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The program made the transition slow and you never felt deprived of anything…as of today, a year later, I’m still on the program and have lost about 25 lbs, and feel much better than when I started.”

– Mike Bartek, building contractor

Get the Body Rejuvenation Cleanse Manual for only $19.95 today and start changing your life!

THE BODY REJUVENATION CLEANSE is a food based detoxification and transformation program designed to transition you gradually off of unhealthy, disease causing foods and onto a higher quality whole foods diet. This program is not about drinking shakes and taking handfuls of supplements. You eat real food and eat plenty of it. What the Cleanse is, is an education for eating a more healthy diet allowing your body to naturally detoxify. You are encouraged to eat meals consisting of the highest quality foods; and you will be amazed at the results after only 5-weeks!

Delia Quigley has created the best cleansing program available today by integrating traditional dietary practices with cutting edge research and science. Countless people have improved their health, energy levels, lowered cholesterol, lost weight and eliminated chronic symptoms they had lived with for years. This is all due to the power of eating whole foods in a balanced and harmonious way.

Now you too can experience these amazing results by taking part in a Body Rejuvenation Cleanse program or by purchasing the BRCleanse manual to guide you through this extraordinary program.


Why Cleanse?

Detoxification in the body goes on all the time. The organs of elimination include the liver, kidneys, bowel, lungs, and skin. The liver is responsible for about 75% of the detoxification process with the additional 25% of the body’s detoxification taking place in the intestinal tract, specifically by the microvilli which contain enzymes that induce detoxification. In addition, micro flora present in the gut produces compounds that help to clean the body. However, if too much bad bacteria is present in the gut and intestines, like yeast, it can actually inhibit the body from detoxifying. When the body is balanced and the flora in the gut is healthy flora, then the body can continue the detoxification process.

Our organs are responsible for dealing with so many dangerous environmental chemicals, from the air we breathe, the water we drink and the foods we eat, that if we are unhealthy, it becomes difficult for the body to rid itself of these toxins. If the body is in a state of optimal health, then it can do its job, putting these chemicals through a rigorous detoxification process. Why is this process important? It’s because we want our cells to be healthy and vital, not damaged or endangered. A damaged cell can lead to disease and cancer, especially if the immune system is not fully active and vigilant. Unfortunately, too few people are introduced to detoxification as a way of maintaining a balanced body and an optimal state of health. Often, they come to alternative health practitioners as a “last resort” after their bodily resources are compromised.

Because we know that health problems are multi-faceted, we have to find a means to treat the whole body. This is best accomplished by diet and an overall cleansing approach. In contrast, the medical “scientific” approach favors addressing one symptom, giving one diagnosis, and offering a drug to “suppress” the symptom. This may help with temporary symptomatic relief, but long-term this “solution” can further aggravate the problem, compromise the health of the individual and create additional health challenges.

The other problem that this approach creates is this: whereas one drug may be studied on a group of individuals, i.e., healthy, white, males, there are no studies showing what several drugs given together will do on an aging population. And, the use of multiple drugs can be extremely taxing to the organs, especially the liver, which is already occupied trying to take care of 75% of the body’s cleansing process.

What does the body have to detoxify? The list of environmental chemicals is nothing less than daunting. Here are a few: mercury, lead, drugs, food additives, dyes, hormones, pesticides, herbicides, fungicides, and petro-chemicals all preside invisibly in our air, water, and food supply.

What does our body do about this toxic overload?

The human body has the amazing ability to naturally cleanse. However, thousands of years ago our bodies didn’t have to deal with the present onslaught of toxic particles. Our body’s toxic overload is similar to what’s happening with the issue of global warming and our environment. We have created levels of pollutants that, in fact, have compromised our environment so critically, that scientists are finally warning us that if we keep it up, we will have serious consequences. Well, it’s the same for the human body! But, it could take thousands of years for our body’s system of adaptation to take effect so, if we don’t intervene and support our body’s natural detoxification process, it may be too late. Some sources say that 80% of the adult body’s resources are directed towards cleansing. The central nervous system uses 10%, the immune system 5%, and organ repair requires 5% of the body’s total resources. This should tell us how important detoxification is.

So what should you do to detoxify?

There are many products on the market to help detoxify: liver cleansing, colon cleansing, and intestinal cleaning products, are just a few. However, before you search the health food store for products, and spend money needlessly, begin with your diet. The Body Rejuvenation Cleanse is the perfect place to start taking charge of your health. It is the culmination of Delia Quigley’s 30 years experience in teaching, practicing and helping people transform their health with whole, organic foods. According to Quigley, “Our life should be about eating well, being well and living well.” The Body Rejuvenation Cleanse is a comprehensive health program that educates you to effectively cleanse and detoxify your body. Follow the five week program and you will renew your energy, strengthen your immune system, lose unwanted weight, and gain a general feeling of well-being. You will learn new recipes and ways to prepare your food, while discovering the benefits of eating a whole foods diet.

Looking at your health and lifestyle.

Do you eat or drink the following at least 3-4 times per week?

Black tea or coffee

Sodas or diet sodas

Convenience or processed meals or foods

White bread, pasta, rice and pastries

Snack foods: chips, pretzels, cookies, cakes

Foods containing artificial sweeteners

Smoked foods (bacon, fish, cheese, meats)

Barbecued food

Nonorganic fruit (without washing and peeling first)

Nonorganic green vegetables (without removing outer leaves)

Nonorganic root vegetables (without scrubbing and peeling)

Processed meats (sausages, burgers, hot dogs, etc.)

Fried foods

Iodized salt

More than two glasses of alcohol per day

Ice cream and/or frozen yogurt

Have you

Recently had your house treated for woodworm, termites, or rot, or put in new timber?

Recently bought soft furnishings, especially those with “stain resistant” finishes?

Recently laid new carpet or vinyl flooring?

Recently repainted the interior of your house?

Do you

Live in a city?

Live within a mile of a major road?

Live under a busy flight path?

Live near a power station or within half a mile of high-voltage overhead power cables?

Often walk or run along busy roads?

Live near fields that are regularly sprayed with pesticides ?

Often swim in a pool containing chlorinated water?

Use a cell phone?

Have central heating or air conditioning?

Use synthetic air fresheners?

Use pesticides in your house or garden?

Use large amounts of bleach, detergent, household cleaners or disinfectant?

Work with a computer?

Smoke cigarettes?

Use recreational drugs on a regular basis?

Use prescription or over-the-counter drugs on a regular basis?

Cook or heat your house with gas-powered appliances?

Have your clothes dry-cleaned regularly?

Have much chipboard, fiberboard, or plywood in your house?

Have plumbing in your home more than 20 years old?

If you checked:

Less than 10: Although your lifestyle is pretty healthy, the five-week detox program will do you good and keep you healthy.

Between 11-20: You are exposed to toxic chemicals at an average level. The detox program can easily reduce your total toxic load.

More than 21: You are consistently exposed to toxic chemicals in your food and environment. You will need to take time to detox slowly, but following the detox program is necessary.

Physical Sensitivities Questionnaire

With all that exposure to chemicals, toxins, and a stress- filled life, you may have developed a few sensitivities to certain smells, tastes, and body products. This next set of questions are designed to get you thinking about how you react to many of the products you encounter. Check all that apply

Do you have a negative reaction to any of the following:

Chemicals, car fumes, odors, perfumes, or fragrances

Caffeine, alcohol, or medications

Monosodium glutamate (MSG)

Foods containing sulfites, such as wine and dried fruit, or salad bar food

Diet sodas containing artificial sweeteners

Do you suffer from any of these symptoms:

Fibromayalgia, chronic fatigue syndrome, cancer, or an autoimmune disease

Acne, eczema, hives, or general itching

Fatigue, lethargy, joint pains, muscle aches, or weakness

Mood swings, anxiety, depression, poor concentration, a “spacey” feeling, or restlessness

Headaches, sinus infections, or allergies

Nausea, bad breath, foul-smelling stools, a bloated feeling, or intolerance to fatty or starchy foods

Most importantly: Do you keep getting sick?

If you checked three or more of these questions, the 5-week Body Rejuvenation Cleanse program is very important for you because you may be displaying signs of toxicity. You will need to cleanse your filtering organs and decrease your exposure to chemicals and toxins.

Excerpted from The Complete Guide to Detoxing Your Body, by Delia Quigley

From those who have experienced the Cleanse to you.

Thank you very much for taking me through the program-it really did change my life. I feel much more connected and can see that food is a way to bring people back to the earth”

– Jacky Sach, literary agent

The program made the transition slow and you never felt deprived of anything…as of today, a year later, I’m still on the program and have lost about 25 lbs, and feel much better than when I started.”

– Mike Bartek, building contractor

The Cleanse was and is a life changing experience for me. Thanks to Delia’s knowledge I have discovered a closer connection between food, body and mind. Since the Cleanse I no longer need allergy medicine for seasonal allergies in the Spring. I also no longer need a PMS medication I took during that time of month.”

– Susi Tilley

The Body Rejuvenation Program was a life changing experience. It taught me how to eat delicious, healthy meals, not only during the 5 weeks of the program, but ongoing for life. The program is easy to do, packed with useful information and at the end you feel amazing and renewed! I highly recommend it to everyone no matter what their state of health at the time, if they want to feel younger and more alive! Wonderful experience!!”

– Laurie Martin

I gained so much knowledge on how to eat “right”. I walked away 5 weeks later with a head full of knowledge…..I feel better…emotionally, physically, mentally and spiritually and I am a “calmer mother”. In my yoga practice I am more grounded, centered, open and focused… I accept where I’m at today…. My husband loves my new body( so do I). My skin has cleared up. I no longer need that morning cup of coffee to get going. I have to say it’s not over for me …this is a new way of life for me…and I am grateful to you and all you hard work. You will have a ripple effect in my family that will go on I hope for generations to come!”

– Donna Cross

The Body Rejuvenation Cleanse saved my life. When I started the program I was overweight, bloated, stressed, had numerous aches and pains and no energy. My health was definitely at risk.

In her book, “The Body Rejuvenation Cleanse”, Delia has compiled her expertise and knowledge on nutrition in an easy to follow guide to teach you how to make better food choices. It is a lifetime plan for eliminating the toxins in your body that affect your health, losing weight and keeping it off. You deserve to look and feel better.”

– Lorraine Fasano

When I decided to try the Cleanse, I had just received my results from a recent blood test. My cholesterol level hit a new high: 292. At that time, I agreed with my doctor’s recommendation to take Lipitor. I went as far as filling the prescription when my wife suggested that I wait until after we completed The Cleanse to have my cholesterol level tested again. I agreed. Afterward, I was extremely surprised to find that my cholesterol level had decreased to a normal level: 197. I had no clue that something like this could impact it to such a degree, and I now have a completely different outlook on how I can manage my health moving forward.”

– Todd Rockwitz

My whole purpose for doing the Cleanse initially was to lose weight. The knowledge I gained from the entire experience gave me the insight to what it feels like to be healthy, which nurtured me as a person. What I gained from doing the Cleanse was a greater respect for myself for making better food choices. It took work on my part to make a change, but the real challenge was not to give up. Life is always a preparation for something better. You just have to stay focused. That focus helped me to not only run in the New York Marathon, but to finish”.

– Lois Burmester

The Transition Phase

Maple Quinoa Pudding
Yield: 2 servings
3/4 cup uncooked quinoa
1 cup coconut milk
3 tablespoons pure maple syrup, or to taste
1 tablespoon vanilla extract
1/3 cup dried apricots, chopped and soaked
¼ cup toasted walnuts1. Heat 2 cups of water in a large saucepan over medium heat until boiling, and stir in quinoa.
2. Cover pan, reduce heat to low and cook until quinoa turns translucent, for about 20 minutes.
3. Meanwhile, combine the coconut milk, maple syrup and vanilla extract together in a bowl.
4. Stir the coconut milk into the quinoa and blend well.
5. Spoon quinoa into a bowl and top with apricots and some of the apricot juice, then the walnuts. Serve warm.Tahini French Toast
Yield: 2 servings
½ cup Tahini
1 ¼ cup water
1 tsp. vanilla
½ tsp. cinnamon
1 tsp. Agave
4 slices Spelt Raisin Bread

1. Mix Tahini sauce and pour half into baking dish.
2. Lay the bread in the batter, then pour the remaining half of batter over the top to the bread.
3. Allow to rest for 10 minutes while it absorbs the Tahini mixture.
4. Heat a cast iron skillet, spray with oil and cook raisin bread slices on griddle until golden brown. Turn and cook the other side.
5. Serve with maple syrup, fresh fruit, or agave syrup.

Quick Breakfast Wraps
Yield: 2 – 4 servings
3 eggs
¼ cup fresh parsley, minced
1 red chili pepper, crushed
Herbamare (or sea salt) to taste
1 Tbs. extra virgin olive oil
1/2 onion, minced
3/4 cup cooked brown rice
1/2 cup cooked greens, chopped
1/2 cup goat or feta cheese, crumbled
4 strips turkey bacon, cooked and diced
2 plum tomatoes, diced
Spelt tortillas

1. Have all the ingredients on hand and ready to be cooked.
2. In a medium size bowl whisk the eggs together with the parsley, chili pepper and Herbamare or sea salt.
3. Heat the oil in a heavy skillet and sauté the onion until tender, about 3 minutes.
4. Add the brown rice and greens to the onions, mixing well, then pour in the egg mixture and continue stirring making sure the egg coats everything as it cooks.
5. Add the cheese and bacon and mix into the rice mixture.
6. Remove from the heat and place the tortillas on top of the egg mixture, cover the pan and allow it to steam for 30 seconds.
7. Place each tortilla onto a plate. Divide the rice mixture between the tortillas leaving a one-inch border around the edges.
8. Top with tomatoes and roll up the bread. Slice in half and enjoy.

Crunchy Breakfast Bars
Yield: 8 servings
Grapeseed oil non-stick spray
1 Tbs. grapeseed oil
1 ¼ cups spelt or quinoa flakes
½ cup dried fruit juice sweetened cranberries
¼ cup flax meal
¼ cup pecans, coarsely chopped
¼ tsp. sea salt
½ cup honey or rice syrup
¼ cup creamy peanut or almond butter
½ tsp. vanilla extract

1. Preheat oven to 325 degrees F.
2. Brush an 8 x 8-inch baking dish with oil. Line the bottom and two sides with parchment paper, leaving a 2-inch overhang on each side. Brush the paper with oil.
3. In a bowl combine the spelt, cranberries, flaxseed meal, pecans, and salt; set aside.
4. In a small saucepan, combine honey, peanut butter, oil, and vanilla. Cook over medium heat until melted. Add to the dry ingredients and stir to combine.
5. Transfer mixture to prepared pan; smooth top.
6. Bake until golden and edges pull away from sides of pan, about 20-25 minutes.
7. Cool completely in pan, then using paper overhang, lift bars out of the pan.
8. On a cutting board, cut into 8 pieces using a serrated knife. Store in an airtight container, separating pieces with wax or parchment paper, for one week.

Coconut Raisin Scones
Yield: 6 – 8 servings
1 cup spelt flour
1 cup coconut flour
1 Tbs. aluminum free baking powder
1/2 tsp. sea salt
1 tsp. cinnamon
2 Tbs. flax meal
1 egg
1/3 cup maple syrup
¼ cup coconut oil, melted
¾ cup non-dairy milk
1/3 cup walnuts
1/3 cup raisins

1. Pre-heat oven to 350 degrees.
2. In a medium sized bowl, whisk together the egg and maple syrup.
3. Add the milk and oil and mix well.
4. In a large bowl combine the remaining dry ingredients.
5. Make a well in the center and pour in the wet ingredients. Mix well.
6. When combined form into large round patties and place on an oiled baking sheet.
7. Bake in the oven for 30 minutes.

Hot Grain Cereal
Yield: 1 serving
½ cup grain cereal, such as Bob’s Red Mill, Arrowhead Mills, Oatmeal, etc.

1. Either cook according to package instructions or place in a crock-pot with water and cook overnight on low.
2. Serve with appropriate sweetener, non-dairy milk, a tbs. of flax meal and/or flax oil or butter.


Two-Bean Vegetarian Chili
Yield: 4 servings
1 Tbs. olive oil
1 large onion, coarsely chopped
3 cloves garlic, minced
1 tsp. curry powder
1 pound butternut squash, peeled, seeded, and cut into ½ inch chunks
1 red bell pepper, ribs and seeds removed, cut into 1-inch chunks
sea salt to taste
1 14.5 ounce can diced tomatoes in juice
1 19 ounce can black beans, drained and rinsed
1 19 ounce can chickpeas, drained and rinsed
½ cup chopped cilantro
Avocado tomato salsa
Aioli Wasabi

1. In a 5-quart saucepan with lid, heat oil over medium heat. Add onion and garlic and cook, stirring occasionally, until tender, about 5-7 minutes. Add the curry powder and cook another 30 seconds, until curry has released its aroma.
2. Add squash and bell pepper; season with salt and cook, stirring for 1 minute.
3. Add ½ cup water. Cover and simmer until vegetables are crisp-tender, about 7 minutes.
4. Stir in tomatoes and their juice; add chickpeas, black beans, ¼ cup cilantro, and ½ cup water. Bring to a boil. Reduce to a simmer, partially cover, and cook until lightly thickened, about 20 minutes.
5. Season with salt and pepper. Stir in remaining cilantro and spoon into serving bowls. Serve topped with avocado tomato salsa and Aioli Wasabi.

Tomato Salsa
Yield: 4 servings
1 large ripe tomato
1 ripe avocado
½ sweet onion, minced
1 jalapeno pepper, minced
¼ cup fresh cilantro, minced
juice of 1 large lime
salt to taste

1. Slice the tomato in half and squeeze out the juice and seeds into a bowl. Dice the tomato and place into a separate bowl. Strain the seeds from the juice and pour the juice over the diced tomato.
2. Slice the avocado open, remove the pit and cube the flesh. Add to the tomato along with the minced onion, pepper, cilantro and lime juice stirring well to combine. Chill before serving.

Aioli Wasabi 
3 tablespoons wasabi mayonnaise
1 clove garlic, pressed
1 teaspoon capers
½ teaspoon anchovy paste.

In a small bowl combine ingredients and mix well.

Roasted Vegetable Salad
Serves 4

½ butternut squash, peeled, seeded, cubed
4 small red onions, quartered lengthwise
1 clove elephant garlic, peeled, julienned
¼ cup extra virgin olive oil
1 cup assorted dried mushrooms
2 Tbs. butter plus 1 Tbs. olive oil
1 cup cooked French lentils
sea salt
¼ cup toasted walnuts, chopped

1. Place the butternut, onion, and garlic in a medium size bowl.
2. Drizzle with half the oil and a small amount of salt. Mix to coat well.
3. Spread on a well oiled baking sheet and place in a pre-heated 400-degree oven.
4. Roast until squash is tender, about 20 minutes.
5. Meanwhile, in a skillet sauté the mushrooms and elephant garlic in the butter plus oil for about 3 minutes. Set aside.
6. When squash is done assemble on 4 plates: squash, onion, and French lentils.
7. Drizzle anchovy dressing over the vegetables, top with the mushrooms, then the feta cheese and finally the walnuts.
8. Serve while squash is still warm.

Anchovy Dressing
Yield: 4 servings
Juice of 1 large lemon
1 tsp. white wine vinegar
½ cup extra virgin olive oil
6 anchovies (more as needed)Place ingredients in a blender and puree until smooth. Refrigerate when not using.

Colorful Quinoa Salad
Yield: 6 – 8 servings
1 cup quinoa
2 cups water
1/2 tsp. sea salt
1/2 cup toasted pecans, chopped
1/4 cup sweet onion, minced
1/4 cup dried cranberries
1/4 cup fresh lemon verbena, minced
1/4 cup extra virgin olive oil
1/4 cup fresh orange juice
2 Tbs. golden balsamic vinegar
1 tsp. Ume Plum vinegar

Optional ideas: Replace olive oil with roasted pecan oil or an orange infused olive oil. Use black currents in place of the dried cranberries; just make sure to soak them first.

1. Rinse the quinoa in a metal strainer then place in a heavy saucepan with the water and sea salt.
2. Cover, bring to a boil over medium-high, reduce heat and simmer until water is absorbed, about 20 minutes. When done spoon into a medium size bowl and set aside to cool.
3. Chop the pecans (not to fine); mince the lemon verbena and onions. Set aside.
4. Whisk together the oil, orange juice, and vinegars. Set aside.
5. When quinoa is room temperature, add each ingredient one at a time leaving the dressing until last.
6. Slowly stir in the Orange dressing until grains and vegetables are coated.
Allow to sit for 10 minutes, to absorb the flavors, before serving.

Butternut Sage Soup
Yield: 8 servings
1 – 3 lb. butternut squash
6 cloves garlic , not peeled
1/4 cup olive oil
18 whole sage leaves
2 medium onions, finely chopped
2 Tbs. sage, chopped
1/2 tsp. fresh thyme leaves
1/4 cup chopped fresh parsley
6 cups vegetable stock
salt and freshly ground pepper

1. Preheat oven to 375 degrees, cut the squash in half lengthwise and scoop out the seeds.
2. Lightly oil the squash halves with olive oil.
3. Place them, cut side down, on a baking sheet and tuck the garlic cloves into the cavities of the squash.
4. Bake until tender, about one hour.
5. When cool enough to handle scoop out the pulp and place it in a medium-sized bowl with the peeled garlic cloves and any juices from baking.
6. Heat the olive oil in a heavy soup pan and fry the sage leaves until speckled and darkened, about 1 minute.
7. Remove to a paper towel to drain, set aside.
8. Add the onions, chopped sage, thyme, and parsley and cook over medium heat until the onions have begun to brown, about 12 minutes.
9. Add the squash, garlic, stock and salt to taste.
10. Bring to a boil, lower the heat, cover and simmer gently for 25 minutes.
11. Purée in a blender when cool enough to handle or use a wand.
12. Serve immediately with toasted pine nuts and the fried sage leaves crumbled on top.
13. For a different taste, you can also add some grated soy Parmesan or Fontina cheese while soup is hot.


Black Bean Stew
Yield: 6 – 8 servings
2 cups dried black beans, soaked overnight
1/2 onion, chopped
1 leek, chopped and soaked
3 Bay leaves
2” piece of Kombu sea vegetable
1 Tbs. fresh ginger, peeled, diced
1 large carrot, chopped
1 burdock root, scrubbed and sliced thin
2 cups vegetable stock
4 cups water
3 cloves garlic, minced
2 tsp. cumin
2 Tbs. olive oil
2 tsp. sea salt
3 chicken sausages, pan cooked, sliced (optional)

1. Soak the beans overnight making sure to remove any stones.
2. Drain the beans and place in a large soup or crock-pot with 4 cups water, 2 bay leaves, carrot, burdock, and Kombu.
3. Bring to a boil and cook until almost tender about 40 minutes. (For the crock-pot set on high and cook for two hours, then place on low).
4. In a medium size skillet heat the oil and sauté the onion, leek, ginger, and garlic until tender. Add the cumin and cook until roasted, about 30 seconds.
5. Add the sautéed mixture to the beans, using some of the stock liquid to wash out the skillet and return it to the soup. Add remaining stock to the beans.
6. Cook another 20 minutes then add the salt. Continue to cook another 15 minutes.
7. Pan fry the sausages, slice and set aside to serve with the soup.
8. When done spoon the bean stew into bowls and top with the sausage and a dollop of wasabi cream.
9. Optional serve over cooked brown rice or grilled polenta.

Greens and Beans Stewed w/ Onions, Tomatoes, and Dill
Yield: 4 – 6 servings
1 bunch Swiss chard
1 lb. green beans
1 large onion, cut into half moons
2 Tbs. extra virgin olive oil
2 cloves garlic, thinly sliced
pinch of ground coriander
1 cup canned diced tomatoes or 2 fresh tomatoes, peeled, seeded, and chopped
1 Tbs. chopped fresh dill or 1/2 tsp. dried
1 Tbs. chopped parsley
tomato juice or water

1. Choose beans that are bright green and firm.
2. Top the beans and tail them, then cut into pieces about 1 1/2inches long and wash them well.
3. Peel the onions and slice them into thin rounds.
4. Wash the greens and blanch them wet in a heavy saucepan.
5. Warm the olive oil and add the onion, garlic, and coriander.
6. Cook over a gentle heat for several minutes, until the onions begin to soften.
7. Salt lightly then add the beans; cover them with the chopped tomatoes and herbs.
8. Add several Tbs. of tomato juice or water, cover the pan tightly, and cook over medium heat until the beans are tender, about 15 minutes.

Wild Rice with Mushrooms
Yield: 4 – 6 servings
1 cup wild rice
1/2 cup long grain basmati rice
1 container onion soup broth
2 onions, chopped
2 cups baby bella mushrooms, sliced
3 Tbs. chopped fresh thyme
2 Tbs. butter
1 Tbs. olive oil
3 tsp. chopped fresh sage
1 cup chopped fresh Italian parsley1. In a medium-sized saucepan combine the wild and basmati rice with the soup broth, bring to a boil, reduce to simmer and cook until liquid has been absorbed.
2. Meanwhile, in a heavy skillet heat the butter and oil and sauté the onions until tender.
3. Add the mushrooms and sea salt, cover, reduce heat, and allow to cook until juices release.
4. Add the thyme and fresh sage and cook a few minutes more.
5. Spoon mixture into the cooked rice and add the chopped fresh parsley.
6. Place in a 1/2 cup or 1 cup measure, packing it well.
7. Turn this over onto the top of a halved squash. Heat briefly if needed.Red and Green Lentils
Yield: 4 – 6 servings
1 cup green lentils
1 cup red lentils
2 carrots, chopped
2 stalks celery, chopped
1 onion, chopped
2 bay leaves
4 cups water
1. Combine ingredients in a crock pot or saucepan and bring to a boil.
2. Reduce heat, cover and simmer until tender about 40 minutes.
3. When tender add the following ingredients:
a. 1 Tbs. sesame oil
b. 1 tsp. toasted sesame oil
c. 1-2 Tbs. tamari soy sauce or Braggs amino acids or sea salt to taste.
Cook another ten minutes then serve with Gomasio sesame seeds.

Kabucha Squash Stuffed with Wild Rice
Yield: 4 – 6 servings
4 small kabucha squash, halved and seeded
maple syrup
olive oil
wild rice recipe (see below)1. Pre-heat oven to 375 degrees.
2. Brush the halved squash with olive oil and maple syrup and place on a baking sheet and bake in the oven until tender about 50 minutes.

The Cleanse Phase

Frittata w/ Potatoes
Yield: 4 – 6 servings
1 medium onion, chopped
1 ½ cups red potatoes, peeled, boiled and sliced
1/4 cup extra virgin olive oil
6 eggs, beaten

1. In a large skillet heat the oil and cook the onion until tender.
2. Add the potatoes and salt to taste.
3. Brown the potatoes on both sides and with the heat on high add the beaten eggs.
4. Reduce the heat to low and/or place a flame deflector under the skillet.
5. Allow the bottom of the frittata to set, (watch the edges become cooked solid) then place the skillet under the broiler and cook until the top is set and lightly browned.
6. Remove from the heat and allow to cool slightly before slicing. Serve with aioli mayonnaise.

Aioli Mayonnaise
Yield: 6 – 8 servings
1 fresh, organic egg
1 Tbs. fresh lemon juice
1 Tbs. raw unfiltered apple cider vinegar
1 clove of garlic
pinch of sea salt
pinch of stevia powder, optional
3/4 cup extra virgin olive oil

1. Combine egg, lemon juice, vinegar, garlic, salt, stevia, and 1/4 cup olive oil in a blender and turn it on HIGH.
2. While the machine is running pour the remaining olive oil into the blender in a slow and steady stream.
3. Continue to run the blender an extra minute after the mayonnaise has thickened. Refrigerate when not using.

Millet w/ Raisins and Sunflower Seeds
Yield: 4 – 6 servings
1 cup of millet, rinsed
2 1/2 cups filtered water
1/4 cup sunflower seeds
1/4 cup golden raisins
1 Tbs. butter or ghee
1/2 tsp. sea salt

1. In a medium-sized heavy saucepan, combine the millet, water, seeds, raisins, butter, and salt.
2. Bring to a boil, reduce heat to low and cook, covered, 30 minutes. (Use a heat diffuser for even distribution of the heat).
3. When water has been absorbed stir gently and serve topped with walnuts or almonds.

Breakfast Amaranth
Yield: 4 servings
1 apple, peeled, seeded and chopped
1/2 cup Amaranth
1 1/2 cups water
handful of raisins
1/2 tsp. cinnamon
1/2 tsp. cardamom
1/4 tsp. sea salt
1/8 stevia powder

1. Combine ingredients in a saucepan and bring to a boil.
2. Reduce heat and simmer until water is absorbed, stirring from time to time, for 20-25 minutes.
3. Serve hot with yogurt or soy/rice milk.

Sweet Rice/Spelt Congee
Yield: 4 – 6 servings
1/2 cup short grain brown rice
½ cup spelt berries
5 cups water
½ tsp. sea salt
2 tsp. maple syrup
½ tsp. vanilla extract
6 toasted walnut halves

1. In a 1.5 quart crock-pot combine the grains, water and sea salt. Cover and allow to cook overnight.
2. When done spoon half a cup of grains into a bowl and top with the maple syrup, yogurt vanilla and walnuts. Stir to mix well.


Fennel Kale Salad
Yield: 6 servings
1 fennel bulb, peeled and thinly sliced
1 bunch kale leaves
2 beets, peeled
2 oranges
1/2 red onion, thinly sliced into half moons

1. Place beets in a sauce pan of cold water. Bring to a boil, reduce heat and simmer until beets are easily pierced with the tip of a knife. Drain, cool, peel and slice thinly into half moons.
2. Pour a 1/2-inch of water in a large skillet and add the kale. Cover and simmer until tender, about 5 minutes.
3. Cool under cold water, squeeze greens and chop. Set aside.
4. Peel the oranges and remove the segments over a bowl to reserve the juice.

Dijon Vinaigrette

¼ cup extra virgin olive oil
3 Tbs. apple cider vinegar
½ tsp. Ume plum vinegar
1 tsp. dried basil
½ tsp. garlic powder
1 tsp. Dijon mustard.

1. Whisk together the ingredients in a small bowl.
2. Serve over plated salad.Assembling the Salad1. Arrange the kale on a serving platter and sprinkle the fennel slices in a circle along the outer ring.
2. Circle the beet slices inside the fennel.
3. Place the orange segments in the center of the salad.
4. Scatter the onion rings over the entire salad.
5. Serve on individual plates and top with warm Chevre dressing.

Rice Crust Pizza
Yield: 4 – 6 servings
1 rice (mochi style) pizza crust
1 cup pesto sauce (see recipe below)
1 large tomato slice
½ cup sliced kalamata olives
1 cup of cooked dandelion greens
¼ cup of chopped chives

1. Spread pesto sauce over the entire pizza crust.
2. Layer interior with chopped, cooked dandelion greens
3. Place sliced kalamata olives around the dandelion greens
4. Sprinkle with chives.
5. Bake pizza in the oven on either a pizza stone or oven rack at 425 degrees for 8 minutes.

Pesto Sauce
Yield: 1 cup
1 cup chopped fresh parsley
2 cups fresh basil leaves
1-2 cloves garlic
1/2 cup extra virgin olive oil
1/2 tsp. sea salt
1/4 cup pine nuts

Place ingredients in a blender and mix until smooth.

Quinoa Swiss Chard Sauté
Yield: 4 – 6 servings
1 cup quinoa
2 cups water
½ tsp. sea salt
1 bunch Swiss chard, washed, coarsely chopped
2 Tbs. ghee or unsalted butter
2 Tbs. extra virgin olive oil
2 small leeks, white and pale green only, trimmed, chopped and well washed
6 medium scallions, thinly sliced crosswise
sea salt and freshly ground pepper to taste
6 Tbs. pine nuts, toasted

1. Combine the quinoa, water and salt in a medium saucepan, bring to a boil, reduce heat and simmer until water is absorbed, about 20 minutes.
2. In a large skillet heat the ghee and oil. Add the leeks and scallions and cook until tender.
3. Add the Swiss chard, mix to coat with oil, cover, reduce heat and cook until wilted, about 3-5 minutes. Season with salt and pepper.
4. Fold the quinoa into the chard mixture mixing well. Add the pine nuts and grated Romano cheese. Serve while warm.

Will I lose weight?

Your body will regulate the amount of weight it needs to lose over the course of five weeks. Women who need to lose weight lose an average of 10-15 pounds and men 15-25 pounds. Women and men who don’t need to lose weight drop an average of 5 pounds, which can easily be regained later.

Will this affect my taking medication?

Cleanse participants on prescription medication are able to continue taking them over the five-week program. However, you should always consult your doctor before starting any new program.

Where do I buy the organic food?

Your local whole/health food store and grocery store carry the brands used in the program.

Can my family do this with me?

Yes, they can. Many Cleanse participants have enjoyed including their family in the meals and program.

How do I cook one meal for myself and one for my family?

The Body Rejuvenation Cleanse manual has easy to follow recipes that are delicious and nutritious. Your family will love them.

Will I look as good as my friend who did the Cleanse?

Everyone is different, but your skin will reflect the deep internal cleansing and take on the Body Rejuvenation “Glow”.

Can I continue to take my supplements?

Please continue to take your supplements.

Can I eat out?

Yes, you can. The BRC manual has a number of suggestions for dining out while doing the program.

If I cheat will it affect the cleansing program?

It is best to stay focused and true to the program for the best results. After the five weeks are over you can return to eating your favorite foods, but hopefully you will have changed some old habits by then.

Will the Cleanse help my migraines?

Many people on the Cleanse have found migraine relief, due to eliminating certain foods known to cause allergies.

Will it help balance my hormones?

This is a broad topic with many factors to be taken into consideration. During the Cleanse people have reported finding relief from mood swings, night sweats, and general irritability.

How will this affect the chemo side effects I’m experiencing?

Cleanse participants have reported that the Cleanse helped reduce the “Chemo Fog” experienced following treatments.

Can this program help me with fibromyalgia?

Many Cleanse participants who suffer with fibromyalgia have found a reduction in pain after eliminating stress causing foods and replacing them with better quality foods, such as, organic vegetables, fruits, whole grains, small amounts of animal protein, nuts, seeds and legumes.

Will this program help me quit smoking?

The Body Rejuvenation Cleanse program is all about making transitions work for you. This includes breaking the addictive habit of smoking. Begin by switching to a lite, additive-free, organic tobacco, then to the patch. The Body Rejuvenation Cleanse, will help eliminate the toxins and cravings from your body during this crucial time

Can the program detoxify all the major organs in my body?

The Body Rejuvenation Cleanse program is designed to detox all the major organs in your body by eliminating the pesticides and chemicals found in food sources. The Rejuvenation “Glow” occurs when your blood and filtering organs have cleansed.

I have a problem with Candida. How can this program help me?

During the Body Rejuvenation Cleanse you will eliminate foods that feed yeast. Many cleanse participants have claimed this has helped alleviate their Candida symptoms. The book outlines how you can continue following the Cleanse Phase of the program to go deeper in clearing up any yeast overgrowth.

Can this help with liver problems?

The Body Rejuvenation Cleanse program is designed to target the detoxification of the liver.

I have brain fog. How will this help?

Allergens, Candida and chemotherapy have been linked to causing “Brain Fog”, and according to many Cleanse participants who have suffered this symptom the Body Rejuvenation Cleanse has provided dramatic improvement.

Do I have to cook?

It will make a big difference if you prepare your food on a daily basis. There are many delicious and innovative recipes available in our program. You can also purchase e-cookbooks in the BRC store, or find free recipes on the recipes page.

Now Available as an Online Class!