Registration for the Summer Countdown Cleanse: 7-Day Detox ends this Saturday, June 1st at 11:55pm EST. Below are common questions regarding the details of this event. HURRY – Space is limited so go and register at:  http://summercountdowncleanse.splashthat.com

(Shhh… discount codes are available to those who subscribe to my newsletter).

1. Is this strictly a juice cleanse or will I be eating food during the 7-day detox?
While there are a lot of fresh juices and smoothies incorporated into the cleanse, light vegetable-based soups and salads from the recipe packet will be included as part of the 7-day program. The cleanse, however, removes all sugar, dairy, gluten, grains, alcohol, corn, soy and processed foods. Clean sources of vegan/vegetarian and non-vegetarian protein are also allowed in small amounts and when specified.

2. Can I exchange the meals on a specific day for another recipe in the Recipe Guide?
Yes! You can refer to your Recipe Guide and exchange meals but make sure you are exchanging meals that are equals, for example a Lunch for a Lunch and a Dinner for a Dinner.

3. What types of physical symptoms should I anticipate during the cleanse?
Headaches, feelings of nausea, tiredness and/or emotional swings are all common effects of a detox. This is the garbage coming out of your body. Just make sure you are drinking enough water and add in some lemon and lime juice. Remember that these symptoms are all part of the process and to keep your personal goal in mind.

4. I have a party to attend, what do I eat?
Simple and clean eating is what this detox is all about. I’ll provide you with simple and clean choices. Once you register, you’ll also receive guides for eating at restaurants, a list of foods to avoid, and getting lunch on-the-go.

5. Can I still workout while doing Summer Countdown Cleanse: 7-Day Detox?
Yes, you can still workout if you have the energy. Some people detox and have endless energy. Others detox and do not feel as energized. Since detox can cause some dehydration, simply make sure you are drinking enough water. I’ll share some additional tips to combat feelings of dehydration once we get started.

6. I don’t live in the NY/NJ area. Can I still join the group?
Absolutely! All the materials will be sent to you after registration closes (just like everybody else). In addition, you will receive daily tasks, you will be invited to join 3 group tele-classes, you will be also be invited to our members-only facebook group. There is one additional bonus, specifically for local members of the 7-Day Detox program. Participants with the most activity on social media will also be invited to an in-person guided food shopping tour. However, members far away will be rewarded with a gift card and information on how to shop for seasonal produce.

This program is designed to kick start your unique health regimen and to support YOU with your personal goals. It’s finally time to take charge of your own health. If you have any more questions, just shoot me an e-mail at theSPEACH@gmail.com and we will get back to you within 24-48 hours.

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Suzanne Boothby is a health writer, speaker and author. Coming Clean: A Conscious Guide to Food Cleanses is a powerhouse book which offers its readers everything they’ll need to know before embarking on their next cleanse. A FREE copy will be given to 5 participants of my Summer Countdown Cleanse and 1 will be given to one of our lucky readers just for liking The SPEACH facebook page or by leaving a comment below with their personal juicing experience (good or bad).

We are ecstatic that she agreed to do a Q&A with our audience! Thanks Suzanne!

Q: So I just finished your book, “Coming Clean: A Conscious Guide to Food Cleanses“. The book is a great read LOADED with information. Let’s get down to the basics. Can you tell us what a “cleanse” is?

A: In my book I quote Hippocrates who says that we each have a physician inside of us. A cleanse is taking some action to ignite that inner healing. Many times, it’s taking away certain foods and lifestyle habits and others times it’s adding more good stuff in. I’m into expanding the definition to include actions that create a cleaner, healthier life.

Q: What about “toxins”? Do you believe food could be toxic?

A: Definitely! First of all eating too much of almost any food can become toxic to your body. Packaged, processed foods are generally full of preservatives, chemicals, additives and other strange ingredients that can be harmful to the body.

Q: What have you found are the reasons it may be beneficial to do a cleanse?

A: I think anyone can benefit from a cleanse, the secret is to connect a cleanse to a more specific goal to really get results. One of the great reasons to try a cleanse is to see if you have food allergies and sensitivities. People who suffer from bloating, headaches, skin issues, uneven energy levels, joint pains and more tend to have great results on a cleanse.

Q: Fasting and food cleanses have long been used for spiritual, physical and personal growth. Could you tell us about about the historical figures and ancient cultures who took part in this practice?

A: Yes, all major religions and cultures have some form of fasting or cleansing. Before humans had modern medicine, they had to rely more on the body’s ability to heal itself from either physical or emotional pain. Jesus, Gandhi, Plato and Socrates all fasted for greater peace and awareness. Ancient cultures around the world, especially in India and China, have used detoxing to rest and relieve the body from illness for centuries.

Q: The first time I did a cleanse, I did it mainly for mental clarity and wrote about my insights. Do you think it’s important to set an intention and to keep a diary of your experiences?

A: Yes, I think cleansing is a great time to get clear about intentions and track your progress. Keeping a journal can really help you during the cleanse to process emotions, along with seeing what foods you crave or feel great without. The mind-body connection is always strong, but I think many people see it more clearly when they are cleansing. It’s a great time to get creative and plan for more of what you want in your future.

Q: Prior to this book, you wrote, “The After Cancer Diet“. Could share your favorite Spring smoothie recipe that could also be used to reduce the risk for cancer?

A: Sure! I just posted two of my favorite smoothies on my blog.

I like the Green Tea Delight recipe because it uses green tea to blend it, which is a great cancer-fighting ingredient. Strawberries are naturally low in sugar and full of vitamin C and antioxidants that are great for boosting the immune system. Plus, it has dark leafy greens which are the best defense in the plant world against cancer. It’s a little tart, so just add a little raw honey if you want to sweeten it a bit.

* EXTRA FREEBIE Suzanne also co-wrote “Integrative Nutrition: Feed Your Hunger for Health and Happiness“ with Joshua Rosenthal, founder of the Institute for Integrative Nutrition. Click below to get your FREE digital copy along with a 3-week study guide email series!

Suzanne Boothby is a Brooklyn-based wellness writer, certified health coach and cook. She is a proud graduate of Northwestern University’s Medill School of Journalism and The Institute for Integrative Nutrition. She also has an advanced certificate in Health Coaching from the Institute for Integrative Nutrition and received training as a California-certified Master Gardener.

Photo: SuzanneBoothby.com

Related Video:

Green Tea Delight

Yield: 1 serving

Total Time: 10 minutes

Ingredients:

1 cup frozen strawberries
1 green apple
1 handful of greens (try spinach, kale or collard greens)
1 cup green tea (iced)

Directions:

Put all ingredients in a blender, blend until smooth and enjoy!

Coming Clean: A Conscious Guide To Food Cleanses

To register: http://summercountdowncleanse.splashthat.com

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Watch Fat, Sick and Nearly Dead for FREE

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Let’s begin this post with a simple exercise using the photo above, called “count the ingredients”.

Begin: 1. . . 2. . . 3. . . 4. . . 5. . . and 6! That wasn’t so hard, right?

Recently, my daughters brought home an empty bag of something referred to as “snack mix” given to them at school. Fortunately I’ve taught them the importance of reading ingredient labels and while they don’t always listen, they did on this particular day. Even they were shocked at the GINORMOUS list of items in this tiny 7/8 ounce bag and refused to eat it. It was truly mind-blowing! There were more than 100 ingredients, most of which you will likely be unable to pronounce. You can see it for yourself below:

Making your own snacks is one of the easiest things you can do and it will take you less than 5 minutes to prepare. Just keep jars of nuts, dried fruit and other items like chocolate chips and coconut flakes, which I used in this recipe… and POW you have yourself a quick and healthy treat. When I go to the supermarket, I like to pick up at least one variety of nuts, dried fruit or spices. Getting these items all at once can get expensive and this is one useful way I found to reduce my costs. Here’s a word of caution, when shopping for dried fruit, opt for apple juice-infused (as opposed to those sweetened with sugar or corn syrup). Most have naturally occurring sugar and don’t need added sweetener at all like goji berries, raisins or apricots. And get a load of this factoid… those who eat nuts live two to three more years than those who don’t as they are loaded with plenty of good fats, protein, and carbohydrates. The best part is that trail mix staple items are non-perishable and can last a long time in your cabinets and even longer if you store them in your fridge. Not sure how long nuts will last? Just check out this handy nut guide.

Trail mixes are great for replenishing after exercise, as a snack for kids (given they have no nut sensitivities) and to avoid highly processed items on-the-go. This recipe has only 6 ingredients and all cravings are satisfied whether your preference is crunchy, chewy, sweet or salty – or a combination of all! Plus, who is going to say “no” to chocolate? Not me, that’s for sure! So now I want you to start building your pantry and to pay attention to the ingredients in snack foods, including your favorite “healthy” granola and protein bars. You might be surprised at what you discover.

Do you have any trail mix recipes of your own? Stop keeping secrets and share them with me! I know there some Indian-spiced nuts and cacao nib fans out there. Show me whatcha you got… pretty please

Crunchy Chewy Sweet and Salty Trail Mix

Yield: 2 servings

Total Time: 3 minutes

Ingredients:

1/3 cup juice-infused cranberries
1/3 cup raw pumpkin seeds unsalted
1/3 cup raw slivered almonds unsalted
2 tablespoons Dark Chocolate Mini-Chips
2 teaspoons organic coconut finely shredded flakes unsweetened
Pink Himalayan Salt

Directions:

Place all ingredients in a large bowl and mix using a large spoon.

Lightly sprinkle salt to taste (I used about 1/8 teaspoon)

Serve and Enjoy!

Photo: NY Times

I used to believe that a mammogram saved my life. I even wrote that in the pages of this magazine. It was 1996, and I had just turned 35 when my doctor sent me for an initial screening — a relatively common practice at the time — that would serve as a base line when I began annual mammograms at 40. I had no family history of breast cancer, no particular risk factors for the disease.

So when the radiologist found an odd, bicycle-spoke-like pattern on the film — not even a lump — and sent me for a biopsy, I wasn’t worried. After all, who got breast cancer at 35?

It turns out I did. Recalling the fear, confusion, anger and grief of that time is still painful. My only solace was that the system worked precisely as it should: the mammogram caught my tumor early, and I was treated with a lumpectomy and six weeks of radiation; I was going to survive.

By coincidence, just a week after my diagnosis, a panel convened by the National Institutes of Health made headlines when it declined to recommend universal screening for women in their 40s; evidence simply didn’t show it significantly decreased breast-cancer deaths in that age group. What’s more, because of their denser breast tissue, younger women were subject to disproportionate false positives — leading to unnecessary biopsies and worry — as well as false negatives, in which cancer was missed entirely.

Those conclusions hit me like a sucker punch. “I am the person whose life is officially not worth saving,” I wrote angrily. When the American Cancer Society as well as the newer Susan G. Komen foundation rejected the panel’s findings, saying mammography was still the best tool to decrease breast-cancer mortality, friends across the country called to congratulate me as if I’d scored a personal victory. I considered myself a loud-and-proud example of the benefits of early detection.

Sixteen years later, my thinking has changed. As study after study revealed the limits of screening — and the dangers of overtreatment — a thought niggled at my consciousness. How much had my mammogram really mattered? Would the outcome have been the same had I bumped into the cancer on my own years later? It’s hard to argue with a good result. After all, I am alive and grateful to be here. But I’ve watched friends whose breast cancers were detected “early” die anyway. I’ve sweated out what blessedly turned out to be false alarms with many others.

Recently, a survey of three decades of screening published in November in The New England Journal of Medicine found that mammography’s impact is decidedly mixed: it does reduce, by a small percentage, the number of women who are told they have late-stage cancer, but it is far more likely to result in overdiagnosis and unnecessary treatment, including surgery, weeks of radiation and potentially toxic drugs. And yet, mammography remains an unquestioned pillar of the pink-ribbon awareness movement. Just about everywhere I go — the supermarket, the dry cleaner, the gym, the gas pump, the movie theater, the airport, the florist, the bank, the mall — I see posters proclaiming that “early detection is the best protection” and “mammograms save lives.” But how many lives, exactly, are being “saved,” under what circumstances and at what cost? Raising the public profile of breast cancer, a disease once spoken of only in whispers, was at one time critically important, as was emphasizing the benefits of screening. But there are unintended consequences to ever-greater “awareness” — and they, too, affect women’s health.

Read More:  Our Feel-Good War on Breast Cancer | NY Times

Photo: NY Times

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Wanna know what I love most about warmer weather? The fact that I don’t have to cook as much YAY! I love cooking but certainly not when it’s hot. Admittedly, I get lazy this time of year. Besides, this is when the body naturally craves cooling foods and baby greens are just starting to sprout. Inspired by a (fairly) new and AMAZING book, Gran Cocina Latina: The Food of Latin America, I decided to try a recipe that included ingredients that are healthy without requiring much effort on my part. So while it is not exactly as it appears in the book, it is pretty close. Recipes are just guides… never forget that. You should ALWAYS make them your own. And can I just say this book, which is more like an encyclopedia with a collection of more than 500 recipes, goes beyond your highest expectations. It is a history lesson, culinary road trip and as an added bonus is full of beautiful food photography.

For this recipe, I used one of my favorite herbs (which happens to be an anticancer powerhouse), upland cress. Upland Cress is very similar to watercress with a slightly less overpowering taste. Watercress is what is actually used in the book so if you can’t get it’s slightly less famous cousin, you can easily use it in it’s place. The reason I like upland cress, is because the stems are thinner, making them more delicate and easier to enjoy. It still has a peppery kick but not-so-much in your face. I purchased mine with the roots still in tact, stuck the entire bunch in a container on my window and added a little organic soil until I was ready to use it. It was very cool to watch them grow after bringing them home from the supermarket.

The next addition to this amazing salad are the grilled pineapples. And to continue with the lazy theme I mentioned earlier, I bought mine fresh but already peeled and cored. Shortcuts like this are allowed in this recipe but whatever you do, PLEASE do not buy the canned variety loaded with sugar water! Pineapples gives this refreshing meal such a great and unexpected twist. If you’ve never had grilled pineapple, you totally should. Pineapples are very juicy but grilling them takes the juiciness factor up a couple notches. It also really enhances it’s flavor. A sprinkle of coconut palm sugar gave it a very subtle crunch and made the already sweet parts sweeter. I had no idea that was even possible but it is… trust me! Once I was done, I added the final ingredients including a diced avocado my mother-in-law hooked me up with from her recent trip to the Dominican Republic (don’t tell the authorities!). The finished product was a true masterpiece and I believe it is worthy of a try.

So don’t just sit there, get up and get cookin’… well sorta because there is very little of that with this salad. And please let me know your thoughts Then click “share” below because sharing is caring!

For more recipes, check out: “Keepin it Real” Recipes

Grilled Pineapple, Upland Cress, Avocado Spring Salad

Yield: 2 servings

Total Time: 20 minutes

Ingredients:

1 bunch upland cress
1 Pineapple, peeled, cored - cut into 1 inch thick slices
1/2 tablespoon coconut palm sugar
3 garlic cloves, finely chopped
1/4 cup extra-virgin olive oil
2 tablespoons apple cider vinegar or fresh lime juice
1/8 teaspoon ground cumin
1/2 teaspoon pink Himalayan salt
1/4 teaspoon black pepper
1/8 teaspoon turmeric
1 large Florida (West Indian) avocado or 2 Hass avocados
1/2 small red onion thinly slivered lengthwise

Directions:

Rinse upland cress in a colander under cold running water to remove grit or sand. Discard any yellow leaves. Pat dry with a paper towel

Set stovetop grill or barbecue to medium high heat. Place the pineapple slices on a baking pan and sprinkle the coconut palm sugar evenly on top of them. Then transfer pineapple to grill and heat for a total of 5-7 minutes on each side, until lightly golden brown.

While pineapple is grilling, place the garlic, olive oil, vinegar or lime juice, cumin, salt, turmeric and pepper in a small bowl and wisk to combine. Taste for seasoning. Set aside.

Cut the avocado(s) lengthwise in half around the pit and remove the pit. Place the avocado halves cut side down and slice lengthwise into 1-inch-wide wedges. Peel each segment by hand and cut into 1-inch cubes.

To assemble the salad begin by placing the upland cress in a medium bowl and toss with half the dressing, then arrange on a platter.

Add the pineapple and avocado to the same bowl and toss with the rest of the dressing. Mound the pineapple slices and avocado pieces over the bed of upland cress. Garnish with slivers of red onion and serve immediately.

Gran Cocina Latina by Maricel E. Prescilla

You can learn more about me here: http://www.thespeach.com/about/

FREE tickets are still available. Register here: http://bfctedmed2013-estw.eventbrite.com

A schedule of the days events are below and as you can see, I’ll be in great company!

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Photo: The Atlantic

“Why would I want to go back to picking cotton?” That’s one response you get when you talk to young people of color about farming and food sovereignty, says D.C. farmer and food activist Natasha Bowens. Yet food sovereignty is of vital importance in the broader context of social justice. According to a report by The Applied Research Center, 10 percent of black and Latino families lack access to adequate food–”three times the rate for white households.” And while about a third of whites live in an area with a supermarket, only 8 percent of blacks do.

Read More: Farm-to-Table in Communities of Color – Grace Bello – The Atlantic.

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Eileen Fuentes is a warrior. She has survived triple negative breast cancer and a blood clot in her heart, all while raising three daughters and working a full-time job. But in true fighter form, she came out of her ordeal stronger than ever and intent on becoming a source of positive change.

So she enrolled in the Health Coach Training Program in 2010 and founded The SPEACH, an organization dedicated to making quality integrative healthcare accessible to underserved communities through specialized lectures, workshops, and wellness programs.

Read on to find out how Eileen is helping other people transform their health holistically.

What were you doing prior to enrolling at Integrative Nutrition?

I was recovering from aggressive breast cancer treatment while working full-time overseeing Human Resources and Academic Affairs at Columbia University’s Cardiology Division in New York City.

Which topics and modules were most beneficial for you?

There were two speakers who highly impacted me. As a cancer coach and a highly spiritual person, Bernie Siegel’s work is invaluable to me. What I learned from him continues to influence much of what I do today. I’d also been a fan of Annemarie Colbin for a very long time. I read her books and articles when I was sick, and seeing her speak was life changing for me.

What projects are you currently working on?

Read More: From Breast Cancer to Coach: Eileen Fuentes Becomes a Catalyst for Health and Healing | Institute for Integrative Nutrition.

To learn more about becoming a holistic health coach contact me directly at: TheSPEACH@gmail.com

To learn more about The SPEACH, visit my ABOUT page

Related Videos: you can see me sitting in the front row at the 01:50 min. mark

“I think Integrative Nutrition has a heart” — Bernie Siegal, MD from Integrative Nutrition on Vimeo.

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California seems to be leading the discussion on food justice issues occurring in low-income neighborhoods. Recently SOS Juice debuted a video titled, “Food Fight” about a boy who must escape a world where processed food is killing the members of his community. The villain in the video is the local corner store loaded with highly-marketed junk food. Along with this video is a complete curriculum for teachers to use to engage their students on the discussion of eco-literacy. To get a copy, click here.

Ron Finley gave an unforgettable presentation at this month’s TED conference. In this video, he describes his neighborhood as  “home of the drive-thru and the drive-by.” His vision is to turn South Central from a food dessert to a food forest. His delivery is poignant and inspirational. This is a must-watch!

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