Spring Cleanse – Day 4


Day four and all is well! I started the day off with oatmeal again, and had fruit salad for an mid-morning snack. I had last night’s stir-fry leftovers for lunch and snacked on some raw cashews. Dennis took a film making class in the City in the evening, and I didn’t feel like cooking dinner just for one, so I got brown rice avocado rolls and salad from Whole Foods.

The toughest part of the day was after dinner, when I baked cookies for Saturday’s Montclair Vegan Bake Sale. I made mocha almond chip cookies from Sweet Utopia. It was tough not being able to taste the cookie dough or try a cookie when they were done! I have a big bag of wheat flour leftover from my holiday baking, and I thought baking for the sale would be a good way to get rid of some of it.

Day four is dedicated to skin detoxing. Sesame oil is massaged into the skin, and then a bath with epsom salts is taken. A mask with bentonite clay is applied to the face and the hands. I added a little bit of bubbles to the bath, which was nice and relaxing, and and the oil and clay really softened my skin. I’m going to try to stick with doing this once a week.

Like what you’re reading? Follow me on Twitter!
http://twitter.com/diannewenz

Spring Cleanse – Day 3


Yesterday was day three of my Spring Cleanse. The day was dedicated to detoxing the liver, so milk thistle was added to the daily plan.

I was hungry for most of the day, so I ate for most of the day. The beauty of this plan is that snaking is allowed as long as the snacks are whole foods. I had oatmeal with fruit and nuts for breakfast, and then a large fruit salad as an after-breakfast snack. I had brought collard wraps for an afternoon snack, but I ended up eating it before lunch. Lunch was a large salad added to the leftovers of yesterday’s quinoa salad. I had some raw cashews as an afternoon snack.

Dinner was a huge vegetable stir-fry. I water sautéed garlic, red onions, sugar snap peas, cauliflower, broccoli, peppers, carrots, shiitake mushrooms, bok choy and raw peanuts, and then added a little olive oil and lemon juice. I made a huge pot of brown rice so that I will have some made up for tomorrow. It was really delicious. After a few days without seasonings, the taste buds really awaken to the taste of vegetables.

Other than being inexplicably hungry all day, I’m still doing pretty well on the detox. I haven’t had any adverse reactions at all. I had a some rare free hours in the evening yesterday, so I was able to relax and take a nice hote bubble bath, which I really needed. I need to make sure I fit one in tonight too.

Like what you’re reading? Then sign up for my healthy living newsletter!

Spring Cleanse – Day 2


Yesterday was day two of my Spring Cleanse. Like Monday, it wasn’t a difficult day. I made all of my food for the work day on Monday evening – oatmeal for breakfast, fruit salad for a morning snack, quinoa salad with spinach for lunch and collard wraps for an afternoon snack. Unfortunately, I forgot the oatmeal. I ended up having the fruit for lunch and the collard wraps for my morning snack.

The quinoa salad was a good choice for lunch, because it was really filling and kept me satiated for the afternoon. I mixed together cooked quinoa, cucumbers, tomatoes, red onion and chickpeas with a little bit of olive oil and lemon juice. I served it over a large bed of raw spinach.


I had an appointment after work, and I knew I’d be hungry by the time I got home, so Dennis picked up dinner. We had steamed veggies and brown rice from Veggie Heaven.

During a detox, it’s important to slow down and spend more time relaxing and meditating. This week is already super busy for me though, and I haven’t had any extra time to spare! I’m going to make an effort to do less later in the week though. (How strange is it that I need to make an effort to do less??)

Become a fan on Facebook!
http://www.facebook.com/VeggiegirlHHC

Vegan Bake Sale!


My friend are having a vegan bake sale in Montclair, NJ this Saturday from 11am to 4pm. The sale will be at Go Lightly store – 4 S. Fullerton Ave. The proceeds will be going to PAWPAC and for the Animals Sanctuary. There will be tons of baked vegan goods to choose from. I won’t be there, but I will be baking cookies for it!

Like what you’re reading? Follow me on Twitter!
http://twitter.com/diannewenz

Spring Cleanse – Day 1

My Spring Cleanse has begun! I am doing a one week detox along with clients. It’s a pretty simple detox for those who are already eating a relatively clean diet. The day begins with a tonic made from water, lemon juice, ginger, maple syrup and hawthorn berry. The diet is a whole foods, plant-based diet, which includes fruit, vegetables, grains, nuts and seeds. The diet for days 5 and 6 excludes grains, beans, nuts and seeds. Each day is devoted to detoxing a different organ with simple exercises and supplements.


Day 1 is devoted to getting adjusted to the modified diet. It wasn’t difficult and I pretty much ate what I usually do. My day started out with oatmeal loaded with fruits, seeds and nuts. I had a big fruit salad for a snack and then a large garden salad for lunch. I found myself having some cravings in the afternoon – hummus and crackers, chickpeas and chocolate! I’m sure it’s because I didn’t include any grains or beans in salad.


For dinner, I made quinoa with a veggie-stir fry consisted of onion, garlic, asparagus, mushrooms, red pepper and kale. I used a little olive oil (up to three tablespoons a day is allowed but I’m trying to stay under) and lemon juice to flavor it.


I recommended that my clients make a small side salad with dinner each night, but I ignored my own advice. Instead I made collard green wraps, which were inspired by my friend Donna’s delicious creations in the raw class we taught on Saturday. I mashed up an avocado with lime juice and and some seaweed flakes, spread it over collard leaves, then topped it with some pea shoots and chopped bell peppers. I rolled the whole thing up into a little spring roll-like bundle. It was delicious, and I’ve already made more to take to work tomorrow! I also used the leftover cooked quinoa to make a big quinoa salad for tomorrow’s lunch. I’m hoping the quinoa, along with some chick peas, will keep the afternoon cravings away!

Like what you’re reading? Then sign up for my healthy living newsletter!

Rice Pasta Shells with Aspargus and Peas


I found this recipe in Vegetarian Times, and altered it to my liking. I used rice pasta shells instead of whole wheat, omitted the mint, swapped garlic oil for fresh garlic and used Daiya cheese instead of feta. It was quite tasty! My only regret is that I didn’t have a bed of kale to serve it on.

You’ll notice that quite often I don’t follow the recipe to the letter. Some people can be intimidated by certain recipes, and are afraid of cooking with new foods. I say try it! Experiment, try new things, play with your food. Don’t be afraid to cook something new or mix things up. It’s pretty much impossible to “break” a recipe. And if it you don’t like the way it tastes, just remember that it’s only one meal and you get to try again with another meal in a few hours.

Like what you’re reading? Follow me on Twitter!
http://twitter.com/diannewenz

Raw Food Prep Class – The Basics

I taught a basic raw food class yesterday with my friend Donna for the vegan group we belong to. Donna gave an intro to raw foods and she showed how to prepare a few things for the dehydrator (she made the most amazing kale chips!!), and then she made collard wraps with a variety of different raw foods. She made a few nut cheese and “meat” fillings, which which tasted amazing wrapped in collard greens with some avocado slices. She also made brownies and fig newtons, both of which were awesome. She spent a lot of time before the class preparing all of the foods and got up at 2:30 am to get ready! We all appreciated her hard work – the food she made was all extremely delicious!

I prepared all of my foods in front of the class, so they could see how quick and easy it is to make everything with just a food processor or a blender. I planned my section of the class so that the recipes could be used to make an easy spring dinner. I did a rehearsal class with my friends Deana, Jessica and Rachel last week – these photos are from that class, as I didn’t have time to take pictures yesterday.


No Bean Hummus This simple hummus is made with tahini, zucchini, olive oil and some spices. I make this often for parties and get-togethers and it’s always a hit.


Caesar Salad Traditional Caesar dressing has anchovies in it, so it’s not vegetarian. This dressing uses miso paste and kelp powder to mimic the fishiness of the traditional variety, but it’s not over fishy. It’s rich and creamy and everyone loved it. The salad is sprinkled with nutritional yeast, but you can make raw parmesan if you have a dehydrator.


Angel Hair Pasta with Spicy Marinara Sauce. The pasta here is zucchini that has gone through a spiralizer. The sauce is made with tomatoes, sundried tomatoes, olive oil, garlic and a little cayenne pepper. Pesto also works well with zucchini pasta.


Key Lime Pie. This pie is super simple to make and it’s well loved by all who have tried it. Someone at the class yesterday said she doesn’t like key lime pie, but she liked this key lime pie! The crust is made with macadamia nuts, coconut and dates, and the filling is made with key lime juice, avocados, agave and coconut oil. I usually garnish it with raspberries, but I couldn’t find the last week.

Spring is the perfect time to start incorporating more raw foods into your diet. They are light and energizing, and will help you keep your cool as the weather gets hotter.

Like what you’re reading? Then sign up for my healthy living newsletter!

Mini Pizzas



I’ve been really busy this week, and as a consequence, I’ve been very tired and haven’t felt like cooking much. I was wandering through Whole Foods looking for something quick and easy to make for dinner, and I found these mini pizza crusts from Rustic Crust. I’ve never seen them before, so they must be new. There are two in a package, and they’re about 7″ wide. Mini pizzas for dinner suddenly seemed like a great idea! I also bought some pre-cut kale, mushrooms and Daiya cheese. I quickly sautéed the veggies with garlic when I got home and I piled the crusts high with them, sprinkled on some cheese and cooked them for about 20 minutes. The crusts were a little crumbly and had a bit of a strange taste to them, but since they were covered in veggies and cheese, I didn’t mind so much. It was a nice, quick and tasty dinner!

Like what you’re reading? Follow me on Twitter!
http://twitter.com/diannewenz

Last Chance to Sign Up For My Spring Cleanse!


I know I’ve been talking a lot about my Spring Cleanse program, but that’s because I’m so excited about it! The kickoff meeting is on Sunday and the detox begins on Monday. I will be detoxing along with my clients and blogging about it as we go through the program.

At the kickoff meeting, we will be watching the short film Processed People and five lucky attendees will win a free half hour chair massage! You don’t have to live locally to participate though – we will have a conference call with out of towners later in the day.

You can choose the cleanse program that is right for you:

1-7 Day Cleanse. This cleanse is great for first-timers or those needed a quick tune-up. You choose the number of days that match your goals. Even one day helps to detoxify the body. $39.99

1-Week Cleanse. The moderate cleanse is great to do four times a year, corresponding with the change in seasons. Each day focuses on detoxifying different organs to give a more comprehensive body detox. $49.99

5-Week Cleanse. This thorough cleanse is only for those who can dedicate the time (and will power) to eliminate the toxins built up over years of neglect. Even first-timers can easily follow this plan which slowly takes you off of a toxic diet into the deep cleansing portion, then leads you back into a more balanced diet routine. $199.99
Not Sure? Reserve your seat at the “Cleanse Kick-off” meeting for $20 and have that applied to your program of choice, once you better understand the options. We will also be screening the short film Processed People.

Choose whichever program suits your needs and health goals. I will be running the detox programs with my colleague Karen Yagnesak CHHC, AADP. We will provide you with a complete detoxification program, recipes, personal and group support.

Join us!
Sunday, April 25th, 12:00 noon at the Bloomfield Wellness Center, Bloomfield NJ
or Sunday April 25th, 2:00 pm (EST) via web/phone for those not in the area

For more information or to sign up:
Email Dianne@DianneWenz.com
Call me at 973.866.0281 or
Visit http://www.bloomfieldwellness.com/Events.html

Consult with your doctor before beginning any detoxification program, preferably with one who is well versed in the latest peer-reviewed research on nutrition. Pregnant or nursing women or children shouldn’t go on a detox diet. People with anemia, eating disorders, diabetes, kidney disease, thyroid disease, autoimmune disease, cancer, terminal illness, certain genetic diseases, and other chronic conditions shouldn’t try a detoxification diet or should do so only under the supervision of their primary care provider. It is not intended for alcohol or drug detoxification

Like what you’re reading? Then sign up for my healthy living newsletter!

Quinoa Salad


I had quite a lot of quinoa leftover from the Double Broccoli Quinoa I made, and it was coated in delicious broccoli pesto. I knew it would be a good base quinoa salad, so I made some for lunch. Quinoa salad is super simple to make. I chopped up a cucumber, a little red onion and some cherry tomatoes and added them to the quinoa along with half a can of chickpeas, then I mixed in a little olive oil and some lemon juice. This dish didn’t need any spices because of the broccoli pesto, but you can add some if you like. This dish was a really tasty lunchtime treat!

Like what you’re reading? Then sign up for my healthy living newsletter!

Dr. Fuhrman