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Detox program – Week 4 – Getting prepped

February 12, 2011

While my friends are out of town, they’ve let me relax at their house.  I’m currently a little transient in my living situation, which another quick tip…don’t do this.  As my dad likes to say I’m squatting in an apartment.  I have an air mattress and a camping chair.  No real cooking supplies available so eating out or pawning myself off on friends.  This is not easy or fair to friends while going through a detox, unless you managed to con a friend into doing it with you like I have. 

So back to my friend's house, I’m starting to create my sole drink.  Apparently “sole” refers to the Celtics believing that all life originated in the ocean.  Ok I buy that.  And then there are the Germans the word “sole” is derived from the Latin word “sol”, which means sun.  Now I didn’t think German derived from Latin, but I’m not a language specialist.  Apparently these are better thoughts around the sole drink than my line of thinking in which “sole” means the bottom of your foot or shoe.  I hope that this isn’t an indication of what is in store.

Creating the sole drink consists of dissolving Himalayan pick salt into filtered water in a glass jar.  There should still be undissolved salt on the bottom of the jar.  This means that you will have made the perfect sole.

This sole will then replace the cranberry juice drink and the tincture.  You don’t have to drink the whole sole.  You take 1 teaspoon of the sole in or with a large glass of water. 

I think I can do this as I’ve downed plenty of ocean water in my swims. 

While at my friend's house, I tried some new recipes.  I found them in a magazine and they are super healthy.  One was successful, the other not so much.  Both are shared below.


Kale Chips


  • A bunch of kale.
  • Olive oil
  • Salt 
  • Pepper

Preheat oven to 300.   Take the kale, wash and dry.  Then cut out the spine and any large veins.  Cut/tear into large pieces.  Place on a large cookie sheet.  Toss kale with a drizzle of olive oil.  Sprinkle with salt and pepper. 

Place in a 300-degree oven for 20-30 minutes until crisp. 

I used only one bunch of kale.  It cooks down quite a bit so you may want two.  My kale turned crisp at about 22 minutes. 

You may be surprised as I sure as heck was.  This is DELICIOUS!  I’m serious.  Salty goodness.  Ruffles may have a pretty big contender in the kale chips.


Crispy Black Beans


  • 1 can black beans rinsed
  • Olive oil
  • Cumin
  • Salt

Preheat oven to 450.  Place rinsed and drained black beans onto a cookie sheet.  Drizzle with olive oil.  Sprinkle with cumin and salt to taste.  Cook for 7-10 minutes until crisp. 

Ok when I did these I think I cooked them too long as most of the black beans split open out of their skins and they aren’t really crisp.  They taste good, but are a little bit messy.  I’m thinking that the skins should stay intake and be crisp.  Or maybe they are supposed to split open and I didn’t cook them long enough.  Either way, I think they are worth some experimenting.  Let me know what you find out as they do have a good flavor.  I’m going to use mine on salads for extra protein and flavor.  

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