Breaking News: Introducing the 10 Day Cleanse!

For the past couple of years, I have been “beta testing” a 10 day version of our 21 Days To Better Health Program with some of our experienced cleansers. Their feedback has been positive, so it’s time to make it public.

Why offer a 10 Day version?

Busy lives can make it challenging to find 3+ weeks to dedicate to “shopping and chopping.” So you may end up putting off cleansing for far too long. It’s easier to find 10 days than 21 to dedicate to clean eating, so you’ll get into clean eating mode sooner and more often.

The 10 Day version can be a great mini-reset between your annual 21 Day Cleanse.

As you might expect, the benefits are not as deep or as long-reaching as the 21 Days (nor is it useful for testing for food sensitivities). But jumping off the carb/sugar/alcohol cravings bandwagon and going deeply anti-inflammatory for 10 days is a great thing - much better than waiting and waiting for the right time to do the full 21 Days.

We see the 10 Day as a great addition to, not instead of, the tried and true 21 Day cleanse.

Interested? Click here to find out how this works.

Questions? Let us know!
Kirstin Lindquist and the 21 Day Team

PS Mark your calendars for the Great Fall Cleanse of 2024: starts Oct 6th.

We are deep into zucchini season which means if you turn your back or your garden, monster zucchinis will appear. If your neighbors garden, they’ll sneak up on your porch and gift you zucchini. 

This recipe is a great way to make use of those zucchini. It is infinitely variable; add other veggies to the roasting pan and/or cilantro, parsley or basil to when pureeing. Designed as a pasta sauce, it can be used over steamed vegetables, cauliflower “rice,” or any grain. And it freezes well. 

And, because I can’t resist, here is a link to Marge Piercy’s wonderful poem Attack of the Squash People, an ode to the unabashed fecundity of zucchini and other summer squash.

Silky Roasted Zucchini Sauce with Garlic and Peppers
from Paula Hingley at How to Make Dinner.com

Ingredients

• 2 medium zucchini
• 2 bell peppers
• 1 head garlic
• 3 tablespoons olive oil
• 1.5 teaspoons salt

Instructions

1. Preheat the oven to 325 F (165 C).
2. Chop the zucchini into large chunks, about 2 centimetres or 1 inch in diameter, and place it into a large bowl.
3. Core the peppers and slice them into somewhat fine strips. The peppers take longer than the zucchini in the oven, so chopping them smaller will help even out the cooking time. Add them to the bowl too.
4. Mince or grate the garlic finely and add it to the bowl.
5. Add the salt and olive oil to the bowl, and toss very well until everything is coated nicely.
6. Spread the veggies onto a heavy baking tray or dish. They should just fit in a single layer without too much extra space around, otherwise, they could burn. If you don’t have the right-sized roasting vessel, you might need to split the mixture up among two or three dishes.
7. Roast the veggies for 30 minutes, then stir/toss and continue to roast for 1.5 hours or until the zucchini and peppers are soft enough to be mashed easily with a fork.
8. Mash the zucchini and peppers with a fork or a potato masher until they reach the desired level of silky chunkiness.
9. Taste for seasoning and adjust with salt if necessary.