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Three-day Tea-Tox

Tea-Tox Recipes

Nutritionist and author Julie Daniluk talks about the benefits of a tea-tox.  
Julie Daniluk’s bestselling books, Meals that Heal Inflammation and Slimming Meals That Heal advise on allergy-free eating that tastes great and assists the body in the healing process. Connect with Julie on Facebook at Julie Daniluk Nutrition and on Instagram and Twitter @juliedaniluk. Check out her amazing recipes and nutrition tips at www.juliedaniluk.com.


For tea to reach its full flavor, it should be steeped at just the right temperature. The Cuisinart PerfecTemp Electrics Kettle$129.99, has six preset temperatures for different varieties of tea. 1500-watts provide fast heat-up, and a Keep Warm option will maintain the set temperature for 30 minutes. The kettle can even be removed from the power base for up to two minutes without shutting off. Cuisinart continues to make life civilized, easy and delicious!
Teas featured in the segment: 
Turmeric Teas
Winter blend – Warming organic ginger tea with Turmeric Root, $6.99
  • Certified organic loose leaf teas with benefits
  • Easy to enjoy benefits of Turmeric with delicious teas 
  • Loaded with anti-inflammatory Turmeric root  
  • Every purchase feeds a hungry child
Preferred Nutrition AdrenaTea
AdrenaTea™ Cranberry Bliss, $8.49
  • Helps relieve stress
  • Provides healthful calming effect
  • Rejuvenates and energizes
  • AdrenaTea is a delicious and refreshing way to achieve improved health. AdrenaTea naturally supports adrenal health and helps to reduce stress and to re-energize! It’s an ideal combination with AdrenaSense capsules.
Lemon Lily Organic Tea
  • Lemon Lily is a Canadian tea company located in Toronto
  • We've proudly crafted more than 150 natural & certified organic loose leaf teas  
  • Probably the most enthusiastic and committed tea people that you'll find

Healing Teas

Herbal teas are healing, hydrating and soothing. Making your own fresh teas from whole plant parts can be very rewarding and fresh teas usually have stronger healing properties and are less expensive than prepackaged tea bags. Flowers, leaves, non-woody stems and other soft plant parts can be steeped whereas resins, roots, seeds, woody stems and other hard parts must be decocted. Powdered or finely shredded roots can also be infused. All teas can be prepared in 1 litre mason jars and stored in the refrigerator for ease of use. 


Julie encourages you to try a different tea every day. In the end, your taste buds will appreciate the herbs’ healing effects and their natural fruity, woodsy and spicy flavours. Before you take your first sip of tea, keep the following in mind: 
  • Try long brews for roots and leaves — this will boost the tea’s potency.
  • Delicate flowers and leaves should not be boiled as this can reduce their medicinal properties. A longer steeping time, 10 minutes up to 2 hours, will yield a stronger tea with more beneficial properties. Serve steeped tea hot or iced. If you wish, add sweetener, lemon or spices to taste.
  • Avoid steeping caffeinated tea (black, green or white) in water that’s too hot or for longer than seven minutes as this will result in a bitter, unsavory brew and higher caffeine content. Consider steeping for three to seven minutes, depending on how strong you like your tea.

Infusions (extracts prepared by soaking the leaves of a plant in liquid)

Infusion is a method of preparing teas that involves pouring hot water over plant matter (such as dried leaves or berries) and steeping, which means soaking plant matter in liquid for a period of time and then removing the plant matter before consumption.


  1. Place 1 tsp (5 mL) of herbs per cup (250 mL) of water into a teapot or mug and boiling filtered water (just off the boil) over top. 
  2. Infuse for 3 to 7 minutes to suit your taste. To increase the healing properties of the tea, cover it while it steeps.
  3. If the tea is caffeine-free, stir occasionally to assist the brewing process.
  4. Strain before drinking.
*Makes 1 cup (250 mL)

Rose Hip Cranberry Herbal Tea


This combination of rose hips and cranberry is a perfect fit. Both rose hips and cranberries are high in vitamin C, which supports the immune system. The acidity of the berries stops bacteria from attaching to the walls of the bladder, helping to prevent bladder infections. 
Rose hips are the fruits that form at the base of the rose flower. They contain a whopping 1,700 mg of vitamin C per 100 g of dried rose hip. Rose hips are often included in herbal blends (especially with hibiscus), but they taste fabulous on their own. This tea has a tangy, tart flavor and a pinkish color.
  • 1 Tbsp (15 mL) dried rose hips
  • 4 cups (1 L) filtered water, just off the boil
  • 1/4 cup (60 mL) pure cranberry juice
  • 1/2 tsp (2.5 mL) stevia whole-leaf powder or 1/4 tsp (1 mL) stevia extract 
  1. Place rose hips in a teapot.
  2. Pour in boiled filtered water and cranberry juice.
  3. Add stevia to taste.
*Makes 4 cups (1L)

Nettle Green Tea


For a fast kidney cleanse, add a nettle teabag to your water bottle and let it infuse overnight.
Green tea contains high concentrations of catechin polyphenols, which stimulate fat metabolism and promote thermogenesis — a process whereby the body generates heat by burning fuels such as fat. Green tea may even be good for your teeth. It is a rich source of natural fluoride, containing up to 400 ppm. The tea plant extracts fluoride from the soil in which it grows. Fluoride can disrupt thyroid function so if you have hypothyroidism then consider avoiding green tea. 
Nettle is a fantastic source of potassium, calcium and magnesium, which can give you the energy you need for exercise. Nettle has a gentle grassy flavor and when infused overnight, turns an intense emerald green.
  1. Place 3 tea bags or 1 tbsp (15 mL) of dried nettle leaves into a pot or cup and pour 1L (4 cups) of boiling filtered water over.
  2. Infuse for at least 20 minutes.
  3. Place 1 green tea bag into the existing teapot and infuse for an additional 3 minutes or less to maximize antioxidants and minimize caffeine content.
  4. Serve hot or iced.
  5. Add sweetener, lemon or other spices to taste. 
*Makes 4 cups (1L)

Rooibos Tea

Rooibos is becoming more popular in Western countries because it contains a high level of antioxidants such as aspalathin and nothofagin, lacks caffeine and has low tannin levels (compared to fully-oxidized black tea). The flavour of rooibos tea is often described as sweet (without sugar added) and slightly nutty. The resulting brew is a reddish-brown color, explaining why rooibos is sometimes referred to as "red tea."
  1. Place 3 tea bags of rooibos tea or 3 tsp (15 mL) of dried leaf and rooibos bark into a pot or cup and pour 4 cups (1L) of boiling filtered water over.
  2. Infuse for at least 20 minutes. A longer steeping time, up to 2 hours, will yield a stronger tea with more beneficial properties.
  3. Serve hot or iced.
  4. Add sweetener or lemon to taste, or steep with a peppermint tea bag for a more refreshing taste. 
*Makes 4 cups (1L)

Tulsi (Holy Basil) 

Modern scientific research confirms that tulsi (holy basil) reduces stress, enhances stamina, relieves inflammation, lowers cholesterol, eliminates toxins, protects against radiation, prevents gastric ulcers, lowers fevers, improves digestion, regulates blood pressure and blood sugar, and provides a rich supply of antioxidants and other nutrients. Tulsi is especially effective in supporting the heart, blood vessels, liver and lungs. 
  1. Place 2 teabags of tulsi tea or 2 tsp (10 mL) of dried tulsi leaves into a pot and pour 3 cups (1.5L) of boiling filtered water over.
  2. Infuse for at least 20 minutes.
  3. The tea must steep in hot water in a covered pot or teapot for at least 15 minutes. A longer steeping time, such as 2 hours, will yield a stronger tea with more beneficial properties.
  4. Serve hot or iced.
  5. If desired, add sweetener or lemon to tastes, or steep with a peppermint tea bag. 
*Makes 6 cups (1.5L)

Decoctions (The essence of roots and bark extracted by heating or boiling)

Decoction is a method of making teas that involves placing plant matter in a pot with water, boiling the mixture for a set amount of time and then straining the mixture before consumption.


  1. Place 1 tsp (5 mL) of herbs per cup (250 mL) of water into a teapot or mug and pour boiling filtered water over. 
  2. Infuse for 3 to 7 minutes. To increase the healing properties of the tea, cover it while it steeps. Stir it occasionally to assist the brewing process.
*Makes 1 cup (250 mL)

Delicate flowers and leaves should not be boiled as this can reduce their medicinal properties. A longer steeping time, such as 5 to 10 minutes, yields a stronger tea with more beneficial properties. Serve steeped tea hot or iced. If you wish, add sweetener, lemon or spices to taste.

Ginger Tea

It is no surprise that Japan — where ginger root is used liberally — is home to the longest-living people in the world! Enjoy ginger root tea whenever your stomach is upset or when you’re experiencing sore joints. If you’re in a rush, you can use a teabag, but it’s a good idea to stock your fridge (or freezer) with fresh ginger root as it is more effective. 
  • 2 inches (5 cm) ginger root 
  • 4 cups (1L) filtered water 
  1. Finely chop ginger root and steep in boiling filtered water for at least 20 minutes. Consider steeping it overnight—a long infusion maximizes the transfer of the active ingredients into the liquid.
Makes 4 cups (1L).

Burdock Tea 


Burdock (also known as Bobo) is a root used in Japanese cuisine. It not only tastes great, but also is a strong liver detoxifier and hormone-balancing herb. The liver is the major calorie-burning organ in the body and regulates fat metabolism in a sophisticated way. When operating efficiently, the liver burns body fat and provides an exit route for fat from the body via bile. Burdock contains a carbohydrate called inulin, which supports healthy intestinal flora (however, it may irritate people who suffer from IBD). If fresh burdock is unavailable, use 1 tbsp (15 mL) of dried chopped root. Similar in flavor to boiled asparagus, burdock is a pleasant addition to soups and salad. Make the tea as suggested below and then marinate the fresh burdock pieces in lemon juice to be used in your favourite dish anytime. 
  • 12 inches (30 cm) burdock root 
  • 4 cups (1 L) filtered water
  1. Slice the burdock into dime-size pieces.
  2. Bring to a boil and simmer it for 15 minutes.
  3. Drink the tea, once it has cooled to a comfortable sipping temperature.
  4. Store leftover tea in a glass jar in the fridge (and don’t worry — it’s natural for it to turn bright green!) 
*Makes 4 cups (1L)


Herbal Chai

Popularized in India, spiced chai is a great source of antioxidants and nutrients that support digestion. Often served with milk and honey, chai can be served hot or cool. Traditional blends use a mixture of sweet and zesty spices such as cinnamon, ginger root, cardamom and cloves. Each of these ingredients heals digestion and, as a result, reduces inflammation.
  • 7 cups (1.75 L) water
  • 1 Tbsp (15 mL) fennel or anise seed
  • 6 green cardamom pods
  • 12 cloves
  • 1 cinnamon stick
  • 1/4 inch (0.5 cm) ginger root, sliced thinly
  • 2 Tbsp (30 mL) green, white or rooibos tea
  • 6 Tbsp (75 mL) raw honey
  • 1 cup (250 mL) almond or rice milk
  1. In a saucepan, combine first 6 ingredients (water and spices) in a pan, cover and bring to a medium boil for 5 minutes.
  2. Turn off heat and steep for 10 minutes.
  3. Add tea and bring to a boil again, simmering for 5 minutes.
  4. Stain out spices and tea.
  5. Add honey and almond milk to taste. 
Makes 8 1/2 cups (2.25L)


Turmeric Lemon Tea


This recipe is an adaptation of Stanley Burroughs’ Master Cleanse. Even if you aren’t doing a formal cleanse, this beverage has benefits; it could be used occasionally throughout the entire MTHI plan to gently cleanse the body of toxins. 
Drink this mixture before breakfast to help improve liver function and digestion. The classic Master Cleanse calls for maple syrup and cayenne and is consumed daily for forty days. Julie prefers to use a sweetener that is lower on the glycemic index, such as raw honey, and a cleansing spice that is less irritating to the intestines, such as turmeric. Choose organic, vine-ripened citrus whenever possible. Note: it is important that you consult a holistic practitioner for advice during a cleanse.
  • 2 Tbsp (30 mL) lemon or lime juice (2 tbsp is the equivalent to the juice of 1/2 a lemon or one lime)
  • 1 Tbsp (15 mL) raw honey or 1/2 tsp (2.5 mL) stevia whole-leaf powder or 1/4 tsp (1 mL) stevia extract or 10 drops stevia extract liquid
  • 1/8 to 1/4 tsp (0.5-1 mL) turmeric (gradually increase the amount used) 
  • 2 cups (500 mL) filtered warm water
  1. Combine the juice, honey and turmeric with water in a large mug. 
Makes 2 cups (500 mL).

Food recipes for one day: 

Coconut Granola 

  • ½ cup organic unsweetened apple sauce
  • 2 Tbsp tahini (sesame butter — substitute another nut butter if unavailable)
  • 1/2 tsp organic vanilla extract
  • 2 Tbsp pure honey
  • 2 cups rolled quinoa
  • 3/4 cup hazelnuts, sliced
  • 2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp cardamom
  • 1 Tbsp ground flax seed 
  • 1/2 cup apple juice sweetened dried cranberries
  • 1/2 cup goji berries

  1. Preheat oven to 275 F.
  2. Mix wet ingredients in a large bowl.
  3. Add all the dry ingredients, except for the flax seeds, cranberries and goji berries, into the wet mixture. Stir it all together and spread onto a parchment-lined baking sheet. 
  4. Break up large clumps to ensure even cooking. 
  5. Bake for 45 minutes to 1 hour or longer if you have a cool oven. Stir every 15 minutes to ensure even browning, until the granola is starting to crisp up and the nuts are getting toasty.
  6. Remove the granola from the oven and stir in the flax seeds and dried berries. Allow granola to cool completely on the pan before transferring to an airtight container. It will get crunchy as it cools.

Anti-Inflammatory Dip

  • ¼ cup unsweetened coconut or hemp milk (or use water)
  • ¼ cup organic olive oil
  • ¾ cup hemp hearts
  • 19 oz can fava beans (lentils can be used if fava beans are not available)
  • ¼ cup apple cider vinegar
  • ½ tsp pink rock or grey sea salt
  • ½ tsp nutritional yeast (optional)
  • 1 tsp dried basil
  1. Mix in a food processor with the S-blade for 5-7 minutes until extra creamy.
*Makes 3 cups

African Nut Butter Stew 

  • 4 cups veggie stock
  • 1 onion, chopped
  • 2 cloves of garlic
  • 2 cups diced pumpkin
  • 1 cup white beans (great northern is good)
  • 1/2 cup quinoa
  • 1/4 tsp salt
  • 1/4 cup almond butter
  • 2 cups chopped kale
  • 2 Tbsp lemon juice
  • 1 Tbsp wheat-free tamari 
  • 1 Tbsp honey
  • 1 Tbsp fresh ginger
Note: Consider soaking white beans overnight for easy digestion and reduced cooking time.
  1. On medium, sauté onion and garlic in 2 Tbsp of veggie stock for 3-5 min.
  2. Add remaining stock, pumpkin, white beans, quinoa and salt.
  3. Simmer, covered, for 45 min.
  4. When stew is completely cooked, add the nut butter to prevent it from over cooking.
  5. In small bowl, blend almond butter and 1/2 cup liquid from stew to make a paste.
  6. Stir into stew with kale and cook for 5 minutes.
  7. Stir in lemon juice, tamari, honey and ginger. Enjoy!

Kale and olives are two of the most nutrient-dense foods on the planet. Here is a tasty recipe that combine these two powerhouse foods.

Kale Salad Recipe 

  • 6 cups Lacinato kale, chopped (any kale will do but Lacinato does make a pretty dark green salad)
  • 1/2 lemon
  • Pinch dried basil
  • Pinch grey sea salt or pink rock salt
  • 1 Tbsp extra-virgin olive 
  • 2 Tbsp red onion, minced
  • 2 Tbsp green onion, chopped (about 1 whole onion)
  • 1 small cucumber, thinly sliced
  • 1 garlic clove, minced
  • 1/4 cup chopped kalamata olives
  1. Wash kale and cut into small strips.
  2. Lightly steam the kale for 5 to 7 minutes in a steamer basket.
  3. Transfer to a large bowl and add lemon, basil, salt, and oil. Toss.
  4. Add the remaining ingredients and mix well. 
*Makes 4 servings 

Tea recipes are from Meals That Heal Inflammation by Julie Daniluk  – published by Random House Canada. 
Menu recipes can be downloaded at www.juliedaniluk.com
Excerpted from Meals That Heal Inflammation: Embrace Healthy Living and Eliminate Pain, One Meal at a Time by Julie Daniluk. Copyright © 2011 Daniluk Consulting. Published in 2011 by Random House Canada, a division of Penguin Random House of Canada Limited. All rights reserved.

The information provided on the show is for general information purposes only.  If you have a health problem, medical emergency, or a general health question, you should contact a physician or other qualified health care provider for consultation, diagnosis and/or treatment. Under no circumstances should you attempt self-diagnosis or treatment based on anything you have seen on the show.

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