Getting Started
Cleansing Preparation - Homework
To prepare for your cleanse, do this preparation exclusively for 7 days before your first colonic.
Kale Salad
Click here for a video from Vicki about eating Kale!
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Eat 6 cups of chopped mature kale salad every day.
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It's very important that the lettuce used for these salads is kale (curly or lacinato). Iceberg or green leaf lettuces are not sufficient. You will experience more benefits if you use kale, as it has more nutrients to assist in cleansing your bowel.
Eating 6 cups of kale each day provides the most important fiber - to push through the hardened material that the beets have broken up - and release it from your body.
Mature kale is also is a great source of micro nutrients. Coupled with steam-distilled water, kale will assist in absorption and hydration
Add any raw, uncooked fruits and veggies and a whole
avocado to your salads. Slather with Vicki's Lemon Tahini and Poppyseed Dressings. Yum!
For more details and recipes, scroll down!
Baked Beets
Click here for a video from Vicki about beets!
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Eat 2 fist-sized fresh baked beets every day.
Baked beets are an effective natural cleansing food. Baked
beets are more productive than raw beets for cleansing, because of the chemical reaction that the dye causes in breaking up hard fats and calcification.
Eating 1-2 beets with your kale salad at lunch and dinner will increase your ability to have an easier and more successful cleansing experience. Feel free to use the beet greens as an extra green for your kale salads! Scrub the skins and bake like a potato or keep scrolling for Vicki's delicious and easy baked beet recipe!
(*Side note: Don't panic when your waste is red/purple in color. This is from the beets!)
Drink Water
Drink 1 gallon of steam-distilled water every day.
If you are not used to this volume of water everyday, this will be an adjustment. Just wait until you feel the benefits! Hydration is very important, especially during cleansing. We obviously need to hydrate the blockages to help release them from the body, AND every electrical and chemical reaction in the body happens in water.
I use steam distilled water because it is a true solvent.
Anything you add to your water, your body will treat it as a food and it will go through a different system. We also don't want to add minerals to our water, because our body cannot absorb minerals from a rock - it can only absorb minerals from the photosynthesis process, thus the 6 cups of kale.
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*It can be helpful to split up your gallon of water during the day and schedule time to finish each portion so you're getting consistent hydration throughout the day.
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For more information and where to buy steam-distilled water in Utah, scroll down!
Watermelon
Did we mention that hydration is important?
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Watermelon is the final touch in successfully prepping your body for your first colonic. Eat a 2-inch slice of watermelon. This is a powerful humectant that brings moisture to deep parts of the body that are severely dehydrated. This breaks up hardened material and makes it easier to release.
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This is not starvation! The more you eat of these foods, the better you will be set up for success. You will be glad for your consistency and commitment. Trust in the process, you can do this!
Use these resources to help you:
Resources
Vicki's Clinic
101 E. 7200 S. Suite C
Midvale
click here for directions
Water Wellness LLC
3440 S. 5600 W.
West Valley
Drake 801.967.9669
Sage & Plow
(previously Alpine Food Storage)
675 S. 500 E
American Fork
Chirine 801-319-9111
Sprouts Farmers Market
Whole Foods
Good Earth
FairWeather Foods
1270 Iron Horse Drive
Park City
Mountain Town
Olive Oil
613 Main Street
Park City
We have sprouters, rejuvelac kits, dehydrators, tomato powder, dressing bottles, etc. available for sale at the clinic.
Tell Drake that I sent you! This is the best source of true steam-distilled water in Utah.
$4 for 5 gallons
The best supplier I've found for raw, unpasteurized foods.Here you can find brown sesame seeds, honey, agave, raw coconut oil/cream, olive oil, etc.
Great prices on curly or lacinato kales and other produce, as well as Expeller-Pressed Sunflower Oil and small bulk items.
Nama Shoyu and good produce.
Nama Shoyu and Braggs Apple Cider Vinegar, as well as frozen, unleavened Manna Bread
Frozen, unleavened Manna Bread
Nama Shoyu and Braggs Apple Cider Vinegar, as well as frozen, unleavened Manna Bread
mountaintownoliveoil.com
Smiths
Nutritional Yeast, shelled and unsalted edamame.
Plant-based proteins: Impossible and Beyond Meat products "chicken" strips and "ground beef" substitutes.
Harmons
Great Produce selections as well as salad bar for delicious and affordable kale salads on the go!
Costco
Peruvian avocados, lemons/limes. Campari tomatoes until the Farmers Markets are open.
Local Farmers Markets
In the summer, you can buy all your kale, veggies, tomatoes here. Whatever you can't grow in garden, you can supply here.
Recipes
Vicki's Lemon Tahini Dressing
Watch Vicki make Lemon Tahini by clicking here!
We recommend having all the ingredients prepared ahead of time
so you can continuously add them into the blender.
In a Vita-Mix add:
¾ - 1 C Brown Sesame Seeds
• Turn the blender on medium & blend the sesame seeds to a
cornmeal consistency. Leave the blender on medium-low speed &
add IN ORDER:
½ - 1 C Sunflower Oil (or ½ C water ½ C oil)
3 T. Nama Shoyu (or Kikkoman Soy Sauce) *can add more later
juice of 2 Limes
juice of 1 Lemon
¼ large Yellow Onion
8-10 Stalks Organic Celery, chopped small
• Turn blender on higher speed so the veggies blend quickly (use
a spoon to help if necessary)
½ Green or Red Bell Pepper, sliced
¼ tsp Black Pepper
Blend until smooth. Taste and add more soy sauce if needed.
Store in the fridge. This Dressing stays fresh for 3-5 Days (if it lasts
that long - it is good!) Slather on your kale salads for a complete
and satisfying protein.
Vicki's Poppyseed Dressing
Best if made in the same blender as the lemon tahini dressing,
no need to rinse out the excess dressing.
In Vita-Mix, add:
1 C Expeller pressed sunflower oil
1/4 - 1/2 C Apple cider vinegar
1/4 C Honey or agave
1/4 Yellow onion
5-6 stalks celery, chopped small
1-2 tsp Mustard (whichever is your favorite)
1/4 tsp Poppy seeds
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Blend until smooth and store in the fridge. Stays fresh 5-7 days
Baked Beets
Cut off top and bottom of 1-2 large, fresh beets
Scrub the skin and slice or chop into chunks
Place in baking dish with:
2 T Extra Virgin Olive Oil (optional)
2 T Balsamic Vinegar
4 T Apple Cider Vinegar
1 tsp Raw honey (optional)
Spike Seasoning, to taste
optional: 1 Yellow Onion, chopped or sliced over beets
Cover and bake in preheated oven at 400 degrees for 1 hour,
or until soft. Cool and marinate in covered container and refrigerate.
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Eat 2-4 large beets every day with your kale salad
Cooked beets last only 1-2 days in the fridge
Enjoy!