Wednesday, July 27, 2011

Celebrating Julie's Transformation!

CLIENT: Julie Long

WEIGHT: 148-123 = 25 lb loss

  • Citrus: Increases Congestion
  • Dairy: Impacts Weight Holding, Increases Hunger
  • Gluten: Increases Hunger and Irritability, Impacts Weight, Decreases Energy
  • Fish & Turkey: Both Increase Fatigue, Muscle/Joint Aches and Inflame Emotions

PROTEIN DISCOVERY: Feels best with a combination of plant and animal proteins, especially chicken.

This journey has definitely been a life changer for me both physically and mentally. I love the weight that I lost but feel even more empowered by the information I gained in regards to how certain foods make me feel.  I never really thought that food could be the root of symptoms that we blame so many other things for. Now, I feel like I have uncovered my life. Like I just finally woke up.  I am healthier in mind, body and spirit and continue to uncover more. 

Depending on what I eat, I am less moody, more patient with my kids, and have more energy. How we nourish our body with food has become more important than ever to me as it should be for everyone. Anyone could feel better if they just did a little more research at what they are putting at the end of their fork. 

The staff at The Love Cleanse made this whole process so much easier. I could have never achieved my goals without their guidance. They are so knowledgable and readily available for all the questions that surface.  I have truly appreciated all their support and generosity of their time.

Monday, July 25, 2011

Should You Trust Calorie Counts on Menus?

Should You Trust Calorie Counts on Menus? This NY Times article poses a great question. Read our response below.

Calories Schmalories!
A Better System for Losing Weight and Feeling Great

Counting calories is equivalent to fueling a diesel engine with gasoline. It MIGHT get us where we want to go short-term, giving us a false illusion that it’s revving our engine while, under the hood, we are breaking down.

Eliminating processed foods like sugar, flour, and highly processed oils and replacing them with nutrient dense whole foods such as veggies, legumes and organic free-range meats will not only get you where you want to go, but will truly rev your engine and get you there sparkling and happy rather than sputtering on your last wheel.

Start with quality over quantity. Your body will share the rest of the details with you. Each of us is unique and what works for one person may not work for another.

I worked with a couple that exemplified this. Let’s call them Jack and Jill.

Jack was 6’4 over 230 pounds. Jill was a petite 5’2 and starting at 115. Jack had been working out regularly with a trainer and was working with a nutritionist who had him counting calories. Jack would start to lose weight but then would sabotage himself because of extreme cravings. He was caught in this viscous cycle and could not lose weight no matter how hard he tried. In this equation, of course, we would assume that Jack needed significantly more calories than Jill. 

Our programs are based upon fueling with the most nutrient dense foods available and concurrently eliminating everything processed. Often what we think we need is very different than what we actually need. Starting intake on Day 1 is the same for everyone but you will be modifying this very quickly, based upon what your body is sharing with you. We show our clients how to listen to their body. And our bodies will share, loud and clear. There is nothing esoteric about it. Day 1, your body will share with you – too much? Too Little?

Jill was absolutely ravenous and needed significantly more food. Jack was stuffed! No wonder he couldn’t lose weight. He was overfilling himself and with the wrong foods. Jack lost over 30 pounds and has maintained that weight loss, cravings free. He learned not only what to fuel himself with, but how much his body really desired.

- Kim Love

Thursday, July 14, 2011

Transformation Celebration: Jeff Hunt

Jeff Hunt

205 - 180 = 25lbs lost

  • GLUTEN: Impacts Weight and Energy
  • DAIRY: Impacts Weight and Energy
  • LOW CARB THRESHOLD: Extreme weight sensitivity to types, amounts and frequencies of carbohydrates

"After going through the cleanse, I have lost 25 pounds (from 205 to 180) and I feel great! I have more energy, more mental clarity and I just feel better about myself. Heck, I am even seeing improvements in my golf game. I have taken my Yoga practice to another level. It's amazing what you can do when you are carrying around less "baggage!" ...So, thanks for helping me change the way I look at and consume food. I appreciate you!” - Jeff

Client Transformation: Maggie

CLIENT: Maggie Falvey

WEIGHT: 153 - 132 = 21 lb loss

  • ONIONS: Impacts digestion
  • LOW CARB THRESHOLD: Extreme weight sensitivity to types, amounts and frequencies of carbohydrates


“After 39 years I am finally back to my pre-wedding weight thanks to Kim! Prior to The Love Cleanse I could only loose 5 to 10 pounds at any given time and this was after trying all sorts of diets and exercising constantly! With Kim's help I have been able to identify the foods that I am sensitive to and live a healthier and happier life! A huge bonus is that my husband (who is a physician) was so impressed with the results that he changed his eating habits and dropped 20 pounds! Everyone at the Falvey household is happy that Kim Love was introduced to us! She is a life changer!” - Maggie

Client Transformation: Marcelo

CLIENT: Marcelo Catalos
Freescale Semiconductor, manufacturing
WEIGHT: 171 - 148 = 23 lb loss

  • CORN: Impacts weight holding, bloating, body aches, low energy and pain
  • EGGS: Impacts various pain issues
  • CHICKEN: Increases joint pain

“Love Cleanse is a life changing experience. Because of it, I was able to specifically pinpoint the foods that I am allergic to. And best of all, I am now off my medications (I used to take pills to control my sugar, blood pressure and cholesterol). Love Cleanse has introduced me to a healthier life style. Thanks to Kim and her staff!”

Quick Golden Raisin Caper Sauce

How about a four ingredient, no-cook sauce for quick and easy? That’s what we’re talking about! We eat a LOT of stir-fries and steamed veggies and we’re always on the hunt for new way to liven them up outside of the standard soy-based sauces. We can see this being absolutely marvelous topped on seared scallops or a filet of halibut, but for dinner last night we sautéed a few tablespoons with steamed cauliflower and the leftover beet greens from the other recipe we featured this month, Beet Salad with Walnut Cream Cheese. The two made an especially good pairing. Enjoy! And if you make it let us know how you used it.

  • 4 tablespoons golden raisins (organic preferred)
  • 4 tablespoons capers, drained
  • Enough water to cover

Combine capers and raisins in sauté pan. Barely cover with water, boil for 1 minute. Pour mixture into a processor or blender and pulse until smooth. 

July Tips: Healthier Road Food Part II

Eating on the road can turn the biggest health nut into a fast food junkie. Here are our top tips for making healthier choices, when gas stations and fast food prevail:
Stop in larger towns 
Larger towns often provide more options than small ones where Wendy’s dominates. Can you find a Chili’s or even a Furr’s Cafeteria? Both of these would have healthier options than you’re likely to find at other fast food locales. Plan ahead and map out your route ahead of time.
Bring your own protein snacks
There’s nothing like H’angry to force the pedal to the medal straight to the nearest burger and fries. Having healthy protein snacks on hand for blood sugar balance lets you tell the exit at fast food alley to “talk to the hand” and continue on to the next one with better options.

If all else fails
When blinded by the bling of the fast food thing, what to do? Skip the bread and pass on fries and soda, which pack on needless calories while triggering addictive cycles and cravings.

Most fast food locations have a salad with lettuce and vegetables. Request oil and vinegar dressing rather than pre-packaged. Or, as a back up when there is no oil and vinegar, choose the vinaigrette or Italian option and use sparingly. Protein with the salad will help stave off cravings throughout the rest of your day. If you eat meat, opt for the salad with meat. For the Vegetarians, if beans are an option, request them on top while also throwing your own stash of nuts and seeds in to the mix.  

Go Raw Spicy Seed Mix

If you like a kick, do not punt this perfect snack option! Raw, sprouted pumpkin and sunflower seeds sprinkled with spices, give you a whopping 9 grams of protein while also teasing your palette. For those of you that are confused about what to eat on-the-go, this is a great option. 

They do, however, have citrus and nightshades, two of the more common inflammatory options that our clients uncover. If you have discovered one of these as a source of inflammation, please opt for something else. For everyone else, enjoy!

Beet Salad with Walnut 'Cream Cheese'

This month, in honor of both summer and the release of Brendan Brazier’s latest cookbook release, Whole Foods to Thrive, we decided to whip up this delightfully flavorful and bright salad. Brendon is a vegan triathlon and founder of Vega nutritional products. His book is packed with delicious recipes and this one is no exception. Pairing simply roasted beets with a lemony walnut ‘cheese’ we found this salad especially satisfying. We made several modifications, including decreasing the amount of olive oil rather significantly, increasing the walnuts and serving over a mix of arugula and one of our favorite new greens, mache. With the changes, our version of the walnut mixture turned out less like a cream cheese and closer to a paté. You can find the full original recipe here on


  • 3 beets
  • 1 bunch of frisée or favorite greens (mesclun, arugula)
  • Dressing
  • 3 tbsp Dijon mustard
  • ¼ cup finely chopped shallots
  • ½ cup white balsamic vinegar

Cream Cheese
  • 1 cup raw walnuts
  • Juice from ½ lemon (reserve second half, zest removed)
  • 1/4 cup olive oil
  • 1 TB honey
  • Salt to taste
  • Lemon zest (add to taste)
  • 1 clove garlic


Beets – Preheat oven to 450°F. Wash beets, then wrap in aluminum foil and roast in oven for 30 minutes. Remove from oven and allow to cool. When cool to the touch, slip off skins and slice.

Dressing – Mix all ingredients together.

Lemon Cream Cheese – Place all ingredients in a food processor. Process until mixture resembles a coarse cream cheese. Add additional lemon juice if necessary and lemon zest for flavor.

To serve – Arrange about one-quarter of the beets around the rim of a plate. Place one quarter of the frisée in the center of the plate, then drizzle dressing over frisée and beets. Take two tablespoons: with one, scoop out some Lemon Herb Cream Cheese and with the other, form it into an ovoid shape and place on frisée.