure the programme’s suitability for your specific situation.

If you’re not sure where to start, take the first step today by booking your free 30-minute Health and Energy Review, so we can talk about your health concerns, and I can give you some energy-boosting strategies you can use straight away. If this sounds like what you need – link in here.

It’s the end of the week and you fancy some spicy food. What better than this fabulous chicken tandoori recipe? Even better, the herbs and spices in this dish lend it anti-inflammatory properties. The perfect recipe for a post-RejuvaDetox+ lifestyle plan.

For vegetarians, tofu would work just as well. Serve with brown basmati rice and steamed vegetables or a big green salad.

Serves 2

 

Ingredients:

2 chicken breasts, skinned, boned and cut into bite-sized chunks

85g natural yoghurt

A handful of flaked almonds

1/2 tbsp lemon juice

2 garlic cloves, crushed

1/2 tsp fresh ginger root, grated

1/2 tsp ground cumin

1/2 tsp ground coriander

1/2 tsp ground turmeric

Pinch of cayenne pepper

Generous seasoning with salt and black pepper

 

Method:

  1. Place the chicken pieces in a shallow casserole.

 

  1. Mix together the rest of the ingredients and spread over the chicken, then cover the dish and place it in the fridge to marinate for at least an hour.

 

  1. Bake the chicken in the marinade at 200°C/400°F/gas mark 6 for 35-40 minutes until meat is cooked thoroughly. Do not turn.

Quick, simple, tasty and full of omega-essential fats. Cooking fish in a parcel of baking parchment is a quick, healthy and clean (no washing up!) way of cooking. It’s better than foil as there’s no leaching of aluminium into the food. It makes the food really tasty as the nutrients stay in, and the flavours infuse in the steam.

Experiment with fresh herbs and add veg in the parcel too for a super simple ready meal.

Serves 2

Ingredients:

2 salmon fillets

1 hot red chilli, sliced finely

Juice of 1 lime

1 tbsp fresh orange juice

1 cm fresh root ginger, peeled and grated

175g green beans

Salt and black pepper

1 spring onion, sliced on the diagonal

Method:

  1. Place the salmon in a shallow dish. Mix the chilli, lime juice, orange juice and ginger and pour over the salmon. Cover and marinade in the fridge for at least 1 hour.

 

  1. Heat the oven to 180°C.

 

  1. Place the salmon with marinade in parchment paper and fold the edges up to make a parcel.

 

  1. Put in the oven and cook for 10 to 15 minutes or until the salmon has cooked through.

 

  1. Steam the green beans.

 

  1. Remove from the oven, and sprinkle with the spring onion just before serving with the green beans and a few new potatoes/brown rice.

 

 

Rich and robust, this plant-based Lentil Bolognese is hearty, “meaty” and full of depth of flavour. Toss it with your favourite pasta, or spoon it over creamy polenta- either way, this simple nourishing vegan meal is one the whole family will enjoy.

Serves 4

Ingredients:

120g red lentils, rinsed

1 onion, finely chopped

2 garlic cloves, minced

2 celery sticks, finely chopped

2 carrots, grated

6 mushrooms, finely chopped

200ml water

400g tomato passata

1 heaped tbsp tomato purée

I tsp dried oregano

1 tsp dried basil

1 tbsp red wine (optional)

1 tbsp Worcestershire sauce (or tamari)

Black pepper

1 bay leaf

 

Method:

  1. In a large saucepan or wok, gently fry off the onion, garlic, celery, mushrooms and carrots for a few minutes.

 

  1. Add in all the other ingredients, bring to the boil and simmer for 30 minutes.

 

  1. Serve with/on one of the following:
  • Bed of cabbage
  • Whole grain brown rice
  • Cauliflower rice
  • Spiralised courgette
  • Jacket potato
  • As part of shepherds’ pie
  • Cold in little gem lettuce leaves

Shrimp Avocado and Feta Salad is delicious, colourful, and healthy. It’s a perfect light and healthy summer lunch or dinner. Add a couple of toasted bread slices and you can turn it into a delicious sandwich. The Shrimp Salad is easy and only takes a few minutes to prepare. This is so simple and is a great source of essential fats, protein & antioxidants.

Serves 2

Ingredients:

  • 50g feta/cottage cheese
  • 200g cooked prawns
  • 1 avocado, peeled and chopped
  • 20 cherry tomatoes, halved
  • 2 spring onions, finely sliced
  • Salad leaves
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • 2 tsp dried oregano
  • Salt and pepper to taste

Method:

  1. Make the dressing by mixing the lemon juice, olive oil and oregano.
  2. Mix up the rest of the ingredients in a bowl, pour over the dressing, season and serve.

 

This recipe takes seconds to prepare. You can use a variety of different things in place of the onion and peppers; tomatoes, mushrooms, aubergine, courgettes, mange tout or baby sweetcorn, all rich in antioxidants. Using garlic to infuse the olive oil before drizzling it onto the kebabs will add extra flavour.

Serve with brown basmati rice for a balanced and filling meal. The perfect recipe for our Weight Loss & Detox programme – RejuvaDetox+.

Serves 2

Ingredients:

2 medium-sized salmon fillets, cut into 1-inch pieces

1 red pepper, cut into 1-inch pieces

1 yellow pepper, cut into 1-inch pieces

1 red onion, cut into quarters

1 tbsp olive oil

2 tsp lemon juice or balsamic vinegar

Black pepper

Method:

  1. Thread the ingredients alternatively onto metal skewers.

 

  1. Drizzle kebabs with olive oil and lemon juice or balsamic vinegar and place under a medium grill until cooked. Turn occasionally.

 

  1. Season with freshly ground black pepper.

Serves 2:

1 aubergine

100g quinoa

2 tsp coconut or olive oil

2 cloves garlic

1 large red onion

1 red pepper

400g tomato passata

1 tbsp sundried tomato paste

1/4 tsp herbes de Provence

2 tsp vegetable bouillon powder

Freshly ground black pepper and salt to taste

 

Method:

  1. Pre-heat oven to 190°C.

 

  1. Slice the aubergine in half lengthways and scoop out the flesh with a teaspoon, putting the aubergine skins to one side.

 

  1. Boil the quinoa in 1 tsp bouillon stock and 300ml water until cooked (approx. 10-15 minutes).

 

  1. Heat the oil in a pan and cook the garlic for 30 seconds before adding the onion and cooking for a further 2 mins.

 

  1. Add the red pepper and aubergine flesh, cover and cook until they become soft (approx 10 minutes).

 

  1. Add the passata, herbs, tomato paste, bouillon powder and seasoning and let the mixture simmer for 2 minutes.

 

  1. Combine the quinoa with the mixture.

 

  1. Lightly brush the outside of the aubergine skins with oil and fill each with the quinoa and tomato mixture.

 

  1. Place aubergines in a roasting dish and cover with foil. Cook in pre-heated oven for approximately 40 minutes.

As the temperature starts to climb, so does our willingness to eat salad. A good salad can be an amazing addition to your healthy diet if you do it right. Want to lose weight this summer? Eat salad. But, for heaven’s sake, do it properly (and here’s why).

To be clear, it’s not like the police will show up if you make a false move but can I can give you some advice learned over years working as a personal nutritionist and health coach?

[still here?]

Great.

A couple of things go wrong when clients start making their own salads at home (and making them is something I implore you to do as it works out so much cheaper and often more nutritious than anything you can buy in the shops).

The biggest barrier is that clients can’t think of what to put in a salad without it being painfully boring. Here, I’m thinking of the ham, cheese, tomato and radish salads my grandma used to force upon me. A salad is a celebration of loveliness. Don’t’ disrespect it!

The other thing is that clients create their perfect salad of all time. They are throwing absolutely everything into it. And eating it every day. It doesn’t matter how amazing it is, very soon you’re going to get sick of it. So then it’s ‘salads don’t work for me’. Pretty soon, you’re back in the (not going to lie) less healthy world of the sandwich.

Instead, take the strategic approach used by the likes of Pret A Manger, whose salads I love. (Insert your favourite other people making salads on a commercial level.)

Do they put every possible ingredient into a single salad? Of course not. People would quickly tire. No one would visit their shops. The end.

Instead, they find tasty combinations of a handful of ingredients, giving them variously an Italian, Spanish, Japanese, French or Greek spin, for example.

So this post is all about how to make your salads interesting and sustainable so you actually want to eat them. I’m going to give you a list of stuff to have in the fridge and cupboards to make putting your salad together a breeze?—?don’t dare even pretend you can’t find the 5 minutes of a morning (or even the night before) to prepare something decent.

There are things you might want to prepare in advance (frozen, pre-cut up roasted veg?—?you are literally putting it in the oven, not watching it or attending to it and it takes 2 minutes of your time tops, so enough already).

OK, golden rules:

1 Pick the leaves. Romaine lettuce, lambs lettuce, baby gem, oak leaf, endive, spinach, chicory, radicchio, rocket, watercress, red cabbage, and bagged leaf mix.

NOTES: iceberg lettuce contains virtually no nutrients and it is possibly the dullest and most tasteless of your options. Rotate your greens, have different ones every day/week.

2 Add unlimited non-starchy veg (but remember the rule employed by the professional pre-made salad makers on switching up the variety!) This includes Raw red onions, spring onions, cucumber, tomatoes, avocados (½max.), peppers, and celery. Roasted asparagus, red onions, peppers, courgettes, and aubergines. Steamed asparagus, broccoli, cauliflower, and green beans.

3 One portion (fist size) of starchy veg (optional) Raw carrots (grated). Roasted sweet potato, squash/ pumpkin, beetroot, butternut squash, and sweet potato.

4 Protein amounting to one portion (palm-sized, unless mentioned below): Cooked poultry/meat chicken, turkey, beef, pork, lamb. Fish tuna (tinned or steak), salmon, (tinned, smoked, fillet), trout, hot smoked (flaked), and prawns. Cheese (30 g/person): mature cheddar (grated),

Roquefort (crumbled), feta cheese (crumbled), goat’s cheese, parmesan shavings, and halloumi (grilled, baked, fried). Pulses (tinned) kidney beans, butter beans, cannellini beans, flageolet beans, chickpeas, and lentils (pouch/tinned). Nuts Walnuts, pecans, pine nuts, hazelnuts, cashews, and flaked almonds. Other eggs (boiled), tofu.

5 Add a garnish. One tablespoon (optional) jarred antipasti like sundried tomatoes, roasted peppers, olives, jalapeños, and artichokes. Seeds like sunflower seeds, pumpkin seeds, and sesame seeds. Herbs parsley, basil, coriander. Dressings?—?2 tbsp extra virgin olive oil, 1 tbsp vinegar, 1 tsp mustard, salt, pepper. OR 2 tbsp extra virgin olive oil, 1 tbsp lemon juice, salt, and pepper.

That, my friends, is the secret.

Here’s some specific inspiration for you…

  1. Antipasti salad?—?chicken, roasted peppers (from a jar) and I also love the spicy piquillo peppers you can now get in most supermarkets, artichoke (antipasti jars, from the supermarket), chopped cucumber, chopped tomato, olives, a handful of leaves, fresh herbs (basil, parsley or mint would work here), chopped pistachio nuts (add at end?—?they will go soggy in a salad).
  2. Chicken and avocado?—?chicken, chopped avocado (of course), cherry tomatoes, a handful of spinach leaves. A creamy dressing works brilliantly here or a lemony one. And I adore adding in alfalfa, a weird, cress-like thing you’ll find in the salad leaves a section of the supermarket. Just so you know, alfalfa is a phytoestrogen, a plant source of oestrogen that has magic, hormone-balancing effects. Try it.
  3. Tuna Nicoise: leaves, boiled egg, cooked (and chilled) green beans, cherry tomato, cucumber, black olives, tuna (leave out the bread or croutons).
  4. Prawn and rice salad?—?leaves, cooked jumbo prawns, whatever salady veg you have to hand (tomato, cucumber, pepper, avocado, etc),

a couple of tablespoons (max) of flavoured, pre-cooked basmati rice (I’m more than a tiny bit in love with Tilda’s black bean, jerk & coconut rice).

  1. Chicken tikka salad?—?I’d love to you make your own tikka (cubed chicken, covered with a mix of natural yoghurt and tikka paste, then grilled) but you can buy the pre-made stuff in the supermarket chiller cabinets. Track down some Tilda split pea, green chill and coriander basmati rice. Add in bits and bobs like tomatoes and chopped pepper. You’re welcome.
  2. Stir fry leftovers, if you have them. Always worth making more if you’ve got the wok out. Brocolli is a great one to stir fry and is lovely served cold in a salad.
  3. Lentil salad. Pre-prepped and flavoured puy lentils, chopped walnuts, goat’s cheese, chopped avocado, chopped parsley or coriander (if liked) and whatever other excitements you can muster.
  4. Quinoa salad. 2 versions. Roast veg, harissa paste, quinoa, griddled/ grilled halloumi cut into strips OR fried onion, harissa, wilted spinach, chickpeas (just rinse straight out of the tin), quinoa, chopped chicken. You can get quinoa pre-made (find it in the rice aisle).
  5. Falafel (chickpea balls), spinach leaves, cucumber, cherry tomatoes, olives, hummus, and a sprinkling of seeds. Serve with half a wholemeal pitta or flatbread, if needed.
  6. Cauliflower rice (you can buy it ready-made from most supermarkets now) with assorted salad veg and either some tinned fish or chicken. Adds bulk but not carbs. I love to mix mine with herbs and, as I usually make it anyway, I always add some chopped garlic and cumin for an Asian-inspired twist. A small note on the cooking… I always find it takes at least an extra 5 mins of cooking time. For a really quick salad, I’ll often add some nuts (any in theory but I gravitate to almonds), crumbled feta or goat’s cheese, finely chopped red onion, chopped coriander, grated carrot and, a little chopped chicken.

Happy lunchtime, folks! Is it that time already? I’m getting pretty hungry…

 

This delicious chicken dish takes only 10 minutes to prepare and 25 minutes to cook. It is a great dinner party option as it is easy to increase all the ingredients to serve any number of guests. Serve with coconut rice (below) and slices of orange to garnish. Ideal for our RejuvaDetox+ Programme.

Serves 4

 

Ingredients:

1 tbsp olive oil or coconut oil

4 boneless chicken breasts, skin removed

1 tbsp clear honey

1 tbsp tamari soy sauce

2 garlic cloves, crushed

2 cm piece of fresh ginger, finely chopped

Juice and rind of one large orange

Salt and black pepper

225g button mushrooms, washed and halved

2 bunches of salad onions, trimmed and halved

 

Method:

  1. Preheat oven to 190°C/375°F/Gas mark 5.

 

  1. Heat the oil in a frying pan and pan-fry the chicken for a couple of minutes then transfer to an ovenproof dish.

 

  1. Mix together the honey, soy sauce, garlic, ginger and orange rind and juice and pour over the chicken.

 

  1. Season lightly with salt and black pepper and bake for 10 minutes.

 

  1. Now add the mushrooms and spring onions and return to the oven for a further 15 minutes or until cooked through.

 

  1. Serve with a portion of coconut rice, below.

 

COCONUT RICE

Ingredients:

200g brown basmati rice

50g block creamed coconut, chopped roughly

1 bay leaf

 

Method:

  1. Bring 400ml of water to the boil in a non-stick pan.

 

  1. Add the creamed coconut and stir until it has dissolved.

 

  1. Add the rice and the bay leaf, cover and simmer for 20-25 minutes or until the rice is cooked but still firm.

 

Butternut squash has an advantage over potatoes when it comes to a puree. After roasting, butternut squash becomes extremely smooth and creamy. Instead of the added milk or cream, the squash gets blended with a little butter for a velvety smooth side dish. It’s one of our favourite ways to serve the vegetable and it takes very little effort!

Use this recipe as an accompaniment to any meal (chicken, fish, pork, tofu). A green vegetable like broccoli, green beans or spring cabbage goes really nicely with butternut squash. This recipe is suitable for vegetarians and can be used during our RejuvaDetox+ Programme.

Serves 2


Ingredients:
300g butternut squash, peeled and cubed (this will be about 600 to 650g unpeeled)
2 cloves garlic, peeled
1 tbsp mayonnaise
1 tbsp olive oil
Salt and black pepper

Method:
1. Put the squash and garlic into a saucepan, cover with water and bring to a boil.

2. Cook for 10 minutes and drain well.

3. Add the mayonnaise and olive oil.

4. Season well and mash until smooth.

 

A full-flavoured supper that will please anyone from vegetarians to hardened meat-eaters. Serve with a large mixed salad perhaps with a light dressing of walnut oil and balsamic vinegar. Delicious and quick!

Serves 2

Ingredients:

  • 6 Portobello mushrooms, wiped with damp kitchen towel
  • 4 round slices of goat’s cheese (each about 1/2 cm thick)
  • 1 tbsp sun-dried tomato paste
  • 6 large basil leaves, torn
  • 1 tbsp walnuts, roughly chopped
  • 1 dessertspoon olive oil
  • Black pepper

Method:

  1. Spread the sun-dried tomato paste on the undersides of the mushrooms, then gently fry them in olive oil until the mushrooms start to go brown, taking care when you turn them over not to dislodge too much of the sun-dried tomato paste.
  3. Place mushrooms bottom side up on a grill pan and top each with a slice of goat’s cheese.

 

  1. Grill gently until the cheese starts to bubble and turn golden.

 

  1. Remove from the heat and place on a bed of mixed salad, then scatter the walnuts and basil on top and serve immediately.

Lana Kapelas reveals how detoxing, re-learning, banishing bad habits and understanding food facts can help you stay healthy and energetic

Individual choices help transform our society but improving your health proves to be the most challenging experience, despite a health and care system that enables people to make healthier lifestyle choices. We learn to be more resilient, to face illness and disability when it arises, with an open mind. What is the solution to happier, longer lives for mature age? What can we learn from the progress the health and care system has already made, and what can be learned from insiders industries and the wider economy? Can we access complete wellness? What are the healing and vitality solutions in the market today that truly rebuild health and recharge energy? There are so many commitments in your life already, you are expected to go the extra mile for your clients, for your team, for your family…and you do, but can you commit yourself to your own wellbeing? And if you do, who could help you go the extra mile?

Your body could be the victim of your job, and a low-energy executive is leaving not only his company at a loss but his self-esteem and performance level. As you try to work harder, it takes longer to get your job done and meet expectations, and as a result quality time with your family is impaired, when affected by fatigued.

According to NHS recent Statistics, there is an 18% increase In 2016/17, there were 617,000 admissions in NHS hospitals where obesity was the main factor, while health experts in the US consider 40% of CEOs are technically obese. We invited Konstantinos Kapelas to share his successful adventure into wellness which was the foundation for the Kapelas Health & Vitality System and led him to be the co-founder of Total Health Now® together with his wife, Lana Kapelas.

For many years, Konstantinos held senior positions in the Catering and Travel industries. Often working long hours under pressure, his health and well-being started to rapidly decline. Like many busy executives, he only recognized this when it had already become very serious. At that point, Kostas made a life-changing decision. He became determined not only to make changes to improve his health and vitality but also to leave behind the stresses of commercial management. As a result, he began extensive research into health, and vitality and focused on the best techniques and treatments available. By employing these wisely in his own life, he gradually transformed his health, vitality and also his emotional and personal wellbeing.

Today he is a qualified practitioner in several leading health skills and now helps others to achieve the same gains he has. Kostas learned that no single treatment can claim to be a cure-all. With his personal experiences to support his findings, he recognized that a programme of action, tailored to the needs and circumstances of the individual, is the most effective approach. Lana Kapelas is a wellness coach, a supporter of breastfeeding mothers, and is successfully running the e-shop, which provides holistic health and vitality solutions. Lana is a mother of two young children who enjoy excellent health. Total Health Now is a holistic healthcare service situated a short walk from Russell Square tube station in Bloomsbury, London.

Lana Kapelas reveals how detoxing, re-learning, banishing bad habits and understanding food facts can help you stay healthy and energetic.

 Lana, you and your husband are strong believers in the value of holistic health. What is your solution to the health challenges executives are facing sooner or later in their life?

From our own experiences and health improvements, through our work with hundreds of clients, we have seen unquestionable results. Our goal is to design bespoke changes that transform all aspects of your life and to help you achieve and maintain optimum health.

You don’t need to have a ‘problem’ to visit us. We believe strongly in preventative health care, rather than waiting for a medical concern to appear before seeking help. We only ever get given one body in life and it’s our job to look after it.

You believe in prevention and one of your solutions is a 28-day detox and cleanse programme. What does this involve?

We’re glad you asked because this is one of our top treatments and the results have been extraordinary for many of our clients. It is a 28-day detox and cleanses, based on a programme that was first established in 1994 thanks to Italian doctors who had been exploring the benefits of combining a metabolic diet with dynamic manual lymphatic drainage massage. Originally adopted by many well-known celebrities, over the years it has filtered down into becoming more widely available.

Our clients visit the clinic three times a week over 28 days for the duration of the programme. They will have 12 lymphatic drainage treatments in total using our state-of-the-art equipment. Many people choose to combine these sessions with other services, including allergy tests, health MOTs and colon hydrotherapy – however, these aren’t an obligation of the programme.

Our clients also follow a considered easy-to-follow food plan throughout the programme. However, this doesn’t involve diet or deprivation. There is no portion control, so you won’t be going hungry. We provide carefully developed meal plans and guidance for clients with lots of delicious recipes. The general rule is that the food plan should consist of natural foods only – no pre-made soups or dressings, or meats with marinades. Everything must be fresh, and we always advise our clients to keep it simple.

What are the benefits for clients who decide to undertake your program?

Clients have described an increase in energy levels, fewer hunger cravings, and an improved mood overall. It is worth mentioning that clients release fat rather than water and muscle which is normally the case when trying to lose weight.

We focus on the internal congestion within our bodies, caused by the annual build-up of calcified toxic waste. The programme works by supporting the liver through a cleansing and balanced diet, combined with sessions on a unique detoxifying machine that utilises lymphatic drainage massage to stimulate the system and break down any toxicity in the gut.

This is supported by breathing training, emotional/stress resilience techniques, education on how to shop for healthy products and how to protect yourself against toxic food products and electromagnetic radiation, as well as a full month of one-to-one coaching to help you achieve your health goals. Alongside all of this, we also recommend beneficial cleansing supplements, tried and tested by ourselves.

The programme aids in weight loss and detoxification, cleansing your body from environmental toxicity, as well as helping you heal from ongoing health issues and medical problems. In fact, it’s widely considered the number one programme in the world for seeing guaranteed weight loss and visible results that last.

Why is the human body so bad at holding onto toxins?

 Within today’s society, we hardly ever give our body sufficient time to digest the last meal before snacking, drinking or beginning another one. This means our body starts to store the food it is digesting as fat. There is also an increase of chemical additives in the modern diet, which means more toxins in our bodies. Even our table water has chemicals in it. The body needs to be re-trained to find ways of going back to the good old days when it was able to remove toxins much more easily.

What results have you seen?

We first began offering the detox four years ago at Total Health Now Clinic and have since added our own spin, hence the plus sign in its name! We’ve since had hundreds of very happy clients. For us, the results speak for themselves. During this programme, our past clients have achieved significant weight loss – the greatest ones being a reduction in weight of 27 lbs (almost two stone in fat) in four weeks, and a loss of 42 inches, also in four weeks.

One of your clients,  Bernard Merry says he lost over 14lbs of toxic fat and inches on his waist, neck and arms. To quote him, he says ‘My trousers are now looser, and my friends comment on how much better I look. My allergy and eczema-like symptoms on my scalp have cleared. I sleep better, and my digestion, elimination and skin appearance has improved. I was also able to cut my prostate medication by half and soon will be able to stop it altogether.’ Do you often register success stories like Bernard’s?

Many clients have said they’ve found the programme has eased existing conditions such as IBS, eczema, arthritis, blood pressure problems, migraines and low moods. Our client Nina Gonzales, was able to resolve her constipation problems. As she notes, “I went through the program and the results were better than I could imagine. Constipation was gone and as an extra benefit, I lost 12.20 lbs of fat and 19 inches. I also have more energy, I sleep better and I have adopted new habits for a healthier lifestyle.”

This unique detox is the first step towards healthy weight loss and improved wellness. We don’t believe in yo-yo dieting or deprivation. For us at Total Health Now, everything we do involves looking at our health holistically and sustainably.

And does the weight stay off?

As with anything, it all depends on what you do after the programme. We hope to change your habits and way of thinking in a long-term, sustainable way. It isn’t about losing weight and then piling it all back on again, as this isn’t good for your health or mental wellbeing.

If you go back to junk food after the programme, then you will put your weight back on. However, if you continue following the programme in the same way, then you’ll simply continue to lose weight and improve your health. Our programme doesn’t require any exercise and is easy to follow, so it shouldn’t be difficult to stay on track.

Some clients, never need to come back to us again as the programme has set them on the right path. Others, like to come back at regular intervals for extra guidance and support. We are passionate about helping our clients and always seek advice where possible. Many clients like this supportive approach.

How is your solution different to other programmes on the market?

There are so many slimming products and diets on the market, and we recognise how hard it is for our clients to decipher which are real and which are nothing more than a gimmick. Many only offer short-term results, which involve yo-yo dieting and deprivation. Throughout the 28 days programme, you are fully supervised, monitored and supported in a one-to-one capacity. It doesn’t involve exercise or rigorous dieting, which for many people is just unsustainable. Instead, it helps by treating a person holistically, rebalancing the body and reshaping your silhouette. Our food plans also don’t have restrictions on when and how much food is consumed.

Who could benefit from your solution?

Whether you want to lose weight, clear your mind or improve your energy levels, you need to escape the yo-yo diet and break bad eating habits. As it doesn’t require exercise, you don’t need to worry about being athletic or having lots of time. It is completely holistic so there is no medication or surgery involved.

Our solution is suitable for people with all types of health conditions, including skin problems and diabetes. As Claudia Jordan told us after her treatment, ‘It is the most positive thing I have done for myself. On day one I was feeling low in energy, I had red patches on my face, I had a lot of inflammation and overall I felt I really needed a change. The whole process was a learning curve for me in terms of nutrition and Lana was always so supportive, full of advice and encouragement. On day 28 I felt so clean, my skin was glowing (no more red spots) and I lost 10lbs! My whole family has benefited from this, now my children also eat better highly recommended.’

And what sort of support will you get?

 We mentor our clients all the way through, offering guidance and support. We’re always at the end of the telephone or in the room, helping to break free throughout the process. We never wish to come across as preaching, we share and pass along our knowledge and research proactively.

When clients tell us the brands they like to eat or use, we’ll always suggest healthier brands where possible. If someone says they definitely can’t cut something out of their diet (e.g. sweetener), then we’ll simply suggest a better choice of brand for them.

Any surprising experiences on the horizon?

Most clients comment on how surprising their weight loss is, and how much easier it feels to lose weight compared to other diets they may have tried in the past. They also report feeling increased energy levels, which impacts all areas of their life. Because the food plan doesn’t include fatty or sugary foods, you can be confident that you won’t experience bloating, artificial highs, and excess fat storage.

You’ll also learn to embrace the many wonderful benefits of freshly cooked foods, homemade marinades, exotic fruits and vegetables, plus a variety of new ways to cook from steaming to roasting, stir-frying to marinating, poaching to grilling, slow-cooking to griddling. It isn’t hard to cook this way but can quickly and easily transform the flavours and textures of meat or vegetables.

For further details please pay us a visit online or book your place with Total Health Now at +44 207 293 0440 or lana@totalhealthnow.co.uk.

Beetroot hummus is low in sugar, salt and saturated fat and takes just ten minutes to make. It is the perfect dip to accompany vegetables and pittas as part of a quick and healthy meal. It makes a great packed lunch too.

Ingredients

  • 1 can chickpeas (430g), drained and rinsed
  • 2 medium cooked beetroots
  • 2 cloves garlic
  • zest and juice from 1 medium lemon
  • 2-3 tablespoons tahini & olive oil
  • ¼ tsp salt & ½ tsp ground cumin
Instructions
  1. Place the beetroots, chickpeas and garlic into a food processor and process for 1 minute until ground. Add all the remaining ingredients and process until creamy. It should have some grainy texture, that’s ok.
  2. Adjust seasonings, adding more salt, cumin, olive oil, or lemon juice if needed.
  3. Refrigerate or use immediately. I like to serve it at room temperature.
  4. Beetroot hummus will keep in the fridge, covered well, for 4-5 days.

One of the things I love most about winter is that it is soup season, and soup is the easiest lunch or appetiser offering ever. This one is packed with delicious wintery flavours of celeriac with just a touch of nutmeg and coriander.

Here’s one of my favourite recipes – winter warming celeriac and fennel soup

  • 300g fresh fennel, finely chopped (including the green part)
  • 230g celeriac, finely chopped
  • 1 garlic clove, finely chopped
  • 2 tbsp olive oil
  • 1 tsp coriander seed
  • ¼ tsp ground nutmeg
  • 850ml water
  • 1 vegetable stock cube
  • 140g butter
  • Juice of 1 lemon
  • salt & ground black pepper, to season
  • A handful of fresh dill or fresh coriander, chopped, to garnish

 

METHOD

Fry all vegetables in oil in a large pan over high heat for a few mins. Add the coriander seeds and nutmeg. Stir and fry for another minute. Add water and stock cube.

Bring to a boil and lower the heat. Let simmer for about 10 mins or until everything is soft. Add the butter and lemon juice, and stir.

Remove from the heat and use a stick blender to blend to the desired consistency. Season to taste. Garnish with fresh herbs.