Jo Schaalman was a state champion gymnast, a nationally ranked diver and a diving coach. While prepping for medical school she was t-boned by a semi-truck during a cross-country bike tour. The physical and emotionally grueling recovery process ultimately led her to the wondrous healing benefits of clean eating that are at the foundation of the Conscious Cleanse program, which she co-founded with Jules Peláez. She graduated with honors from Grinnell College. Her yoga mentors are Ana Forrest and Dr. Theron Randolph, and she studied at a Master’s level at the Nutrition Therapy Institute.
Jules Peláez is passionate about the mind-body-spirit food connection. She followed a calling to attend the Institute for Integrative Nutrition where she studied with top nutrition experts like Dr. Mark Hyman and David Wolfe. Inspired by her mentor, clinical nutritionist and detox specialist Natalia Rose, Jules has been studying cleansing and detoxification for more than a decade. She is board certified by the American Association of Drugless Practitioners and has coached thousands of people to find their most vibrant health.
Both Jo and Jules reside in Boulder, Colorado, with their families. Their new cookbook is The Conscious Cleanse Cookbook: 150 Recipes to Help You Lose Weight, Heal Your Body, and Transform Your Life (Alpha, 2020), inspired by their 14-day Conscious Cleanse program.
Jo and Jules’ Dragon Fruit Smoothie Bowl
1. A mandoline is helpful when cutting thin slices of squash, zucchini and fennel.
2. If you make juice at home, save the leftover vegetable pulp for making broth. Simply reserve the pulp from your kale, collards, parsley, cilantro, carrots and celery and stick it in the freezer. When it’s time to make veggie broth, add the frozen pulp in place of or in addition to some fresh veggie scraps.
3. When shopping for fish, look for wild-caught, certified sustainable seafood. Also, due to ever-increasing toxins in our ocean waters, it’s best to limit your seafood intake to just two to three times per week.