Step 1 For days one to seven, drink three juices or smoothies and eat three mini-meals daily (see recipes). Total calories: 1,200.
Why? This will trigger rapid weight loss, releasing some of the toxins stored in your fat cells, which can then be expelled. Ingredients have been selected to put minimal stress on your detox organs, while actively supporting them.

Step 2 Mix 1 tbsp psyllium seeds with 250ml water and some fresh lemon or lime juice. Drink three times a day.
Why? Psyllium is rich in soluble fibre, which attracts toxins, deposited by the blood, into the colon and transports them out of your body in the stools. It also helps you feel full.

Step 3 Take 200mg of standardised extract of milk thistle containing 70%-80% silymarin, three times a day.
Why? Extracts of this herb contain three liver-protecting compounds, known collectively as silymarin, which boost enzymes that are vital for battling chemical pollutants. It also provides powerful antioxidants to protect the liver from toxins and helps to repair damaged liver cells.

Step 4 Drink 2 litres of water daily.
Why? Water helps to flush out the kidneys and replaces other less healthy drinks.

Step 5 Give up alcohol.
Why? The liver has to work hard to metabolise alcohol and it needs all its energy to fight environmental pollutants.

Step 6 Halve your intake of caffeinated drinks.
Why? Caffeine stimulates the nervous system. By cutting back, you will feel calmer and sleep better. This allows your detox organs to work more effectively. Cutting back gradually helps avoid withdrawal headaches. Replace drinks that contain caffeine with herbal teas (see list on page 45).

Step 7 Exercise and take hot showers daily.
Why? To sweat out some of the toxins that circulate in your blood and to reduce your body’s overall toxic load.

BREAKFAST

PEAR, LIME AND WATERCRESS JUICE

This has a refreshing taste that packs a punch. It should make about 400ml of juice. You need a juicer for these recipes.
Serves 2

large lime
4 ripe pears
50g fresh watercress

Wash the ingredients. Juice the lime into a measuring jug, then place under the juicer. Cut the pears into chunks and alternately feed a chunk or two of pear and some scrunched-up watercress through the juicer. Continue until all the watercress and pears are juiced. Measure out 200ml into each glass.

ASPARAGUS SCRAMBLED EGGS ON TOAST

Choose a good-quality sourdough multigrain bread for this brunch-style breakfast.
Serves 2

100g asparagus spears
3 medium eggs
1 tbsp low-fat crème fraîche
Freshly ground black pepper
½ tbsp olive oil
1 tbsp chives, finely chopped
2 slices multigrain toast

Trim the asparagus spears. Drop into a pan of boiling unsalted water and cook for 5 minutes, or until tender. Drain and tip onto kitchen paper to dry. Immediately cut off the tips and slice the stems into 2cm lengths — take care, as the asparagus will still be hot.

In a bowl, beat together the eggs, crème fraîche and a little black pepper. Heat the olive oil in a small nonstick pan over a low flame. Pour in the egg mixture, stirring with a wooden spoon until the eggs are scrambled, but loosely set. Remove the pan from the heat, add the chives and the warm asparagus and continue to stir until the eggs are cooked to your liking.

Place a slice of lightly buttered toast on each plate and divide the scrambled egg mixture between each. Serve immediately.

LUNCH

DETOX PRAWN SALAD

This makes a deliciously fragrant lunch.
Serves 2

½ Thai chilli (or to taste), finely sliced
½ tsp fresh ginger, finely chopped
1 tsp naturally brewed soy sauce
1 tsp lemon juice
1 tbsp olive oil
100g cooked North Atlantic prawns
1 little gem lettuce heart
½ bunch watercress, trimmed
A large handful baby spinach
½ ripe avocado
½ small fennel bulb, finely sliced

Whisk together the chilli, ginger, soy sauce, lemon juice and olive oil in a small bowl. Pat the prawns dry on kitchen paper, place in a salad bowl and mix in the dressing.

Separate the lettuce leaves and wash, along with the watercress and baby spinach leaves. Peel, stone and slice the avocado. Add to the prawns, along with the sliced fennel and salad leaves. Mix gently and serve immediately.

MID-AFTERNOON

TOMATO, CELERY AND CARROT JUICE

If possible, use organic carrots, as you don’t have to peel them; otherwise, peel and proceed as below. Makes 400ml.
Serves 2

450g ripe tomatoes
2 organic celery sticks
2 organic carrots
2½cm cube fresh ginger root
Few drops worcestershire sauce (optional)
Few drops Tabasco (optional)

Wash the tomatoes, celery, carrots and ginger. Roughly chop them, then juice into a measuring jug. Mix briskly and season to taste with the worcestershire sauce and Tabasco. Pour 200ml into each glass.

SUPPER RED-CABBAGE SALAD

The combination of sweet, sour and bitter flavours makes this a satisfying salad to eat for supper.
Serves 2

200g red cabbage, finely sliced
1 dessert apple, quartered, cored and sliced
2 spring onions, finely sliced
2 tbsp parsley, finely chopped
30g dried cranberries
1 tbsp sunflower seeds
4 walnut kernels, broken into chunks
1 tbsp balsamic vinegar
1 tbsp walnut oil
Salt and freshly ground black pepper

Mix the prepared cabbage, apple, spring onions and parsley in a salad bowl with the cranberries, sunflower seeds and walnut kernels. Whisk together the vinegar and walnut oil. Season to taste and mix into the salad. Eat immediately or leave to marinate for 30 minutes.

APPLE, RASPBERRY AND ROSEMARY JUICE

This scrumptious juice can be drunk after supper (in place of pudding) or saved until later, in case you feel peckish.
Serves 2

75g raspberries
30g low-fat yoghurt
3 sprigs rosemary
4 dessert apples

Place the raspberries and yoghurt in a food processor or liquidiser. Process and tip into a measuring jug, then place the jug under the juicer’s spout. Wash and dry the rosemary and apples. Cut the apple into chunks and scrunch up the rosemary sprigs. Alternate feeding the apple chunks and rosemary into the juicer. Once you have extracted all the juice, give the mixture a stir, and measure out 200ml into each glass.

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