- Robin Berzin MD, Functional medicine physician at The Morrison Center in New York City.

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1 7 Days of Liquids

2 The most important things from which to detox are alcohol, restaurant food, processed food, and for many people, foods like gluten and dairy (to which they may be sensitive). I recommend doing a 7-day detox four times a year to reset your system, keep you on track, and reduce inflammation." - Robin Berzin MD, Functional medicine physician at The Morrison Center in New York City. Our body naturally detoxifies, but when the balance is off our system can't keep up and our internal systems are under stress and in conflict. Through our environment, personal care products, and the food we eat, most of us have 200+ toxic chemicals in our system at any given time. In order to protect your organs, your body works for you by pulling toxins away and storing them in fat cells. This places major strain on your system and negatively impacts your ability to maintain a healthy weight. Even if you eat well, you are still bombarded with environmental toxins every day. Detoxing cleans out the body and allows you to divert needed energy to burning away fat and sustaining your physical and mental energy throughout the day, everyday. Detoxing is also a great opportunity to eliminate addictive and allergenic foods, beverages and ingredients long enough to help you determine if one or more of these particular items does not process well in your body.

3 What Arbonne products will I use? Detox tea 1-2 times daily Fizz Sticks 1-2 times daily 7 Day Body Cleanse daily or every other day mixed with 32 oz. of water; sip all day Power Pack Vitamins for men/women Full Control 2-3 times daily Protein Shakes 2 times a day Fiber Boost ¼ - ½ scoop with each Protein shake Digestion Plus 1-2 times daily Omega 3 Fatty Acids Arbonne Greens Powder Seasource Detox Bath Soak

4 Days One through Seven: Drink a minimum of half your body weight in ounces of water each day; Detox Teas and Fizzies count toward this Wake up: Full Control, Detox Tea 7-8am: Digestion Plus, Protein Smoothie 10-11am: Fizzy Stick / Broth 12-1pm: Protein Smoothie, Power Pack Vitamins 3-4pm: Fizzy Stick / Broth Full Control 30 minutes before meal 6-7pm: Liquid Meal or Shake, Digestion Plus, Detox Tea, Omega 3 Fatty Acids Detox Bath Soak recommended 2-3 times during this week

5 Alkaline Broth 3 stalks celery or bok choy Parsley 3 carrots 1 large onion or 2 garlic cloves 1 cup spinach leaves 6 red-skinned unpeeled potatoes Sweet potato 1 cup kale ½ cup zuchinni *optional a hot pepper like jalapeno for spice 1. All veggies should be organic. Cover vegetables with water in a big non-aluminum soup pot. 2. Let cook until broth has a rich flavor (approx. 2-3 hours). 3. Strain and discard vegetables. Drink hot or cold. Cleansing Cold Cucumber Soup In a large food processor, combine 1 large chopped English cucumber, 1 ripe cubed avocado, 2 tablespoons chopped red onion, 1 tablespoon dill, juice of 1/2 lime, and 1 teaspoon sea salt. Process for 30 seconds. Stream in 1 1/2 cups cold water and blend until smooth. Chill for 30 minutes, or serve immediately and garnish with fresh dill sprigs. Greek Veggie Stew 2 tbsp. oil 2 onions, chopped 1 lb. green string beans, broken in half 1 pkg. frozen or fresh spinach 4 cups water 6 zucchini, chunked 4 yellow squash, chunked 2 cups celery leaves 4 tomatoes, quartered 1 tsp. salt 8 slices lemon 1 tbsp. dried oregano 3 tbsp. fresh basil 2 cloves chopped garlic 2 tbsp. lemon juice Lightly brown onions in a hot dry skillet in 2 tablespoons oil. Add oregano and garlic; cook 1 minute. Add 4 cups of water and the tomatoes; cook for 10 minutes. Add remaining ingredients. Cook covered for 40 minutes stirring occasionally. Blend in a Vitamix or Blender. Serve with a lemon slice in each bowl.

6 Raw Detox Soup ½ an avocado Juice of ½ a lemon 1 tbsp. apple cider vinegar 1-2 tsp. agave 1 clove garlic 1/3 cup broccoli florets 1/3 cup chopped carrots 1/4 cup chopped onion 1/2 tbsp. tamari or Bragg's Liquid Aminos 1 packed cup kale (or other leafy green) 1 pinch sea salt ¼ - ½ cup water (start with ¼ cup and add as needed) Combine all ingredients and blend until smooth. Top with cherry tomatoes and nutritional yeast. Enjoy feeling refreshed and rejuvenated! Detoxifying Swiss Chard and Kale Soup with Cilantro, Jalapeno and Lime 1 large (or 2 small) bunch(es) Swiss or rainbow chard (keep those stems!) A big few handfuls of kale, de-stemmed, washed and chopped 1 bunch cilantro, chopped with stems 4 or 5 small potatoes or 1 large potato, sliced 1 large carrot, chopped 1 medium size yellow onion, sliced 1 Jalapeno or Shishito pepper, finely chopped 1 large clove garlic, minced Juice and Zest from 1 lime 2 tablespoons tomato paste 2-3 tablespoons olive oil 5 cups chicken or vegetable stock (homemade is best!) 2 tsp. ground coriander seeds 2 tsp. ground cumin seeds 1 to 2 tsp. salt, depending on taste Heat the olive oil over medium heat in a large soup pot and sweat the onions, carrots and potatoes until just tender (about 5 to 7min). In the meantime, chop your chard stems scant 1/2 to 1/4 inch thick and add to the pot. Using a mortar pestle, grind the cumin and coriander and then add to the veggies. Add the tomato paste, garlic and jalapeno, smashing into the vegetable mixture until fragrant. Lay the kale, chard and cilantro on top and salt generously. Begin to fold the greens into the veggies, cover the pot with a lid and turn the heat down slightly until the greens begin to wilt. Next add your stock and bring the heat back up to a boil, then a gentle simmer until all of the vegetables (especially the potatoes!) are tender. Remove from heat and cool briefly. Pour the soup into your high-speed blender or Vitamix and puree until smooth, rich and creamy. The color should be a nice, deep green. Bring the soup back to the pot over low heat and add the lime juice and zest.

7 Vegan Butternut Squash & Kale Soup 8 cups (approx. 4 pounds) butternut squash, peeled and cubed 2 Tbsp. olive oil Salt and pepper 2 Tbsp. coconut oil 1 onion, diced (I used a yellow onion) 3 cloves of garlic, diced 4 cups vegetable broth 1 Tbsp. cinnamon 1 Tbsp. smoked paprika ¼ cup almond milk more depending on consistency you like your soup 1 bunch kale, stems removed and roughly chopped Heat oven to 400 degrees. Combine olive oil, squash and sprinkle with salt and pepper. Place on a roasting pan and roast for about 40 minutes or until a fork easily pokes through the squash. Add oil and onion to large pot. Sautee until onion is translucent, about 5 minutes. Add garlic and sauté another 2-3 minutes. Add squash, broth, cinnamon and paprika to pot. Bring to a boil, then simmer another minutes. (You may need to do this longer if you roasted squash prior and it is not already warm or at room temperature. You want squash to be warmed through.) Add almond milk and either use an immersion blender or transfer to a blender. Blend until smooth. Add kale and stir until kale wilts. Salt and pepper to taste. Serve warm with any side of your choice! Sweet Potato Soup 4 cups vegetable broth 2 pounds red-skinned sweet potatoes (yams), peeled, cut into 1/2-inch pieces 1 1/2 teaspoons curry powder 1 cup unsweetened coconut milk 2 tablespoons chopped fresh chives Bring broth to boil in large saucepan. Add sweet potatoes and curry powder; cover and simmer until potatoes are very tender, about 20 minutes. Using slotted spoon, transfer sweet potatoes to processor. Puree until smooth. Add 1 cup broth; process until well blended. Return mixture to saucepan with broth. Add coconut milk; bring to simmer. Season with salt and pepper. (Can be made 1 day ahead. Chill. Rewarm over medium heat.) Ladle soup into bowls. Top with a sprinkle of cinnamon and nutmeg. Sprinkle with chives.

8 Simple Protein Smoothie Fresh or frozen fruit (½ a banana or ¼ avocado make a good creamy base) Veggies (pick 2-4: spinach, cucumber, kale, chard, collard, fennel, celery, carrot, parsley, mint, avocado, etc. Be careful with some of these if you don t have a heavy duty blender like a Vitamix) Handful of hemp seeds, almonds, walnuts, or 1 tbsp. ground flax 2 scoops Arbonne Protein Powder and ¼ to ½ scoop Arbonne Fiber Boost Water and ice to desired consistency (maybe ½ cup almond, hemp or rice milk unsweetened) Arbonne Greens Powder Supplement Mix all ingredients in a blender/vitamix until desired thickness. Green Smoothie 1 cup unsweetened almond milk 2 scoops Arbonne vanilla protein ¼ to ½ scoop Arbonne Fiber 1/3 frozen banana (we just keep a bag of them in our freezer) ½ green apple or ½ cup of pineapple (substitute 1 piece or 1 cup of any fruit you d like, add another piece or cup of fruit to make it sweeter) 5 slices cucumber 3-5 stalks of kale 1 handful of spinach ½ cup parsley 6-8 ice cubes 1-2 Tbsp. hemp, chia or flax seeds 2 slices lemon Dash of cinnamon Blend all ingredients together adding more ice to increase thickness.

9 Sample Breakfast Smoothie 1 1/2 cup water 1 cup Ice 1 Tbsp Flax Seed ½ cup Rasberries 1/3 banana ½ cup Spinach 1 Tbsp Almond Butter 2 Tsp Lemon 2 Scoops Arbonne Protein ¼ scoop Arbonne Fiber Sample Lunch Smoothie 4 celery stalks 4 slices cucumber 1 cup kale ½ green apple ½ lime 1 Tbsp Coconut Oil ½ cup Almond Milk 1 cup Water 1 cup Ice 2 scoops Arbonne Protein ¼ scoop Arbonne Fiber Sample Dinner Smoothie ½ cup Mango ½ cup Blueberries 1 ½ cup coconut Water 1 cup Kale 1 tbsp. lemon ¼ Avacado ¼ tsp. cayenne pepper 1 tbsp. flax seed 2 scoops Arbonne Protein ¼ scoop Arbonne Fiber