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5 False Beliefs About A Cleanse

5 False Beliefs About A Cleanse

Feb 29, 2020

Hi Everyone,

 

My name is Emily and I need to share this experience with you.

So, when I told people in my life that I was going to do a cleanse, many eyebrows lifted.  Some of the first reactions to hearing about a cleanse were frightening and acutely misinformed, and so, because of this, I decided to write about my cleanse. Also, to address some of the misconceptions about the process!

 

Let’s break down some of the top 5 misunderstandings about this cleanse.  Keep in mind, this doesn’t apply to all plans and remedies that are out there, but the guided, safe routine 10-day cleanse outlined by Nourish the Brain Institute.

 

Number One: Going to the bathroom.  This has got to win first place for the number of comments I heard when discussing the cleanse.  It is not true that being on a specific diet causes one to ‘clear their bowels’ in a rapid, unpredictable, radical way. Do people really do this type of thing to themselves?! My experience was quite neutral in fact, and here is why. The cleanse does not replace all foods with a liquid diet or an extreme increase in any one herb, or element.  I ate a specific vegetarian diet of delicious steamed or stir-fried veggies, which, as you can imagine, really supported regularity!

 

Number Two:  Hmm. Perhaps the last one should have been listed as number two. Oh well. Let’s talk about feeling hungry.  No one likes that, right? I have never been successful on a restricted diet. Those types of plans fail because they tell our brain that we are suffering, which in turn creates more feelings of hunger, stress, and a sense of urgency to eat more when we finally get the chance to.  This doesn’t happen on the cleanse and here is why. You can eat an entire avocado and a delicious apple any way you want each day. The cleanse also allows you unlimited amounts of cucumber and celery, all throughout the day as well. The high-fiber, vitamins and minerals are digested slowly by your body, allowing you to continue to feel satisfied.  There are also amazing shakes as part of the daily routine. As it turns out, you never go more than a couple of hours without a treat.

 

Number Three: Fatigue. Won’t I be lacking in energy without all my pasta, bread, and other sources of protein? In short, Not really. Along with the daily plan of veggies, and the shakes, there are protein supplements, tablets, that are taken 2 times a day. Your body is not deprived of anything that it needs to function as it has been designed to. Now hold on, should you go and run a 5K during your cleanse? Should you cleanse in the week of your sister’s wedding? Yeah, don’t do that.  

 

Number Four:  Mindset. The cleanse is intended to reset your body, back to optimum health.  The process, for me at least, required some thoughtful rest during days 3 and 4.  I had to give myself a pass on stressful events, physical, mental and emotional. The tradeoff of experiencing the first few days of the transition is that I began to think more clearly, sleep better, and experienced an overall euphoria that proved the cleanse was making a difference.  Most of all, by days 7 – 10, the sense of accomplishment was growing rapidly. This even continued well after the cleanse was over, and reason five will help me say more…

 

Number Five: Weight Loss  Our bodies carry extra weight because we store toxins, fats, and sugars that are introduced into our system.  Through the cleanse, we remove the addition of these unneeded ‘food additives’ and show our body that pure health is possible.  I started losing a pound, maybe a little less, each couple of days. Everyone’s body is going to change in its own way. Here’s the surprising thing though.  After I stopped the cleanse I continued to lose 3 – 4 more pounds over the next month, which I thought was pretty cool!

 

Do you have specific questions about the NTBI cleanse that I haven’t answered here? 

 

Send an email to emily@nourishthebrain.com or use the form below to submit your question directly to me about the 10-Day Cleanse. I would LOVE to help you understand the process, and help you decide when you want to try it.  By sharing your feedback below, we would like to give you $5.00 off our Online Mini-Course on Food Labels.  What a treat!

 

I am definitely planning to cleanse again and to repeat about every six months because I simply love its rejuvenating effects.  Do I eat vegetarian, inflammation-free all the time? Absolutely not. I love wine, cheese, burgers and yes, even the occasional bacon. I haven’t craved coffee, cocktails, cookies in quite the same way I did before the cleanse.  You might say, I have begun to retrain my brain. Gemi, of course, can explain all of these radical realizations that I have had, of course! If you haven’t taken advantage of the free consultation, you should really wake up to that.

 

Are You Thinking About How a Cleanse Would Work in Your Life?

 

What I believe is that we all should get to eat what we want in life, within limits.  The cleanse is truly a reminder of how we physically and mentally were designed to function, and I take comfort in knowing that I know how to find that place, through the NTBI cleanse.

  

 

Book a Call with Gemi Today!

You’re feeling ready to find out how your life could be improved with health insights that are specialized for your own brain, body, and lifestyle. Gemi will push the envelope, and ask the questions to get you out of your comfort zone, in a good way.  What are you waiting for?

Gemi Bertran

CEO & Founder

Nourish the Brain

Clients who get the most from Gemi’s Health Coaching Programs are looking to create balance in their lives with a much needed reset.  They are tired of diets that fall short,  and are motivated to make real changes that will produce visible results. On a deeper level, they are equally motivated to find the hidden paths to clearer thinking.

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Recipes

Meatballs with Calamari and Peas

Meatballs with Calamari and Peas

Nov 25, 2019

Hello Friends,

 

Here is a recipe that you will enjoy making for your family and friends.  Enjoy the holiday, or any time you can put the spirit of cooking into your daily meal.

 

1/2 pound ground pork

1/2 pound ground beef

1 pound calamari

1/3 pound peas (in a can)

2 red onions

1 can crushed tomatoes

1 egg yolk

3 garlic cloves

1 bunch of parsley

rice flour 

1 slice (gluten free) bread

olive oil

salt

water

almonds (roasted)

a pinch of saffron

 

Chop: almonds, parsley, mix in saffron

Preparation: 

Prepare the meatballs with pork, beef, 2 garlic cloves (crushed), egg yolk, a couple of branches of parsley chopped finely, bread chopped into small pieces.  Mix all together with a food processor or manually.  Create the meatballs.  I like them small, half of a golf-ball-size, but they can be as big as a golf ball if you like!

 

When round, roll them in the rice flour that you have set previously on a plate. Then you can fry them lightly all around. 

In the same oil, add the onion and the crushed tomato.  When cooked, add the calamari. Stir a little bit and add 1/2 cup of water.  Let it cook until the calamari is soft.  Add the meatballs, the chopped ingredients, and the peas together.  

 

Taste to make sure the salt is on point and let it simmer a while until it is all cooked.

 

 

 

Book a Call with Gemi Today!

You’re feeling ready to find out how your life could be improved with health insights that are specialized for your own brain, body, and lifestyle. Gemi will push the envelope, and ask the questions to get you out of your comfort zone, in a good way.  What are you waiting for?

Gemi Bertran

CEO & Founder

Nourish the Brain

Clients who get the most from Gemi’s Health Coaching Programs are looking to create balance in their lives with a much needed reset.  They are tired of diets that fall short,  and are motivated to make real changes that will produce visible results. On a deeper level, they are equally motivated to find the hidden paths to clearer thinking.

Copyright © 2020 Nourish the Brain Institute.

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Recipes

Shrimp Boodles with Basil

Shrimp Boodles with Basil

Oct 30, 2018

Ingredients

  • 1 box butternut squash noodles
  • 1 teaspoon kosher salt
  • 2 tablespoons olive oil
  • 1 pound raw shrimp, peeled & deveined
  • 1 clove garlic minced
  • 1 cup sliced mushrooms
  • 1 pint Cherry tomatoes halved
  • 1 small bunch fresh basil, slivered
  • Sea salt and fresh ground pepper to taste

Instructions

If you can’t find butternut squash noodles, use a spiral slicer to cut butternut squash into noodles. Lay noodles on paper towels and sprinkle with salt. Let sit for 5 minutes.

Heat the oil in a large skillet and add the shrimp. Cook until pink and remove from pan. Add the garlic and mushrooms to the pan and cook until softened. Add the butternut squash noodles and cook until just softened.

Season with salt and pepper and add the shrimp, tomatoes, and basil to the pan. Cook until heated through and serve.

Book a Call with Gemi Today!

You’re feeling ready to find out how your life could be improved with health insights that are specialized for your own brain, body, and lifestyle. Gemi will push the envelope, and ask the questions to get you out of your comfort zone, in a good way.  What are you waiting for?

Gemi Bertran

CEO & Founder

Nourish the Brain

Clients who get the most from Gemi’s Health Coaching Programs are looking to create balance in their lives with a much needed reset.  They are tired of diets that fall short,  and are motivated to make real changes that will produce visible results. On a deeper level, they are equally motivated to find the hidden paths to clearer thinking.

Copyright © 2020 Nourish the Brain Institute.

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Recipes

Roasted Beet Salad

Roasted Beet Salad

Aug 13, 2018

ROASTED BEETS SALAD

For the Beets

1 bunch medium beets (about 3)

1 tablespoon extra virgin olive oil

For the Salad

10 ounces mixed greens (I like a blend of frisée, radicchio and mesclun)

3 ounces goat cheese

1/2 cup walnuts, coarsely chopped

For the Vinaigrette

2 tablespoons honey

1-1/2 tablespoons Dijon mustard

3 tablespoons red wine vinegar

1-1/2 tablespoons minced shallots

1/2 teaspoon salt

1/4 teaspoon ground black pepper

6 tablespoons vegetable oil

Drizzle the beets with olive oil and wrap them up in aluminum foil. Roast them directly on the oven rack for about an hour. You’ll know they’re done when you can easily pierce them with a knife.

Let them cool, then peel the skin and cut into chunks.You can wear gloves if you want to prevent your hands from turning temporarily pink but I never bother.

The rest of the salad is a breeze. For the vinaigrette, combine the honey, Dijon mustard, red wine vinegar, oil, shallots, salt and pepper in a jar and shake to emulsify.

When you’re ready to serve, toss the greens with the dressing. Divide the salad onto plates, then sprinkle with goat cheese, walnuts and beets.

Book a Call with Gemi Today!

You’re feeling ready to find out how your life could be improved with health insights that are specialized for your own brain, body, and lifestyle. Gemi will push the envelope, and ask the questions to get you out of your comfort zone, in a good way.  What are you waiting for?

Gemi Bertran

CEO & Founder

Nourish the Brain

Clients who get the most from Gemi’s Health Coaching Programs are looking to create balance in their lives with a much needed reset.  They are tired of diets that fall short,  and are motivated to make real changes that will produce visible results. On a deeper level, they are equally motivated to find the hidden paths to clearer thinking.

Copyright © 2020 Nourish the Brain Institute.

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Recipes

Ginger Spice Veggies – Festival de Color

Ginger Spice Veggies – Festival de Color

Aug 13, 2018

Ingredients

1/2 Cabbage
200gr Asparagus
Ginger root, the size of the top of your thumb.
200gr Mushrooms
250gr sprouted broccoli
1 red onion
1 garlic clove
Raw sesame seeds
Salt
Pepper
Coconut oil

Directions

Chop the veggies in medium pieces. Set a big pan in the stove and warm up coconut, enough amount to cover the bottom of the pan.
Cut the ginger root in three pieces and put it in the pan, sauté for a little bit and add the onion until gets transparent, add the garlic crushed.
Add the other veggies and mix all together stir for a little bit but don’t let the asparagus get saggy. Very important in order to preserve the flavor and all the qualities keep the veggies firm.
Put salt and pepper of your choice and sesame seeds, is ready to eat!

Book a Call with Gemi Today!

You’re feeling ready to find out how your life could be improved with health insights that are specialized for your own brain, body, and lifestyle. Gemi will push the envelope, and ask the questions to get you out of your comfort zone, in a good way.  What are you waiting for?

Gemi Bertran

CEO & Founder

Nourish the Brain

Clients who get the most from Gemi’s Health Coaching Programs are looking to create balance in their lives with a much needed reset.  They are tired of diets that fall short,  and are motivated to make real changes that will produce visible results. On a deeper level, they are equally motivated to find the hidden paths to clearer thinking.

Copyright © 2020 Nourish the Brain Institute.

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Potatoes Casserolette

Potatoes Casserolette

Aug 13, 2018

Ingredients

250gr. Organic pork belly
200gr mushrooms
2 potatoes or sweet potatoes
1 red onion
100gr parmegiano
100gr mozzarella
salt, pepper, olive oil
Containers, you can use a muffin pan or containers like the photos.

Directions

Sauté the pork belly in a pan without oil until the fat from the same belly almost disappears from the meat. At the mean time warm up the oven to 350 degrees.
In the same fat sauté the onion until golden, add the mushrooms and let it cook until the water from the mushrooms disappears.
When is all cooked, turn off the burner and let it cool down.
Cut the potatoes in thin slices. 
Spread olive oil in the containers of your choice and spread the potato slices as a film until re-cover the container shape.
Drain the fat from the pan and set the cooked ingredients in a bowl mix a half of each cheeses.
Fill up the containers with the mix and top with potatoes again.
Add the rest of the cheeses and set them in the oven for 45 minutes or until you see the potatoes cooked in a golden color.
Ready to eat!

Book a Call with Gemi Today!

You’re feeling ready to find out how your life could be improved with health insights that are specialized for your own brain, body, and lifestyle. Gemi will push the envelope, and ask the questions to get you out of your comfort zone, in a good way.  What are you waiting for?

Gemi Bertran

CEO & Founder

Nourish the Brain

Clients who get the most from Gemi’s Health Coaching Programs are looking to create balance in their lives with a much needed reset.  They are tired of diets that fall short,  and are motivated to make real changes that will produce visible results. On a deeper level, they are equally motivated to find the hidden paths to clearer thinking.

Copyright © 2020 Nourish the Brain Institute.

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Salmon Patties

Salmon Patties

Jun 13, 2018

1 pound fresh salmon

1 egg

1/4 cup chopped onion

1/2 cup seasoned dry bread crumbs

1 tablespoon olive oil

Directions
 
Drain and reserve liquid from salmon. Mix egg, onion, bread crumbs and salmon together.
Form mixture into patties.
If mixture is too dry to form into patties, add reserved liquid from salmon.
 
In a frying pan, heat olive oil. Place patties in pan. Brown on each side, turning gently. Drain on paper towels and serve. A few green leaves of mesclun with some nice dressing as a side will complete a perfect meal.

Book a Call with Gemi Today!

You’re feeling ready to find out how your life could be improved with health insights that are specialized for your own brain, body, and lifestyle. Gemi will push the envelope, and ask the questions to get you out of your comfort zone, in a good way.  What are you waiting for?

Gemi Bertran

CEO & Founder

Nourish the Brain

Clients who get the most from Gemi’s Health Coaching Programs are looking to create balance in their lives with a much needed reset.  They are tired of diets that fall short,  and are motivated to make real changes that will produce visible results. On a deeper level, they are equally motivated to find the hidden paths to clearer thinking.

Copyright © 2020 Nourish the Brain Institute.

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Nourish the Brain Institute

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Recipes

Portobello Mushrooms Stuffed

Portobello Mushrooms Stuffed

Jun 03, 2018

INGREDIENTS

• 8 medium (roasting size) portobellos

• 1 tablespoon extra virgin olive oil

• Salt

• freshly ground pepper                                                   

• ¼ cup pesto 

PREPARATION

1Preheat the oven to 400 degrees Fahrenheit. Remove the stems of the mushrooms, and carefully scrape away the gills using a spoon. Toss with the olive oil and season with salt and pepper. Place, rounded side down, on a lightly oiled baking sheet. Place in the oven and roast for 8 to 10 minutes, until the mushrooms are beginning to soften and throw off liquid. Remove from the heat and fill with the pesto. Return to the oven and continue to roast until thoroughly softened, about 10 more minutes.

Animal protein version

You can use the same preparation and add baked chicken breast to the pesto and blend together. Staff the portobellos.

Book a Call with Gemi Today!

You’re feeling ready to find out how your life could be improved with health insights that are specialized for your own brain, body, and lifestyle. Gemi will push the envelope, and ask the questions to get you out of your comfort zone, in a good way.  What are you waiting for?

Gemi Bertran

CEO & Founder

Nourish the Brain

Clients who get the most from Gemi’s Health Coaching Programs are looking to create balance in their lives with a much needed reset.  They are tired of diets that fall short,  and are motivated to make real changes that will produce visible results. On a deeper level, they are equally motivated to find the hidden paths to clearer thinking.

Copyright © 2020 Nourish the Brain Institute.

Site By

Nourish the Brain Institute