No diet. Just Detox! Through this program you ll learn how to make better choices for your health in just 7 days.

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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. No diet. Just Detox! Through this program you ll learn how to make better choices for your health in just 7 days. We will focus equally on keeping the bad stuff OUT and putting the good stuff IN! While following an eating regimen which eliminates the most toxic and sensitivity -causing foods and beverages, we will use a combination of Arbonne's 100% gluten-free, vegan certified nutrition and you will eat WHOLE, REAL, UNPROCESSED FOODS to increase our nutrient intake and help you look and feel great from the inside-out! Each day you will follow a plan which includes eating at regular intervals, balanced and purposeful nutrition, supplementing and/or replacing some meals with nutrient-rich protein shakes, and increasing your water intake to help flush the toxins being released. P a g e 2

3 It's a simple wellness plan and will deliver everything you need to reboot your system in a way that is healthy and safe. This program, tailored to your lifestyle and desired results, will walk you through 7 days to a better YOU! 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 Full Control 2-3 times daily ThermoBooster 2 times daily Protein Shakes 2 times a day Fiber Boost ¼ - ½ scoop with each Protein shake Digestion Plus 1-2 times daily P a g e 3

4 Days One & Two and Six & 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: Protein Smoothie (click here to view recipe), Thermobooster, Digestion Plus 10-11am: Mid-morning Snack; 10 raw almonds (or other raw nuts) Fizzy Stick 12-1pm: Protein Smoothie, ThermoBooster 3-4pm: Mid-afternoon snack; ½ bag Kale Chips or Raw Veggies with ¼ cup hummus, or 4-5 Lydia's Raw Food Crackers, Fizzy Stick (optional) Full Control 30 minutes before meal 6-7pm: Vegan meal (click here to view recipes), Digestion Plus, Detox Tea Days Three, Four & Five (Drink your full body weight in ounces of water each day; Detox Teas and Fizzies count toward this) Wake up: Full Control, Detox Tea 7-8am: Protein Smoothie, ThermoBooster, Digestion Plus 10-11am: Mid-morning Snack; 10 almonds (or other raw nuts), Fizzy Stick 12-1pm: Protein Smoothie; ThermoBooster 3-4pm: Mid-afternoon snack; ½ bag Kale Chips or Raw Veggies with ¼ cup hummus, or 4-5 Lydia's Raw Food Crackers, Fizzy Stick (optional) Full Control 30 minutes before meal 6-7pm: Protein Smoothie or Soup (click here for Soup recipes) P a g e 4

5 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. Brussels Sprout Clean Green Salad: Make dressing with 2 teaspoons honey, 3 tablespoons apple cider vinegar, 2 tablespoons extra-virgin olive oil, and 1/2 teaspoon sea salt. Toss dressing with 1 1/2 pounds thinly shaved Brussels sprouts, 1/2 cup fresh blueberries or raspberries, and 1/4 cup thinly sliced toasted almonds and 1/4 avocado, Top with a little nutritional yeast and Lydia's raw seasoning. (Makes 4 to 6 servings.) Quinoa & Clean Greens Salad: Prepare a vinaigrette made with 2 tablespoons extra-virgin olive oil, 2 tablespoons Bragg s liquid aminos, 3 tablespoons lemon juice, and 1 tablespoon dried oregano. Combine 4 cups cooked and cooled quinoa with 6 to 8 thinly sliced radishes, 2 cups mixed greens, 1/4 thinly sliced red onion. Toss salad with dressing and top with 1/2 thinly sliced avocado and a few more radish slices (4 servings) Avocado & Quinoa Salad: In a large salad bowl, combine 3 cups cooked and cooled quinoa, 1/4 thinly sliced red onion, thinly sliced 1 apple, and 2 cups chopped purple or Lacitano kale leaves. Drizzle in juice of 1 lemon, 2 tablespoons extra-virgin olive oil, 2 teaspoons honey, and 1 pinch sea salt. Toss to coat well. Gently fold in 1 cubed avocado. (Makes 4 servings.) 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 1. Lightly brown onions in a hot dry skillet in 2 tablespoons oil. 2. Add oregano and garlic, cook 1 minute. 3. Add 4 cups water and tomatoes. Cook 10 minutes. 4. Add remaining ingredients. Cook covered for 40 minutes, stirring occasionally. 5. Serve with a lemon slice in each bowl P a g e 5

6 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) Greens Powder Supplement (Earth s Promise, Vitamineral Greens, Greens First or Paleogreens) 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) 1/2 green apple or 1/2 cup of pineapple (sub 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 P a g e 6

7 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 1/2 cup yogurt, sour cream or your favorite vegan alternative 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, before whisking in the yogurt or non-dairy cream. 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. P a g e 7

8 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 1. 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. 2. Add oil and onion to large pot. Sautee until onion is translucent, about 5 minutes. Add garlic and sauté another 2-3 minutes. 3. 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.) 4. Add almond milk and either use an immersion blender or transfer to a blender. Blend until smooth. 5. Add kale and stir until kale wilts. Salt and pepper to taste. 6. Serve warm with any side of your choice! P a g e 8

9 Roasted Cabbage & Cauliflower Salad With Almond Dressing Average Time: 45 minutes ~ Serves: 2 as a meal, 4 as a starter or side 1 head cauliflower, cut into small florets 1 head of cabbage, thinly sliced 1/4 cup olive oil 1 tsp salt 1 tsp black pepper 1 (15oz) can chickpeas - or 2 cups of homemade beans, warmed 1/4 cup green onions or chives, sliced (optional) Peanut Sauce 1/3 cup creamy almond butter 2 Tbsp. brown rice vinegar 1 clove garlic, chopped 1/4 tsp salt 1/4 tsp red pepper flakes 1/3 cup hot water 1. Preheat oven to 400 degrees. 2. Place cauliflower and cabbage onto a baking dish. Drizzle with olive oil, salt and pepper. Mix well and roast for 30 minutes or until cabbage and cauliflower are browned. 3. Meanwhile, mix together peanut sauce and set aside. You can add more water to thin the dressing if needed. 4. Once cauliflower and cabbage are done, let cool for a few minutes then mix cauliflower, cabbage and chickpeas together. Add more salt and pepper as needed. 5. Serve over grain of choice or greens and drizzle with peanut sauce. Garnish with green onion or chives if using. P a g e 9

10 Eggplant with Spicy Chickpeas and Lemon-Dill Tahini Sauce Average Time: 40 minutes ~ Serves 4 6 ¼ cup olive oil, more as needed 3 eggplants 1 yellow onion, finely diced 2 (15 oz.) cans chickpeas 2 (15oz) cans tomato sauce (alternatively can use diced tomatoes + tomato paste) 1 Tbsp. spicy paprika ½ tsp red chili flakes 1 tsp salt and pepper Parsley or dill sprigs (for garnish) Lemon-Dill Tahini Dressing ¼ cup tahini 2 tbsp. olive oil Juice from 1 lemon, about ¼ cup 2 Tbsp. Apple Cider Vinegar 2 Tbsp. water 1 clove of minced garlic ¼ cup dill, minced 1. Pre heat oven to 400. Cut off tips of eggplant and thinly slice lengthwise (each eggplant should produce about 6-8 slices) and brush with olive oil. 2. Roast oiled eggplant for 15 minutes on each side or until browned. 3. Meanwhile, combine all the lemon-dill-tahini sauce ingredients in a food processor and blend well. Set aside. 4. Heat about 2 Tbsp. oil and onion in a pan. 5. Add chickpeas, tomato sauce, paprika, salt and pepper. Sauté until warm and cooked through. Add more seasoning to your taste. 6. Serve chickpeas on top of eggplant and drizzle with tahini mixture. P a g e 10