I am a Detox Diva. I feel the need for a tiara.

I really loved Fresh Start. Well, no, that’s not quite right. Let’s be clear. It was tough. But it’s another one of those things, that because it was so hard, is precisely one of the reasons I feel such a great sense of accomplishment.

But it’s not just that, because the same thing could be said for banging your head against the wall, “Well, that was really hard but I feel so good now that I’ve stopped.” 

It’s so much more than that – my energy levels are high, my belly has mostly disappeared, I have zero cravings for anything – which still amazes me, and the best part?  I swear I’m glowing.

I feel healthy and armed with tons of takeaway information to incorporate into my new healthier life.

I’m 100% positive that I could never do this at home. There would be too many temptations. And who would make the endless juices?

But here, with the support of the staff and the other people that were going through this (who are BTW, my new heroes because most of them were here for a total of 14 days!) it became achievable.

About the staff… Wow, they don’t do that  falsely-sincerely-sachharine-caring that so many retail clerks adopt, as in (“OMG!!! That purple, orange and lime muu-muu with the brown pom-pom trim looks AMAZING on you!”)

Instead, these people are genuine and real and truly desire for you to be happy and healthy.

Isn’t that the kind of caring we hope to give and receive with our best friends?

Here is my contribution to your health. It is SO delicious. In the picture above it is the darkest green salad. The one that is glowing with plant life and love that will nurture and nourish your very grateful body.

Without further ado, I bring you the recipe for a salad that I’ve taken the liberty of renaming

 Killer Kale Salad

(recipe is courtesy of Carol Kopp – the amazing raw food chef in the Fresh Start kitchen)

 2 bunches of dinosaur kale – or any kale available to you
2 red peppers ( or one yellow/one red)
1.5 cups of pine nuts
1/2 cup sliced olives
juice of 1/2 to 1 lemon
olive oil 2 Tablespoons
salt to taste

Remove kale from stems.
Chop finely and rub with juice from half a lemon, olive oil and salt, to soften.
Add chopped peppers and olives.
Mix in pine nuts.
Taste, add more oil or lemon juice if required.

That’s it. No mixed dressing, just enough oil, lemon juice and salt for a good kale massage.

-Carol Kopp