It’s Time for a Liquid Fast


Sherrice Eating Clean

Liquid fasting is one of the best ways to reset your body and reverse the state of disease so that you’re able to hear from the great I Am within you.

ABOUT WEIGHT LOSS  

Personally, I don’t fast to lose weight. Of course, depending upon how you do it, that could be a benefit. To lose weight on the liquid fast, stick mostly to the sea moss and G Juice drinks. To not lose weight on the liquid fast, the squash and lentil soups are your friends. Also nut butter and banana smoothies.

SAMPLE REGIMEN

People asked for a sample liquid fast regimen. I say don’t follow a template, be free. I know that some are just starting though so I’m willing to share some ideas. As you make it your own, you’ll consume only what you need and you’ll get more nutrients than ever before.

Upon waking
16 oz Lemon water and 8 oz bitter herbal infusion or G Juice

Breakfast
16-32 oz juice or smoothie and 8 oz water

Mid-morning Snack
16-32 oz sea moss water or smoothie or nut milk and 8 oz water

Lunch
Butternut squash soup or a green smoothie and 8 oz water

Mid afternoon snack
16-32 oz G Juice and 8 oz water

Dinner
Creamy lentil soup, green juice, and 8 oz water

Nightcap
Chamomile or catnip infusion

LIQUID FAST RECIPES

When it comes to a liquid fast, the recipe options are limitless. To get you started, here are a few recipes.

Sea moss gel

  • Rinse one handful of wild harvested sea moss with distilled water to remove sand and sediment.
  • Add sea moss gel to a bowl and cover it with distilled water.
  • Let it sit overnight.
  • Drain the water from the sea moss.
  • Cut the sea moss into small strips to avoid the longer strips wrapping around blender blades.
  • Put it in a blender and add 16 oz of distilled water.
  • Blend until smooth like gel.
  • Put it a glass mason jar and store in the refrigerator.

Sea moss water

Blend 1 tablespoon sea moss gel and 8 oz distilled water

Sea moss smoothie

Blend 1 tablespoon sea moss gel, 1 handful hemp seeds, 2 pitted medjool dates, and 8 oz distilled water. Add a little more water if too thick.

Fresh vegetable and/or juice and smoothies

Here’s a link to a few green juice recipes – Green Supreme Juice or Green Zinger Juice.

Dairy Free Milk

Here’s a link to my dairy free milk recipe – Dairy Free Milk.

G-Juice

Here’s a link to my recipe for G-Juice – G-Juice Recipe.

Herbal infusions (some call this tea. Tea is a different plant than herbs)
* Boil 1 quart of spring or filtered water in a tea kettle.
* Remove the kettle of hot water from the heat.
* Add 1 ounce or so of the single herb of your choice in a large mason jar (1 quart size).
* Add stevia or raw honey to taste (the infusion is more beneficial with no sweetener).
* Pour the hot water in the jar to the point of almost overflowing.
* Place the cap on the jar.
* Allow it to sit undisturbed for the allotted amount of time.
– Roots/Bark: 8 hours
– Leaves: 4 hours
– Flowers: 2 hours
– Seeds/berries: 30 minutes
* For a super charge, let it bake in the sun on a hot sunny day.
* Strain the mixture to separate the herbs from the liquid.
* With clean hands, squeeze the herbs to get the medicinal juice into your infusion.
* Place it in the refrigerator if you prefer it cold. It can last up to three days, if refrigerated.
* Sip on the infusion throughout the day.

WARNING: Herbal infusions can cause adverse reactions if you are taking prescription medication. Also, it’s a good idea to research the herbs you’re using to determine whether or not they should be taken on an empty stomach.

Squash Soup

  • Cut away the squash covering and remove the seeds.
  • Cut a squash into cubes.
  • Bake in the oven on 375 for 30 minutes or until soft enough to blend.
  • Blend with 1/2 cup fresh dairy free milk.
  • For a sweet blend, add some allspice, a few pitted dates or a tablespoon or so of raw agave syrup.
  • For a savory blend, add pink salt and seasonings of choice like cumin or chili powder.

Vegetable Broth

  • Add distilled water to a crockpot pot until it’s half full.
  • Add a red onion, two handfuls kale greens, one bell pepper, a few diced shallots, and other vegetable of choice.
  • Put on low setting for six – eight hours.
  • Drain broth and add pink salt and cumin to taste.
    If you don’t want to waste the veggies, blend them into a soup and add your favorite seasonings.

Author: Sherrice Sledge-Thomas

Sherrice Sledge-Thomas is the founder and Chief Visionary Officer at Herb Culture University. She's known as the Suburban Herbalista because her place of residence along with her life experiences have shaped her unique brand of herbalism. Sherrice's herbal studies are rooted in experiences with her "rootworking" grandmother and a host of wise women in her community. To compliment her grassroots herbalist education, she earned a Health Coaching certification from the Institute for Integrative Nutrition. She also holds a Bachelor of Arts degree in Liberal Arts with a focus on Women's Studies from The Ohio State University and a Master of Business Administration from Franklin University with a focus on Organizational Leadership and Management. Over the years, she's obtained a variety of certifications in the learning, leadership development, and change management space to compliment her holistic health work. This is the reason many of her certification programs and workshops incorporate elements of strategic planning and execution. Sherrice is the mother of three handsome young men. She enjoys meditation, yoga, and free-spirited dancing.

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