Joe Cross’ 3-Day Weekend Juice Cleanse


I found this article on the Dr. Oz website (there are some really awesome articles, videos and recipes you can checkout.) I said that a new month is approaching and time to get my health and body in order. No more yo-yo diets that doesn’t work and makes me feel tired and sluggish. I thought I might try this one along with my Hip Hop Abs workout and see what happens. juicing seems like a great plan, and it’s with fresh fruits & veggies, mostly greens which I don’t mind. It’s very good for you. For a whole month I will do this and let you guys know how it is and if it really works. checkout the deets below if you want to try it yourself.
Two years ago, Joe Cross was, in his own words, fat, sick and nearly dead. In order to save his own life, he decided to do something radical: Go on a 60-day juice cleanse. To help you reap the benefits of juicing, Cross has developed a 3-day juice cleanse. Read on for the guidelines and shopping list.
Documentary filmmaker and health advocate Joe Cross discovered a whole new body by vowing to change his life and his health by only drinking fresh fruit and vegetable juices for 60 days. When Cross started filming Fat, Sick and Nearly Dead, he was 100 pounds overweight, on multiple prescription drugs and suffering from an autoimmune disease. He decided to drastically alter his lifestyle and tap into the body’s natural healing abilities by juicing. The results: Cross lost the weight, got off his meds and sought out to spread his message and the success of his personal journey with the masses.

Why might someone consider juicing? According to Dr. Joel Fuhrman, author of The Super Immunity Diet, juicing helps unleash the natural healing power of the body. Juicing floods your system with powerful nutrients and antioxidants. It may also help retrain your taste buds to enjoy healthy fruits and vegetables, making it the first step toward a long-lasting lifestyle change, or jumpstarting a weight-loss regimen. Dr. Fuhrman also says juicing can be beneficial for people with elevated cholesterol and high blood pressure, and those suffering from autoimmune diseases, like arthritis, digestive problems and skin conditions. Read more about the benefits of juicing.

While 60 days of juicing is extreme, and should never be attempted without the supervision of a physician, juicing for shorter amounts of time can still be beneficial.

Note: Before starting any cleanse, make sure to consult your physician, especially if you have a medical condition like diabetes. Also, don’t participate if you’re pregnant or nursing. Detoxes are also not a substitute for medical diagnoses or treatment.

To help you reap the benefits of juicing, Cross has developed a 3-day weekend cleanse that you can do with simple ingredients right at home. But before you get started, there are a few rules you’ll need to get familiar with.

The Ramp Up

Start flushing your body with fluids and clean up your diet for two days prior to your start date.


  • Morning: Drink 16 ounces of hot water with lemon and ginger
  • Eliminate: All caffeine, sugar, red meat, dairy and processed foods. Focus on fruit, vegetables and lean protein.
  • Night: Drink 1 cup of hot herbal tea

During the cleanse, you are going to continue to start your day with the hot water, lemon and ginger, and end your day with a cup of hot herbal tea.

The 3-Day Cleanse: What to Drink and Eat

For 3 days, you will drink a total of 5 juices per day – and eat one meal that consists of only fruits and vegetables.

You will have:

  • Breakfast Juice: Carrot Apple Ginger
  • Mid-morning Juice: Mean Green
  • Lunch Juice: Gazpacho Juice
  • Afternoon Snack Juice: Citrus-Inspired Green Juice
  • Pre-dinner Juice: Sunset Blend
  • Dinner: Eating at the end of the day is essential during a short cleanse of this nature. This will help you feel full so you won’t fall prey to cravings or feelings of deprivation or starvation. Meals should consist of only fruits and vegetables.


The Ramp Down

After the cleanse, it’s important to eat foods that will not “shock” your body. Fous on healthy, whole foods and avoid the processed stuff at all costs!

You can return to eating 3 meals per day, but continue to have at least one juice a day. Try to make your snack a fresh juice.

Add in good sources of protein like nuts or lean chicken. And don’t forget about the hot water, lemon and ginger in the morning, and hot herbal tea at night.


Joe Cross’ Juice-Cleanse Recipes

Added to Recipes on Wed 05/01/2013

To help you reap the benefits of juicing, Cross has developed a 3-day weekend cleanse that you can do with simple ingredients right at home. 


For 3 days, you will drink a total of 5 juices per day – and eat one meal that consists of only fruits and vegetables. 

Watch the complete documentary, Fat, Sick and Nearly Dead.


Juice Recipes


Breakfast: Carrot Apple Ginger Juice

3 carrots

2 apples

1-in ginger



Juice. Pour over ice. Enjoy!


Mid-Morning Juice: Mean Green Juice

1 cucumber

4 celery stalks

2 apples

6 to 8 leaves kale

1/2 lemon

1-in ginger



Juice. Pour over ice. Enjoy!


Lunch: Gazpacho Juice

4 plum tomatoes

1 large cucumber

2 celery stalks

1 red bell pepper

1 small red onion

2 cups parsley (leaves and stems, roughly chopped)

1 lime



Juice. Pour over ice. Enjoy!


Afternoon Snack: Citrus Inspired Green Juice

6-8 leaves kale

8 leaves Swiss chard

1 cucumber

6 clementines



Juice. Pour over ice. Enjoy!


Pre-Dinner: Sunset Blend Juice

1 large sweet potato

1 medium carrot

1 red bell pepper

2 large red beets

2 Golden Delicious apples

1 orange (optional)



Juice. Pour over ice. Enjoy!


Meal Recipes


Kale Avocado Salad w/ Vinaigrette

Keep the chopped ingredients stored separately in your fridge, and toss with dressing just before eating.



Makes 2 servings


4 handfuls kale

1 handful red cabbage, chopped

1 tomato, chopped

1/2 avocado, diced

1/2 cup olive oil

1 tbsp balsamic vinegar

1 tbsp honey

1/2 tspdried basil (or 1/4 cup fresh)

4 cloves garlic, chopped

Sea salt and ground black pepper to taste 



Cut kale off of stems and chop. (Save stems for juicing!) Chop red cabbage, tomato and avocado. Mix 1/2 of each of the ingredients together in a bowl. Save the remaining 1/2 for tomorrow.


In a separate bowl, mix dressing: blend the olive oil, balsamic vinegar, honey, garlic, sea salt and pepper. Add 1 tablespoon dressing and toss. Save remaining dressing for other salads or as a marinade.


Carrot & Sweet Potato “Fries



Makes 2 servings


2 medium sweet potatoes

2 large carrots

2 tbsp olive oil

1 tsp ground cumin

1/4 tsp pepper

1/2 tsp sea salt



Preheat oven to 425°F. Peel the sweet potatoes and carrots. Cut the potatoes in half lengthwise, and slice each halve into 4 equal wedges. For the carrots, cut in half crosswise into two chunks. Slice each chunk lengthwise into 2 pieces, and cut each piece into 2 or 3 wedges, making them roughly the same size as the potatoes.


Put the potato and carrot wedges into a bowl and toss with the oil, cumin, pepper and salt. Arrange on baking sheet lined with parchment paper. Bake for 30 minutes or until the flesh is tender and the outside is lightly browned and the edges slightly crisp.


Raw Carrot Ginger Soup



Makes 2 servings


3 cups carrot juice (this may require about 20 carrots)

1 ripe avocado

2 tbsp honey

1 tbsp minced fresh ginger

1/8 tsp ground cayenne pepper or more to taste

1/4 tsp sea salt or more to taste

1/2 cup cup raw fresh coconut meat (optional)

2 tbsp cold pressed avocado or olive oil (for garnish)

2 tbsp chopped fresh cilantro (optional, for garnish)



Purée the carrot juice, avocado, optional coconut meat, honey, ginger, cayenne pepper and salt in your blender until completely smooth. Taste and adjust the seasonings if necessary. Garnish the soup with a drizzle of oil and the chopped cilantro.


Roasted Acorn Squash Stuffed With Mushroom & Sage



Makes 2 servings


1 medium acorn squash

3/4 tsp plus 1/4 tsp sea salt

1/2 tsp fresh ground black pepper

6 tbsp olive oil, plus extra for brushing

2 garlic cloves, minced

1 large portabella mushroom, chopped

1 small onion, chopped

2 tsp fresh sage, finely chopped

Pinch red pepper flakes, optional



Preheat oven to 450°F. Trim off each end of the squash. Stand the squash upright and halve lengthwise. Scoop out the pulp and the seeds and discard.


Brush each squash half with olive oil, and then sprinkle with 3/4 teaspoon salt and the black pepper. Arrange cut sides down on a baking sheet lined with parchment paper. Roast the squash until the flesh is tender and the edges are golden brown, approximately 25 to 35 minutes.


Remove from the oven, flip the squash halves over and set aside. While the squash roasts, heat the olive oil in a medium saucepan over medium high heat. Add the onions and garlic and sauté 2 minutes, or until the onions begin to turn translucent. 


Add the mushrooms, sage, 1/4 teaspoon salt and the red pepper flakes if using, and sauté until the mushrooms begin to soften, about 5 minutes. Fill the roasted squash halves with the mushroom mixture and bake again for another 10 minutes.

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